• 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.
  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

Chocolate cake batter

• 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

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.