Cake Recipe For 6×2 Pan: Perfect Small-Batch Vanilla Cake Every Time
Why You’ll Love This 6×2 Pan Cake Recipe
Tired of massive cakes that sit around going stale? This perfectly portioned cake recipe is designed specifically for a 6×2 inch pan, giving you just the right amount of homemade goodness without the waste. Whether you’re baking for a small family, testing a new flavor, or simply don’t want leftovers tempting you for days, this recipe is your solution. The result is a tender, moist vanilla cake with a fine crumb that’s perfect for any occasion—from intimate birthday celebrations to weeknight desserts. Plus, it bakes faster than full-sized cakes, so you can satisfy that cake craving in under an hour!
Recipe Details
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 10 mins | 25 mins | 35 mins | 4-6 slices | Easy |
What You’ll Need
For the Cake:
- 1 cup (125g) all-purpose flour – Cake flour works too for extra tenderness
- ¾ cup (150g) granulated sugar – Caster sugar dissolves more easily
- ⅓ cup (75g) unsalted butter, softened – Room temperature is essential
- 1 large egg – Also room temperature for best mixing
- ½ cup (120ml) whole milk – 2% milk works in a pinch
- 1½ teaspoons baking powder – Check expiration date for best rise
- ½ teaspoon vanilla extract – Pure vanilla gives better flavor
- ¼ teaspoon salt – Enhances all the other flavors
For Simple Buttercream Frosting:
- ¼ cup (55g) unsalted butter, softened – Must be room temperature
- 1½ cups (180g) powdered sugar – Sifted to prevent lumps
- 2-3 tablespoons milk or cream – Add gradually for perfect consistency
- ½ teaspoon vanilla extract – Match the cake’s flavor
- Pinch of salt – Balances the sweetness
Optional Add-ins & Variations:
- Lemon zest – 1 teaspoon for citrus twist
- Almond extract – Replace vanilla for different flavor
- Mini chocolate chips – 2 tablespoons folded into batter
- Fresh berries – For topping or folding in
Step-by-Step Directions
- Preheat your oven to 350°F (175°C). Grease your 6×2 inch round pan thoroughly with butter or cooking spray, then dust lightly with flour. Tap out excess flour to prevent sticking.
- Prepare your ingredients by bringing butter, egg, and milk to room temperature if you haven’t already. This ensures better mixing and a more tender cake texture.
Pro Tip: Quickly warm eggs by placing them in a bowl of warm water for 5 minutes. For butter, cut into small cubes and let sit for 15-20 minutes.
- Cream butter and sugar together in a medium mixing bowl using an electric mixer on medium speed. Beat for 2-3 minutes until the mixture is light, fluffy, and pale in color. This incorporates air for a tender cake.
- Add the egg and vanilla extract to the creamed mixture. Beat until fully incorporated, scraping down the sides of the bowl as needed. The mixture should look smooth and well combined.
- Whisk together dry ingredients in a separate bowl: flour, baking powder, and salt. This ensures even distribution and prevents pockets of baking powder in your finished cake.
- Alternate adding dry ingredients and milk to the butter mixture. Start with one-third of the flour mixture, beat until just combined, then add half the milk. Add another third of flour, remaining milk, then final flour portion. Mix until just combined—overmixing leads to tough cake.
- Pour batter into prepared pan and smooth the top gently with an offset spatula. The batter should fill the pan about two-thirds full, leaving room for rising.
- Bake for 22-28 minutes until the cake springs back when lightly touched in the center and a toothpick inserted in the middle comes out clean or with just a few moist crumbs attached.
Timing note: Small pans bake faster than large ones, so start checking at 20 minutes to prevent overbaking.
- Cool in pan for 10 minutes, then run a knife around the edges to loosen and turn out onto a wire rack. Cool completely before frosting—this prevents the frosting from melting.
- Make the buttercream while the cake cools. Beat softened butter until light and fluffy, then gradually add powdered sugar. Add milk one tablespoon at a time until you reach your desired consistency, then beat in vanilla and salt.
- Frost your cooled cake using an offset spatula or butter knife. Start with a thin crumb coat, then add a final layer for a smooth finish. Decorate as desired!
How to Serve
This perfectly portioned cake is ideal for intimate gatherings or when you want homemade cake without the commitment of a full-size dessert. Serve slices on small dessert plates with a fork and perhaps a glass of cold milk or cup of coffee.
The cake is delicious on its own, but consider pairing with fresh berries and a dollop of whipped cream for special occasions. For a more indulgent treat, serve with a scoop of vanilla ice cream and a drizzle of chocolate or caramel sauce.
This size is perfect for romantic dinners, small family celebrations, or when you’re entertaining just a few close friends. It’s also ideal for portion control—you can enjoy a slice or two without a whole cake staring at you from the counter.
Expert Tips for Success
Pan preparation is crucial: Since 6×2 pans are smaller and deeper than standard cake pans, proper greasing and flouring prevents sticking. Consider using parchment paper cut to fit the bottom for extra insurance.
Don’t overbake: Small cakes can go from perfect to dry very quickly. Start checking for doneness 5 minutes before the suggested time, and remember that the cake will continue cooking slightly from residual heat.
Storage: Cover tightly and store at room temperature for up to 3 days. The small size means it won’t last as long as larger cakes, but that’s the point—fresh cake in manageable portions!
Scaling up: To make multiple small cakes, simply multiply the recipe. This batter works perfectly for cupcakes too—it will make about 8-10 standard cupcakes baked for 18-20 minutes.
Flavor variations: This base recipe is incredibly versatile. Try adding cocoa powder (substitute 2 tablespoons flour with cocoa), citrus zest, or different extracts to create your signature small-batch cake.
Room temperature ingredients: This cannot be overstated for small-batch baking. Cold ingredients don’t cream properly and can result in dense, uneven texture.
Baker’s secret: A tablespoon of sour cream or Greek yogurt added with the milk creates an incredibly moist, tender crumb that stays fresh longer.
Common Questions
Can I use a different size pan?
Yes, but adjust baking time accordingly. An 8-inch pan will need less time (18-22 minutes), while individual ramekins need only 15-18 minutes. The batter amount is perfect for one 6×2 pan or two 4-inch pans.
My cake domed in the center—is this normal?
Slight doming is normal with deeper pans like 6×2. If it’s excessive, your oven might be too hot, or you may have overmixed the batter. Level with a knife if needed for frosting.
Can I make this ahead of time?
Absolutely! Wrap the unfrosted cake tightly in plastic wrap and store for up to 2 days at room temperature, or freeze for up to 1 month. Frost just before serving for best results.
What if I don’t have a 6×2 pan?
You can use a 6-inch springform pan, adjusting baking time as needed. Alternatively, divide between two 4-inch pans or use a small loaf pan (reduce time to 30-35 minutes).
Can I double this recipe?
Yes! Double all ingredients and use two 6×2 pans, or one 9-inch round pan (bake 28-35 minutes). You could also make one large layer cake with proper adjustments.
How do I know when it’s perfectly done?
The cake should spring back when lightly touched, pull slightly away from the pan edges, and a toothpick should come out with just a few moist crumbs. Don’t wait for a completely clean toothpick or you’ll have a dry cake.
Final Thoughts
This 6×2 pan cake recipe is a game-changer for anyone who loves fresh homemade cake but doesn’t want to commit to feeding a crowd. It’s the perfect solution for small households, portion control, or when you want to experiment with flavors without waste.
The beauty of this recipe lies in its simplicity and reliability—basic pantry ingredients transform into something special in under an hour. Whether you’re celebrating a quiet milestone, treating yourself to something sweet, or impressing dinner guests with a perfectly portioned dessert, this cake delivers every time.
Stop letting the desire for homemade cake be overshadowed by the commitment of large batches. With this recipe, you can satisfy your craving for fresh, tender cake anytime the mood strikes. Happy baking!
