6 inch cake

This Mini Boston Cream Pie has all of the decadent goodness of the classic cake, and is perfect just for two!  Boston Cream Pie is actually a cake made with two moist and spongy cake layers that sandwich a creamy vanilla pastry cream.  And topping it off is a silky chocolate ganache!

Mini Boston Cream Pie

whole milk (2% will also work)

heavy cream

maple syrup (or sweetener of choice)

corn starch

egg yolk (room temperature)

vanilla bean paste (or vanilla extract)

unsalted butter

unsalted butter, room temperature

granulated sugar

milk, room temperature (any milk fat)

sour cream, room temperature

egg, room temperature

vanilla extract

all-purpose flour

baking powder

baking soda

salt

chocolate chocolate

corn syrup

Make the pastry cream first - even the night before.  In a small mixing bowl add the egg yolk, cornstarch and 1/4 cup of the milk.  Whisk until the cornstarch is dissolved.

In a small saucepan add the remaining milk, heavy cream, and maple syrup (or sweetener of choice).  Heat over medium heat until small bubbles start to appear along the sides of the saucepan.  Do not boil.  Remove the saucepan from the heat.  Then very slowly drizzle in about half of the heated milk into the egg mixture, whisking constantly.

Pour the egg mixture back into the saucepan - whisking constantly - and return to medium heat.   Cook the cream until it starts to thicken and bubble - about 3 - 5 minutes.  Remove the saucepan from the heat.  Add in the butter and vanilla and whisk until the butter melts.

Strain the pudding over a fine mesh strainer set over a medium bowl.  Cover the pudding with plastic wrap – with the wrap directly touching the top of the pudding.  This will keep a skin from forming on the top of the pudding.  Refrigerate until ready to assemble the cake.

Pastry Cream

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line the bottom of the cake pans with a piece of parchment paper cut to fit. Lightly grease and flour the pans. Note – I like to use the Pam Baking Spray With Flour.

In a small bowl or liquid measuring cup, add the milk, sour cream, egg, and vanilla extract. Stir until thoroughly combined.

In a medium mixing bowl, add the butter and sugar. Use a hand-held mixer on medium speed and cream the butter and sugar together until they are light and fluffy. Add half of the milk mixture and continue to mix on medium-low speed until combined.

Sift the flour, baking powder, baking soda, and salt over the top of the wet batter in the bowl. Beat on low speed until no flour streaks remain. Add the remaining milk mixture and continue to beat on low until just combined and smooth. Note – I recommend sifting the dry ingredients into the batter to avoid unnecessary clumps of flour.

Pour the batter into the prepared cake pans and bake for 23 – 25 minutes, or until the cakes are golden, slightly pulling away from the sides of the pan, and a toothpick inserted in the middle comes out clean.

Cool the cakes in the pans set on a wire rack for 15 minutes. Then gently invert the cake pans onto the wire rack to release the cakes. Carefully peel away the parchment paper (if it stuck to the bottom of the cakes), and flip the cakes back over to cool on the wire rack completely.

Yellow Cake

Make the ganache while the cakes are cooling.  In a small bowl, add the chocolate chips and vanilla extract.

In a liquid measuring cup (microwave-safe), heat the cream for about 20-30 seconds - until it is warm, but do not let it bowl over.  Pour the heated cream over the chocolate chips and let sit for 2-3 minutes to allow the chocolate to melt.

Add the corn syrup (this makes the ganache shiny) and whisk until the ganache is smooth and fully mixed.  Set aside at room temperature to allow the ganache to thicken slightly and until ready to assemble the cake.

Chocolate Ganache

Set one of the cakes on a cake platter or plate.  Smooth the pastry cream on top of the cake all the way to the edges.  Set the second cake on top.  Stir the ganache again so it is nice and smooth, and pour onto the top of the cake in the center.  Using a spoon or offset spatula, smooth out the ganache to the edges of the cake, allowing some to drizzle down the sides.

The cake is best enjoyed the day it is baked.  Enjoy!

Assembling the Cake

This Earl Grey lavender cake is light, moist and aromatic! It&#039;s filled and topped with a luscious cream cheese frosting!

Earl Grey Lavender Cake

eggs

vanilla

Earl Grey tea (or the contents of 2 Earl Grey tea bags)

lemon

(125 milliliters / 4 fl oz) milk

lavender

full fat cream cheese

Preheat the oven to 356°F / 180°C.

Butter the sides and bottom of the pan. Then line the bottom with parchment paper. There’s no need to line the sides. Set aside.

Using a hand mixer, beat the eggs in a large bowl for about 1 minute, until they get frothy.

Gradually add the sugar in 2 or 3 batches. Beat for 10 minutes, starting on medium speed and then slowly increasing to high. The cake batter will look very thick and will almost triple in volume.

Sift the flour into the egg mixture.

Add the vanilla, tea, and the lemon zest. Gently fold everything with a spatula 3-4 times.  Then beat the mixture with the hand mixer until everything is just combined, about 5-10 seconds, Don’t overmix it.

Pour the batter into the prepared pan and bake it for about 40-45 minutes, or until a toothpick inserted in the middle comes out clean.

When done, allow the cake to cool in the pan for about 10 minutes.

Run a small knife around the edge of the pan to loosen it. Then tap the pan on the counter 2-3 times.

Invert the cake onto your hand. Remove the pan by lifting it. It should come off easily.

Remove the parchment paper and let the cake cool completely on a wire rack.

Place the cake in the refrigerator for at least an hour or overnight.

Before assembling the cake, slice it into 3 even pieces.

Make the sponge cake

Pour the milk into a small saucepan and heat it over medium heat, until it begins to simmer.

Take it off the heat and add the lavender and the Earl Grey tea bag. Let it seep for 20 minutes.

Strain the lavender milk through a fine mesh strainer. Set it aside to cool.

Make the Earl Grey lavender milk

Beat the butter in a large bowl with a hand mixer until it’s fluffy. Start on medium speed and then increase to high.

Gradually add the sifted powdered sugar in three batches, beating continuously until it’s creamy. Scrape the side of the bowl as needed so that everything is well combined. It should be thick and stiff .

Add the vanilla, salt, and the cream cheese and continue beating on high, but just until everything is combined. Don’t beat longer than a few seconds as it could get runny. If it&#39;s too thin, add more powdered sugar. If it&#39;s too thick, add some milk, a teaspoon at a time, until it reaches the right consistency.

Use a toothpick to swirl in a tiny amount of food coloring, if using.

Beat for a few more seconds until the color is fully incorporated.

Put the frosting in the fridge until you&#39;re ready to frost the cake. It will help to stiffen it a bit and make it perfect for piping!

Make the cream cheese frosting

Place a plate on the turntable, if using. Place the bottom layer of cake on a plate and brush some Earl Grey lavender milk over the entire surface.

Add about ¾ cup of frosting (about 100g). I often measure it out before I frost the cake to ensure that I have the same amount of frosting between each cake layer. Use an offset spatula to spread it out evenly to the edge.

Repeat the process for the other 2 cake layers. Then add a very thin layer of frosting on the top and sides. Try to smooth the top and sides as much as possible. It’s OK if you see the cake through the frosting because this is just the crumb coat. Put the cake in the refrigerator for half an hour. You can leave it in the fridge longer, if you want.

Using the offset spatula, add a big dollop of frosting on the sides of the cake. Use the offset spatula to smooth the sides. Then add some frosting on the top and either smooth it out.

Put the remaining frosting in a piping bag and pipe swirls around the cake. I used a 1M tip.

Store the cake covered in the refrigerator for up to 4-5 days.

Enjoy!

Assemble the cake

Enjoy delicious Strawberry Sugar Free Cake Recipe as a perfect celebration cake for the whole family, be it Valentine&#x27;s or Mother&#x27;s day. This fluffy sugar free sponge cake combines layer cake with keto jam, meringue frosting, and homemade strawberry powder, fully low-carb, gluten-free, and diabetic friendly.

Strawberry Sugar Free Cake Recipe

Tablespoons (100 grams) sugar sweetener

almond flour

water

Tablespoons oil

Vanilla Extract

Meringue Icing

Strawberry jam

Strawberry powder

Prepare all ingredients

Start preparing all of the ingredients. Have your eggs at room temperature and separate egg whites and yolks. Sweetener is best to have powdered for baking as it melts much easier. If you have made our recipes, prepare jam and powder, and make the frosting if you have not. At the same time, heat your oven to 160 Celsius or 320 Fahrenheit. 

Whisk Egg Whites and Egg Yolks

Using your kitchen machine, place egg whites into the bowl and mix until fluffy. Place the bowl aside. Using a second bowl, add egg yolks together with sweetener and whisk. 

Once you whisk your egg yolks, scoop in the egg whites into the bowl and mix on low until combined.

Add the rest of the Ingredients

Add all other ingredients using a spoon while your machine keeps whisking them. 

Pour and Bake

Once your cake batter is thoroughly combined, pour it onto the large cake pan and bake for 30 to 35 minutes. 

Spread Jam

Make sure your sheet cake is thoroughly cooled before going into the next steps. Make small holes throughout the cake using the back of the spatula or wooden stick. This will help your jam to get directly into the cake to add more moisture and flavor.  Once your holes are all made, cut your sheet cake into half and spread half of the strawberry jam on one half of the cake. Place the other half of the top of the cake to form two layers. 

Extra Jam and Frosting

Spread the rest of the jam on top of the second layer of the cake. On top of that goes meringue frosting. You can either spread it with a spatula or fill our icing bag and frost it. 

Strawberry Powder

Lastly comes our strawberry Powder. Place powder into the sieve or bigger tea sieve, as I have done, and gently powder your whole cake with dehydrated strawberry powder. 

https://mediavine-res.cloudinary.com/video/upload/ypmj5w3qc6zhnrqqbvet.mp4

Enjoy delicious Strawberry Sugar Free Cake Recipe as a perfect celebration cake for the whole family, be it Valentine's or Mother's day. This fluffy sugar free sponge cake combines layer cake with keto jam, meringue frosting, and homemade strawberry powder, fully low-carb, gluten-free, and diabetic friendly.

Lemon blueberry cake with lemon curd filling and torched meringue - the perfect celebratory cake, for smaller parties as it is a 6 inch cake.

Lemon Blueberry Cake (6 Inch Small Batch Cake)

all purpose flour (150 grams)

+ 2 tablespoon softened butter (150 grams)

sugar (150 grams)

buttermilk

lemon (juice + zest)

blueberries (130 grams)*

lemon curd**

vanilla extract (optional)

Pre-heat oven to 350F (175C). Prepare two 6...

Pre-heat oven to 350F (175C). Prepare two 6 inch cake pans with parchment paper and grease the sides.***

In a small bowl, mix the dry ingredients...

In a small bowl, mix the dry ingredients together: flour, baking powder and salt.

In a large bowl, whip softened butter until...

In a large bowl, whip softened butter until creamy, about 1 minuts, then add in the sugar and whip until pale and fluffy, another 3 minutes.

Add the eggs, one at a time and...

Add the eggs, one at a time and mix between each addition. Then add in the buttermilk, vanilla extract and lemon juice and zest.

Fold in the dry ingredients before folding in...

Fold in the dry ingredients before folding in the frozen blueberries. Divide the batter between the two pans, it will be really thick.

Bake until a toothpick comes out clean or...

Bake until a toothpick comes out clean or with just a few moist crumbs, about 30-35 minutes. Cool completely on a wire rack.

Make sure the bowl of your stand mixer,...

Make sure the bowl of your stand mixer, the balloon whip and a spatula are squeaky clean. Add egg whites, sugar and salt and give it a good mix with the spatula.

Place on top of a small saucepan with...

Place on top of a small saucepan with simmering water (aka a double boiler), and let the mixture melt. Once the sugar crystals have melted, mix in the vanilla extract and place the bowl back into the stand mixer.

While gradually increasing the speed, whip until soft...

While gradually increasing the speed, whip until soft peaks (the meringue tops will droop a little), somewhere between 5-10 minutes.

To assemble the cake, place one on a...

To assemble the cake, place one on a cake stand and spread 1/2 cup lemon curd on top. Place the other cake on top of that before spreading the meringue all around the cake. You can torch it with a kitchen torch, if desired. Keeps for 3-4 days in a cake box in a cold room.

This three-layer White Velvet Cake has an ultra plush, melt-in-your-mouth crumb, whipped vanilla buttercream, and a white chocolate drip.

White Velvet Cake

(315 grams) cake flour

(300 grams) granulated sugar

tbsp baking powder

tsp kosher salt

unsalted butter (softened, diced)

neutral oil (avocado

tsp vanilla extract

unsalted butter (softened)

sugar

white chocolate (about 1 cup chips)

tsp bright white gel food coloring

Preheat the oven to 350°F. Grease and flour three 6-inch cake pans and set aside

In the bowl of a stand mixer fitted with the paddle attachment, place the flour, sugar, baking powder, and salt. Whisk to combine. With the mixer on low speed, add the butter, a few tablespoons at a time, until the butter breaks up into small pieces, no larger than a peanut, and gets coated in flour.

Mix together the oil and half of the milk in a spouted cup. Turn the mixer up to medium-low and stream in the milk mixture. Continue to mix until the batter is evenly moistened. Stop the mixer and thoroughly scrape down the sides and bottom of the bowl. The batter will not be smooth.

Combine the remaining milk with the egg whites. Working in batches with the mixer on medium-low speed, pour in about ⅓ of the eggs at a time. After each addition of the eggs are absorbed into the batter, stop the mixer and thoroughly scrape down the sides and bottom of the bowl. The batter will look lumpy at first, but should smooth out by the final addition. 

Evenly distribute the batter between the prepared pans and bake for 23 to 26 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool the cakes on a wire rack for 10 to 20 minutes before removing them from their pans. 

To Make the White Velvet Cake

Using a stand (or hand) mixer fitted with the paddle attachment, beat butter on medium-low speed until smooth and creamy, 1 minute.

Turn the mixer off and add the powdered sugar, 2 tablespoons of cream, vanilla, and salt. Begin mixing on low speed until the ingredients come together - scraping the bowl occasionally. 

Turn up the speed and mix at medium-high speed for 3 to 5 minutes, until the buttercream is light, airy, and nearly white. If needed, add the additional cream until desired consistency is achieved. The buttercream should spread smoothly without tearing the crumb of the cake but thick enough that it holds shape when piped and spread between the layers.

If using to ice a smooth cake, vigorously stir with a wooden spoon or stiff spatula to knock out some of the air bubbles.

To Make the Whipped Buttercream

Place one layer of cake on a cake board or serving plate. Dollop about ¾ cup frosting on top and spread out until smooth with an offset spatula. Place the next layer of cake on top and repeat.

Flip the last layer upside down and place it on top of the cake. Crumb coat the cake in a thin layer of frosting. This traps in all of the loose crumbs and keeps them from getting in your final layer of frosting. Chill the crumb coated cake for 15 minutes.

Make the white chocolate drip (instructions to follow)

Drip the ganache around the edges of the cake then smooth it over the top.

To Assemble

Chop the white chocolate (even the chips) and place in a heat-safe bowl.

Microwave the cream for 45 to 60 seconds until warm.

Pour 1/4 cup cream over the white chocolate and gently whisk to melt.

If needed, microwave the whole bowl at half power for 5 to 10 seconds at a time until fully melted. Add more cream if it is still too thick.

Whisk in the white gel food coloring.

To Make the White Chocolate Drip

Great white cake. Not dry at all like some of them. Thanks!

Made this cake over the weekend with your white chocolate buttercream. Both were delicious.

Incredible cake! Not too difficult and tastes great. Just what I was looking for.

All about the texture! So soft and fluffy while super moist.

Really easy to follow and incredibly tasty

The texture of this cake was exactly what I was looking for. Soft like box cake - but the flavor was incredible. Try it!!

So delicious. Best white velvet cake recipe I’ve found to date.

Top 5 6 inch cake recipes from across the web

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Mini Boston Cream Pie

Earl Grey Lavender Cake

Strawberry Sugar Free Cake Recipe

Lemon Blueberry Cake (6 Inch Small ...

White Velvet Cake

Top 5 6 inch cake recipes from across the web

The most viewed 6 inch cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Boston Cream Pie

Earl Grey Lavender Cake

Strawberry Sugar Free Cake Recipe

Lemon Blueberry Cake (6 Inch Small ...

White Velvet Cake

The most viewed 6 inch cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine