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 that I use to when I bake my sphere cake such as a sports ball cake, teapot cake or even a Cinderella carriage cake.
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 reasons 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 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, or even a teapot?
What Cake should I use to bake a sphere cake recipe
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 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 than bake a sports ball for hubby and the sons. You can make a teapot for mothers day and carriage for the granddaughter, or a Pokemon cake for the grandson, 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.
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 stronger structure and texture compared to an oil-based cake.
- When you frost with butter the butter sets making it 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 in 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 whatever 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 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 cut a piece of a clean plastic bottle makes a great tool to smooth the frosting on the outside.
Sphere Cake Recipe – Chocolate Sphere Cake
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
Recipe – Best Sphere Cake Recipe – Vanilla or Chocolate Sphere Cake (Save/Pin)
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 – 60 ml (1/4 cup)
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 – 60 ml (1/4 cup)
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 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.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
Sphere Cake Recipe Vanilla Sphere Cake Recipe or Chocolate Sphere Cake Recipe
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 two go-to recipes Vanilla sphere cake recipe and chocolate sphere cake recipe that I use to when I bake my sphere cake such as a sports ball cake, teapot cake or even a Cinderella carriage cake.
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 - 60 ml (1/4 cup)
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 - 60 ml (1/4 cup)
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 35 to 45 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
Nutrition Facts
Serving Size 100 g
Amount Per Serving | ||
|---|---|---|
Calories 384 | ||
% Daily Value | ||
Total Fat 22.6 g | 35% | |
Saturated Fat 13.6 g | 68% | |
Unsaturated Fat 8.2 g | ||
Trans Fat 0.8 g | ||
Cholesterol 135 mg | 45% | |
Sodium 164 mg | 7% | |
Total Carbohydrates 40.7 g | 14% | |
Dietary Fiber 0.7 g | 3% | |
Sugars 22.2 g | ||
Protein 5.6 g | 11% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Are you new to cake decorating? Do you love cake decorating?
Click here to see some of my Index of all cake tutorials from basic to advance.
Have now made this twice, absolutely DOES NOT take 20-25 minutes to bake. I’m at 50 minutes every time and it comes out dry. Time to find a new recipe.
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.
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!
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.
How lon do you bake the 8inch for?
Thank you for great tutorials!
xxx
Usually, a 6 inch takes about 25 to 30 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 50 mins
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
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
What kind of sugar do you use?
Just regular white granulated sugar!
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
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
Thank you so much JG. So happy to hear you enjoyed this recipe.
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
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?
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.
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
Thank you for this recipe Veena. I made a sports cake for my son and everybody loved it. It was so moist and I used your velvet buttercream recipe too
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.
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
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
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?
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
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.
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
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.
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
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 Gurpeet
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.
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
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.
THank you for this recipe – was very tasty
Thank you so much Marie. Glad you enjoyed this recipe. Thank you for coming back to write this feedback.
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 6 inch cake.
You could also make one 6 inch cake about 4 inch tall.
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 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.
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
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.
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.
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
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.