Small Strawberry Vanilla Cake (6″ Cake)

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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.

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!

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

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Instructions

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.
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.
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.
Trim the top domed top part of each cake, using a serrated knife.
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.
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.
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).