So, I have recieved a request to post an actual recipe for a 6 inch cake. (Yes, I do take requests!) This one is adapted from Martha Stewart's Yellow Butter Cake. The only special equipment you'll need is 6 inch cake pans.
You will need:
1 stick Unsalted Butter (Room Temperature)
3/4 cup All-Purpose Flour
3/4 cup Cake Flour
1 1/2 tsp. Baking Powder
1/4 tsp. Salt
7/8 cup Sugar (or 3/4 cup + 2 Tbsp.)
1 Tbsp. Vanilla Extract
5/8 cup Milk (or 1/2 cup + 2 Tbsp.)
Preheat the oven to 350 degrees. Butter two 6 inch pans, line the bottoms with parchment circles, butter the parchment, and flour. In a medium bowl, sift together both flours, baking powder, and salt.
Fit your electric mixer with the paddle attatchment (or decide to give your arms a workout and get your wooden spoon and big mixing bowl ready). Cream the butter and sugar together until light and fluffy, about 3-4 minutes. Beat in the eggs, one at a time. Add the vanilla extract. Take the mixer down to low speed and add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour. Make sure every addition is completely combined before adding the next.
Divide the batter between the two cakes pans and smooth the tops with an offset spatula. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Transfer pans to a wire rack for 20 minutes to cool, then invert the cakes, remove the parchment, turn 'em right side up, and let them cool completely.
Trim the tops and frost 'em. I'll try and post a 6 inch chocolate frosting recipe tomorrow.