This 6 inch birthday cake is complete with easy buttercream flowers and pretty piped swirls..
To make this 6-inch birthday cake with easy buttercream flowers, I started with sprinkle cupcakes, a simple recipe originating from these reader-favorite vanilla cupcakes. The original cupcake recipe makes 12-15 cupcakes. Cupcake recipes that yield around 12-15 cupcakes make enough batter for 3 layer 6 inch cakes. I discovered that while testing this recipe! We even have a page dedicated to 6 inch cake recipes, explaining it in more detail with many other flavor ideas, including a 6 inch citrus cake. I love this size cake because it works for smaller celebrations.
Many of you will enjoy decorating this one. The cake is adorned with beautiful buttercream flowers and swirls in a palette of muted colors. It’s a terrific opportunity to hone your decorating skills—and to be honest, it’s super fun!
Tell Me About This 6-Inch Birthday Cake with Easy Buttercream Flowers
- Texture: This soft and fluffy cake has a delicate crumb that tastes wonderful with creamy buttercream frosting. The result? A stick-to-the-back-of-your-fork moist cake.
- Flavor: This 6-inch birthday cake is filled with confetti sprinkles and has the most unforgettable buttery vanilla flavor, much like my larger 9 inch confetti cake. The familiar birthday cake flavor and fun sprinkles take you back to childhood!
- Ease: The cake recipe is pretty standard, but the buttercream designs take some patience and time. If you’re new to frosting decorations, don’t fret! It may seem tricky at first, but it’s just a matter of building your confidence with practice..)
Recipe Testing: What Works & What Doesn’t
How to Make Easy Buttercream Flowers Cake Decoration
If you’re a beginner, don’t get nervous—you can absolutely decorate a cake like this! This particular cake-decorating technique is relatively straightforward.
- Apply a thin coat of frosting around the assembled cake (this is called a crumb coat). Then, divide the remaining frosting between 3-4 bowls to tint with different colors..
- Fill the piping bags with 1 or more colors, then apply swirls, roses, and hydrangea-like flowers all over the cake. This is where the fun comes in. It’s best to begin at the bottom of the cake and work your way up. A “plain” section on top looks really pretty, but feel free to cover the entire cake.
Use 2 Wilton #1M star piping tips (piping tip #2D is similar) and 1 Ateco star piping tip #844. Any star tip will create a similar look!
This design is deceptively easy. If you mess up, just cover it up with another rose, swirl, or hydrangea. Enjoy the process and know that you are your own worst critic. This cake impresses everyone—that’s part of its beauty!
. We hope the instructions give you the confidence to try..)
If you’re looking for more piping inspiration, here’s my Cookie Monster Cake, Elmo Cake, and Sunflower Cupcakes. And my Piping Tips Tutorial is always helpful too!
6 Inch Birthday Cake with Easy Buttercream Flowers Recipe
Ingredients You’ll Need
Instructions
- Preheat oven to 350°F (177°C). Grease three 6-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans..)
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients just until combined. With the mixer still running on low, pour in the milk and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. Gently fold in the sprinkles. The batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 18-21 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, heavy cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more cream if frosting is too thick, or a pinch more of salt if frosting is too sweet.
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 3/4 cup of frosting. Top with 2nd cake layer and evenly cover the top with about 3/4 cup of frosting. Top with the third cake layer.. Refrigerate for at least 30-45 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
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