When we do the crumb coat, we don’t want to end up with crumbs in all of the frosting (which can happen when you dip your offset spatula or other utensil back into the frosting bowl).
Transfer the frosting for the crumb coat to a separate bowl. And here’s a little hint: when you decorate cake layers that have been chilled, the frosting goes on much easier, so I always pop mine in the refrigerator for at least 30 minutes before decorating either way. Aka you can make this cake wayyyy in advance. The amazing thing about layer cakes is that you can wrap them up in plastic wrap and store them in the refrigerator (or the freezer) for a few days before you decorate them. Chill your layers before you decorate. This will ensure a cake that slides out of the pan easy peasy. There’s nothing worse than spending time baking a homemade cake only to struggle to remove it from the pan… that’s why I make sure to spray mine with cooking spray, then line with a parchment paper round, then spray a little bit more. As my queen, Ina Garten, would say: “what’s the point of making a cake if you can’t get it out of the pans?” Ina knows, and we should always follow her advice. Since this cake is all about the vanilla, I suggest using a high quality one! Pure vanilla extract – now is not the time for artificial vanilla. Egg whites – be sure they’re at room temperature!. This is also something I’d suggest using as the sodium content can vary across brands. Kosher salt – I use Diamond Crystal Kosher Salt always. I suggest using the same so your outcome is as similar as possible to mine! All-purpose flour – I use King Arthur in my recipes always. They’re especially perfect for food photography. Mixing bowls: I love these glass mixing bowls from Amazon. Measuring cups/spoons: I’ve been linking these in all of my posts because I love them SO much! They are beautiful and look just like some other expensive ones on the market (but wayyy cheaper). It allows you to smooth everything out much easier than if you were using just a regular cake stand. Cake turntable: if you’re wanting to get into layer cakes and baking them for other people, I highly suggest investing in a turntable. Bench scraper: I love using this to smooth out the sides of my cake both when I’m doing the crumb coat and the final coat. It’s so helpful to use when spreading the frosting onto the layers. I find myself reaching for this one allll the time in the kitchen. Offset spatula: the best little utensil for almost any baking project. You definitely don’t “need” a stand mixer for this recipe, but it sure does make life a lot easier. Stand mixer: this is the one I have and I love it! I’ve had it for years now and I’ve never had any trouble with it. You’ll need 3, and lucky for you, this set comes with 3! 6-inch cake pans: you’ll definitely want to get your hands on a set of these for this cake. If you’re not a layer cake lover, check out these No-Fail Vanilla Cupcakes for your next event, people will love them all the same! Hint: I’ll also be using this size for a smash cake I’m baking for Owen’s first birthday party!Īll that to say, this is absolutely a staple recipe to tuck away in your kitchen apron for when you’re in need of a small dessert that’ll still please a crowd. Whether you’re just craving a slice of cake, or you’re needing to bake one for a group of friends or family, I don’t think you’ll be disappointed in the size of this cake. My thinking is, and I think you’ll agree once you try it, 6-inch cakes are just the perfect size. When they know it’s made by you, in your home kitchen, it just adds the homemade touch that every baked good needs.ĩ-inch layer cakes are a little bit too big for me, and honestly even 8-inch layer cakes are somewhat too big. How many of you know I definitely considered going and buying one from Publix that day?! But what I can tell you is that friends and family love a homemade dessert, it doesn’t really matter what you put down in front of them. That’s exactly what happened with the layer cake I was making for a friend’s graduation party… I ended up rebaking the layers 3 different times, and I still wasn’t even satisfied with the final batch. 
I mean, when there’s an event and someone asks to to make a cake… obviously you’ll be making a layer cake, right?! Well let’s just say things don’t always go to plan, and still to this day when I’m testing new recipes, many end up in big giant failures. I think I’ll always be able to remember my first experience baking a layer cake.
#6 inch vanilla cake recipe plus#
Three tender vanilla cake layers plus smooth vanilla buttercream makes for the perfect 6-inch vanilla layer cake.
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