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Veena Azmanov

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    One Recipe Many Different Variations

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    Recipe Print Pin Recipe

    This one vanilla cake recipe many different flavors is a real treat to any baker. You need one basic recipe to create many different flavors of orange, lemon strawberry, and more. A perfect way recipe to start as a new or seasoned baker.

    Vanilla cake on a cooling rack.
    One Master Cake - Many different Flavors or Variations.

    Some of you have been on my Facebook Page and enjoyed the regular Tip Thursdays.

    I posted this recipe with one vanilla cake recipe with many flavor variations as well as my One Chocolate cake recipe with many flavor variations. I had many of you come back with questions and messages. Mostly because people didn't know how to use the chart. So here it is in detail.

    And yes, you can use this cake to cover with fondant too.

    A fondant covered cake with brush embroidery.
    One Master Cake - Many different Flavors or Variations.

    Step by step instructions

    • Grease and line 2 x 6-inch round or 1 x 8-inch round cake pan.
    • Preheat the oven at 325°F / 165°C / Gas Mark 3
    • Swift together the flour, baking powder, salt - set aside.
    • In the bowl of a stand mixer with the paddle attachment, cream butter & sugar until light and fluffy. Add eggs one at a time until well combined. Followed by the vanilla extract.
    • Next, add flour and liquids (and purees) in 3 batches making sure to scrape the bowl so there is no dry flour and you have a smooth batter.
    • Pour into the prepared baking pans, and bake on the middle rack for 25 to 30 minutes or a skewer inserted in the center comes out clean.
    • When baked cool in the pan for 5 minutes then transfer to a cooling rack to cool completely. Always cook cakes completely before decorating

    How to use this recipe?

    So, how do you use this recipe? Well, it is as simple as it looks. You take the common ingredients first. Choose the ingredients for the flavor you want in addition to the common ingredients

    Let’s say you want to make an orange cake.  You would take the common ingredients and the ingredients listed on the orange cake. Now do as directed in the method. That’s it!!

    A cake frosted with whipped cream.
    One Master Cake - Many different Flavors or Variations.

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    Vanilla cake on a cooling rack.

    One Cake Recipe Many Different Flavors

    Author: Veena Azmanov
    5 from 12 votes
    Print Pin Rate
    Share on FB Save Grow
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Calories: 276kcal
    Adjust Servings Here: 9 servings

    Description

    This one vanilla cake recipe many different flavors is a real treat to any baker. You need one basic recipe to create many different flavors of orange, lemon strawberry and more. A perfect way recipe to start as a new or seasoned baker.

    Ingredients 

    Common ingredients

    • 2 ½ cups (310 g) Cake flour
    • 3 teaspoon Baking powder
    • ½ teaspoon Salt
    • 1 ½ cup (300 g) Fine granulated sugar
    • 10 oz (280 g) Unsalted Butter ((1 ¼ cup, 2 ½ stick) room temperature)
    • 5 Eggs
    • ½ cup (120 ml) Milk

    Vanilla Cake

    • 2 teaspoon Vanilla
    • ½ cup (120 ml) Milk (additional)

    Orange Cake

    • 1 teaspoon Vanilla
    • 1 teaspoon Orange extract
    • ½ cup (120 ml) Orange Juice

    Lemon Cake

    • 1 teaspoon Vanilla
    • 1 teaspoon Lemon zest
    • ½ cup (120 ml) Milk (additional)

    Strawberry Cake

    • 1 teaspoon Strawberry extract
    • ½ cup (120 ml) Strawberry puree

    Almond Cake

    • 1 teaspoon Almond extract
    • ½ cup (120 ml) Milk (additional)

    Earl Grey Cake

    • 4 drops Bergamot extract
    • ½ cup (120 ml) Earl grey tea (brewed (2 bags x 120 ml hot water) )
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    Instructions

    • Grease and line 2 x 6-inch round or 1 x 8-inch round cake pan.
    • Preheat the oven at 325°F / 165°C / Gas Mark 3
    • Swift together the flour, baking powder, salt - set aside.
    • In the bowl of a stand mixer with the paddle attachment, cream butter & sugar until light and fluffy. Add eggs one at a time until well combined. Followed by the vanilla extract.
    • Next, add flour and liquids (and purees) in 3 batches making sure to scrape the bowl so there is no dry flour and you have a smooth batter.
    • Pour into the prepared baking pans, and bake on the middle rack for 25 to 30 minutes or a skewer inserted in the center comes out clean.
    • When baked cool in the pan for 5 minutes then transfer to a cooling rack to cool completely. Always cook cakes completely before decorating.

    Nutrition Information

    Serving: 83- gCalories: 276- kcalCarbohydrates: 38.8- gProtein: 3.9- gFat: 11.8- gSaturated Fat: 6.8- gPolyunsaturated Fat: 5- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 89- mgSodium: 91- mgPotassium: 0- mgFiber: 0.4- gSugar: 21.2- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg

    The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

    Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
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    Author - Veena Azmanov

    A photo of Veena Azmanov.

    Veena is the author of three blogs - Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes.
    She writes about cooking, baking, desserts, and cake decorating. Being a professional cake decorator and food blogger for over ten years she has been featured in many online magazines and publications around the world. On her blogs, you will find delicious, easy and practical recipes often with instructional videos and tutorials for the home cook.

     

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      Recipe Rating




    1. Saritha Sundari

      5 stars
      Hi Veena , I’ve been using your recipes for several years now. Just checked in today, and noticed the Vanilla recipe has been altered a bit. It used to be 350gms cake flour, and 325 gms caster sugar. Is this your new recommendation ? Requesting you to please shed some light on this?

      Reply

      • Veena Azmanov

        Hey Saritha. Yes, I also reduced the egg by 1. I'm always retesting recipes to keep them in check. But, I'd love to get your feedback if you try this again. Thanks

        Reply

    2. Melissa Brice

      Hi, I'm very excited to try this recipe out! Can you tell me what size cake pans this cake requires? Thanks!

      Reply

      • Veena Azmanov

        This recipe should make 2 x 6-inch cakes or 1x 8-inch round cake. Thanks

        Reply