Vanilla Cake For Two is a small serving cake, perfect for a small family or a couple! This delicious cake is soft, moist, fluffy, tender, and enjoyable with or without the frosting.
It is a small 6-inch, single-layer cake with soft crumbs and delicious vanilla flavor! The Vanilla Cake For Two recipe is easy and quick, and without any hassle of frosting the layers, you will get a delicious cake.
This small serving cake is a mini version of my Eggless Vanilla Cake (Soft and Moist), which I posted on this website.
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A Small Vanilla Cake For Two
Since I started sharing my small-batch baking recipes, I have wanted to share a small vanilla cake. It is a single-layer, 6-inch vanilla cake perfect for a single person, a couple, or a small family.
Making this small-batch vanilla cake is quick, and the recipe requires only essential baking ingredients. I used buttermilk, which makes the cake moist and fluffy. You can easily create a buttermilk substitute at home by mixing white vinegar with the milk.
Using butter and oil solves two purposes. While butter adds flavor, oil keeps the cake moist. However, you can make this cake using only one element: butter or oil.
Vanilla Cake For Two is perfect for celebrating any occasion with your loved ones. You can also bake this cake to satisfy a sweet craving.
It is a quick recipe, and there is no need for an electric mixer. The cake will be ready within 30 minutes, and once it is cooled, you can top it with your favorite frosting. You can also simply serve the cake with ice cream or whipped cream.
Why You Will Love This Cake
- Vanilla Cake For Two is soft, moist, fluffy, and creamy.
- It is a quick recipe and perfect for small servings.
- The cake can be topped with any of your favorite frosting.
- It is perfect for a couple or a small family.
- This cake is perfect for indulging in a dessert with portion control.
- It is an eggless cake and requires only baking staples.
Ingredients and Notes
- Flour: I have made this cake several times using cake and all-purpose flour. My favorite is cake flour, which makes the cake crumbs more delicate and soft than all-purpose flour. However, you can use the flour available in your pantry. It is essential to measure the flour correctly. Use the kitchen scale for the best results.
- Baking Powder and Baking Soda: These leavening agents are essential for this eggless vanilla cake to rise. Do not interchange with each other. Also, make sure that they are active and not expired.
- Salt: It adds a contrast to the sweetness of the cake.
- Butter: Butter makes the Vanilla Cake For Two rich and provides a delicious flavor. We need unsalted butter, melted and slightly cooled.
- Oil: Oil makes the cake moist and soft. I have used sunflower oil, but you can use any neutral-flavored oil, such as light olive oil, canola, or vegetable oil.
- Sugar: Use granulated sugar. It provides structure and sweetness to the cake.
- Vanilla: Use pure vanilla extract or paste for the best flavors.
- Buttermilk: Buttermilk provides moisture and makes the cake fluffy and light. You can use store-bought buttermilk or make a buttermilk substitute at home.
How To Make Eggless Vanilla Cake For Two
- Preheat the oven to 350°F (180°).
- Grease a 6-inch round cake pan with a nonstick oil spray.
- Line it with parchment paper and lightly grease the parchment paper as well.
- Sift flour, baking powder, baking soda, and salt in a small bowl and whisk until well combined.
- Combine the melted butter, oil, sugar, buttermilk, and vanilla in a medium mixing bowl.
- Stir well to combine.
- Now, gently mix the flour mixture in 2-3 parts until everything is combined.
- Do not overmix.
- Pour the batter into the prepared pan and spread it evenly.
- Bake the cake for 18-20 minutes or until the cake tester inserted into the center comes out clean.
- Remove the pan from the oven and transfer it to a cooling rack.
- Let the cake cool completely in the pan before removing it.
- Once the cake is cooled completely, top with your favorite frosting and enjoy!
Storing Suggestions
Allow the cake to cool completely, cover it tightly, and store it at room temperature for two days.
If you want to keep it longer, refrigerate the cake for 3-4 days.
This Eggless Vanilla Cake For Two can be frozen for a month.
When ready to use it, thaw the cake in the fridge overnight and bring it to room temperature before frosting.
However, please note that the cake will lose some of its moisture and fluffiness after freezing.
Baking Tips For Vanilla Cake For Two
Measuring: To achieve the best result, measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients.
Buttermilk: You can use store-bought buttermilk or make a buttermilk substitute at home. To make a buttermilk substitute, add ½ tablespoon white vinegar to ½ cup of milk. Stir well and let it sit for 5 minutes.
Mixing the Batter: Do not overmix the cake batter; overmixing will make the cake denser and chewy.
Baking: Every oven is different, so keep an eye on the cake after 16 minutes of baking. Overbaking will make the cake dry and dense.
Frosting: This cake tastes fantastic with buttercream or whipped cream frosting. You can also ice it with chocolate or cream cheese frosting. In the pictures in this post, I have topped the cake with whipped cream frosting.
More Small Serving Treats
Recipe Card
Vanilla Cake For Two (Eggless)
Ingredients
- ¾ cup (90g) cake flour or all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 2 tbps (28g) unsalted butter melted
- 1 tablespoon (15ml) oil (any neutral-flavored)
- ¼ cup + 2 tablespoon (75g) granulated sugar
- ½ cup (120ml) buttermilk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°). Grease a 6-inch round cake pan and line it with parchment paper. Set aside.
- Sift flour, baking powder, baking soda, and salt in a small bowl and whisk until well combined.
- Combine the melted butter, oil, sugar, buttermilk, and vanilla in a medium mixing bowl. Stir well to combine.
- Now, gently mix the flour mixture to wet in 2-3 parts until everything is combined. Do not overmix.
- Pour the batter into the prepared pan and spread it evenly.
- Bake the cake for 18-22 minutes or until the cake tester inserted into the center comes out clean.
- Remove the pan from the oven and transfer it to a cooling rack. Let the cake cool completely in the pan before removing it.
- Once the cake is cooled completely, top with your favorite frosting and enjoy!
Storing and Freezing Suggestions
- Allow the cake to cool completely, cover it tightly, and store it at room temperature for two days.
- If you want to keep it longer, refrigerate the cake for 3-4 days.
- This Eggless Vanilla Cake For Two can be frozen for a month.
- When ready to use it, thaw the cake in the fridge overnight and bring it to room temperature before frosting.
- However, please note that the cake will lose some of its moisture and fluffiness after freezing.
Notes
- Measuring: To achieve the best result, measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients.
- Buttermilk: You can use store-bought buttermilk or make a buttermilk substitute at home. To make a buttermilk substitute, add ½ tablespoon white vinegar to ½ cup of milk. Stir well and let it sit for 5 minutes.
- Mixing the Batter: Do not overmix the cake batter; overmixing will make the cake denser and chewy.
- Baking: Every oven is different, so keep an eye on the cake after 16 minutes of baking. Overbaking will make the cake dry and dense.
- Frosting: This cake tastes fantastic with buttercream or whipped cream frosting. You can also ice it with chocolate or cream cheese frosting. In the pictures in this post, I have topped the cake with whipped cream frosting.
Thanks for coming! Let me know what you think.