1-Getting started: Getting started with this mini vanilla cake is as easy as pie I mean, cake! First, preheat your oven to 350°F and lightly grease a 6-inch round cake pan with 2-inch high sides, then line the bottom with parchment paper to avoid any sticking mishaps. In a medium bowl, beat the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, which takes about 1-2 minutes, for that tender crumb we all love.

2-Next: beat in the large egg and vanilla extract until fully combined, about 15 seconds, to build a smooth base. In a small bowl, whisk together the all-purpose flour, fine salt, and baking soda. Add half the dry ingredients to the batter and beat briefly, then mix in half the whole milk and apple cider vinegar, followed by the rest of the dry ingredients and milk to keep the batter airy.

3-Scrape the batter into your prepared pan and smooth the top for even baking. Pop it on a sheet pan and bake for 37-39 minutes, or until a tester comes out clean remember, the exact time can vary, so keep an eye on it. Once done, let the cake cool in the pan on a wire rack, then carefully remove it and peel off the parchment paper before moving on.

4-Now for the fun part: make the frosting by beating the unsalted butter until light and fluffy. Beat in the powdered sugar, vanilla extract, and heavy cream until smooth, adding more cream if needed for the right consistency. Frost the cooled cake with more than half the buttercream, applying a crumb coat if it was frozen first for a neat finish.

5-To decorate, pipe roses along the cake edge using a piping bag with a 1M tip, creating spiral shapes from the center outward. Finally, cut the cake into 4 equal slices and serve it up. This whole process, from prep to plate, takes about 57 minutes total, making it a breeze for baking enthusiasts.