Sphere Cake Recipe Vanilla or Chocolate Sphere Cake
Sphere Cake Recipe – Which recipe is best for sphere cakes?
Making a shaped cake can be intimidating especially a sphere. Having the right sphere cake recipe can be a great place to start. Here I share my recipes Vanilla sphere cake recipe and chocolate sphere cake recipe to help you with the baking and more.
Sphere Cake Recipe Vanilla or Chocolate Sphere Cake Recipe
Often I get messaged by people asking – what is the best sphere cake recipe? Is it chocolate and Vanilla? Which is weird because the choice should not be between vanilla or chocolate? Right? What’s important is the density and texture of the recipe. Does that make sense?
I know there are two reason why people ask me which is the best sphere cake recipe? One is obviously I have a long long post that shares how to make the Perfect sphere cake in details. Second is because I have so many cake recipes here on the blog; people don’t know which to use! I’d love to say yeah go ahead and use which ever recipe you want. but NO!
By the way, a sphere cake does not have to be a sports cake! there is a lot more you can do with it. Like this carriage, or even a teapot?
What Cake should I use to bake a sphere cake recipe
Do I really need to buy a ball pan?
NO! You don’t have to buy a professional ball pan for baking a sphere cake. I’m quite sure you have either a Pyrex or stainless steels bowls at home that can be used to bake a cake in the shape of a half dome. Right? Just bake one at a time. Yes, you can keep half the batter while one is baking.
Having said that. The ball pans are not necessarily expensive. And you can do more that bake a sports ball for hubby and the sons. You can make a tea pot for mothers day and carriage for the grand daughter, or a Pokemon cake for the grand son, or a disco ball for the 16th birthday or a Christmas Ornament for Christmas…. See.. those pans can do so much more… Shhh.. I have three sizes so I’m just justifying my purchase.. he he..
Price Disclaimer
So which is the best Sphere cake recipes?
Ideally for a sphere cake – you need a firm, slightly more dense cake. No not all dense cakes are dry!! A classic sponge cake for example is more firm and dense compared to a light sponge or chiffon cake.
The main ingredient here is Butter. I highly recommend using a butter based cake.
- First they have a more stronger structure and texture compared to an oil based cake.
- When you frost with butter the butter sets making it more easier to work.
- If you frost with ganache – again the chocolate sets making it easier to work.
Most butter cakes will work and yet I’m going to give you two of my go to recipes for sphere cakes. These are ideally the best I think. I know they work great. I’ve lost count of the number of balls and sphere cakes I’ve done recently but it’s definitely over 10 in the last one year.
You remember this one? If you interested, I shared a little more details on how I made this on my post Barcelona Soccer Ball Cake
Sphere Cake Recipe – Vanilla Sphere Cake recipe or Chocolate Sphere Cake recipe
Let’s take a moment to talk about frosting.
I know I’m giving you the recipe for the cake but the frosting you use on your sphere cake recipe is as equally important.
Ideally you can use what ever you want but if you need a firm ball. I highly recommend either buttercream or ganache for the filling as well as frosting. One of my favorite is to use my Velvet American Buttercream recipe for the filling and Ganache on the outside for the frosting. Believe it or not a soft plastic smoother or cut piece of a clean plastic bottle makes a great tool to smooth the frosting on the outside.
Sphere Cake Recipe – Chocolate Sphere Cake
Recipe – Best Sphere Cake Recipe – Vanilla or Chocolate Sphere Cake
Tools
Ingredients
Makes – Two – 6 inch balls pans (double the recipe for an 8″ ball pan)
Vanilla Sphere Cake Recipe
- Butter – 228 grams (2 sticks)
- Sugar – 200 grams (1 cup)
- Eggs – 4 Large
- All purpose Flour / Plain flour – 220 grams (2 cups)
- Baking Powder – 2 tsp
- Salt – 1/2 tsp
- Milk – 4 tbsp
Sphere Cake Recipe – Vanilla Sphere Cake Recipe
Chocolate Sphere Cake Recipe
- Butter – 228 grams (2 sticks)
- Sugar – 200 grams (1 cup)
- Eggs – 4 Large
- All purpose Flour / Plain flour – 180 grams (1 3/4 cups)
- Cocoa Powder – 25 gram (1/4 cup )
- Baking Powder – 2 tsp
- Salt – 1/2 tsp
- Milk – 4 tbsp
Sphere Cake Recipe – Chocolate Sphere Cake Recipe
Method
- Preheat the at 160 C / 320 F
- Grease, dust or use parchment paper for both ball pans /Bowls
- Sift dry ingredients
- Cream butter and sugar until light and fluffy
- Add eggs one at a time
- Followed by the dry ingredients (sifted flour mixture)
- Add milk
- Pour batter equally into the two ball pans
- Place pans on the center rack of the oven and
- Bake for about 20 to 25 minutes
- Cool in the pan for 10 mins then remove from the ball pans and cool on oven rack further
Note – Feel free to throw in a few chocolate chips or fruit and nuts. Make sure they are cut small so you can torte the cake evenly later.
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Sphere Cake Recipe Vanilla Sphere Cake Recipe or Chocolate Sphere Cake Recipe
Recipe Card – Vanilla Chocolate Sphere Cake
Perfect Sphere Cake Recipe Vanilla or Chocolate Sphere Cake Recipe
Prep
Cook
Total
Yield 8 Servings
Making a shaped cake can be intimidating especially a sphere. Having the right sphere cake recipe can be a great place to start. Here I share my recipes Vanilla sphere cake recipe and chocolate sphere cake recipe to help you with the baking and more.
Ingredients
Vanilla Sphere Cake Recipe
- Butter - 228 grams (2 sticks)
- Sugar - 200 grams (1 cup)
- Eggs - 4 Large
- All purpose Flour / Plain flour - 220 grams (2 cups)
- Baking Powder - 2 tsp
- Salt - 1/2 tsp
- Milk - 4 tbsp
Chocolate Sphere Cake Recipe
- Butter - 228 grams (2 sticks)
- Sugar - 200 grams (1 cup)
- Eggs - 4 Large
- All purpose Flour / Plain flour - 180 grams (1 3/4 cups)
- Cocoa Powder - 25 gram (1/4 cup )
- Baking Powder - 2 tsp
- Salt - 1/2 tsp
- Milk - 4 tbsp
Instructions
- Preheat the at 160 C / 320 F
- Grease, dust or use parchment paper for both ball pans /Bowls
- Sift dry ingredients
- Cream butter and sugar until light and fluffy
- Add eggs one at a time
- Followed by the dry ingredients (sifted flour mixture)
- Add milk
- Pour batter equally into the two ball pans
- Place pans on the center rack of the oven and
- Bake for about 20 to 25 minutes
- Cool in the pan for 10 mins then remove from the ball pans and cool on oven rack further
Notes
Note - Feel free to throw in a few chocolate chips or fruit and nuts. Make sure they are cut small so you can torte the cake evenly later.
Courses Dessert
Cuisine British
If you wondering how to go about using your baked sphere cakes – please check out my post – Making a Perfect Sphere Cake – Ball Cake Tutorial
Sphere Cake Recipe – Chocolate Sphere Cake Recipe
hi, great recepi.i just wann to ask you how to alter ingredients according to size of cake.like u gave standard measurement for your cake size .what if we are two or 10 people to eat so thats the problem.i always end up with making big cake as i follow the exact recepi but we are two people to eat.so whats trick in managing ingredients.plz help
Right now you will have to make a smaller recipes from what you have. I am currently making a beginners video and recipe PDF with the basic cake calculated in all tiers so when that is out perhaps you may find it useful. Thanks
Veena, can I use cake margarine instead of unsalted butter?
And while putting the thick sugar in the grinder/mixer, it doesn’t granulated equally, some turned into powder, so is it ok?
I think you can use margarine – just a different texture and a bit more liquid in the batter but still should bake well.
If i dont jave cake flour, how can you substitute it for all purpose flour? Is the tecture and flavor will be the same?
Look for my post – flour and substitutes or look on my Facebook page for it under Tip Thursday <3
Can it b made without eggs
Hi veena,now after seeing your blog i want to fly Israel.I want to learn so much from you.You are a really generous lady!!!God bless you and your family!!!In India we get cornflour,is that thing the same as cornstarch???Please ignore if you,think this question is weird 🙂
Preeti
Thank you so much Prettie – Sorry I missed this message until now. Yes corn flour and cornstarch are the same
Check my Tip Thursday on Facebook for Flour and substitutes. Thanks
What is cake flour? In the UK we only have plain or self raising.
Hi Veena… Wanted to tell you that I've tried this recipe (needless to add that I'm a total beginner… I'm a box-mix user) and it turned out to be the most delicious & successful cake I've ever done. It's so delicious on its own to the extent that I don't want to frost it!
Thanks for sharing this and I encourage all viewers to try it confidently… You'll
Does this cake holds well under fondant? I am trying to find a cake that is light and yet can hold the weight of fondant
Yes, this holds well even as the bottom of a four tier cake.. Works great..
Thanks
Hi, can i use more milk to substitute eggs?
As I promised, I am back… I tried the Chocolate cake recipe.. It is turned out awesome.once again thanks for the wonderful recipe.
JG
Veena, your blog is great. I tried your vanilla cake recipe. It is very good, soft and melting in my mouth.. I tried many cake recipe from Internet, however some times those cakes is dry or bad taste. Thank you for the wonderful recipe..I will try all the recipe and let you know the result
JG
Tried this recipe last night with a big mishap–never included the 200ml of milk!! I guess no one else had this problem, but I'm a little confused when I'm to do this step…maybe with the vanilla extract?
Lovely Recipe and i love the 'light and airy' variation. I don't get cake flour where i live and i'm not too confident making my own, so can i use all purpose flour instead?
Thank you
Sorry – just realized that you comment was not answered. Oops sorry.
Yes you can use AP flour instead of cake flour – 1 cup cake flour is 1 cup AP Flour minus 2 tbsp of flour.
Hope this helps.
Could you please explain how to write tablespoon and teaspoon when used in the shortened form eg tsp so we know what is being referred to(does this mean we should use a tablespoon of an item or a teaspoon)Sorry for asking such a simple question but it would help me. Thank you
Thanks for answering my question.I am sorry the question was not clear. I meant for example if 50gms and 100gms of the two types of sugar have the same measurement eg 1/4 cup and 1/2 cup respectively, why would the measurement of the 200gms of the sugars vary?I appreciate your sharing a lot of information with others. I keep learning new things from you.Thanks
Please could you explain why the measurements for brown sugar and granulated sugar are the same in some quantities e.g 50gms and 100gms and different in other quantities.Thank you.
I'm sorry i do not understand your question.
1 cup of Brown sugar weighs 200grms and white sugar weighs 225 grams. Also brown sugar is unprocessed so it is a lot less sweeter than white sugar and hence you need to add more into a recipe to get the same sweetness.
I hope that helps.
Veena
hye veena, i just want to ask u,i really curious about this since a few months ago. if i want to use this recipe, should i cut it into half recipe instead make it as ur original, bcause i only have a small oven, and need to bake 1 by 1 at 1 time. while i bake, will the left 1 be sodden?
*sorry for my bad grammar, hope u understand my words. 🙁
Hi Shuha,
How small is your oven? Will it fit a 8" or 6" cake?
If you use the original recipe you can make one 8 inch cake about 2 inch tall.
You could also make one 6 inch cake about 4 inch tall.
I use this recipe in my 6 inch cake pan and bake one layer instead of two, then cut it in half length ways, layering it with buttercream.
This is a small recipe
oops, i just misunderstanding about the size. i thought it will get two 8" cake, that;s why i'm worry about it. my oven only fit 10" cake. usually we hv to place it at medium rack, right? oh, if we make whole recipe though we bake 1 by 1, it'll never give an effect? tq for your reply, really helps me 🙂
Hi Martha,
Not a problem at all.
For the Sugar, just place your sugar in a grinder or food processor and that should grind it fine for you.
As for the mixer! some of my best cakes have been without the mixer – just use a bowl and wooden spoon. Make sure your ingredients are room temperature.
Most cake issues are with over mixing, very few due to under mixing. Go a head and
Hi Veena,
I really like your post and I want to try this recipe. I have two problems. I don't have a cake mixer and the sugar I get is really thick. You think it will still be ok? I have never baked a cake at home so am not sure.
Martha
Hi, Thanks for the lovely recipe.
I tried the Chocolate cake last week and it turned out awesome. So I tried the sour cream again this week and that was really soft and delicious.
I've never been so happy with my scratch cake before. Please post more such recipes I'm now a big fan of your cakes. Can you also share a good buttercream recipe. I usually use store bought.
I was looking for a princess cake tutorial and found you blog. I am very intrigued by your recipe. If you say you learnt this when you were 10, I think I can now at my age. I love you cake pictures. You are so talented. God bless you.
I've never baked a cake from scratch. I think my fear comes from my mom. She was never lucky with baking so always used the box mixes.
As scared as I am you make it sound so easy. I will try the chocolate version and let you know how I did.
Thanks for the recipe