.Cupcake Batter = 3 Layer 6 Inch Cake
Cupcake batter that produces about 12-15 cupcakes is the perfect amount for a 3 layer 6 inch cake. One dozen cupcakes usually takes about 3-4 cups of cake batter, which divides perfectly between 3 6 inch cake layers. This means that you can essentially turn any batch of cupcakes into a small layer cake. I’ve tested this several times with many different flavors, but usually stick with vanilla cake and chocolate cake, which are made from my vanilla cupcakes and chocolate cupcakes respectively.
6 Inch Cake Flavors
Use the batter for the following recipes to make different flavor 6 inch cakes:
Vanilla Cupcakes (pictured as a cake and recipe included below)
Chocolate Cupcakes (pictured on this page as a cake!)
Lemon Cupcakes
Red Velvet Cupcakes
Peanut Butter Cupcakes
Pumpkin Cupcakes
Strawberry Cupcakes
Gingerbread Cupcakes
Confetti Cupcakes
Pistachio Cupcakes
Carrot Cake Cupcakes
All 6 inch cake layers take about 18-21 minutes at 350°F (177°C). You need about 2.5-3 cups of frosting for a 3 layer 6 inch cake, which is usually the amount used for 1 dozen cupcakes. Any of the frosting recipes paired with the listed cupcakes would be perfect. 🙂
Ingredients
1 and 3/4 cups (207g) cake flour (spoon & leveled)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large egg whites, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120g) full-fat sour cream at room temperature
1/2 cup (120ml) whole milk at room temperature
Vanilla Buttercream
1 cup (230g) unsalted butter, softened to room temperature
4 – 5 cups (480-600g) confectioners’ sugar
1/4 cup (60ml) heavy cream or whole milk
2 teaspoons pure vanilla extract
salt, to taste
sprinkles for decorating
Instructions
Preheat oven to 350°F (177°C). Grease three 6×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the small cakes seamlessly release from the pans.
Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour batter evenly into cake pans. Bake for around 18-21 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling
Make the frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add 4 and 1/2 cups confectioners’ sugar, the heavy cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. (I add 1/8 teaspoon salt.)
Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 3/4 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 3/4 cup of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. A bench scraper and small offset spatula are handy for decorating. Decorate with sprinkles if desired.
Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.
Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
Make Ahead & Freezing Instructions for any flavor: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10 minutes before assembling and frosting. If the frosting is still too stiff, beat it on medium speed with an electric mixer until it’s soft and spreadable again. Add a splash of milk or cream to thin out if needed. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. See How to Freeze Cakes. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
Cake Flour: If you can’t get your hands on cake flour, use this cake flour substitute.
6 Inch Chocolate Cake: Skip steps 2 & 3 and instead, use the chocolate cake batter from my chocolate cupcakes. Frost with chocolate buttercream.
More Flavors: See post above for links to more cake flavors using my cupcake batters. Skip steps 2 & 3 above, swapping out the vanilla batter for your chosen flavor.
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