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.
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.
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!!
You may also like
Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.
One Cake Recipe Many Different Flavors
Print Pin Rate Share by Email Share on FB Save GrowDescription
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
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) )
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
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
Newbie
I saw someone ask about syrup, is that in place of sugar because I didn't see it
Veena Azmanov
Hey Newbie. You can add a little sugar syrup to the cake before you frost it, this keeps the cake moist. But it's optional.
Raji B
Hi Veena,
I love your website and you are such an inspiration for hobby baker like me. I basically use your website for all the questions and doubts I have. I just had a quick question - the recipe calls for cake flour - is that different from regular all purpose flour?
Thanks,
Raji
Veena Azmanov
Thank you, Raji, So happy to hear you find my blog useful. This recipe is very versatile and forgiving. So yes, do try all-purpose flour and it should be fine.
Jyoti
Hi...for whalers cake wht to add instead of egg...Pls reply
Veena Azmanov
Jyoti - I suggest you use an eggless cake recipe.
Sonia
I tried this recipe awesome everyone loved it.Do you have rainbow cake and rainbow cupcake recipe too?Tell me can I use karo corn syrup instead of glucose and glucose instead of karo light corn syrup as substitute in any fondant recipe?Do you have recipe for tyloos powder from scratch.I can't find any tip or article about how to calculate your cake batter recipe for different cake sizes in your tips.Thanks dear
Veena Azmanov
Thanks Sonia - Glad to know that everyone liked it.
Yes, I do have rainbow cake and cupcakes - please look for all recipes under the recipes tab - cake recipe / cupcakes recipes.
Usually in most recipes you can use Glucose and Karo interchangeably unless stated otherwise. In the fondant yes you can.
Tylose powder is an ingredient not a recipe.You can get it at any cake decorating store. I do not have any post on how to calculate recipes.
I do have a selection of calculated cake recipes in my online shop. Thanks
Sonia
Can we use it under fondant?
Veena Azmanov
Yes you can Sonia