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 two go-to recipes: Vanilla sphere cake recipe and chocolate sphere cake recipe. I use them when I bake my sphere cakes, such as a sports ball cake, teapot cake or even a Cinderella carriage cake.
Often I get messaged by people asking - what is the best sphere cake recipe? Is it chocolate or 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 reasons why people ask me which is the best sphere cake recipe. One is due to the fact that I have a long post that discusses how to make the perfect sphere cake in detail. The second reason is that 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 whichever 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 below, or even a teapot.
Do I really need to buy a ball pan? (Save/Pin)
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 steel 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. And yes, you can keep half the batter while one is baking.
And yet, ball pans are not necessarily expensive. Also, you can do with them more than just bake a sports ball for hubby and sons. For example, you can make a teapot for mother's day and carriage for the granddaughter, or a Pokemon cake for the grandson, or even a disco ball for a sweet 16th birthday. See, those pans can do so much more... Shhh. I have three sizes so I'm just justifying my purchase.
So which is the best sphere cake recipe?
Ideally, for a sphere cake - you need a firm, slightly more dense cake. And yet, not all dense cakes are dry!! A classic sponge cake, for example, is more firm and dense compared to a light sponge or a chiffon cake.
The main ingredient here is butter. Therefore, I highly recommend using a butter-based cake.
- First of all, they have a stronger structure and texture compared to an oil-based cake.
- In addition, when you frost with butter the butter sets, making it easier to work.
- Also, 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. I think that they are the best. I know they work great. Since I've lost count of the number of balls and sphere cakes I've done with them recently. It's definitely over 10 in the last year.
You remember this one? If you are interested, I shared a little more details on how I made this cake in my post-Barcelona Soccer Ball Cake
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 equally important.
Ideally, you can use whatever frosting you want. And yet, if you need a firm ball, I highly recommend either buttercream or ganache for the filling, as well as the frosting. One of my favorites 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 a piece of a clean plastic bottle makes a great tool to smooth the frosting on the outside.
If you wonder how to use your baked sphere cakes
please check out my post - Making a Perfect Sphere Cake - Ball Cake Tutorial
How to Make THe Best Sphere Cake Recipe - Vanilla or Chocolate (Save/Pin)
Note: Please note I have reduced one egg in the recipes since I made the video based on my recipe testing - works better.
- 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 35 to 45 minutes (depending on your oven).
- 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.
What is the best way to fill and prepare the sphere cake shape? In this post, I show you three methods of how to make the perfect sphere cake
Save this recipe on Pinterest for later. Tried my recipe? Share it with me, please.
Share a picture of your work with me by uploading an image here below my Image on board.
You can also find a collection of my tutorials and recipes here on Pinterest.
Perfect Sphere Cake Recipe Vanilla or Chocolate Sphere Cake Recipe
Print Pin RateDescription
Ingredients
Makes 2 x 6-inch vanilla or chocolate cake
Vanilla Sphere Cake Recipe
- 170 grams (0.75 cups) Butter unsalted
- 200 grams (1 cups) White sugar
- 3 (3 ) Eggs large
- 250 grams (2 cups) All-purpose flour plain flour
- 2 tsp (2 tsp) Baking powder
- 1/2 tsp (1/2 tsp) Salt
- 120 ml (0.51 cups) Milk
- 1 tsp (1 tsp ) Vanilla extract
Chocolate Sphere Cake Recipe
- 170 grams (0.75 cups) Butter unsalted
- 110 grams (0.5 cups) Brown Sugar
- 100 gram (0.5 cups) White Sugar
- 3 (3 ) Eggs large
- 185 grams (1.48 cups) All-purpose flour plain flour
- 30 grams (0.35 cups) Cocoa powder
- 2 tsp (2 tsp) Baking powder
- 1/2 tsp (1/2 tsp) Salt
- 120 ml (0.51 cups) Milk
- 1 tsp (1 tsp ) Vanilla Extract
Instructions
- Preheat the at 160 C / 320 F.
- Grease and flour (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) and milk.
- Lastly, add the vanilla.
- Pour batter equally into the two ball pans.
- Place pans on the center rack of the oven and
- Bake for about 35 to 45 minutes.
- Cool in the pan for 10 mins then remove from the ball pans and cool on oven rack further.
Recipe Notes
Equipment
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
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Olivia
For the vanilla cake I have a couple of questions!
Sorry if these are obvious I am a novice baker!:
For the butter - salted or unsalted? specific brand recommendation better?
Sugar - is this white sugar?
It says 3/4 eggs large - is this 3 large eggs or 4 small eggs?
Milk - What type of milk?
Thanks!!
Olivia
Veena Azmanov
Hey Olivia.
Unsalted butter,
the vanilla cake has white sugar, and chocolate cake uses brown sugar
Its 3 large eggs
Regular full-cream milk (3 to 5%)
Thanks
Nicoletta
Hello i would like to know wherher it needs suryp begore applying frosting.Thanking you in advance
Veena Azmanov
Yes, Nicoletta. Please always sugar syrup your cake before frosting. It will keep the cake moist. Thanks.
Nicoletta
Thank you very much for your reply. Your recipes and tips are always a success
Veena Azmanov
Thank you, Nicoletta
Stephanie
The batter tastes delicious! Unfortunately the pans completely over flowed during cooking and were still totally uncooked after 45 minutes. Noy sure what happened. I followed the recipe exactly weighing the ingredients. Any guess as to why. I used the 6 inch wilton ball pans.
Veena Azmanov
Hi Stephanie. The batter should not too much!! There is only 2 cups of flour?
Did you make both vanilla and chocolate? You can make 2x6-inch vanilla cakes or 2x6-inch chocolate cakes.
Sorry not sure what happened.
Theresa
I am 70 and have been baking for years but am always willing to try out new recipes and if baking a different shape always look for tips. I followed this recipe to a T - it has already been on at 160C for 45 minutes and looks like it is going to take a LOT longer. Also 10 Mins to prep??? you must have a magic wand
Veena Azmanov
Hey Theresa.
Sorry, this recipe didn't turn out well for you.
But it really does not take long to prep as it is a very easy recipe to mix or bake.
These are small semi-spheres so 45 minutes is really long. It should not take that long.
I hope it was delicious. Thanks for the feedback
Hannah Thompson
Hello Veena, I have just made your chocolate cake recipe using 2 x 6” hemisphere tins. This is for my sons Pokeball cake. Sadly it didn’t rise as I thought it would, they look like two squashed flying saucers. Can you offer any tips or advice as will need to start again ? (just checking that the recipe is for two tins and not one!?)
Thanks in advance.
Veena Azmanov
Hey Hannah. Sorry to hear that. yes, this should make 2 x 6 inch small half spheres. I have used it often and so have people on this blog.
The cakes should just about come to the top rim.
Remember you will be layering them with frosting so the frosting will add an extra inch or so in each half.
You can see my post on how to make a perfect sphere cake - perhaps you can see the cakes there. I hope this helps.
Hannah Thompson
Thanks for coming back to me, I do appreciate it. Yes I saw the pics in the tutorial but my cakes were definitely lower. I won’t over work the mix this time and see if that helps. I’m in the UK but that shouldn’t matter re. measurements and temperatures - as you’ve converted into grams. Wish me luck!
Veena Azmanov
No, the measurements are in grams as well so there should not be an issue with that. I hope it goes well this time. All the best. Let me know, please.Thanks
DhivyaDhandapani
Hi is there an eggless version for sphere cakes. How do i adapt this to make it eggless?
Veena Azmanov
I have not made this eggless but I do have two eggless chocolate cakes that can be used for this recipe - Eggless Chocolate Cake and Mom's Eggless Chocolate Cake -no yogurt, no Condensed Milk
Kristen
Should the ingredients be at room temperature before starting or does it not matter?
Veena Azmanov
Yes, Kristen. Unless specified - baking ingredients should always be at room temperature. Thanks
Shelley Bata
Hi Veena,
Is it possible to tweak the vanilla cake to be lemon for the sphere cake? Will a cream cheese frosting hold up? Making a Harry Potter Golden Snitch...
Veena Azmanov
Hey Shelley. You want a lemon flavored cake. Yes, you can add lemon flavor, lemon juice, and zest. The cream cheese frosting should not be a problem. Thanks
Rhona
Hi veena,
I just wanted to clarify what sugar(s) you used in the chocolate recipe as in the video it just shows 2 types but dont know what ones?
Thank you
Veena Azmanov
Ah, Rhona. Thank you for bringing it to my attention. For simplicity, I had put white sugar in both the chocolate and vanilla cake recipes. White sugar works perfectly, but brown sugar always makes chocolate cake tastier so I added brown when making the video. I have changed the recipe to reflect the same as the video. Thank you so much.
Melissa
I am curious if you would modify this for elevation.
Veena Azmanov
Not sure what you mean Melissa. You can use this on a gravity-defying cake if you have the right structure.
Stella
Hi Veena,
I'm looking at making the Vanilla sphere cake - would it be ok to slightly carve into this cake?
Thanks Stella
Veena Azmanov
Hey Stella, Not sure what you mean by slightly carve into this cake. But yes, this cake can be carved if necessary
Alexandra
A cup of milk is 237 ml. You list 120ml as 1/4 cup which is incorrect, it is 1/2 cup. Perhaps this is why some people had trouble with the recipe. Also, the vanilla cake recipe has no vanilla in it so how does it taste like vanilla? Or is it meant to only be vanilla in COLOR? Given these basic problems in your recipes I have little confidence that the other measurements and instructions are correct. Sadly I just made 3x batch of this recipe before realizing these problems, hopefully it is salvageable.
Veena Azmanov
Hey Alexandra. Sorry about that.
A cup of milk is 240 ml and yes half cup is 120 ml. I did have a typo in the recipe described above but in the recipe card below, the automatic conversion is correct, so you should be ok.
I apologize that I skipped the vanilla. I have added it now. Many people have had successes with this recipe as you can see in the comments below. The instructions do say add vanilla so I guess they managed to overlook that so far. But I have corrected it and I apologize that you missed out on the vanilla.
That you for bringing this to my attention. Have a great day.
XX
Heidi
Hello, I would like to make an 8inch half ball cake for a pig cake and would like to know if I'm able to use the same recipe? What cooking time would you recommend for a half 8inch sphere?
thanks,
Veena Azmanov
Yes, you can use this cake for a ball cake. You can double the recipe and bake - for much longer. But check with a skewer in the center, all ovens are different
Alexandra
Every time I cook this it never cooks properly in the middle. Please do you have any tips or do you think it maybe my ovan
Thank you
Veena Azmanov
Hey Alexandro. Perhaps next time, wrap the cake on the outside with foil and damp paper towel, cook it longer until a skewer inserted in the center comes clean. I don't have an issue in my oven so perhaps it could be the oven. But try this technique with your next bake, even with your round cakes and see if it helps.
Veena Azmanov
Sorry, you didn't have success with this recipe Rachel. I do hope you find the recipe that works for you. This is an old recipe since 2011 and as you can see from the comments many have had great success with this recipe. The baking time may vary with every oven but if you bake it too long it can turn out dry. Thanks for coming back to write this feedback. Have a wonderful day.
Elizabeth Arbelaez
I'm so happy I found your blog. I have been looking for a cake recipe for these ball cakes. I have tried so many that none was successful. With tip, with water under, everything I tried. At the end I thought was my oven. And now this is like magic ,so simple, so easy, and I have my 6" cake ball perfect. My oven took 55 min to bake it, but the cake turned out beautiful. My next step is cover it with fondant without collapsing the bottom surface. Thank you very much!
Veena Azmanov
Awesome!! SO happy to hear that Elizabeth.. !! Glad you found this recipe that works for you.!! Enjoy! and thank you so much for coming back to write this feedback. Appreciate it very much.
Elarda
How lon do you bake the 8inch for?
Thank you for great tutorials!
xxx
Veena Azmanov
Usually, a 6 inch takes about 45 mins, this one may take a little longer due to the shape. An 8 inch will take about an hour but all ovens are different so keep an eye after 80 mins
Pall
Thank you so much for this recipe. I was worried I would have to use a very dense cake but this was delicious and not so dense. We loved the recipe Thanks
Veena Azmanov
Thank you so much Indira. Happy to hear you had success with this recipe. Nah its'not so dense! Thank you for coming back to write this feedback. Always happy to her from those who has tried my recipes or tutorials. If you share it on Instagram please do tag me @veenaazmanov so I can see your finished work. Thanks
Chrissy Johns
What kind of sugar do you use?
Veena Azmanov
Just regular white granulated sugar!
priyanka
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
Veena Azmanov
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
JG
As I promised, I am back... I tried this Chocolate cake recipe. It is turned out awesome.once again thanks for the wonderful recipe.
JG
Veena Azmanov
Thank you so much JG. So happy to hear you enjoyed this recipe.
Shaista
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?
PS: I love all your recipes
Veena Azmanov
I think you can use margarine - just a different texture and a bit more liquid in the batter but still should bake well.
Johana
If i dont jave cake flour, how can you substitute it for all purpose flour? Is the tecture and flavor will be the same?
Veena Azmanov
This post uses all-purpose flour Johana. But I do have a Tip Thursday that shares flour and substitutes in details. Just click on the menu for tips.
Rachana Jain
Can it b made without eggs
Preeti Madhu
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
Veena Azmanov
Thank you so much Prettie - Sorry I missed this message until now. Yes corn flour and cornstarch are the same
Veena Azmanov
Check my Tip Thursday on Facebook for Flour and substitutes. Thanks
Maya
Thank you for this recipe Veena. I made a sports ball cake for my son and everybody loved it. It was so moist and I used your velvet buttercream recipe too
Veena Azmanov
Thank you, Maya. So happy to hear that you had great success with this recipe and it was delicious. Thanks for coming back to write this feedback.
Meher
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
Veena Azmanov
Thank you so much, Meher. I'm so happy that you tried this recipe from scratch instead of using a box mix. I hope from now on you will try more scratch recipes from my blog instead of boxes. Thanks so much for coming back to write this feedback. Appreciate it very much
Anonymous
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
Veena Azmanov
Yes, this holds well even as the bottom of a four tier cake.. Works great..
Thanks
Anonymous
Hi, can i use more milk to substitute eggs?
Jacob G
Veena, your blog is great. I tried your vanilla and now chocolate 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
Veena Azmanov
Thank you so much Jacob. So happy to hear you enjoy my recipes. I know what you mean - it's always great when you try a recipe and it turns out perfect. Glad you like my recipes, Thank you for coming back to write this feedback. Have a great day.
Lori-Ann Hyde
Tried this recipe last night with a big mishap--never included the milk! Then forgot the vanilla too! But the cake was very delicious. I cut it because I presumed it would be dry but we enjoyed it. Going to make it again today. Thank you for this recipe
Veena Azmanov
Hey Lori, Wow.. - You definitely baked the cake right and took it out just at the right time before it dried out. Glad you enjoyed the cake. I hate when I miss an ingredient - I once forgot to add the sugar - ha!! you can imagine what I had - totally inedible.. Served it like bread lol.
Joanne Okpa
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
Veena Azmanov
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.
Anonymous
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 Gurpeet
Veena Azmanov
Ah, Gurpeet - Not a problem at all. I'm glad you asked - usually we write
tbsp for tablespoon and
tsp for teaspoon
I hope this helps.
Anonymous
Thank you for this recipe. I made my cinderella cake with this. The cake was tasty and I used your american buttercream with it. I love your blog. Thanks for sharing
Veena Azmanov
Thank you so much - happy to hear you had success with these recipes and like my recipes. This cake with American buttercream sounds perfect for a kids Cinderella cake. Lucky girl.
Marie
THank you for this recipe - was very tasty
Veena Azmanov
Thank you so much Marie. Glad you enjoyed this recipe. Thank you for coming back to write this feedback.
shuha's diary
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. 🙁
Veena Azmanov
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 6 inch cake.
You could also make one 6 inch cake about 4 inch tall.
shuha's diary
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 🙂
Veena
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
Martha
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
Christine
Hi, Thanks for the lovely recipe.
I tried this Chocolate cake last week and it turned out awesome. So I tried the sour cream cake 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.
Veena Azmanov
Thank you so much, Christine. So happy you are having success with my recipes and enjoying it. Thank you also for coming back to write this feedback. Appreciate it very much
Jane
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 so young, I think I can now at my age. I love you cake pictures. You are so talented. God bless you.
Veena Azmanov
Thank you so much, Jane. yes, I did start baking and cooking really early with my mom. I've spent a lot of time in the kitchen with her.
Anonymous
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 made it was so easy. I will try this chocolate version again because it's so delicious.
Thanks for the recipe
Veena Azmanov
So sorry to hear that - baking can be fun - you must try often. SO happy you tried this cake and had success. I have many scratch recipes so please do try some more. Sounds like you will enjoy it too.