I typically use Swans Down cake flour or Pillsbury Softasilk cake flour.

Chanced upon this recipe at YT and I can only say this is one of the best if not THE best that I had tried so far! Have been looking for a not overly sweet mini cake as I am not serving to a large amount of people. This one really take the cake (no pun intended). Final texture of the cake was a dream, soft and fluffy. Not dense and perfect for layering your favorite buttercream. The only observation I had was that my batter wasn’t as thick, slightly on the runnier side but it does not affect the final cake.

I had also experimented swapping out with milk as I do not have any buttermilk on hand and omitting of the baking soda from the absence of the buttermilk, it all worked out fine and still delicious! Very moist and my kitchen smells like a bakery. Thank you Danielle for sharing this. 🙂

In reply to Paula.

I just used this recipe to make a 6 inch cake, but only two layers. I used a baking rod in the middle of the pan, and they baked very nicely. Only required some slight leveling, and were 1.5inch thick after leveling.

Came out beautiful, and delicious! (And I didn’t even use buttercream or cake flour. Just heavy cream and all purpose flour!) Thanks Danielle!

Sorry to hear that the cake didn’t turn out well for you, Janis. I’ve never had that issue with this cake and several other readers have had success making it too. If you followed the recipe exactly and your flour, baking soda, and baking powder were also fresh, I’m honestly not sure what could have happened.

This 6 inch cake recipe was not good at all. 
I have been baking for years, I was looking for a nice 6 inch cake recipe and I chose this one based on  the reviews. I am experienced in baking and know the do’s
and don’t of mixing and baking. This recipe was a waste of fresh ingredients.
It was dense, heavy and the flavor like cornbread. I had to throw the cake  away.
I was so disappointed. Sorry Danielle.
I have never had a cake turn out like this.

Thank you, Victoria! So glad the cake turned out great for you!

Great recipe! I made this for my sons birthday. Cakes have always been difficult for me but this cake turned out beautifully!  I never considered myself much of a baker until I found your site. Thank you Danielle! 

In reply to Danielle.

Thank you so much 

Hi, Michelle! I find that the buttermilk makes the cake layers a little lighter, so that’s why I prefer this version. My vanilla cupcake recipe will make a similar amount of batter so you could use it instead. For that recipe, I would guess maybe 5 to 6 tins.