Small Layer Cake
A rich, moist layered cake with classic vanilla flavor, perfect for celebrations or special occasions, appealing to those who enjoy buttery, sweet desserts.
Ingredients
Instructions
- Cream the butter.
- Add the sugar and cream together.
- Add eggs one at a time, mixing well after each addition.
- Alternate adding flour and buttermilk, beginning and ending with flour.
- Add vanilla and mix until combined.
- Pour the batter into four greased and wax paper-lined layer pans.
- Bake at 350°F for 15 minutes.
Tips & Substitutions
For a lighter cake, ensure your butter is at room temperature before creaming, as this helps incorporate air for a fluffier texture. If you don't have buttermilk, you can substitute with milk mixed with a tablespoon of vinegar or lemon juice. Also, consider adding a touch of almond extract for a unique flavor twist. This recipe can also be adapted for a larger cake by doubling the ingredients and using a larger pan.
Serving Suggestions
This Small Layer Cake pairs beautifully with Sweetened Whipped Cream on top for added richness. You can also serve it with fresh berries or a scoop of ice cream for a delightful dessert. For a complete meal, consider serving alongside a light salad or a cup of tea. This cake is perfect for celebrations or as a sweet ending to a dinner party.
Storage & Reheating
Store leftover cake layers in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices individually in plastic wrap and freeze for up to 2 months. To reheat, simply thaw in the refrigerator overnight and enjoy at room temperature, or warm slices briefly in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Small Layer Cake contains roughly 688 calories, with 12g protein, 86g carbohydrates, and 33g fat. It is an excellent source of protein (24% of the Daily Value) and iron (20% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 952mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
While this recipe calls for plain flour, you can experiment with cake flour for a softer texture or whole wheat flour for a denser cake. However, keep in mind that whole wheat flour may alter the flavor and moisture, so adjustments to liquid might be necessary.
What can I do if my cake layers are uneven?
If your cake layers turn out uneven, you can level them with a serrated knife once they are completely cooled. This will create a flat surface for stacking and icing. Alternatively, you could use the uneven pieces to create a trifle or cake pops for a delicious treat.
How can I make this cake more visually appealing?
To enhance the visual appeal, consider adding a simple buttercream frosting or a glaze between the layers and on top. You can also decorate with fresh fruit, edible flowers, or chocolate shavings. A drizzle of melted chocolate can also elevate the cake's appearance and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).