This 6-inch vanilla bean layer cake with strawberry cream cheese frosting is the perfect Valentine’s Day treat for two—though you don’t need a special occasion to enjoy this delightful, small-batch dessert! It’s just the right size when you’re craving something sweet without too many leftovers, and it’s bursting with real vanilla flavor and fresh strawberries.
I use Rodelle Vanilla Bean Paste for a bold vanilla flavor that truly shines. You’ll also love the fresh strawberry cream cheese frosting—naturally pink, fruity, and creamy without any food coloring. Whether you’re celebrating a holiday, a birthday, or simply a regular Tuesday, this mini cake is a showstopper in flavor and charm.
Why You’ll Love This 6-Inch Cake
- Perfectly sized for 2–4 people
- Full of flavor from real vanilla bean paste
- Naturally pink frosting made with fresh strawberry puree
- Easy to decorate and quick to assemble
- High altitude baking instructions included!
Tools and Ingredients You’ll Need
- Three 6×2 inch round cake pans – These Wilton pans work great.
- Rodelle Vanilla Bean Paste – Adds rich vanilla flavor and beautiful specks.
- Angled offset spatulas – For smooth frosting application.
- Mini food processor – Ideal for pureeing strawberries.
- Parchment paper rounds – To help cakes release cleanly.
- Nonstick baking spray – I love using Pam Baking Spray for consistent results.
Tips for Flavor and Texture Success
The secret to this cake’s rich vanilla flavor is the vanilla bean paste. Unlike using whole vanilla beans, this paste is easy to measure and adds those beautiful vanilla flecks without the hassle of scraping pods. Just substitute it one-to-one for vanilla extract in any recipe—it’s a total upgrade!
And for the frosting? Fresh strawberry puree makes it beautifully pink and naturally fruity. No food coloring needed! Cream cheese adds a tangy richness that perfectly balances the sweetness.
How to Make the Vanilla Bean Layer Cake
Ingredients
For the Cake:
- 1 ¾ cups all-purpose flour (or cake flour if not baking at altitude)
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, room temp
- 1 cup granulated sugar
- 3 large egg whites, room temp
- 3 tsp vanilla bean paste
- ½ cup sour cream, full fat, room temp
- ½ cup whole milk, room temp
For the Frosting:
- 8 oz full-fat cream cheese, room temp
- ½ cup unsalted butter, room temp
- 3–4 cups powdered sugar
- ¼ cup fresh strawberry puree (about 15 medium strawberries)
Instructions
Bake the Cake Layers
- Preheat oven to 350°F. Grease and line three 6×2 inch cake pans with parchment rounds and nonstick spray.
- Mix dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar. Beat the softened butter on high speed for 1 minute. Add sugar and beat another 2 minutes until fluffy.
- Add egg whites and vanilla. Mix in egg whites and vanilla paste until smooth. Then beat in sour cream.
- Combine dry and wet. With the mixer on low, add dry ingredients. Slowly pour in milk. Mix until just combined. Avoid overmixing.
- Bake. Divide batter evenly between pans and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely in pans before removing and frosting.
Make the Strawberry Cream Cheese Frosting
- Puree the strawberries. Place halved strawberries in a mini food processor and pulse until pureed. It’s okay if a few small chunks remain—you’ll love the flecks in the frosting!
- Beat cream cheese and butter. Whip together on high speed until fluffy (about 2 minutes).
- Add powdered sugar. Mix in 2 cups to start, then blend in strawberry puree. Continue adding sugar until desired consistency is reached. For layer cakes, a thicker frosting works best—I used about 4 cups.
- Frost the cooled cake. Stack and frost with an offset spatula. Decorate with fresh strawberries or flowers if desired.
High Altitude Baking Adjustments (5,000–7,000 ft)
If you’re baking above 3,000 feet, try the following adjustments for best results:
- Bake at 365°F
- Bake for 16–19 minutes
- Use 3/8 tsp baking powder
- Use 1/8 tsp baking soda
- Decrease sugar by 1 tbsp
- Use 4 egg whites instead of 3
- Use all-purpose flour (not cake flour)
These changes help prevent sinking, dryness, and uneven baking—common high-altitude baking challenges.
Storage
Store the frosted cake in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving for best texture and flavor.
Final Thoughts
This mini vanilla bean cake with strawberry cream cheese frosting is everything a small celebration needs: flavorful, adorable, and not too fussy. Whether you’re celebrating Valentine’s Day or just want to enjoy a sweet treat without making a full-size cake, this recipe is a must-bake. Don’t forget to snap a picture—those vanilla bean specks and strawberry swirls deserve the spotlight!