Mini vanilla cake for two for celebrating anniversaries, date night, or just for fun.
As a die hard vanilla lover, this cake is a love letter to myself. It’s not that I have anything against chocolate, but vanilla holds my heart.
Incidentally, if you need a mini chocolate cake for two, I’ve already written you that love letter.
To make a mini cake for two people, you will need a 6″ round cake pan. The one I like is here.
You’re looking for a 6″ cake pan with 2″ high sides. I’ve tested 6″ cake pans with 3″ high sides, and I’ve found that the extra inch radiates more heat in the oven and the cakes can sink after baking.
I find my 6″ round cake pans at Michael’s or Hobby Lobby in the cake decorating section.
Mini vanilla cake for two:
This cake makes 4 small slices of cake, which I love, because then I can eat two slices of cake in one day! It’s perfect for celebrating an anniversary (side note: have you seen my wedding cake cupcakes?), or for having a fun date-night at home.
This recipe comes from my latest cookbook, Sweet & Simple: Desserts for Two, and I decorated it with chamomile flowers in the book.
Today, we did easy buttercream roses, which are so simple if you have the right tip. I use Sally’s piping tutorial for learning how to make these easy flowers, and now I hardly decorate a cake or cupcake without using her method! Sally makes me feel like a baking goddess.
All you need is a Wilton 1M piping tip to make pretty circles around the outside edge of the cake. Since this is a mini vanilla cake for two, we only have room for one row of roses. However, next time you’re decorating a big cake, try making several lines of them. Buttercream roses look difficult, but they are so easy to do!
Just cut the cake into 4 equal slices, and serve it!
Recipe from: Sweet & Simple: Desserts for Two, my third cookbook baby full of EASY desserts that have less than 10 ingredients.
*Instead of whole milk and apple cider vinegar, you can use 6 tablespoons of buttermilk. The cake may be baked and frozen, tightly wrapped for up to 1 month. Defrost before frosting.
For the vanilla buttercream recipe:
Amount Per Serving: Calories: 3013 Total Fat: 113g Carbohydrates: 486g Protein: 58g
*Instead of whole milk and apple cider vinegar, you can use 6 tablespoons of buttermilk.
The cake may be baked and frozen, tightly wrapped for up to 1 month. Defrost before frosting.