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6 inch drip cake with chocolate ganache

Name: 6 Inch Vanilla Cake

Summary: This 6 inch vanilla cake is moist, fluffy, and perfectly sized for small gatherings. Ideal for birthdays, anniversaries, or whenever you crave a homemade treat without leftovers.
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Prep Time 15 minutes
Cook Time 25 minutes
30 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 cup 120g all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 100g granulated sugar
  • 1/4 cup 60g unsalted butter, softened
  • 1 large egg room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 cup 120ml whole milk, room temperature

Equipment

  • Equipment:
  • 6 inch round cake pan (at least 2 inches high)
  • Mixing bowls
  • Electric mixer or whisk
  • Offset spatula
  • Wire cooling rack
  • Measuring cups and spoons

Method
 

  1. Instructions:
  2. Preheat oven to 350°F (175°C). Grease and line a 6 inch round cake pan with parchment paper.
  3. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In another bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes.
  5. Add the egg and vanilla, mixing until combined.
  6. Alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined.
  7. Pour batter into the prepared pan and smooth the top with an offset spatula.
  8. Bake for 22–28 minutes, or until a toothpick comes out clean from the center.
  9. Let cool 10 minutes in the pan, then remove and cool completely on a wire rack before decorating.

Notes

Notes:
You can double this recipe for a two-layer 6 inch cake.
For extra moisture, add 1 tablespoon of sour cream.
Store leftovers wrapped at room temperature for 2–3 days or refrigerate for up to 5 days.