18 Delicious 6 Inch Cake Recipes for Every Occasion

Who says big celebrations need towering cakes? Sometimes, the sweetest moments call for something smaller—but just as special. Whether you’re craving a cozy dessert for two, a birthday treat with minimal leftovers, or simply a perfectly portioned indulgence, these 18 delicious 6-inch cake recipes are here to save the day (and your waistline). From rich chocolate to zesty citrus, there’s a little slice of happiness for every occasion!

Classic Vanilla 6 Inch Cake

This petite vanilla cake is perfectly tender, buttery, and just the right size for a small gathering—or when you simply crave a homemade treat without leftovers.

Ingredients:

• 1 cup (125g) all-purpose flour
• 3/4 cup (150g) granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup (60ml) whole milk, room temperature
• 1/4 cup (60ml) sour cream, room temperature
• 1/4 cup (57g) unsalted butter, softened
• 1 large egg, room temperature
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 cup (125g) all-purpose flour, 3/4 cup (150g) granulated sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. Add 1/4 cup (57g) softened butter and mix with a hand mixer or fork until crumbly.
4. In another bowl, whisk 1/4 cup (60ml) whole milk, 1/4 cup (60ml) sour cream, 1 large egg, and 1 tsp vanilla extract until smooth.
5. Pour wet ingredients into dry ingredients and stir just until combined (small lumps are okay).
6. Transfer batter to the prepared pan and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The sour cream keeps this cake ultra-moist, while the tight crumb makes it ideal for stacking or enjoying plain with a dusting of powdered sugar.

Tip: For extra flavor, brush the warm cake with a tablespoon of simple syrup infused with vanilla bean or citrus zest.

Rich Chocolate 6 Inch Cake

This Rich Chocolate 6-Inch Cake is a decadent, perfectly portioned dessert that’s ideal for small gatherings or when you just need a little chocolatey indulgence.

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup vegetable oil
• 1 large egg, room temperature
• 1/2 tsp vanilla extract
• 1/4 cup buttermilk
• 1/4 cup hot water

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 1/3 cup granulated sugar, 1/4 cup brown sugar, and 1/4 cup vegetable oil until smooth. Add 1 egg and 1/2 tsp vanilla extract, mixing well.
4. Alternately add the dry ingredients and 1/4 cup buttermilk to the wet mixture, starting and ending with the dry ingredients. Stir in 1/4 cup hot water until the batter is smooth (it will be thin).
5. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The hot water in this recipe creates an ultra-moist crumb, while the buttermilk adds a subtle tang that balances the deep chocolate flavor. Tip: For extra richness, frost with a simple chocolate ganache or dust with powdered sugar while still slightly warm.

Lemon Drizzle 6 Inch Cake

This sunny little cake packs a punch of citrusy brightness, perfect for a small-batch treat that won’t leave you with leftovers (unless you want to hide them!).

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tbsp lemon zest
• 1/4 cup whole milk
• 1/4 cup powdered sugar (for drizzle)
• 1 tbsp fresh lemon juice (for drizzle)

Instructions

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, cream together 1/2 cup butter and 1/2 cup granulated sugar until fluffy, about 3 minutes. Beat in eggs one at a time, then mix in 1 tbsp lemon zest.
3. Whisk together flour, 1 tsp baking powder, and 1/4 tsp salt. Alternate adding the dry ingredients and 1/4 cup milk to the butter mixture, starting and ending with flour. Stir in 2 tbsp lemon juice.
4. Pour batter into the pan and bake for 25–30 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
5. Whisk together 1/4 cup powdered sugar and 1 tbsp lemon juice until smooth. Poke small holes all over the warm cake with a skewer, then drizzle the glaze evenly over the top.

The magic here? That glaze seeps into every nook, creating pockets of tangy-sweet perfection in every bite.

Tip: For extra zing, sprinkle a pinch of lemon zest over the glaze while it’s still wet.

Red Velvet 6 Inch Cake

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 cup buttermilk, room temperature
• 1 large egg, room temperature
• 2 tbsp vegetable oil
• 1/2 tsp vanilla extract
• 1/2 tbsp red food coloring (gel preferred)
• 1/2 tsp white vinegar

Instructions:

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 3/4 cup flour, 1/2 cup sugar, 1/4 cup cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt in a bowl.
3. In another bowl, whisk 1/4 cup buttermilk, egg, 2 tbsp oil, 1/2 tsp vanilla, and 1/2 tbsp food coloring until smooth. Stir in 1/2 tsp vinegar.
4. Gradually fold wet ingredients into dry until just combined (small lumps are okay). Pour batter into prepared pan.
5. Bake for 25–28 minutes until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a rack.

The vinegar reacts with the cocoa for that signature red velvet tang, while the oil keeps the crumb luxuriously moist—no dry cake here!

Tip: For extra velvety texture, wrap cooled cake layers in plastic and refrigerate overnight before frosting.

Carrot Cake 6 Inch Recipe

This perfectly spiced mini carrot cake is moist, tender, and just the right size for a small gathering—no leftovers required!

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/3 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1/2 tsp vanilla extract
• 1 cup finely grated carrots (about 2 medium)
• 1/4 cup crushed pineapple, drained
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 3/4 cup flour, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt in a bowl.
3. In another bowl, beat 1/3 cup granulated sugar, 1/4 cup brown sugar, 1/3 cup oil, 1 egg, and 1/2 tsp vanilla until smooth.
4. Fold dry ingredients into wet, then stir in carrots, 1/4 cup pineapple, and walnuts (if using). Pour batter into the pan.
5. Bake for 30–35 minutes until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a rack.

The crushed pineapple keeps this cake ultra-moist while letting the warm spices shine—no frosting needed!

Tip: For extra flavor, toast the walnuts before adding them to the batter.

Moist Banana 6 Inch Cake

This perfectly portioned banana cake is tender, moist, and packed with cozy spice—ideal for small gatherings or when you just need a little sweet treat.

Ingredients:

• 1 cup mashed ripe bananas (about 2 medium)
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/4 cup vegetable oil
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 cup mashed bananas, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup oil, 1 egg, and 1 tsp vanilla until smooth.
3. In another bowl, sift 1 cup flour, 1/2 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt. Gently fold into the wet ingredients until just combined (don’t overmix).
4. Pour batter into the prepared pan. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The brown sugar and cinnamon add a caramel-like depth, while the extra banana keeps every bite irresistibly soft. Serve as-is or with a dollop of whipped cream!

Tip: For extra flavor, toast walnuts and sprinkle them over the batter before baking.

Coconut Lime 6 Inch Cake

This mini cake packs a tropical punch with its fluffy coconut crumb and zesty lime glaze—perfect for small gatherings or a sunny afternoon treat.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup coconut oil, melted
• 1/2 cup coconut milk (full-fat)
• 1 large egg
• 1 tbsp lime zest (about 1 lime)
• 1 tbsp lime juice
• 1/2 cup powdered sugar (for glaze)
• 1 tbsp lime juice (for glaze)
• 1 tbsp shredded coconut (toasted, for garnish)

Instructions:

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 cup flour, 1/2 cup granulated sugar, 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
3. In another bowl, mix 1/4 cup melted coconut oil, 1/2 cup coconut milk, 1 egg, 1 tbsp lime zest, and 1 tbsp lime juice until smooth.
4. Fold wet ingredients into dry ingredients until just combined. Pour batter into the pan and bake for 25–28 minutes, or until a toothpick comes out clean.
5. Cool cake in the pan for 10 minutes, then transfer to a wire rack.
6. Whisk 1/2 cup powdered sugar and 1 tbsp lime juice for the glaze. Drizzle over cooled cake and sprinkle with 1 tbsp toasted coconut.

The lime glaze soaks into the tender coconut crumb, creating a moist, fragrant bite that’s like sunshine in dessert form.

Tip: Toast the shredded coconut in a dry skillet over low heat for 2–3 minutes until golden—it amps up the nutty flavor!

Pumpkin Spice 6 Inch Cake

This cozy little cake packs all the warm, spiced flavors of pumpkin pie into a perfectly portioned dessert—ideal for small gatherings or just treating yourself.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup buttermilk

Instructions:

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cloves in a bowl.
3. In another bowl, mix 1/2 cup pumpkin puree, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup vegetable oil, 1 egg, and 1 tsp vanilla until smooth. Stir in 1/4 cup buttermilk.
4. Fold dry ingredients into wet ingredients until just combined. Pour batter into the prepared pan.
5. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before turning out onto a rack.

The secret here? The buttermilk keeps the crumb tender while the blend of spices lingers in every bite—no frosting needed!

Tip: For extra warmth, brush the warm cake with a tablespoon of maple syrup before serving.

Strawberry Shortcake 6 Inch Recipe

This petite strawberry shortcake is a dreamy summer dessert—fluffy buttermilk biscuits layered with juicy berries and billowy whipped cream.

Ingredients

• 1 cup (120g) all-purpose flour
• 2 tbsp granulated sugar, divided
• 1 tsp baking powder
• 1/4 tsp salt
• 3 tbsp cold unsalted butter, cubed
• 1/4 cup + 2 tbsp cold buttermilk
• 1 cup sliced strawberries
• 1/2 cup heavy cream
• 1/2 tsp vanilla extract

Instructions

1. Prep: Preheat oven to 425°F. Line a baking sheet with parchment.
2. Biscuits: Whisk flour, 1 tbsp sugar, baking powder, and salt. Cut in butter until pea-sized. Stir in 1/4 cup buttermilk until just combined. Pat into a 1-inch thick round on the sheet, cut into 4 wedges, and brush tops with remaining 2 tbsp buttermilk. Bake 12-15 minutes until golden. Cool 10 minutes.
3. Berries: Toss strawberries with remaining 1 tbsp sugar. Let sit 10 minutes.
4. Cream: Whip cream and vanilla to soft peaks.
5. Assemble: Split biscuits, layer with berries and cream, then top with remaining halves.

The magic? Those tender, slightly tangy biscuits soak up the berry juices without getting soggy. Tip: For extra flair, sprinkle biscuit tops with turbinado sugar before baking.

Coffee Walnut 6 Inch Cake

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup finely chopped walnuts
• 1/4 cup strong brewed coffee, cooled
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/2 tsp baking powder
• 1/4 tsp vanilla extract
• 1/8 tsp salt

Instructions:

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 3/4 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 tsp baking powder, and 1/8 tsp salt.
3. Beat 1/4 cup softened butter until creamy. Add 1 large egg and 1/4 tsp vanilla extract; mix until smooth.
4. Alternately fold the dry ingredients and 1/4 cup cooled coffee into the butter mixture until just combined. Gently stir in 1/4 cup chopped walnuts.
5. Pour batter into the prepared pan. Bake for 25–28 minutes, or until a toothpick inserted comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The deep coffee flavor and toasty walnuts shine in this petite cake—ideal for pairing with an afternoon latte or gifting in a little box. Tip: For extra nuttiness, toast the walnuts before chopping and folding them in.

Almond Flour 6 Inch Cake

This petite almond flour cake is tender, subtly sweet, and perfect for small gatherings—or when you just want a little something special without leftovers.

Ingredients:

• 1 cup (96g) blanched almond flour
• 2 tbsp (16g) coconut flour
• 1/4 cup (50g) granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs, room temperature
• 1/4 cup (60ml) melted butter or coconut oil
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional but recommended)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 cup almond flour, 2 tbsp coconut flour, 1/4 cup sugar, 1/2 tsp baking powder, and 1/4 tsp salt until no lumps remain.
3. In another bowl, beat the eggs, then stir in 1/4 cup melted butter, 1 tsp vanilla extract, and 1/4 tsp almond extract (if using). Pour wet ingredients into dry and mix until just combined.
4. Pour batter into the prepared pan and smooth the top. Bake for 25–28 minutes, until the edges pull away from the pan and a toothpick comes out clean.
5. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The almond flour gives this cake a delicate crumb and rich nuttiness, while the small size makes it ideal for intimate celebrations. Tip: Dust with powdered sugar or top with fresh berries for a simple yet elegant finish.

Gluten-Free Chocolate 6 Inch Cake

This rich, tender chocolate cake is perfectly portioned for small gatherings—no one will guess it’s gluten-free!

Ingredients:

• ½ cup gluten-free all-purpose flour (1:1 blend)
• ¼ cup unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ⅓ cup granulated sugar
• 1 large egg, room temperature
• ¼ cup whole milk
• 2 tbsp melted coconut oil
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. Whisk together ½ cup gluten-free flour, ¼ cup cocoa powder, ½ tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt in a bowl.
3. In another bowl, beat ⅓ cup sugar, the egg, ¼ cup milk, 2 tbsp coconut oil, and ½ tsp vanilla until smooth.
4. Fold dry ingredients into wet until just combined (don’t overmix). Pour batter into the pan.
5. Bake for 22–25 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a rack.

The secret? A touch of coconut oil adds moisture without overpowering the deep chocolate flavor—ideal for birthdays or cozy dessert nights.

Tip: Dust with powdered sugar or top with whipped cream for an extra-special finish!

Vegan Vanilla 6 Inch Cake

This tender Vegan Vanilla 6-Inch Cake is a petite showstopper—fluffy, fragrant, and perfect for small gatherings or weeknight treats.

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1 tbsp apple cider vinegar
• 2 tsp pure vanilla extract

1. Preheat oven to 350°F. Lightly grease a 6-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup almond milk, 1/4 cup vegetable oil, 1 tbsp apple cider vinegar, and 2 tsp vanilla extract. Pour wet ingredients into dry ingredients and stir until just combined (small lumps are okay).
4. Pour batter into the prepared pan and bake for 25–28 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.

The secret? Apple cider vinegar reacts with baking soda for an ultra-light crumb—no one will guess it’s vegan!

Tip: For extra flair, dust with powdered sugar or top with fresh berries before serving.

Matcha Green Tea 6 Inch Cake

This delicate, earthy-sweet matcha cake is perfect for a petite celebration or an afternoon treat with tea—no fancy skills required!

Ingredients:

• 1 cup (120g) all-purpose flour
• 1 tbsp high-quality matcha powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) vegetable oil
• 1 large egg, room temperature
• 1/2 cup (120ml) whole milk
• 1/2 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 cup flour, 1 tbsp matcha powder, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. In another bowl, beat 1/2 cup sugar with 1/4 cup vegetable oil until combined. Add the egg, 1/2 cup milk, and 1/2 tsp vanilla, mixing until smooth.
4. Gently fold dry ingredients into wet ingredients until just combined (don’t overmix). Pour batter into the prepared pan.
5. Bake for 25–28 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes before transferring to a rack.

The matcha gives this cake a gorgeous jade hue and a subtly grassy depth that pairs beautifully with whipped cream or fresh berries.

Tip: Sift the matcha powder to avoid clumps—it blends smoother into the batter!

Funfetti 6 Inch Cake

This adorable little cake is bursting with color and nostalgia—perfect for birthdays, celebrations, or just because sprinkles make everything better!

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, softened
• 1/2 cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• 1/4 cup rainbow sprinkles (plus extra for decorating)
• 1 cup vanilla buttercream frosting

Instructions:

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 cup flour, 3/4 cup sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. Add 1/4 cup softened butter, 1/2 cup milk, 1 egg, and 1 tsp vanilla. Beat until smooth, then fold in 1/4 cup sprinkles.
4. Pour batter into the pan and bake for 25–30 minutes, until a toothpick comes out clean. Cool completely.
5. Frost the cake with 1 cup vanilla buttercream and top with extra sprinkles.

The mini size makes it ideal for small gatherings, and the tender crumb stays moist thanks to the extra sprinkle magic!

Tip: For even more fun, swap the vanilla extract for almond extract—it pairs beautifully with the sprinkles.

Tiramisu 6 Inch Cake

This 6-inch tiramisu cake is a dreamy, coffee-kissed dessert that’s perfect for small gatherings—no fancy equipment needed!

• ¾ cup heavy cream, cold
• ½ cup mascarpone cheese, room temperature
• ¼ cup granulated sugar
• ½ tsp vanilla extract
• ½ cup strong brewed coffee, cooled
• 1 tbsp coffee liqueur (optional)
• 12 ladyfinger cookies
• 1 tbsp unsweetened cocoa powder

1. Whip the cream: In a bowl, beat the heavy cream with ¼ cup granulated sugar and ½ tsp vanilla extract until stiff peaks form. Gently fold in the mascarpone until just combined.
2. Prep the coffee dip: Stir together the brewed coffee and coffee liqueur (if using) in a shallow dish.
3. Layer the cake: Quickly dip 6 ladyfingers into the coffee mixture (1–2 seconds per side) and arrange them in a single layer in a 6-inch round dish. Spread half the mascarpone cream over the top. Repeat with the remaining ladyfingers and cream.
4. Chill and dust: Refrigerate for at least 4 hours (or overnight). Just before serving, sift 1 tbsp cocoa powder over the top.

The magic here? The layers meld into a velvety, melt-in-your-mouth texture while keeping the ladyfingers delicately intact.

Tip: For a non-alcoholic version, swap the liqueur with ½ tsp vanilla extract stirred into the coffee.

Cheesecake 6 Inch Recipe

This petite cheesecake is rich, velvety, and just the right size for a small gathering—plus, it bakes up perfectly without fussy water baths.

Ingredients

• 1 cup (100g) graham cracker crumbs
• 2 tbsp (28g) unsalted butter, melted
• 1 tbsp (12g) granulated sugar
• 12 oz (340g) full-fat cream cheese, softened
• 1/3 cup (67g) granulated sugar
• 1 large egg, room temperature
• 1/2 tsp vanilla extract
• 1/4 cup (60g) sour cream

Instructions

1. Prep: Preheat oven to 325°F. Mix 1 cup graham cracker crumbs, 2 tbsp melted butter, and 1 tbsp sugar until sandy. Press firmly into a 6-inch springform pan.
2. Filling: Beat cream cheese and 1/3 cup sugar until smooth. Add 1 egg, 1/2 tsp vanilla, and 1/4 cup sour cream, mixing just until combined (don’t overbeat). Pour over crust.
3. Bake: 35–40 minutes until edges are set but center jiggles slightly. Turn off oven, crack the door, and let cool inside for 1 hour (prevents cracks!). Chill 4+ hours before slicing.

The sour cream adds a subtle tang and ultra-creamy texture, while the slow cool-down ensures a silky finish. Tip: Run a hot knife under water for clean slices!

Mango Coconut 6 Inch Cake

This tropical-inspired mini cake is a sunshine-filled treat, with sweet mango and creamy coconut coming together in every fluffy bite.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut milk (full-fat)
• 1/4 cup vegetable oil
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup diced ripe mango (plus extra for garnish)
• 1/4 cup shredded coconut (toasted, for topping)

Instructions:

1. Preheat oven to 350°F. Grease a 6-inch round cake pan and line the bottom with parchment paper.
2. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup coconut milk, 1/4 cup vegetable oil, 1 large egg, and 1/2 tsp vanilla extract until smooth. Pour wet ingredients into dry ingredients, stirring just until combined. Fold in 1/2 cup diced mango.
4. Pour batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
5. Let cake cool in the pan for 10 minutes, then transfer to a wire rack. Once fully cooled, top with extra diced mango and 1/4 cup toasted shredded coconut.

The tender crumb and juicy mango pockets make this cake feel like a mini vacation—perfect for brightening up a weekday dessert or small celebrations.

Tip: For extra coconut flavor, brush the warm cake with a tablespoon of coconut milk before adding toppings.

Conclusion

With these 18 delightful 6-inch cake recipes, you’re ready to celebrate any occasion with a perfectly sized sweet treat! Whether you’re baking for a birthday, holiday, or just because, there’s something here for everyone. We’d love to hear which recipe is your favorite—drop us a comment below, and don’t forget to share this roundup on Pinterest for fellow bakers to enjoy. Happy baking!