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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Hi,
Can buttermilk be substituted for something else? Buttermilk is not commonly used in my country and is therefore difficult to find
Tonje, you can make buttermilk for baking in just five minutes with milk and vinegar. See here – how to make homemade buttermilk Thanks
Hey there I read this whole page, except I am wondering would this work for three 8 inch round cake pans?
Also I’ve never had good luck with cakes so I am curious once the cake is totally cooled before wrapping it won’t the cake dry out sitting out to cool down? In My experience all my cakes dried out I am hoping this recipe will be different.
One last question (sorry I’m trying to learn from the pros!) once I decorate or frost the cake how can I store it without it drying out if made a day or 2 in advance?
I REALLY APPRECIATE ANY HELP OR ADVICE YOU CAN GIVE ME! Thank you!!!!
You will need 1 1/2 times this recipe to make 3 x 8-inch cakes.
Cool the cakes completely this usually takes about an hour or two – then wrap in plastic and store either on the counter for short time or in the fridge for a longer time. If not wrapped well the fridge will dry the cakes out like toast.
You can keep the cakes moist with simple syrup before frosting them.
Once frosted the frosting helps keep the cakes moist inside. For a long time, you must cover take cakes with plastic if kept in the fridge.
Thanks for replying!!
Instead of trying to figure out the recipe by 1 and half could I click the 2X in the box by ingredients above the recipe, and go by that instructions and just use what I have and toss any extra batter?
Yes, Emily, you can either use the 2X feature and double the recipe. To make 1 1/2 times the recipe you dont’ need to do any calculations yourself. Just change the number of servings from 16 to 24 (16 + 8) and the recipe card will automatically calculate the recipe for you.
If you do 2x do not throw away the excess batter – bake come cupcakes!!
Awe I really appreciate you replying so fast I will make this cake and let you know how it turns out, it’s been highly reviewed! Thank you so much for your help!
My go-to recipe now. Thank you!
Thank you, Joy. Happy to hear that.
I had to come back and rate this cake again because it’s just so delicious! I found this recipe because I needed a cake to carve and this one worked perfectly, but it tasted so good that now it’s my go-to vanilla cake for all occasions – even when no carving is needed! It’s easy, moist, not too dense but not too light, and it’s delicious! I have made so many “best vanilla cake ever” recipes and this is the one I keep coming back to. Thanks for a great recipe!
So happy you are enjoying my recipes, especially this one. Thank you for the lovely feedback.
Thank you for the perfect recipe..
Thank you, Viola
Can I substitute the butter for sunflower oil?
No, I have not tested this recipe with oil instead of butter. Also, you want a butter-based cake for carving not oil-based cake.
Veena you are my new go- to for recipes! I found you when I was looking for a strawberry filling that was not only a puree, but was cooked and you delivered.
Do you know how long I sat here at my computer looking for the kind of cake they use on like Cake wars or Cake Boss??!! I always knew I needed a sponge, but the ones I found were too dried out. I found the perfect chocolate cake, but as you know, not all cake recipes do well as cuppies, the bottoms are oily and unsellable! I can’t wait to make this.
By the way, what is your advice for the perfect vanilla cupcake? I found one I like but again, the oil issue, the latest one I tried was soo soft (low temp. very good, though) but feather light.
Thank you, Justine. I am so happy you are enjoying my recipes. My absolute favorite is one-bowl cupcakes and these moist vanilla cupcakes.
Hi Veena,
How much would I need to do for a 10” round by 4” deep cake pan..big cake no layers to make a rainbow shaped cake? And what temp and for how long please
You would need at least 4 times this recipe. Make sure to use a heating core such as metal nails so it bakes evenly. You will need to bake for about 70 to 80 minutes until the skewer inserted comes out clean.
Hi Veena,
Followed this recipe and baked my cake in a 11x8x rectangular cake tray. The cake turned out well but was fairly was thin. I had creamed the butter and made sure everything was followed. Could you tell me what was the thickness of your cake?Also it would be great if you could upload a video of this recipe.
The cake is not thick Aradhana. It has only 2 cups of flour! So yes, this will make a thin layer in an 8 x 11 inch cake.
Hi Veena,
How many times would I need to multiply/how many servings would I increase this recipe for a 3 layers of 9 inch round cake? Would it be better to bake this batch in 3-9×1.5 inch pans or a springform 9 inch pan?
Christina, you would need to 2X double the recipe for 2 x 9-inch cakes and 3X (triple) the recipe for two 11/2 to 2-inch 9-inch layers.