Best Vanilla Cake Recipe for Carving
One of the most important things when sculpting a novelty cake is the right cake as a base. A cake that can be cut and manipulated without falling apart. A cake with a soft crumb and yet delicious. This vanilla cake recipe for carving will prove to be the best sculpting cake recipe you will ever use. And It’s delicious too.
If I make a sculpted cake, I make it for customers or for my kids’ birthdays, not competitions. This means when I need a cake to carve, I need one that will also taste good. So I stay away from recipes online that say this is for competition and don’t taste as good, but they work great for carving.
Why use this cake?
- I wish you could see how soft and moist my carving cake recipes are.
- I have been using this vanilla cake for carving recipes for a long time now, and have carved many cakes very successfully.
- It’s not as dense as a pound or sponge cake, but not as delicate as vanilla cream cake or my light and fluffy vanilla cake.
- I strongly recommend freezing the cake for at least an hour before carving. Freezing the cake helps with fewer crumbs. So while I say this is dense, it’s also rich and delicious.
- This and my chocolate cake for carving recipe have had rave reviews from my customers.
Ingredients and substitutes
- Butter – I prefer to use unsalted butter so I can control the quantity of salt in my recipe. And yet, if salted butter is all you have, go ahead and use it. Just omit salt in the recipe.
- White sugar – White sugar contributes to a nice, soft, tender crumb and gives a nice color. You can add brown sugar, which will contribute to the taste and color differently.
- Eggs – Always use large-size eggs when baking unless specified. The size of the eggs varies significantly these days. So as a guide, one large egg weighs between 50 and 60 grams.
- Vanilla– A good quality vanilla will make a huge difference in anything you make. Premium vanilla can be expensive, which is why I make my homemade vanilla extract, bean paste, or sugar.
- All-purpose flour – Yes, regular plain flour (maida) is all you need for this cake. And, since self-raising flours contain leavening, they must be used with caution.
Step-by-step: Vanilla cake for carving (Sculpting cake)
Batter
- Preheat your oven to 325°F/165°C/Gas Mark 3
- Grease and dust or line 3 x 6-inch round cake pan or 2 x 7-inch round cake pan with parchment paper or your novelty cake pan.
- Dry ingredients – In a bowl, combine flour with baking powder and salt – set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars until light and fluffy
- Add the eggs one at a time, followed by the vanilla extract.
- Next, add the flour mixture and the buttermilk in three additions.
- Divide the batter equally between the prepared baking pans.
Pro tip – I like to use cake strips to ensure my layer cakes bake flat.
Bake
- Pour into your baking pans and bake for about 20 to 25 minutes or until a skewer inserted into the center comes out clean.
- Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate
- Once cooled, wrap in two layers of plastic wrap, followed by aluminum foil. Place it in the freezer for at least one hour before you carve into it.
Pro tip – Freezing the cake for an hour helps carve the cake with fewer crumbs, but don’t freeze it until it’s hard, or it gets harder to carve, making more crumbs.
Vanilla Sculpting Cake Recipe
One of the most important things when sculpting a novelty cake is the right cake as a base. A cake that can be cut and manipulated without falling apart. A cake with a soft crumb and yet delicious. This vanilla cake recipe for carving will prove to be the best sculpting cake recipe you will ever use. And It’s delicious too.
Ingredients
- 1 cup (227 g) Butter unsalted, room temperature
- 1¼ cup (250 g) Sugar granulated
- 2 cups (250 g) All-purpose flour
- ¼ tsp Salt
- 1 ¾ tsp Baking powder
- ¾ cup (180 g) Buttermilk or sour cream
- 4 large (200 g) Eggs
- 2 tbsp Vanilla extract
Method
- Preheat your oven to 325°F/165°C/Gas Mark 3
- Grease and dust or line 3 x 6-inch round cake pan or 2 x 7-inch round cake pan with parchment paper or your novelty cake pan. Pro tip – the height of your cake will depend on the width of your cake pan. The round cake pans should give you a guide on how much cake this batter should make.
- Dry ingredients – In a bowl, combine flour with baking powder, and salt – set aside.Pro tip– sifting dry ingredients will give a light and airy cake. But, for this one, a whisk should be fine.2 cups All-purpose flour, ¼ tsp Salt, 1 ¾ tsp Baking powder
- In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars until light and fluffyPro tip – it is essential that butter is at room temperature. Firm butter will give a lumpy batter and soft butter will not cream to light and fluffy.1 cup Butter, 1¼ cup Sugar
- Add the eggs one at a time, followed by the vanilla extract.Pro tip– room temperature eggs will incorporate well, if the batter curdles just add one or two tablespoons of flour. This should help bring the batter back together.4 large Eggs, 2 tbsp Vanilla extract
- Next, add the flour mixture and the buttermilk in three additions.¾ cup Buttermilk
- Divide batter equally between the prepared baking pans.Pro tip – I like to use cake strips to ensure my layer cakes bake flat.
- Pour into your baking pans and bake for about 20 to 25minutes or until a skewer inserted into the center comes out clean. Pro tip – the baking time is dependant on the height and width of your cake pan. A larger pan will shorten the baking time.
- Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate
- Once cooled wrap in two cling wraps, followed by aluminum foil. Place in the freezer for at least one hour before you carve into it.Pro tip – freezing the cake for an hour helps carve the cake with fewer crumbs but, don't freeze until hard or it gets harder to carve making more crumbs.
Notes
- Make sure all your ingredients are at room temperature so you have a smooth, not curdled batter.
- Whip the butter and sugar mixture until it is light and airy. If the mixture curdles, add a teaspoon of flour and whip some more.
- You can use clear vanilla extract to make the color of the cake lighter but I like to use regular dark vanilla extract.
- Preheat the oven well in advance so you do not have to wait once the batter is ready.
- It is best to bake cakes on the center rack alternatively, rotate the cake pans halfway through baking for even baking.
- Cake strips are highly recommended for this cake so you have a nice pale baked cake not dark. The top crust comes off easily. You can also make cake strips at home DIY
Storage
- Once decorated the cake does not need to be refrigerated unless you use perishable frosting or filling
- It can stay at room temperature for two days or in the fridge for up to 5 days.
- Once cut always cover the cut side of the cake with plastic wrap so the cake does not dry out.
Other pans suggestions
- You can double this recipe to make this into a sheet cake – a ‘vanilla sheet cake’.
- You can also pour the batter into a well-greased and dusted bundt pan for a ‘vanilla cream bundt cake’.
- This recipe can also be baked into 18 to 20 beautiful vanilla cream cupcakes
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!How much cake do I need?
- One of the most common questions I get is how much cake I need. When it comes to novelty cakes, it’s difficult for me to say.
- For example, I can’t say you need two of these for a car cake. Why? because it depends on the size of your car template.
- So this cake makes 18 fondant cake slices, but only 8 dessert servings. It can be doubled and be more successful.
- So, if you choose to make a cake for 60, then you’d multiply the recipe times 3 and follow the same method as below.
Tips for Success
- Make sure all your ingredients are at room temperature so you have a smooth, not curdled batter.
- Whip the butter and sugar mixture until it is light and airy. If the mixture curdles, add a teaspoon of flour and whip some more.
- You can use clear vanilla extract to lighten the cake’s color, but I prefer regular dark vanilla extract.
- Preheat the oven well in advance so you do not have to wait once the batter is ready.
- It is best to bake cakes on the center rack. Alternatively, rotate the cake pans halfway through baking for even baking.
- Cake strips are highly recommended for this cake, so you have a nice pale baked cake, not dark. The top crust comes off easily. You can also make cake strips at home DIY
Storage
- Once decorated, the cake does not need to be refrigerated unless you use perishable frosting or filling
- It can stay at room temperature for two days or in the fridge for up to 5 days.
- Once cut, always cover the cut side of the cake with plastic wrap to prevent it from drying out.
Other pans suggestions
- You can double this recipe to make this into a sheet cake – a ‘vanilla sheet cake.
- You can also pour the batter into a well-greased and dusted bundt pan for a ‘vanilla cream bundt cake.
- This recipe can also be baked into 18 to 20 beautiful vanilla cream cupcakes
Frequently asked questions
Does a dense cake have a longer shelf life? How long does this chocolate carving cake keep? Do I need to refrigerate this vanilla sculpting cake?
Often, people think a dense cake can be kept for longer. True, it does have a longer shelf life than most other cakes. And yet, even a dense cake will stay at room temperature for only 3 to 4 days. You can keep it longer if you wrap it well in plastic and keep it in the fridge.
How do you frost a vanilla carving cake?
This chocolate carving is delicious on its own, especially when it’s fresh, so don’t be afraid to use it for not just sculpting. I like to use butter-based or chocolate-based frosting for my sculpted cakes. The butter and chocolate are both firm and chilled, which makes it easier to cut and manipulate the cake as needed.
What frosting do you recommend for a vanilla sculpted cake?
For most of my sculpted cakes, I use any one of these frostings
Velvet American buttercream,
Vanilla Buttercream Frosting, Chocolate Buttercream Frosting
Chocolate Ganache or white chocolate ganache
Don’t be afraid to try my other flavored buttercream recipes as well – see more than 30 plus buttercream frosting recipes
Can I make this an Eggless Vanilla carving cake?
No, this recipe works best with eggs, but I do have an eggless vanilla cake that is very popular with my visitors.
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My cake didn’t rise at all. Did I do something wrong or is it supposed to be like that?
The cake should definitely rise. Check your leavening agents, please. Read here for more on leavening agents – baking powder vs baking soda)
Hi, will this cake be fine if I freeze it from today (Sunday) to Thursday? I have limited time in the week after work and need the cake for Friday. I am doing a barbie doll cake, do you have a recommended serving size perhaps? Thank you.
Yes, Lauren, this cake freezes well. The recipe card below says this will be 16 servings. It will also work well for an 8-inch doll pan. Thanks
Hi Veena, many thanks for the reply. I have loads of baking tins but no 7″ ones. I have made my 1st cake in two 20cm tins and adjusted the recipe for 20 portions. They took about an hour to bake on my lower shelves where I usually bake my cakes. Can I ask if the mixture is quite liquid and more like a batter. (reminded me of vegan cake mixture which I use for myself). Now the cake is cooling they are quite soft and I wondered if they firm up whilst cooling. I no to freeze before icing. I am making a taller cake hence making 2 lots. I will let you no how I get on. Many thanks val
Hey Val, it is not a very thin batter. It’s more like a pouring consistency batter. It’s better to wrap well and chill it before frosting. Don’t forget to simple syrup your layers before frosting. Let me know hot it was
Hi I am baking my daughters birthday cakes this weekend using four stacked layers (2 cakes). Is the above recipe enough for my two 20cm tins for 1 cake or do I need to upsize the recipe. Going to do a vanilla and a lemon version. Recipes looks great. Will let you no how I get on. Thanks
Hey Val, this makes 2x 7-inch (18 cm) round baking pans. You can split those to make 4 layers. If you want 2x 8-inch round cakes – change the number of servings to 24. It will calculate the recipe for you according.
Hi Veena, I want to make this cake for a child who wants a “slightly lemony” cake but hates even the slightest shred of lemon zest. Do you think I could use lemon extract in place of the vanilla? I’ve never baked with lemon extract. Thank you so much.
Hey Sarah, Yes, you can use lemon extract instead of vanilla in this case. It will give a lemon favor. You can also add 2 tbsp of lemon juice for a slight lemony taste.
Thank you for this fantastic recipe! I made it and added a little lemon flavor instead of the vanilla and it was unbelievably delicious! I expected it to be great for carving and just okay tasting, but it was great for carving AND great tasting! I made a cake that required several different pieces and it held up so well to the carving. It tasted like a delicious lemon poundcake, almost. It was dense and firm yet also moist and light. My only complaint is how much of it I ate!
I am so happy to hear that you enjoyed this cake both for eating and working, Sarah. My priority for all cakes is taste first so I’m glad this one was a winner too.
Thanks for coming back to leave this feedback. I appreciate it very much Sarah.
Hello, Sarah.
I loved your idea of using lemon extract instead of vanilla flavor. I became inspired to do the same. Quick question, how much lemon extract did you use? Did you use the amount of vanilla you were supposed to use? Did you cut it in half? What proportion did you use? I have never used lemon extract before, so I do not know if it is overpowering. Thank you.
Sarah. 1/2 tsp lemon extract would be enough.
So one fourth of the vanilla called for. That’s great to know. Thank you, Veena, so much for such prompt response. I am making this cake with raspberry jam between layers and carving it into a Madhatter’s hat cake. It will be my first time carving, so I’m very glad to have found your site. It has been very helpful. Thank you very much.
You are very welcome, Veronica. All the best and welcome to my site.
HI Veena,
Thanks for sharing this recipe. I plan to bake a bunny shaped cake for my daughter’s birthday tomorrow. I am a lazy baker and sticks to cup measurement. As baking is very picky about exact measurements, I was wondering how do I measure .93 cups or 2.05 cups? Can you please explain it in terms of cup and table spoons? That way i don’t mess with the measurements.
Thanks,
Hey Ambika. 0.93 is almost a cup so you can just take 1/2 tbsp out. 2.05 is again just 2 cups. I hope this helps.
I don’t know if you’ll see this but I need help with this recipe. I’m making a 9×13 inch & and 4×4 inch cake but idk how many servings I need. Would it be 32?? PLEASE HELP MEEE
Hey Ody, 9 x 13 should serve about 24 servings and a 4 inch is only about 2 servings. If you change the number of servings in the recipe card below it should calculate the recipe for you.
Okay I put the number of servings I need on the thing and for some reason it’s giving me decimals. What should I do? Should I round up or down or should I use the first number that’s there?
Hey Ody, Yes, I suggest you use the closet to measure and then add a little more to make up for the extra. For example – 1.5 cup + 1 tbsp butter, 1.5 cup sugar + 1 tbsp sugar. I hope that helps.
So if it says 7.5 eggs do 8 eggs? And round up for everything?
Ah.. 7.5 eggs would be 7 eggs and 1 egg yolk or egg white. And if you want to be precise – beat the whole egg and use only half in this recipe. I know it sounds petty but it will give you the right texture
Thank you for all your help! I get it now. Lol last question (I hope) to make a carve cake for any flavor the cake has to be dense and/or moist? And if I want a white cake I would just switch the egg to egg whites?
If you want to carve it best to use a butter-based cake made with whole eggs. Egg yolks and butter make a more stable cake. I hope this helps.
It does kinda it’s only because I want to color my batter. If I wanted to.
Yes, you can color batter with gel food colors if you want.
So I can use egg the amount of eggs whites to egg and add a whole egg? Example recipe calls for 7 eggs but I’m using 6 eggs whites and on my last one I’ll use a whole egg.
Yes, You can use all egg whites but like I said a cake with whole eggs will be more stable for carving or stacking. Hope this helps
How much coffee to add. It is not listed in ingredients!
Hey Sf, there is no coffee in this recipe. There was a type error which I corrected. Thanks for bringing it to my attention. Thanks
What a great read, I have only ever tried to carve a cake once and it was a disaster, now I know why… I’m looking forward to playing around with this!
Thanks, Brian. I think you will find this one works best.
Perfect for making a pumpkin shaped cake with! This is the perfect recipe at the perfect time thanks Veena!
Thank, Farah. Yes, this would work perfectly for your carved pumpkin cake
I just used this cake recipe for my ocean theme cake. Loved working with it. Thank you so much. I love your blog and the way you share with so much details, tips and advice.
Thank you ! Happy to hear you enjoy my blog.