Sphere Cake Recipe Vanilla or Chocolate
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.
A sphere cake, also known as a ball cake or round cake, is a type of cake that is baked in a spherical or ball-shaped pan. These cakes are typically assembled by joining two halves together to create a round, 3D shape resembling a sphere. Sphere cakes can be decorated and customized in various ways, such as frosting, fondant covering, or decorative elements like flowers, figurines, or edible paint. They are popular for special occasions like birthdays, weddings, or other celebrations, and they offer a unique and visually striking presentation compared to traditional layered cakes.
When making a sphere cake, it’s necessary to be more careful with your choice of cake recipe and frosting due to several reasons:
- Structural Integrity: Sphere cakes require a sturdy and stable cake recipe that can hold its shape well. A cake that is too light or delicate may crumble or break when assembling the two halves.
- Even Baking: Since sphere cakes are baked in two halves, it’s important to use a recipe that bakes evenly to ensure both halves are the same size and shape.
- Frosting Consistency: The frosting used for a sphere cake needs to be thick enough to hold the two halves together and smooth enough to create a seamless finish. A frosting that is too thin or runny may not provide enough support.
- Aesthetic Appeal: Sphere cakes are often decorated with fondant or other decorative elements, so the choice of frosting should complement the overall design and theme of the cake.
- Flavor Balance: Since sphere cakes have a larger surface area compared to traditional cakes, it’s important to use a flavorful frosting that complements the cake without overpowering it.
Overall, choosing the right cake recipe and frosting is essential for creating a visually appealing and structurally sound sphere cake.
So, which is the best sphere cake recipe?
Ideally, for a sphere cake, you need a firm, slightly denser cake. And yet, not all dense cakes are dry!! A classic Genoise sponge cake, for example, is firmer and denser compared to a light sponge or a chiffon cake.
- Versatility: The recipe allows for the creation of both vanilla and chocolate cakes, offering a choice for those who enjoy different flavors.
- Simplicity: The recipe uses basic ingredients that are easy to find and simple to work with, making it accessible for beginner bakers.
- Moist and Flavorful: The combination of butter and milk in the recipe helps create a moist and flavorful cake that is enjoyable to eat.
- Customization: The recipe can be easily customized with additional ingredients such as nuts, fruits, or chocolate chips to suit individual tastes.
- Texture: The use of baking powder and baking soda in the recipe helps create a light and fluffy texture that is pleasing to the palate.
- Presentation: The cakes baked in a ball pan can be assembled to create a visually appealing sphere cake, perfect for special occasions or celebrations.
- The main ingredient here is butter. Therefore, I highly recommend using a butter-based cake. First, they have a more robust structure and texture than 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, the chocolate sets make it easier to work.
You remember this one? If you are interested, I shared a little more detail on how I made this cake in my post-Barcelona Soccer Ball Cake
Ingredients for sphere cakes
- All-purpose flour: Provides structure to the cake. Substitute with cake flour for a lighter texture or gluten-free flour for a gluten-free option.
- Baking powder and baking soda: Leavening agents that help the cake rise. There are no direct substitutes, but make sure they are fresh for the best results.
- Salt: Enhances flavor. Use kosher salt or sea salt as a substitute.
- Butter: Adds richness and flavor. Substitute with margarine or vegetable shortening, but the flavor and texture may be affected.
- Granulated sugar: Sweetens the cake and helps with tenderness. Substitute with an equal amount of brown sugar or coconut sugar for a different flavor.
- Eggs: Provide structure and stability. Substitute each egg with 1/4 cup of applesauce or a flaxseed/water mixture for a vegan option.
- Milk: Adds moisture and richness. Substitute dairy-free milk, such as almond, soy, or oat, for a dairy-free option.
- Vanilla extract: Enhances the cake’s flavor. Substitute an equal amount of almond extract or another flavored extract for a different flavor profile.
- Unsweetened cocoa powder: Provides the chocolate flavor in the chocolate cake. Use Dutch-processed cocoa powder for a deeper flavor, or substitute cacao powder for a less-processed option.
- Vegetable oil: Adds moisture to the chocolate cake. Substitute with melted coconut oil or canola oil for a similar effect.
Step-by-step: Sphere cake recipes
- Preheat your oven to 350°F /175°C/ Gas mark 4 and prepare two ball pans by greasing and flouring them.
Vanilla cake batter
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Chocolate cake batter
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Bake
- Fill each half of the ball pans with the respective batters, spreading them evenly.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, remove them from the pans and let them cool completely on a wire rack.
- Once the cakes are completely cooled, trim the tops to create flat surfaces if necessary.
- Join the two halves of each cake together with a thin layer of frosting or ganache.
- Decorate the sphere cakes as desired.
Is it necessary to use a ball pan to make a sphere cake?
While a ball pan is commonly used to make sphere cakes, it is not absolutely necessary. There are several alternative methods you can use to achieve a spherical shape:
- Mixing Bowl Method: You can bake two half-sphere cakes using oven-safe mixing bowls. Grease and flour the bowls, fill them with cake batter, and bake. Make sure to adjust the baking time as mixing bowls may conduct heat differently than ball pans.
- Cake Pans and Carving: Bake two round cakes in regular cake pans. Once cooled, level the cakes and stack them on top of each other. Then carve the stacked cakes into a sphere using a sharp knife.
- Cake Rings: Use cake rings on a parchment-lined baking sheet to bake thin cake layers. Stack the baked layers with frosting to form a sphere.
- Cake Pop Molds: Use silicone cake pop molds to bake small cake spheres. Combine a large batch of cake pop mixture to create a larger sphere cake.
- Sculpted Cake Layers: Bake flat cake layers and stack them, gradually reducing the diameter of each layer to create a dome shape.
Each method has its own challenges and may require some experimentation to get the shape and size you want. Make sure to adjust baking times and temperatures depending on the method you choose.
What is the best frosting to use with ball pan cakes?
The best frosting for a sphere cake depends on personal preference and the desired outcome. However, a frosting that is thick, stable, and easy to work with is generally recommended. Here are a few options:
- Buttercream Frosting: Buttercream is a popular choice for sphere cakes because it is easy to work with, holds its shape well, and can be easily colored and flavored. It also has a smooth texture that is perfect for decorating.
- Ganache: Ganache is another good option for sphere cakes, especially if you want a rich, chocolatey frosting. Ganache sets up firm, which can help hold the cake together, but it can be a bit more challenging to work with than buttercream.
- Cream Cheese Frosting: Cream cheese frosting is another great option, especially if you want a slightly tangy flavor. It is soft and creamy, making it easy to spread and work with. Best used with a minimalistic style for decorations.
- Fondant: Fondant can be used to cover a sphere cake for a smooth, professional-looking finish. However, fondant can be challenging to work with and may not be as flavorful as buttercream or ganache.
Tips for success:
- Prepare the Pan Properly: Grease and flour the ball pan thoroughly to ensure the cakes release easily after baking.
- Evenly Fill the Pan: Fill each half of the ball pan with an equal amount of batter to ensure the cakes bake evenly and are the same size.
- Check for Doneness: Use a toothpick inserted into the center of the cakes to check for doneness. The toothpick should come out clean or with a few moist crumbs when the cakes are ready.
- Cool Completely: Allow the cakes to cool completely in the pan before removing them. This helps them set and maintain their shape.
- Level the Cakes: Trim the tops of the cakes if necessary to create flat surfaces for easier assembly.
- Use a Sturdy Frosting: Use a thick and stable frosting to hold the two halves of the cake together. You can also use a dowel rod through the center of the cake for added support.
- Decorate Carefully: Handle the assembled cake with care when decorating to avoid damaging the shape.
- Chill Before Serving: For best results, chill the assembled cake in the refrigerator for at least an hour before serving to help it set and hold its shape.
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Frequently asked questions
Yes, you can use a regular cake recipe for a sphere cake. However, you may need to adjust the baking time and temperature to ensure the cakes bake evenly and maintain their shape.
To assemble a sphere cake, first level the tops of the cakes if necessary to create flat surfaces. Then, apply a thin layer of frosting or ganache to one half of the cake and place the other half on top. Use a dowel rod inserted through the center of the cake for added support if needed.
Sphere cakes can be decorated in various ways, such as frosting, fondant covering, or decorative elements like flowers, figurines, or edible paint. Use your creativity to design something that suits your occasion or theme.
Store a sphere cake in the refrigerator to keep it fresh. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.
Yes, you can freeze a sphere cake. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. Thaw the cake in the refrigerator before serving.
You can make a sphere cake a day or two in advance, but it’s best to assemble and decorate it as close to serving time as possible to keep it fresh.
Yes, you can make a sphere cake without a ball pan using alternative methods, such as using oven-safe mixing bowls, cake rings, or sculpting cake layers. Adjust baking times and temperatures as needed for different methods.
Perfect Sphere Cake Recipe Vanilla or Chocolate
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.
Video
Ingredients
- ½ cup (113 g) Unsalted butter room temperature
- 1 cup (200 g) White sugar
- 3 large Eggs
- 1¾ cups (210 g) All-purpose flour plain flour
- 1½ tsp Baking powder
- ½ tsp Salt
- ½ cup (120 ml) Whole milk
- 1 tsp Vanilla extract
- ½ cup (113 g) Unsalted Butter room temperature
- ½ cup (110 g) Brown sugar or white sugar
- ½ cup (100 g) White sugar
- 2 large Eggs large
- 1 ¼ cup (155 g) All-purpose flour plain flour
- ½ cup (40 g) Cocoa powder
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- ½ cup (120 ml) Whole Milk or buttermilk
- 1 tsp ( ) Vanilla extract
Method
- Preheat your oven to 350°F / 175°C/ Gas Mark 4 and prepare two ball pans by greasing and flouring them.
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.1¾ cups All-purpose flour, 1½ tsp Baking powder, ½ tsp Salt
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.½ cup Unsalted butter, 1 cup White sugar, 3 large Eggs, 1 tsp Vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.½ cup Whole milk
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.1 ¼ cup All-purpose flour , ½ cup Cocoa powder, 1 tsp Baking powder , ½ tsp Baking soda , ½ tsp Salt
- In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.½ cup Unsalted Butter, ½ cup Brown sugar, ½ cup White sugar, 2 large Eggs , 1 tsp Vanilla extract
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.½ cup Whole Milk or buttermilk
- Fill each half of the ball pans with the respective batters, spreading them evenly.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, remove them from the pans and let them cool completely on a wire rack.
- Once the cakes are completely cooled, trim the tops to create flat surfaces if necessary.
- Join the two halves of each cake together with a thin layer of frosting or ganache.
- Decorate the sphere cakes as desired.
Notes
-
- Prepare the Pan Properly: Grease and flour the ball pan thoroughly to ensure the cakes release easily after baking.
-
- Evenly Fill the Pan: Fill each half of the ball pan with an equal amount of batter to ensure the cakes bake evenly and are the same size.
-
- Check for Doneness: Use a toothpick inserted into the center of the cakes to check for doneness. The toothpick should come out clean or with a few moist crumbs when the cakes are ready.
-
- Cool Completely: Don’t force the cake out of the pan, for some pans you may need the cakes to cool completely in the pan before removing them. Which is why it is very important to grease your pans properly before adding the batter. Cooling also helps the cake set and maintain their shape.
-
- Level the Cakes: Trim the tops of the cakes if necessary to create flat surfaces for easier assembly.
-
- Use a Sturdy Frosting: Use a thick and stable frosting to hold the two halves of the cake together. You can also use a dowel rod through the center of the cake for added support.
-
- Decorate Carefully: Handle the assembled cake with care when decorating to avoid damaging the shape.
-
- Chill Before Serving: For best results, chill the assembled cake in the refrigerator for at least an hour before serving to help it set and hold its shape.
Equipment you will need
Nutrition
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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.