6 Inch White Cake

For people like me who want portion control but still have a sweet tooth. Don't eat it all at one sitting (but ya could if you want)

Ingredients:

1 egg (room temperature!)
2 tsp vanilla extract
1/2 cup sugar
3 tbsp oil
1/3 cup buttermilk (see note for substitute)
3/4 cup cake flour (see note)
3/4 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda

Frosting:

1 stick salted butter (room temperature!)
2 cups powdered sugar
2 tbsp heavy cream
2 tsp vanilla extract

Directions:

Only good for a 6 inch cake pan! Place parchment and oil and dust if you like. Available on Amazon for purchase.

1. In bowl whisk egg, vanilla and sugar.

2. Same bowl whisk in oil and buttermilk til smooth.

3. Sift in same bowl flour, baking powder, baking soda and salt. Fold in batter til smooth. Try not to over mix. Bake 350 F for 25-30 minutes. 

4. Prepare frosting. Soften butter til smooth. I chose not to use a mix and used old fashioned hand mixing so it's definitely doable. Gradually add rest of ingredients. More labor intensive but I wanted to see if it was possible to do without mixer but it will definitely be more stiff so be prepared to differing consistency.

5. After removing cake wait until completely cool which is about 30 minutes. Frosting cake. I wanted a double layer so I cut my cake in half. Yes, there was definitely more than enough frosting to not only put in between layers but to also frost the entire cake!!

NOTES:

Substitute for buttermilk is to take a 1/3 measuring cup and add 1 tsp of white vinegar and fill the rest of the measuring cup with milk. Set aside until room temperature. I did this and it worked for me! 

Substitute for cake flour is to take a 3/4 measuring cup and add 1 1/2 tsp of cornstarch and fill the rest with all purpose flour. If you are using a food scale then 4 gram cornstarch and 91 of all purpose flour. I did not do this substitute since I already have cake flour. Can buy on Amazon.

Source:  Chenée Today

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