Mini Vanilla Cake with Vanilla Buttercream

"Last week we celebrated Elara’s 4th birthday during quarantine and she specifically requested a vanilla cake with pink frosting. Her wish was my command! I partnered with @thefeedfeed and @NielsenMassey to create a mini birthday cake. If you guys have been watching all my baking IG lives, you’ll know that I always use Nielsen-Massey Vanillas. They use as few ingredients as possible when producing their pure vanilla extracts and their vanilla extracts are by far my most favorite to bake with! On their website, they share some great baking tips, including how to pipe buttercream flowers like the pink hydrangeas on Elara’s cake! #BetterYourBake #NielsenMasseyVanillas #NielsenMasseyInspires #feedfeed #BetterYourBake"
-- @milkandcardamom

Recipe Intro From milkandcardamom

Want to learn how to pipe buttercream flowers like @milkandcardamom? Click here!

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  • Recipe Card
Prep time 20mins
Cook time 25mins
Serves or Makes: 4

Recipe Card

For the Cake:


  • 2/3 cups all-purpose flour
  • 1/3 cup plus 1 tablespoon granulated sugar
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon white vinegar
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1/3 cup plus 1 tablespoon whole milk

For the Vanilla Buttercream:



  • Step 1

    Preheat your oven to 350°F/176°C. Grease and line two 4-inch cake pans with parchment paper.

  • Step 2

    Add all-purpose flour, sugar, baking soda, and baking powder into a mixing bowl. Whisk until well combined. Add vinegar, melted butter, vanilla, and milk and mix until well combined.

  • Step 3

    Split the batter equally into both the prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the cakes completely on a wire rack.

  • Step 4

    Make the buttercream by adding the butter, powdered sugar, milk, vanilla, and salt into a mixing bowl. Mix with a hand mixer or stand mixer until light, pale, and fluffy.

To Assemble:

  • Step 1

    Use a serrated knife to level off both the cooled cakes so they have flat tops. Take one layer and spread ¼ cup of buttercream onto it into a smooth, even layer. Top with the second layer of cake. Pop the cake into the fridge for 15 minutes.

  • Step 2

    Crumb coat the entire cake with a thin layer of buttercream and refrigerate for 15 minutes. Then, frost the entire cake with the leftover buttercream.