Simple 6 oz Flour Vanilla Cake: The Perfect Small-Batch Treat for Any Occasion

Why You’ll Love This Simple 6 oz Flour Cake

Craving homemade cake but don’t want leftovers sitting around for days? This perfectly portioned 6 oz flour vanilla cake is your answer! Whether you’re baking for a small family, testing a new recipe, or just want that fresh-baked cake satisfaction without the commitment of a full-sized dessert, this recipe delivers every time.

Table of Contents

This isn’t just any cake—it’s moist, fluffy, and has that classic vanilla flavor that pairs beautifully with any frosting or can stand alone with just a dusting of powdered sugar. Best of all, it uses simple pantry staples and comes together in under an hour from start to finish.

Quick Recipe Overview

Prep Time	Cook Time	Total Time	Servings	Difficulty
15 mins	25 mins	40 mins	6-8	Easy

What You’ll Need

For the Cake:

6 oz (1¼ cups) all-purpose flour – measured by weight for best results
4 oz (½ cup) unsalted butter – room temperature
4 oz (½ cup) granulated sugar – regular white sugar works perfectly
2 large eggs – room temperature
3 fl oz (6 tablespoons) whole milk – 2% milk works too
1½ teaspoons baking powder – make sure it’s fresh
1 teaspoon vanilla extract – pure vanilla for best flavor
¼ teaspoon salt – enhances all the flavors

Substitution Notes:

Butter substitute: Vegetable oil (use 3 tablespoons) or melted coconut oil
Milk alternatives: Buttermilk, almond milk, or oat milk
Egg replacement: 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit 5 minutes)

Step-by-Step Directions

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper. This prevents sticking and ensures easy removal.
Cream the butter and sugar together in a large mixing bowl using an electric mixer (hand or stand mixer both work). Beat for 3-4 minutes until the mixture is light, fluffy, and pale in color.

Pro Tip: Room temperature butter is key here. If you forgot to take it out early, cut it into small cubes and let it sit for 15 minutes, or microwave for 10 seconds at a time.

Add eggs one at a time, beating well after each addition. The mixture might look slightly curdled—that’s completely normal! Stir in the vanilla extract.
Combine dry ingredients in a separate bowl. Whisk together the flour, baking powder, and salt until evenly distributed.
Alternate adding dry ingredients and milk to the butter mixture. Start with about ⅓ of the flour mixture, mix until just combined, then add half the milk. Repeat, ending with the remaining flour mixture. Don’t overmix—stop as soon as you don’t see streaks of flour.

Important: Overmixing develops gluten, which makes your cake tough instead of tender. Mix just until ingredients are combined!

Pour the batter into your prepared pan and spread it evenly with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
Bake for 22-27 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The top should be golden and spring back lightly when touched.
Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before frosting.

How to Serve

This versatile cake is delicious on its own or dressed up for special occasions:

Simple Serving Ideas:

Dust with powdered sugar for an elegant finish
Serve with fresh berries and whipped cream
Pair with a scoop of vanilla ice cream

Frosting Options:

Classic buttercream (vanilla, chocolate, or strawberry)
Cream cheese frosting for a tangy contrast
Simple glaze made with powdered sugar and milk

Perfect Pairings:

A cup of coffee or tea
Fresh fruit salad
A glass of cold milk

Expert Tips for Success

Storage Tips:

Store unfrosted cake covered at room temperature for up to 3 days
Frosted cake keeps in the refrigerator for up to 5 days
Wrap tightly and freeze for up to 3 months

Flavor Variations:

Lemon cake: Replace vanilla with lemon extract and add 1 tablespoon lemon zest
Almond cake: Use almond extract instead of vanilla (start with ½ teaspoon—it’s strong!)
Chocolate chip: Fold in ⅓ cup mini chocolate chips before baking

Baking Success Secrets:

Measure flour by weight if possible—6 oz is more accurate than volume measurements
Check your oven temperature with a thermometer; many ovens run hot or cold
Don’t open the oven door for the first 20 minutes of baking

Baker’s Secret: For extra moist cake, brush the cooled layers with simple syrup (equal parts sugar and water, heated until sugar dissolves).

Common Questions

Can I double this recipe for a larger cake?

Absolutely! Double all ingredients and use two 8-inch pans or one 9×13 inch pan. Baking time may increase by 5-10 minutes for the larger pan.

What if I don’t have a kitchen scale for the 6 oz flour?

No problem! 6 oz of all-purpose flour equals about 1¼ cups when measured correctly. Spoon flour into your measuring cup and level with a knife—don’t pack it down.

Can I make this into cupcakes instead?

Yes! Divide the batter among 12 cupcake liners and bake at 350°F for 16-20 minutes. This makes perfectly portioned individual treats.

Why did my cake turn out dense?

Dense cake usually comes from overmixing the batter or using expired baking powder. Mix just until combined, and check that your baking powder is less than 6 months old.

Can I make this cake ahead of time?

Definitely! Bake the cake up to 2 days ahead and store covered. You can even freeze the unfrosted cake layers for up to a month—just thaw completely before frosting.

Final Thoughts

This 6 oz flour vanilla cake proves that you don’t need a huge recipe to create something truly special. It’s the perfect size for small gatherings, weeknight treats, or when you want to experiment with new flavors and frostings without the waste of a larger cake.

The beauty of this recipe lies in its simplicity and versatility. Master this basic vanilla version, and you’ll have a reliable foundation for countless variations. Whether you’re a beginner baker building confidence or an experienced cook looking for a quick homemade dessert, this cake delivers every single time.

So grab your mixing bowl and get ready to fill your kitchen with the irresistible aroma of fresh-baked cake. Your family and friends will be asking for the recipe before you know it!