How to Make a Classic 6-Inch Vanilla Cake From a Box Mix

Background: Why a 6-Inch Box-Mix Cake Works

A 6-inch cake is a practical size when you want a real layer cake without a lot of leftovers.

The key is using the right amount of batter for the pan. A standard box of dry cake mix makes several cups of batter, so you usually only need a portion of the mix for one 6-inch layer. (CookedByTaste)

What Size Pan to Use for a 6-Inch Cake

Use a 6-inch round cake pan that is 2 inches deep. If your pan is deeper or shallower, your bake time can change.

Line the bottom with parchment and grease the pan well. This helps the cake release cleanly.

How Much Batter to Put in a 6-Inch Pan

For a 6-inch round pan, about 2 cups of batter makes a single layer that bakes up around 2 inches tall.

As a safety check, do not fill the pan more than about halfway to two-thirds full so the batter has room to rise without overflowing. (Allrecipes)

Classic 6-Inch Vanilla Cake From a Box Mix

Ingredients for a 6-Inch Vanilla Cake Layer (U.S. and Metric)

Ingredient	U.S. measure	Metric measure
Dry vanilla or white cake mix (measured from a standard box)	about 1 1/4 cups	150 g
Water	1/3 cup	80 mL
Vegetable oil	3 tablespoons	45 mL
Large egg	1	1

Notes: Using a kitchen scale for the dry mix is the most accurate way to portion it. If you only have measuring cups, spoon the mix into the cup and level it off, without packing.

Instructions for a 6-Inch Vanilla Cake Layer

1. Heat the oven to 350°F (177°C). (Inspired Taste)
2. Grease a 6-inch round, 2-inch deep pan. Line the bottom with parchment, then lightly grease the parchment.
3. In a medium bowl, whisk the egg for about 10 seconds. Add the dry cake mix, water, and oil.
4. Mix until smooth and no dry pockets remain. Scrape the bowl once or twice. Do not beat for several minutes; stop as soon as the batter looks even.
5. Pour batter into the prepared pan. Smooth the top.
6. Bake until the center springs back lightly and the cake tests done, usually 25 to 35 minutes. Start checking at 25 minutes. (Chef’s Resource)
7. Cool the cake in the pan for 10 minutes, then turn out onto a rack. Peel off the parchment and let it cool completely before frosting.

How Long to Bake a 6-Inch Cake at 350°F

Most 6-inch cakes bake in about 25 to 35 minutes at 350°F, but your exact time depends on pan material, batter depth, and your oven. (Chef’s Resource)

Check the cake a little early rather than late, because bake times are guidelines and overbaking dries cake out fast. (Martha Stewart)

How to Tell When a 6-Inch Cake Is Done

Toothpick and touch test

A toothpick inserted in the center should come out with moist crumbs, not wet batter. A completely clean toothpick can mean the cake is already on the dry side. (Allrecipes)

The top should spring back lightly when you press the center with a fingertip.

Internal temperature option

If you like using a thermometer, many classic cakes finish around 200 to 210°F (93 to 99°C), but temperature is not perfect for every cake, so use it along with the visual checks. (King Arthur Baking)

Simple Vanilla Buttercream for a 6-Inch Cake

Ingredients (U.S. and Metric)

Ingredient	U.S. measure	Metric measure
Unsalted butter, softened	1/2 cup	113 g
Confectioners’ sugar	2 cups	240 g
Vanilla extract	1 teaspoon	5 mL
Milk or water (as needed)	1 to 2 tablespoons	15 to 30 mL
Fine salt	pinch	pinch

Instructions

1. Beat the softened butter until smooth.
2. Add the confectioners’ sugar and salt. Mix on low at first, then increase speed and beat until fluffy.
3. Mix in vanilla. Add milk or water 1 teaspoon at a time until the frosting spreads easily.
4. Frost only after the cake is completely cool.

Common Problems and Fixes for a 6-Inch Box-Mix Cake

The cake overflowed

You likely had too much batter in the pan. Next time, aim for about 2 cups of batter in a 6-inch round pan, and keep the fill level closer to halfway if your pan is shallow.

The cake sank in the middle

This is often from underbaking or opening the oven door too early. Start checking near the low end of the bake-time range, but do not pull it out until the center is set and springs back. (Chef’s Resource)

The cake is dry

Overbaking is the most common cause. Begin checking earlier, and look for moist crumbs rather than a completely clean toothpick. (Allrecipes)

How to Store a 6-Inch Cake

A fully frosted cake can be stored at cool room temperature for a short period, and keeping it covered helps prevent drying. (Allrecipes)

Refrigerate cakes with perishable fillings or frostings, or if your kitchen is warm. Refrigeration can dry cake out faster, so keep it well covered and bring it back toward room temperature before serving. (Allrecipes)