Wedding cakes are always the centerpiece of any wedding. They are grand, elegant, and definitely delicious. But what if you want a smaller and more intimate wedding? You don’t have to sacrifice having a beautiful cake just because you’re having a smaller wedding. Enter the 6 inch wedding cake, the perfect size for a small and sweet wedding.
Recipe 1: Classic Vanilla Cake
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F. Grease and flour a 6 inch cake pan.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
- Add flour mixture and milk alternately, beginning and ending with the flour mixture. Beat until just combined.
- Stir in vanilla extract.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 Slice
Calories: 305
Fat: 13g
Saturated Fat: 8g
Cholesterol: 77mg
Sodium: 203mg
Carbohydrates: 43g
Fiber: 0g
Sugar: 30g
Protein: 4g
Cooking Time:
25-30 minutes
Equipment:
- 6 inch cake pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Mixer
- Spatula
- Wire rack
Serving Suggestions:
Frost with your favorite frosting and decorate with fresh flowers or fruit.
Variations:
Add lemon zest or almond extract for a different flavor.
Substitutions:
You can use cake flour instead of all-purpose flour for a lighter cake. You can also use almond milk instead of whole milk for a dairy-free option.
Storage:
Store cake in an airtight container at room temperature for up to 3 days.
Tips:
Make sure your butter is at room temperature before beating. This will ensure a smooth and creamy batter.
Notes:
This recipe makes one 6 inch cake. Double the recipe if you want a 2-layer cake.
Frequently Asked Questions:
Q: Can I use a different size cake pan?
A: Yes, but you’ll have to adjust the baking time accordingly.
Recipe 2: Chocolate Cake
Ingredients:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
Instructions:
- Preheat the oven to 350°F. Grease and flour a 6 inch cake pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, vegetable oil, egg, and vanilla extract.
- Add wet ingredients to dry ingredients and mix until just combined.
- Stir in boiling water until well combined.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 Slice
Calories: 455
Fat: 25g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 295mg
Carbohydrates: 59g
Fiber: 3g
Sugar: 41g
Protein: 5g
Cooking Time:
30-35 minutes
Equipment:
- 6 inch cake pan
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Mixer
- Spatula
- Wire rack
Serving Suggestions:
Frost with your favorite frosting and decorate with chocolate shavings or sprinkles.
Variations:
Add espresso powder or peppermint extract for a different flavor.
Substitutions:
You can use sour cream instead of buttermilk for a richer cake. You can also use coconut oil instead of vegetable oil for a tropical twist.
Storage:
Store cake in an airtight container at room temperature for up to 3 days.
Tips:
Make sure your egg and buttermilk are at room temperature before mixing. This will ensure a smooth batter.
Notes:
This recipe makes one 6 inch cake. Double the recipe if you want a 2-layer cake.
Frequently Asked Questions:
Q: Can I use a different type of oil?
A: Yes, you can use any neutral-flavored oil such as canola or grapeseed oil.
Final Thoughts
The 6 inch wedding cake is a perfect way to have a small and sweet wedding without sacrificing a beautiful cake. These two recipes are classic and delicious, and can be easily customized to your liking. Whether you’re a fan of vanilla or chocolate, these cakes are sure to impress. So go ahead and try making a 6 inch wedding cake for your next intimate celebration!
