This small strawberry vanilla cake is perfect for any small celebration. It features a 6-inch two layer cake, a simple filling of strawberries and a smooth and creamy vanilla buttercream. A quick and easy layer cake recipe everyone needs to know about!

This small strawberry vanilla cake is perfect for any small celebration. It features a 6-inch two layer cake, a simple filling of strawberries and a smooth and creamy vanilla buttercream.

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The other day, my 4-year-old daughter requested a two-layer cake with strawberries for a playdate with her friend. The strawberry season had just started so I jumped on the idea almost immediately. We were on a schedule and the cake had to be prepared from start to finish during her little brother’s nap. So together, we grabbed a few basic ingredients and baking tools and baked the easiest strawberry layer cake together. And let me tell you, the result was impressive and calls for a small birthday party or any other small celebration. You jut need an excuse to make it!

This small strawberry vanilla cake is perfect for any small celebration. It features a 6-inch two layer cake, a simple filling of strawberries and a smooth and creamy vanilla buttercream.

To make this layer cake, I simply used my yogurt cake recipe and distributed it in two 6-inch (15 cm) round pans. The filling is a combination of strawberry jam and some fresh strawberries. I also scaled down a simple vanilla buttercream recipe, topped the cake with a few berries, and that was it. This no-fail layer cake recipe with strawberries is a keeper!

Small Strawberry Vanilla Cake, in short:

  • A 6-inch two-layer cake recipe ready in 1 hour!
  • Perfect for a small birthday party or any small celebration
  • A fruity filling of strawberry jam + fresh strawberries
  • Covered with a simple vanilla buttercream frosting
This small strawberry vanilla cake is perfect for any small celebration. It features a 6-inch two layer cake, a simple filling of strawberries and a smooth and creamy vanilla buttercream.

What goes into small strawberry cake?

  • The cake ingredients are really basic: yogurt (I used Siggi’s for a creamier, richer texture), sugar, eggs, canola oil, all-purpose flour, and baking powder.
  • For the filling, you will need strawberry jam and fresh strawberries, sliced. Keep more berries for decorating the cake.
  • Finally the vanilla buttercream consists of softened butter, confectioners’ sugar, vanilla extract and a little bit of milk to soften it out.
This small strawberry vanilla cake is perfect for any small celebration. It features a 6-inch two layer cake, a simple filling of strawberries and a smooth and creamy vanilla buttercream.

How to make small strawberry vanilla cake

  • Prepare the cake batter and distribute evenly in two buttered 6-inch (15 cm) round cake pans. Bake until cakes are baked through but still tender to allow a moist crumb. Invert on a cooling rack and let cool at room temperature.
  • Trim the top part of the cakes, using a serrated knife, to allow a flat surface.
  • Prepare the vanilla buttercream frosting by creaming the butter until soft. Add the vanilla, confectioners’ sugar, and beat until smooth and creamy. If needed, add a few spoonfuls of milk to soften it out.
  • Now assemble the layer cake. Place one cake onto a plate or cake stand. Spread the strawberry jam on the surface, leaving a border around (to allow for spreading). Then, invert the top cake on top to ensure a flat surface. Spread a thin crumb coat over the entire cake and chill for about 20 minutes. Once the buttercream has firmed up, cover the cake with the remaining buttercream. Decorate with fresh berries before serving.
This small strawberry vanilla cake is perfect for any small celebration. It features a 6-inch two layer cake, a simple filling of strawberries and a smooth and creamy vanilla buttercream.
This small strawberry vanilla cake is perfect for any small celebration. It features a 6-inch two layer cake, a simple filling of strawberries and a smooth and creamy vanilla buttercream.

Pro tips for success

  • Monitor the baking time closely to ensure a perfectly moist crumb. The last thing you want is a dry cake inside. Check a few minutes prior to the end of baking by inserting a toothpick in the center of the cakes, and adjust the baking time accordingly (do not overbake or underbake).
  • Allow the cakes to cool at room temperature before assembling. If the cakes are still warm, the buttercream will melt when covering the sides.
  • When spreading the strawberry jam, leave a border all around to avoid over-spreading on the sides. If this happens anyway, clean up the sides nicely with paper towel before adding the buttercream or it will become messy.
  • Add the fresh berries for decoration just before serving to ensure the maximum freshness.

Recipe variations

Once you master the recipe of this 6″ two-layer cake, you’ll see there are many possible variations:

  • Instead of Siggi’s, you can use regular plain yogurt, Greek yogurt, vanilla flavored yogurt or even coconut flavored yogurt to make the cake.
  • Replace the cake base with my orange poppy seed yogurt cake recipe, either using fresh orange juice or lemon juice.
  • Use strawberry jam only (no fresh berries), or choose another jam, such as raspberry jam, blackberry jam or even apricot jam!
  • Replace the strawberry jam filling with homemade lemon curd and freshly sliced strawberries for a subtle tangy twist to the recipe!
  • Use the seeds of a real vanilla pod for the frosting for deep vanilla flavors.
This small strawberry vanilla cake is perfect for any small celebration. It features a 6-inch two layer cake, a simple filling of strawberries and a smooth and creamy vanilla buttercream.

Make-ahead and storing instructions

You can prepare the two yogurt cakes the day before and wrap them in plastic film (once cooled) to ensure they remain moist and tender. I prefer making the buttercream just in time as it takes just a few minutes to whip up. If using fresh strawberries, don’t leave the cake longer than a few hours in the refrigerator before serving.

Store leftovers in an airtight container in the refrigerator for a day or two, at most. Not to worry though, the cake is small and usually gone by then!

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This small strawberry vanilla cake is perfect for any small celebration. It features a 6-inch two layer cake, a simple filling of strawberries and a smooth and creamy vanilla buttercream.
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Small Strawberry Vanilla Cake (6″ Cake)

This small strawberry vanilla cake is perfect for any small celebration. It features a 6-inch two layer cake, a simple filling of strawberries and a smooth and creamy vanilla buttercream.
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  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 4–6 servings 1x
  • Category: Desserts

This small strawberry vanilla cake is perfect for any small celebration. It features a 6-inch tow layer cake, a simple filling of strawberries and a smooth and creamy vanilla buttercream. A quick and easy layer cake recipe everyone needs to know about!

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We’ll send it straight to your inbox, along with weekly food inspiration!

Ingredients

Scale

For the layer cake:

  • 1 container (3.5 oz/100g) vanilla siggi’s*
  • ¾ cup (150g) sugar
  • 3 medium eggs
  • 1 teaspoon vanilla extract
  • ⅓ cup (90 ml) canola or sunflower oil
  • 1 ½ cup (180g) all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ cup (85g) strawberry jam
  • 4.5 ounces (130g) fresh strawberries, sliced + extra for decoration

For the vanilla buttercream:

  • 1 ½ sticks (180g) unsalted butter, softened at room temperature
  • 1 ½ cup (190g) confectioners’ sugar, sifted
  • 1 teaspoons vanilla extract (or vanilla bean paste)
  • 2 Tablespoons milk

Instructions

  1. Preheat the oven to 350°F (180°C) and line with parchment paper the bottoms of two 6″ round cake pans. Grease the bottom and sides, and set aside.
  2. For the cakes. In a large mixing bowl, whisk together the yogurt, sugar, eggs, vanilla extract and vegetable oil. Add the flour, baking powder, and stir until combined.
  3. Divide the batter between the two cake pans and bake for about 25 minutes or until a toothpick in the center comes out clean. Allow the cakes to cool in the pans for a few minutes, then invert onto a cooling rack to cool completely.
  4. Trim the top domed top part of each cake, using a serrated knife. 
  5. For the vanilla buttercream frosting. Using an electric hand mixer, beat the softened butter  until creamy. Add the confectioners’ sugar and mix on low speed until combined. Increase the speed to medium-high and continue mixing until white and fluffy, about 3 minutes. Add the milk and vanilla. Mix on low until combined, and gradually increase the speed again until fluffy.
  6. For assembling. Place one cake onto a serving plate, and spread the strawberry jam on top, leaving a border all around. Add the sliced strawberries, making them fit next to each other. Invert the second layer and place on top.

  7. Spread a thin layer of buttercream over the entire cake and chill for about 20 minutes (it’s called the crumb coat). Once the buttercream has firmed up, cover the cake with the remaining buttercream, using an offset spatula to smooth out the surface and the sides. Decorate with fresh berries of choice, and voilà!

Notes

* Alternatively, you can replace with one container of plain yogurt, Greek yogurt or vanilla flavored yogurt. Make sure the container is roughly the same size (about 3.5-4.4 oz / 100-125g).

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Did you make this recipe?

Lastly, if you make this Small Strawberry Vanilla Cake (6″ Cake), be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!