6-inch Vanilla Buttermilk Cake

Get ready to fall in love with my 6-inch vanilla cake recipe! It's super fluffy and moist, just like my vanilla molly cake recipe. You can whip it up easily at home, no soaking needed. Plus, it's got the perfect crumb for all your layer cake dreams.

Jump to:

• Why you'll love this recipe
• Ingredients you need
• How to Make a 6-inch Vanilla Buttermilk Cake
• Fillings & Frosting Ideas
• Tips for this recipe
• Storage Instructions
• Variations & Substitutions
• Recipe Questions
• More Sponge Cake Recipes
• 6 inch Vanilla Buttermilk Cake

This vanilla buttermilk cake is my absolute favorite sponge cake recipe! It has the perfect texture, combining the lightness of a sponge cake with a richer, more moist crumb than a traditional genoise sponge. Plus, it keeps its airy crumb without feeling too heavy.

This vanilla cake is made with buttermilk, a thick, tangy milk that adds a rich flavor and helps make the cake moist and tender. It's like a secret ingredient that makes each bite soft and fluffy. The acidity in the buttermilk reacts with baking soda to give the cake its perfect texture.

I understand that buttermilk might not be a staple in everyone's pantry, but fear not! You can easily substitute it with regular milk or sour cream and still achieve the same final texture. So, don't let the lack of buttermilk stop you from enjoying this delicious cake!

Ingredients you need

You need these ingredients to make this perfect 6-inch cake recipe:

• Butter: Unsalted butter, softened but not melted.
• Sugar: White granulated sugar only, no brown sugar, muscovado, or powdered sugar.
• Eggs: Whole eggs at room temperature.
• Vanilla extract: vanilla essence, vanilla bean paste or seeds from a vanilla pod.
• Flour: Cake flour only, or all-purpose flour with a bit of cornstarch.
• Yeast: Baking powder and salt, a mix of baking powder and baking soda that reacts better with buttermilk, and table salt.
• Buttermilk: if possible, which you can substitute with whole milk or semi-skimmed milk (see recipe card notes).

How to Make a 6-inch Vanilla Buttermilk Cake

Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!

Step 1: Beat butter with the sugar in a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the whisk attachment for around 2-3 minutes at medium speed until creamy.

Step 2: Add the eggs and vanilla extract and beat again at high speed for about 3 - 5 minutes, until the mixture is voluminous.

Step 3: In a separate medium bowl, mix and sift together the dry ingredients, cake flour, salt, baking powder and baking soda.

Step 4: Add the flour mixture and buttermilk alternately and in batches, mixing with a rubber spatula or with the paddle attachment of the stand mixer at low speed until you have a smooth, homogenous cake batter.

Step 5: Divide the batter between 3 6-inch cake pans lined with parchment paper.

Step 6: Bake the cakes in a preheated oven at 165°C for approx. 30-35 minutes, until golden brown and cooked through in the center.

Let the cakes cool in their pans for a few minutes, then unmold and place them upside down on a wire rack until completely cooled.

Cut out the bumps from the vanilla cakes using a cake leveler or saw knife (also remove the crusts if you wish) and use your cooled cakes to assemble your layer cake.

Fillings & Frosting Ideas

• Buttercream: Preferably for the exterior like this American buttercream, Swiss buttercream, Italian buttercream, or this Russian buttercream.
• Mascarpone frostings: Perfect for filling, such as this vanilla mascarpone Chantilly, chocolate mascarpone Chantilly, strawberry mascarpone frosting, raspberry frosting, Oreo frosting, Nutella frosting.
• Ganache: The perfect covering ganache for the exterior, whipped chocolate ganache, whipped milk chocolate ganache, or whipped vanilla ganache perfect for filling.
• Fruits purees and curd filling: To accompany or flavor the filling, lemon curd, raspberry compote, strawberry compote, blueberry compote.
• Others: This salted caramel, peanut butter, homemade praline, or these versions of whipped caramel ganache and whipped Nutella ganache.

Storage Instructions

Refrigerator/Room Temperature: The vanilla sponge cake can be stored at room temperature or in the refrigerator, tightly wrapped in plastic wrap or placed in an airtight container for up to 4 days.

Freezing: You can also freeze it for up to 3 months, tightly wrapped in plastic wrap and placed in a storage container or freezer bags to maintain its flavor. Allow it to thaw gently at room temperature.

Recipe Questions

Can I substitute buttermilk in the recipe?

Yes, if you don't have buttermilk, you can use an equal amount of milk mixed with a little white vinegar or lemon juice. Let it sit for a few minutes to sour before using.

What if I don't have cake flour?

If you don't have cake flour, you can make a substitute by measuring out all-purpose flour and replacing two tablespoons of flour per cup with cornstarch. Sift the mixture several times to ensure it's well combined.

How full do you fill a 6 inch cake pan?

You typically fill a 6-inch cake pan about halfway full, which is approximately 14 ounces of batter.

How much does a 6-inch cake serve?

A 6-inch cake typically serves more like 8 to 10 portions, but it also depends on the height of the cake.

What does buttermilk do in a cake?

Buttermilk adds moisture and tenderness to cakes while also providing a subtle tangy flavor. Additionally, its acidity reacts with leavening agents like baking soda to help the cake rise, resulting in a light and fluffy texture.

Can I make the cake in advance?

Yes, you can bake the cake layers in advance and freeze them until needed. Wrap each layer tightly in plastic wrap and store in an airtight container or freezer bag. Thaw the layers in the refrigerator before assembling the cake.

More Sponge Cake Recipes

I hope you enjoyed this vanilla buttermilk cake recipe! Feel free to rate it and leave a comment to let me know what you think. Happy baking!

Print