A 6-inch strawberry cake is a good size when you want a real layer cake without a lot of leftovers. You can get a clear strawberry flavor without fresh berries by using strawberry-flavored gelatin dessert mix and a few simple mixing choices.
This guide focuses on a classic two-layer 6-inch cake made from a white cake mix, plus a strawberry buttercream that also skips fresh fruit. The steps are written to help you avoid common problems like overflow, dry layers, and frosting that turns runny.
Best Pan Size, Batter Amount, and Bake Time for a 6-Inch Layer Cake
Most 6-inch layer cakes are baked in two 6 x 2-inch round pans. As a practical target, plan on about 2 1/4 cups of batter per pan (about 530 mL), which yields a balanced layer height without overfilling. (Wilton)
Bake times vary by oven and pan material, but a solid starting range for a 6-inch layer at 350°F (177°C) is about 35 to 40 minutes. Start checking early if your pans are dark or your oven runs hot. (Wilton)
If you want a more exact doneness check, use an instant-read thermometer. Many classic butter-style cakes finish around 200°F to 210°F (93°C to 99°C), and pulling the cake before it reaches the driest end of the range helps keep the crumb tender. (King Arthur Baking)
Recipe: 6-Inch Strawberry Layer Cake Using Strawberry Gelatin Mix
Strawberry Cake Ingredients (U.S. and Metric)
| Ingredient | U.S. Measure | Metric |
|---|---|---|
| White cake mix (dry) | 1 box | about 15.25 oz (432 g) |
| Strawberry-flavored gelatin dessert mix (dry) | 1 box | about 3 oz (85 g) |
| Whole milk | 1 cup | 240 mL |
| Neutral oil (canola, vegetable, or similar) | 1/2 cup | 120 mL |
| Large eggs | 4 | 4 large |
| Vanilla extract | 1 tsp | 5 mL |
| Fine salt | 1/4 tsp | about 1.5 g |
Strawberry-flavored gelatin dessert mix is a common way to add strawberry flavor and color to cake mix cakes without using fresh fruit. (Allrecipes)
How to Make the 6-Inch Strawberry Cake Layers
Prepare the pans and oven
Heat the oven to 350°F (177°C). Grease two 6 x 2-inch round cake pans. Line the bottoms with parchment circles, then lightly grease the parchment. This makes clean release much more likely, especially with softer cakes.
Place an oven rack in the middle position. If you have an oven thermometer, use it to confirm the oven is close to the set temperature, since home ovens can drift. (Bon Appétit)
Mix the batter
In a large bowl, whisk the dry cake mix and the dry strawberry gelatin dessert mix until the color looks even. Add the milk, oil, eggs, vanilla, and salt.
Mix just until smooth and uniform, scraping the bowl once or twice. Avoid extended beating, which can make a boxed-mix cake bake up tighter than you want.
Portion and bake
Divide the batter between the prepared pans, aiming for about 2 1/4 cups per pan. (Wilton)
Bake until the tops look set, the center springs back lightly when pressed, and a thermometer in the center reads about 200°F to 210°F (93°C to 99°C). (King Arthur Baking)
Cool completely before frosting
Let the cakes cool in the pans for about 10 to 15 minutes, then turn out onto a rack. Peel off the parchment and cool fully.
If you frost while the layers are even slightly warm, the frosting will slide and thin out.
Recipe: Strawberry Buttercream Without Fresh Fruit
This frosting uses freeze-dried strawberries for strong flavor without adding water, which helps the buttercream stay stable. (Serious Eats)
Strawberry Buttercream Ingredients (U.S. and Metric)
| Ingredient | U.S. Measure | Metric |
|---|---|---|
| Unsalted butter, softened | 1 cup (2 sticks) | 226 g |
| Powdered sugar (sifted if lumpy) | 3 1/2 cups | about 420 g |
| Freeze-dried strawberries, ground into powder | about 2 oz | about 57 g |
| Vanilla extract | 1 tsp | 5 mL |
| Fine salt | 1/8 tsp | about 0.75 g |
| Milk or heavy cream (as needed) | 1 to 2 Tbsp | 15 to 30 mL |
How to Make Strawberry Buttercream
Grind the freeze-dried strawberries into a fine powder. If the powder looks clumpy, sift it.
Beat the butter until smooth and lighter in texture. Add the powdered sugar in stages, mixing slowly at first so it does not puff out of the bowl. Add the strawberry powder, vanilla, and salt.
Adjust the texture with 1 tablespoon of milk or cream at a time until the frosting spreads easily but still holds its shape. If it gets too soft, chill it briefly, then re-mix.
How to Assemble and Frost a 6-Inch Layer Cake
If the cake layers domed, level them once fully cool. Place one layer on a plate or cake stand. Spread a thick, even layer of frosting on top, reaching the edge. Add the second layer, cut side down for a flatter top.
Apply a thin coat of frosting over the whole cake to trap crumbs, then chill until the frosting feels firm to the touch. Finish with a thicker final coat and smooth it with a spatula.
Storage and Make-Ahead Tips for 6-Inch Strawberry Cake
A frosted cake keeps best when covered and refrigerated. For the best texture, let slices sit at room temperature for about 20 to 30 minutes before eating so the frosting softens slightly.
To make ahead, wrap fully cooled, unfrosted layers tightly and freeze. Thaw still wrapped at room temperature to reduce condensation on the cake surface.
Common Problems With Strawberry Cake Mix Cakes and How to Fix Them
The cake overflowed
This usually means the pans were overfilled. For 6-inch pans that are about 2 inches deep, staying near 2 1/4 cups of batter per pan helps prevent spillover. (Wilton)
The cake is dry
Overbaking is the most common cause. If you wait for a completely clean toothpick, you can push the cake closer to the point where moisture loss accelerates. A thermometer target around 200°F to 210°F (93°C to 99°C) is a more reliable check for many butter-style cakes. (King Arthur Baking)
The frosting is runny
This happens when the butter is too warm or too much liquid is added at once. Chill the frosting until it firms up, then beat again. Also make sure cake layers are fully cooled before frosting.
Frequently Asked Questions About 6-Inch Strawberry Cake
Can I bake this as one tall 6-inch cake instead of two layers?
You can, but a deeper single layer usually needs a longer bake and is easier to overbake on the edges before the center is done. Two layers bake more evenly in most home ovens.
Do I have to use milk, or can I use water?
Water works, but milk usually gives a slightly richer crumb and a softer bite. If you use water, keep the other ingredients the same and watch the bake time closely.
What gives the strawberry flavor if there is no fresh fruit?
The strawberry flavor comes mainly from the strawberry-flavored gelatin dessert mix in the batter and the freeze-dried strawberries in the frosting. (Allrecipes)
