Sometimes you need a slice of cake, not a whole production. This minimal cake delivers a tender, velvet crumb in a fraction of the time, perfect for a sudden Tuesday night craving. It is express baking at its finest—moist, fluffy, and done before your show is over.
This small-batch vanilla cake proves that quick does not mean dry. With a simple vanilla buttercream and a tender crumb from sour cream, it is the ultimate texture win for one or two people.
Why You’ll Love This Minimal Cake
There is a special joy in baking something that does not require a party to finish. You will love this recipe because it cuts down on waste while delivering maximum texture. It creates a perfectly portioned dessert that feels indulgent without the leftovers.
We use sour cream to guarantee that moist, melt-in-your-mouth crumb without the need for complex soaking steps. It is the perfect size for an intimate celebration or a solo treat.
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Minimal Cake
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in a perfectly portioned, small-batch vanilla cake that delivers a luxurious velvet crumb without the fuss of a full-sized layer cake. This express recipe uses sour cream and cake flour to ensure a moist, tender result that is ideal for intimate celebrations or a quick sweet craving.
Ingredients
- Unsalted Butter
- Granulated Sugar
- Egg
- Pure Vanilla Extract
- Sour Cream
- Cake Flour
- Baking Powder
- Salt
- Whole Milk
- Powdered Sugar
Instructions
- Preheat your oven to 350ºF (175ºC) and prepare three 4-inch pans or one 6-inch pan with cooking spray and parchment.
- In a mixer, cream the room temperature butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
- Turn the mixer to low, add the egg, and mix until just combined, then scrape down the bowl.
- Add the vanilla extract and sour cream, then beat on high for one full minute.
- Turn the mixer to low speed and add the flour, baking powder, and salt all at once, mixing until just combined.
- Slowly pour in the milk while mixing on low, then whisk gently by hand at the end to remove any lumps.
- Pour the batter into your prepared pans and bake for 18–22 minutes for 4-inch pans, or 24–28 minutes for a 6-inch pan.
- To make the buttercream, whip the butter until pale for 5 minutes, then add powdered sugar, vanilla, milk, and salt and whip until fluffy.
Notes
To ensure the most delicate texture, always bring your egg and sour cream to room temperature before mixing to allow the batter to emulsify perfectly. If your cake springs back when lightly pressed in the center, it is done; avoid over-baking to keep that signature velvet crumb moist.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Express Ingredients
To achieve that melt-in-your-mouth texture, we rely on a few specific pantry staples. Here is what you need for this express bake:
- Cake Flour: This is non-negotiable for a tender crumb. It has less protein than all-purpose flour, resulting in a lighter bake.
- Sour Cream: The secret to moisture. It adds fat and acidity, keeping the cake soft for days.
- Unsalted Butter: Make sure it is at room temperature for proper creaming.
- Pure Vanilla Extract: Flavor is key in a simple cake, so use the good stuff.
- Whole Milk: Adds necessary liquid and fat for a rich batter.
The Quick Process
Step 1: Cream the Butter and Sugar
Preheat your oven to 350ºF (175ºC) and prepare three 4-inch pans or one 6-inch pan with cooking spray and parchment. In a mixer, cream the room temperature butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. This step builds the structure.
Step 2: Add Wet Ingredients
Turn the mixer to low. Add the egg and mix until just combined. Scrape down the bowl. Add the vanilla extract and sour cream, then beat on high for one full minute. The mixture might look slightly curdled, but it will smooth out later.
Step 3: Combine Dry and Liquid
Turn the mixer to low speed. Add the flour, baking powder, and salt all at once. Mix until just combined. Slowly pour in the milk while mixing on low. Whisk gently by hand at the end to remove lumps.
Step 4: Bake
Pour the batter into your prepared pans. Bake for 18–22 minutes for 4-inch pans, or 24–28 minutes for a 6-inch pan. The cake is done when it springs back to the touch.
Step 5: Make the Buttercream
Whip the butter for the frosting until pale, about 5 minutes. Add powdered sugar, vanilla, milk, and salt. Mix on low until combined, then whip until fluffy.
Meagan’s Express Texture Secrets
To ensure your minimal cake has that perfect velvet texture, measure your flour carefully. If you do not have cake flour, you can use the DIY cornstarch method detailed in our velvet crumb collection. This simple swap ensures the crumb stays light rather than dense.
Always use room temperature ingredients. This allows the batter to emulsify quickly, creating a uniform structure that bakes evenly and stays moist longer.
Easy Twists
This base is incredibly versatile. For a berry burst, try folding in fresh raspberries, similar to our fruit cake technique, right before baking. The fruit adds natural pockets of jammy sweetness.
For a mocha version, dissolve a teaspoon of instant espresso powder into the vanilla extract before adding it to the batter. It gives a sophisticated kick without adding extra time.
Instant Enjoyment
This cake shines with simplicity. Serve it fresh with a dollop of whipped cream or the included vanilla buttercream. The texture is best enjoyed at room temperature.
If you are feeling ambitious and want a contrast, serve a slice alongside our old fashioned chocolate cake for a black-and-white dessert duo that covers all flavor bases.
The Sweet Truth
This minimal cake proves that you do not need a triple-layer giant to satisfy a sweet tooth. It is fast, luscious, and perfectly portioned.
For more ideas, browse our recipe index. This recipe was adapted from the lovely Small Batch Vanilla Cake at Sugar & Sparrow.
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