Name: Small Vanilla Cake with Swiss Meringue Buttercream and Rainbow Sprinkles Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 180 g cake flour; 168 g granulated sugar; 2 tsp baking powder; 1/4 tsp kosher salt; 76 g unsalted butter, room temperature; 65 g extra light tasting olive oil; 113 g plain whole milk Greek yogurt, room temperature; 113 g whole milk, room temperature; 1 egg, room temperature; 1 tsp vanilla paste or extract; 145 g egg whites; 300 g granulated sugar; 1/2 tsp kosher salt; 340 g unsalted butter, room temperature but slightly cool; 1 tsp vanilla paste or extract; Rainbow jimmy sprinkles

Jump to Recipe· 4.3 from 45 reviews

If you’re looking for a delightful treat that’s both charming and incredibly flavorful, this Small Vanilla Cake with Swiss Meringue Buttercream and Rainbow Sprinkles Recipe will absolutely steal your heart. This petite vanilla cake is tender and moist, perfectly layered with a luxuriously smooth Swiss meringue buttercream that simply melts in your mouth. Finished off with a cheerful cascade of rainbow sprinkles, it’s the kind of cake that brings a spark of joy to any occasion, whether it’s a quiet family gathering or a festive celebration with friends.

Ingredients You’ll Need

This image shows eight ingredients arranged neatly on a white marbled surface. At the bottom right, there is a white bowl filled with white flour. To its left, a plain brown egg sits on the surface. Above the egg, a small white bowl contains cubed pale yellow butter. Next to the butter on the right, a white scalloped bowl is filled with white granulated sugar. Above the sugar, a glass bowl holds thick white whipped cream with a smooth texture. In the center above the flour, there's a smaller glass bowl of white milk. To the left of the milk, a small beige bowl filled with dark brown vanilla extract sits. Above the vanilla, a clear glass bowl contains a small amount of white baking powder. Finally, at the top, a glass filled with pale golden liquid, likely oil, completes the arrangement. All containers are white or clear, placed on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this Small Vanilla Cake with Swiss Meringue Buttercream and Rainbow Sprinkles Recipe is refreshingly straightforward. Each item plays a vital role, contributing to the cake’s tender crumb, creamy frosting, or those joyful pops of color.

Cake flour (180 g): Provides a delicate, soft crumb that makes the cake light and tender.
Granulated sugar (168 g): Sweetens the cake while helping to create a beautiful texture.
Baking powder (2 tsp): Gives the cake a perfect rise, ensuring fluffiness.
Kosher salt (1/4 tsp): Enhances the flavors, balancing sweetness.
Unsalted butter (76 g, room temp): Adds richness and moisture to the cake.
Extra light tasting olive oil (65 g): Keeps the cake wonderfully moist without overpowering the vanilla flavor.
Plain whole milk Greek yogurt (113 g, room temp): Contributes a subtle tang and tender texture.
Whole milk (113 g, room temp): Adds moisture and balances the batter.
Egg (1, room temp): Binds the ingredients together and adds structure.
Vanilla paste or extract (1 tsp): Infuses the cake with rich, authentic vanilla flavor.
Egg whites (145 g): Essential for the airy Swiss meringue buttercream frosting.
Granulated sugar (300 g): Sweetens and stabilizes the meringue.
Kosher salt (1/2 tsp): Balances sweetness and intensifies flavor in the buttercream.
Unsalted butter (340 g, cooler room temp): Creates the creamy, luscious texture of the Swiss meringue buttercream.
Vanilla paste or extract (1 tsp): Adds fragrant vanilla notes to the buttercream.
Rainbow jimmy sprinkles: The cheerful finishing touch that brightens the cake with color and fun.

How to Make Small Vanilla Cake with Swiss Meringue Buttercream and Rainbow Sprinkles Recipe

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350 degrees F (180 degrees C) and greasing two 6-inch cake pans, lining them with parchment paper for easy release. In your stand mixer bowl fitted with the paddle attachment, combine the cake flour, sugar, baking powder, and salt. Cut the softened butter into small cubes and add them to the dry ingredients, mixing on low speed until the mixture has the texture of wet sand. This technique helps distribute the fat evenly for a tender crumb.

Step 2: Add the Wet Ingredients

Next, incorporate the olive oil, Greek yogurt, whole milk, egg, and vanilla paste into the mixture. Mix everything on medium speed until fully combined, resulting in a smooth, lush batter. For best results, weigh the batter to evenly divide it between the two prepared pans—precision here ensures even baking.

Step 3: Bake the Cake

Bake the cakes for 28 to 32 minutes. Use a toothpick to check doneness; it should come out clean or with just a few crumbs attached. Once done, allow your cakes to cool completely before frosting. This step is crucial to keep your buttercream smooth and your layers sharp.

Step 4: Make the Swiss Meringue Buttercream

To create the dreamy frosting, heat the egg whites, sugar, and salt in a double boiler, whisking constantly until the mixture reaches 160 degrees F (70 degrees C) or the sugar has fully dissolved without any graininess. Transfer this warm mixture to your stand mixer fitted with a whisk attachment and whip on high until stiff peaks form. Then, let it cool to about 85 degrees F (30 degrees C) on low speed.

Step 5: Whip in the Butter

Once the meringue is cool, switch your mixer to low and gradually add the softened butter cubes one at a time. It’s normal for the mixture to look curdled or broken at first; patience is key. Keep beating until the buttercream turns glossy and smooth. Finally, add the vanilla extract and mix just until combined for the perfect flavor kick.

Step 6: Assemble and Decorate

Place one cake layer on your cake stand and secure it with a small dollop of frosting beneath to keep it steady. Using a 3-tablespoon scoop or a similar measure, evenly distribute three scoops of buttercream over this first layer. Repeat with the second layer, then apply a thin crumb coat over the entire cake to seal in crumbs. Chill the cake for about 20 minutes before finishing with a thick, smooth final coat of frosting. To celebrate, sprinkle the top generously with rainbow jimmy sprinkles for that unbeatable whimsical touch.

How to Serve Small Vanilla Cake with Swiss Meringue Buttercream and Rainbow Sprinkles Recipe

A round cake covered in smooth white cream frosting sits on a white cake stand, with a white marbled texture in the background. On top, there is a decorative border made of evenly spaced, curved layers of piped white frosting with ridged texture, formed by a metal piping tip held by a woman's hand that is visible in the top right corner. The cake shows a simple, clean look with a soft creamy texture that covers the whole surface evenly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the sprinkles, consider adding fresh berries or edible flowers to elevate presentation and add natural bursts of flavor. A light dusting of powdered sugar can also add a delightful snowy finish that complements the colorful sprinkles perfectly.

Side Dishes

This Small Vanilla Cake with Swiss Meringue Buttercream and Rainbow Sprinkles Recipe pairs beautifully with a scoop of vanilla bean ice cream, fresh fruit salad, or a cup of rich hot coffee or tea. These sides enhance the cake’s sweetness without overshadowing its delicate vanilla flavor.

Creative Ways to Present

For a playful touch, serve the cake on a vibrant pastel plate or cake stand, matching the sprinkles’ rainbow palette. You can also slice the cake into mini servings and place individual portions in clear dessert cups, layering with fresh fruit and extra frosting for a fancy dessert parfait.

Make Ahead and Storage

Storing Leftovers

Once frosted, your Small Vanilla Cake with Swiss Meringue Buttercream and Rainbow Sprinkles Recipe can be stored in an airtight container in the refrigerator for up to 4 days. Keep it covered well to prevent the buttercream from drying out or absorbing other fridge odors.

Freezing

To freeze, wrap the cake tightly in plastic wrap and then aluminum foil to protect against freezer burn. It freezes beautifully for up to 2 months. When ready to enjoy, thaw the cake overnight in the refrigerator before serving to maintain its texture and flavor.

Reheating

Because this cake is best served cool, we don’t recommend reheating. Instead, bring slices to room temperature or enjoy chilled for that perfect creamy mouthfeel from the Swiss meringue buttercream.

FAQs

Can I use regular butter instead of unsalted butter?

Yes! If you only have salted butter, reduce or omit additional salt in your recipe to keep the sweetness balanced. Unsalted butter just gives you more control over the saltiness.

Is it necessary to use egg whites for the buttercream?

Absolutely. Egg whites are the backbone of Swiss meringue buttercream, giving it that airy, silky texture that sets it apart from other frostings.

Can I make this cake dairy-free?

You can substitute dairy-free yogurt and milk alternatives, but be mindful this may affect the texture and flavor somewhat. Using vegan butter in the frosting can work, but adjusting the method may be needed.

How long does it take to make this cake from start to finish?

This Small Vanilla Cake with Swiss Meringue Buttercream and Rainbow Sprinkles Recipe typically takes about 1 hour and 30 minutes, including baking, cooling, frosting, and decorating.

Can I add food coloring to the buttercream?

Yes! Gel food coloring works best to keep the buttercream smooth without watering it down. Customize the colors to match your party theme or mood.

Final Thoughts

This Small Vanilla Cake with Swiss Meringue Buttercream and Rainbow Sprinkles Recipe is truly a treasure to have in your baking repertoire. It combines the perfect vanilla flavor, a heavenly frosting texture, and the festive appeal of colorful sprinkles in a small, perfectly portioned cake. I promise once you make it, you’ll find every bite a reminder of simple joys and sweet celebrations. Give it a try—you’ll be so glad you did!