6 Inch Cake Recipe (Gluten Free Option)

5 from 1 vote

6 Inch Cake Recipe (Gluten Free Option)

This 6 inch cake is the perfect size for a small celebration and can easily made into a 3-tier cake. It's delicious and fluffy, and I use it often when I need a gluten free mini birthday cake for friends or family. Can easily be made dairy free as well!

Prep Time15

Cook Time45

Cooling Time1

Total Time1

Course: Dessert

Keyword: 6 inch cake, mini cake, small gluten free cake

Servings: servings

Calories: 485kcal

Ingredients

1/4 cup butter melted
1/4 cup avocado oil or any neutral flavored oil
2 large eggs at room temperature
1/2 cup granulated sugar
2/3 cup milk of your choice at room temperature
1 tbsp vanilla extract
2 cups gluten free all-purpose flour with xanthan gum, or regular all purpose flour
2 tsp baking powder
1/2 tsp sea salt
1/3 cup sprinkles if using

Buttercream Frosting - frosts the whole cake, plus more for decorating

1 cup butter at room temperature
1½ tbsp milk of your choice at room temperature
1 tsp vanilla extract
1/8 tsp sea salt
3½ cups powdered sugar spooned and leveled
Food coloring of your choice optional

Instructions

Preheat oven to 350 degrees F, and line 2 6-inch round cake pans with parchment paper. Grease the sides.
Combine butter, oil, eggs, sugar, milk, and vanilla extract in a mixing bowl and use an electric mixer or a whisk to beat until combined.
Add flour, baking powder, and sea salt. Beat slowly until just combined.
Fold in sprinkles, if using.
Divide into the prepared cake pans. Bake for 42-45 minutes until a toothpick inserted in the center comes out clean.
Cool for 20 minutes, then remove from the pans and transfer to a cooling rack.
Cool completely before frosting. If not frosting right away, you can wrap the cake layers tightly in plastic wrap and store in the fridge.
Using a stand mixer with the paddle attachment or an electric mixer, add all ingredients for the vanilla buttercream frosting.
Whisk on low speed until everything is combined, then switch to the highest speed for 8-10 minutes, stopping to scrape down the sides of the bowl halfway through. The frosting should be smooth and creamy. Add food dye to color the frosting however you like.
If you cake layers are domed on the top, you can use a use a sharp serrated knife to trim the dome to level out the layers. Spread an even layer of frosting in between the two cake layers. Frost the cake however you like!

Video

Notes

Expert Tips

You can easily make this dairy free by using, vegan butter and dairy free milk. It'll still turn out delicious!
Either salted or unsalted butter will work in both the cake and the frosting.
There's enough buttercream frosting to frost the entire cake, plus enough to decorate it if you wish.
Make sure to cool the cake completely before frosting. If you aren't frosting right away, you can store the cake layers in the fridge overnight, each layer wrapped tightly in a plastic wrap. Once frosted, let it sit at room temperature before slicing and enjoying.
This is a 2 tier cake, but you can easily make this 1 tier or 3 tier. Each layer is 6 servings, so adjust the serving size to how many layers you want (6 servings for 1 tier, 18 servings for 3 tiers).

Storage Tips

Once frosted, you can store at room temperature covered for 3-4 days. The frosting will keep the cake tender and moist. You can also refrigerate for up to a week.
You can also freeze frosted or unfrosted cake.
- Once frosted, cut into slices, then freeze on a baking sheet overnight. The next day, wrap each slice in a plastic wrap then freeze for up to 3 months.
- Wrap each unfrosted cake layer tightly in a plastic wrap, then freeze for up to 3 months. You can frost frozen or defrosted cake.
Unused buttercream frosting can be stored in an airtight container for a week. Whip before using to fluff it up again. You can also freeze for up to 3 months. Place in a resealable bag, or if using a freezer safe container - gently press down a parchment paper on top to keep from ice crystals from forming. Defrost in the fridge, then re-whip before using to frost.

Nutrition