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!!
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One Cake Recipe Many Different Flavors
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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
Rebecca
I tried this recipe out and it was very dense. The flavor was also not very strong, I put in the right amount of vanilla extract. I don't know if there is anything that went wrong, but I followed the recipe as it was written. Can you add more vanilla to get more flavor? Any suggestions or recommendations that can help fix the issue?
Thank you.
Veena Azmanov
You can definitely add a little more milk (a few tablespoons) if the batter is stiff. If you use good quality vanilla extract, 2 tbsp should be enough but yes, you can add up to 3 tsp as well.
mary
l so much love your recipe thanks a lot but can I remove the milk in the recipe because Of the shelf live of the cake thanks
Veena Azmanov
Hey Mary, yes, you can omit the milk and use a juice instead. Technically can use water too but perhaps try adding more flavor like juice or almond milk
Shubha
Hi Veena , can I use all purpose flour instead of cake flour? I don’t know where to buy cake flour? Thanks
Veena Azmanov
Yes, you can Shubha. Just replace 2 tbsp flour with 2 tbsp cornflour for every one cup flour.
veer
Hello Veena, can i use this recipe for my 2 tier cakes which has 2 10 inch as base tiers with dowels and 2 8 inch for upper tier???
Veena Azmanov
Yes, you can Veer - just use the recipe card to calculate the recipe for you. Change the number of servings and it will calculate the recipe.
Subha
Hi Veena,
If I were to use these same flavor options with the eggless vanilla cake recipe on your website, would there have to be any changes to that recipe? For eg if I wanted to turn that eggless recipe into an almond flavor cake with cardamom, would it just be a 1tsp almond extract instead of vanilla and 1/4 track cardamom powder? Sorry, a total novice in baking.
Veena Azmanov
That is correct Subha. If you use almond extract and cardamom powder, you would have an Almond Cardamom Cake. If you want you can also sprinkle some sliced almonds on top before baking.
Subha
Thanks so much for getting back Veena! I'd like to try your other recipes posted on your blog, however my only constraint would be that I prefer eggless. If I need to adapt one of your egg based cake recipes into an eggless one, how can I do that? I am just a hobby novice baker who bakes for my friends special occasions, so I depend very much on an exact recipe. Apologies to bother you with additional questions.
Veena Azmanov
Hey Subha. You can find my eggless recipes here. See which of these you can use as a base to create more flavors. Thanks