Baking a cake from scratch
I’ve been making cakes for over 20 years and always baked from scratch. I have never used a box mix ever? Baking a cake from scratch is how I was raised; a box mix was never an option.
I always thought people buy box mix because of the convenience factor. But I have met a lot of people who are afraid of baking a cake from scratch. Even when you give them a good, tried and tested recipe they still prefer the box? To me, why consume all those preservatives and chemicals when you can avoid it.
I've read that most commercial mixes contain hydrogenated fats, additives, preservatives, and lots of salt. They also include artificial colors, flavorings such as tartrazine which has been linked to ADHD disorders. (this is from an article I read by Jane Clarke, a leading british nutritionist)
It's true that baking is food science that needs precise measurements and temperature controls but it's nothing to be afraid of. I believe the packaged food industry has made us believe that box mixes are faster than from-scratch cakes. They really are not! and the taste tradeoff is huge. All it takes is patience and a good recipe.
In an attempt to encourage my friends and fellow bloggers to enjoy the joys of baking from scratch I am sharing with you today a very basic cake recipe. To me this is the mother of all cakes. I will also post more recipes, some a bit more complicated than this but if you are new to baking, this is a good place to start. Trust me; its a lot easier than you can imagine.
This is the first recipe I learn't when I was 10 from my godmother Georgina. I can honestly say my confidence in baking skills are a reflection of her teaching and blessings. She use to say, this is the foundation of all cakes. You master this and you will never ever have a failed cake.
She was right. This has always been the foundation for all my cake baking and today I do try different variations and have gained the confidence to play with my ingredients.
I have come up with my own signature cakes which dominate my business almost exclusively. I very rarely have an order for anything other than my signature cakes.
So here it is – the mother of all cakes. I urge you to try it. If you have any questions feel free to send me a note. I'd be glad to help.
This recipe will make one - 8inch cake layer about 2 inch tall or
two 6 inch cakes each 2 inch tall.
To view pictures of the cake process please view my post Baking Tips
Basic Vanilla Cake
Ingredients.
250 grams (2 sticks) unsalted butter. (room temp.)
250 grams (1 + 1/8 cup) white granulated sugar
4 large eggs (about 60 to 70 grams each – room temp.)
250 grams (2 1/2 cups )sifted cake flour (measure for sifted cake flour is different from unsifted cake or all-purpose flour)
2 tsp. of Baking Powder
200 ml milk
1 tsp. Vanilla extract
pinch of salt
Method:
Preheat the oven to 170C or 340F. Prepare two 8” cake pans. Either grease and flour it or line it with baking paper.
In a bowl, measure your dry ingredients, add the baking powder, salt and set aside. Measure the milk and set aside.
Start by creaming the butter and sugar in your kitchen mixture (or by hand) for about 3 to 5 min. until light and fluffy.
Next, add eggs one at a time, beat until well combined.
Add the vanilla extract
Add the flour and milk in three batches, starting with the flour and ending with the flour. Mix until just incorporated. Here you do not over mix.
Take the bowl off the mixture – give it one last stir scraping the bottom of the bowl. Pour into your prepared pan and place in the oven (middle rack) for 20 to 25 min. Or until a toothpick inserted in the center comes out clean.
Variations
Make it light and airy
separate the eggs and egg yolks. Add the yolks into the batter as normal. Beat the egg whites with 1/8 tps. cream of tartar until soft peaks form then fold into the batter before pouring it into the baking pan.
Sour-cream cake
sour-cream adds a lovely softness to your cake and don’t worry you will not taste the sour cream. Reduce the butter to 200 grams, reduce the milk to 50ml and add 150 grams of sour cream and add ¼ tsp. of baking soda.
Lemon Cake
reduce the quantity of milk to 140ml and add about 60ml of lemon juice plus the zest of one lemon. (zest if optional)
Orange Cake
replace the milk with 150 ml of orange juice. Replace the vanilla extract with orange extract.
Chocolate Cake
reduce the flour to 200 grams and add 50 grams of dark coco powder.
Chocolate Mocha Cake
reduce flour to 200 grams and add 50 grams of coco powder. Dissolve 2 tbsp. of coffee in 2 tbsp. of hot water. Add to the batter before you pour into the baking pan.
For more information on baking from scratch please read my previous blog post on baking tip.
until next time happy baking
Veena
I’ve been making cakes for over 20 years and always baked from scratch. I have never used a box mix ever? Baking a cake from scratch is how I was raised; a box mix was never an option.
I always thought people buy box mix because of the convenience factor. But I have met a lot of people who are afraid of baking a cake from scratch. Even when you give them a good, tried and tested recipe they still prefer the box? To me, why consume all those preservatives and chemicals when you can avoid it.
I've read that most commercial mixes contain hydrogenated fats, additives, preservatives, and lots of salt. They also include artificial colors, flavorings such as tartrazine which has been linked to ADHD disorders. (this is from an article I read by Jane Clarke, a leading british nutritionist)
It's true that baking is food science that needs precise measurements and temperature controls but it's nothing to be afraid of. I believe the packaged food industry has made us believe that box mixes are faster than from-scratch cakes. They really are not! and the taste tradeoff is huge. All it takes is patience and a good recipe.
In an attempt to encourage my friends and fellow bloggers to enjoy the joys of baking from scratch I am sharing with you today a very basic cake recipe. To me this is the mother of all cakes. I will also post more recipes, some a bit more complicated than this but if you are new to baking, this is a good place to start. Trust me; its a lot easier than you can imagine.
This is the first recipe I learn't when I was 10 from my godmother Georgina. I can honestly say my confidence in baking skills are a reflection of her teaching and blessings. She use to say, this is the foundation of all cakes. You master this and you will never ever have a failed cake.
She was right. This has always been the foundation for all my cake baking and today I do try different variations and have gained the confidence to play with my ingredients.
I have come up with my own signature cakes which dominate my business almost exclusively. I very rarely have an order for anything other than my signature cakes.
So here it is – the mother of all cakes. I urge you to try it. If you have any questions feel free to send me a note. I'd be glad to help.
This recipe will make one - 8inch cake layer about 2 inch tall or
two 6 inch cakes each 2 inch tall.
To view pictures of the cake process please view my post Baking Tips
Basic Vanilla Cake
Ingredients.
250 grams (2 sticks) unsalted butter. (room temp.)
250 grams (1 + 1/8 cup) white granulated sugar
4 large eggs (about 60 to 70 grams each – room temp.)
250 grams (2 1/2 cups )sifted cake flour (measure for sifted cake flour is different from unsifted cake or all-purpose flour)
2 tsp. of Baking Powder
200 ml milk
1 tsp. Vanilla extract
pinch of salt
Method:
Preheat the oven to 170C or 340F. Prepare two 8” cake pans. Either grease and flour it or line it with baking paper.
In a bowl, measure your dry ingredients, add the baking powder, salt and set aside. Measure the milk and set aside.
Start by creaming the butter and sugar in your kitchen mixture (or by hand) for about 3 to 5 min. until light and fluffy.
Next, add eggs one at a time, beat until well combined.
Add the vanilla extract
Add the flour and milk in three batches, starting with the flour and ending with the flour. Mix until just incorporated. Here you do not over mix.
Take the bowl off the mixture – give it one last stir scraping the bottom of the bowl. Pour into your prepared pan and place in the oven (middle rack) for 20 to 25 min. Or until a toothpick inserted in the center comes out clean.
Variations
Make it light and airy
separate the eggs and egg yolks. Add the yolks into the batter as normal. Beat the egg whites with 1/8 tps. cream of tartar until soft peaks form then fold into the batter before pouring it into the baking pan.
Sour-cream cake
sour-cream adds a lovely softness to your cake and don’t worry you will not taste the sour cream. Reduce the butter to 200 grams, reduce the milk to 50ml and add 150 grams of sour cream and add ¼ tsp. of baking soda.
Lemon Cake
reduce the quantity of milk to 140ml and add about 60ml of lemon juice plus the zest of one lemon. (zest if optional)
Orange Cake
replace the milk with 150 ml of orange juice. Replace the vanilla extract with orange extract.
Chocolate Cake
reduce the flour to 200 grams and add 50 grams of dark coco powder.
Chocolate Mocha Cake
reduce flour to 200 grams and add 50 grams of coco powder. Dissolve 2 tbsp. of coffee in 2 tbsp. of hot water. Add to the batter before you pour into the baking pan.
For more information on baking from scratch please read my previous blog post on baking tip.
until next time happy baking
Veena
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.
ReplyDeleteAs 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
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.
ReplyDeleteHi, Thanks for the lovely recipe.
ReplyDeleteI 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.
Thanks, your cakes are amazing.
Hi Veena,
ReplyDeleteI 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 Martha,
ReplyDeleteNot 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 give it a try, you will be pleasantly surprised. Let me know how you did.
Veena
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?
ReplyDelete*sorry for my bad grammar, hope u understand my words. :(
Hi Shuha,
DeleteHow 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 so I don't think you should have any problem with it in terms of size.
If you still need to bake in two then I suggest you make the whole recipe and bake one at a time. Nothing will happen. I have done it in the past.
I hope that helps.
Veena
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 :)
DeletePlease 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.
ReplyDeleteI'm sorry i do not understand your question.
Delete1 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
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
ReplyDeleteCould 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
ReplyDeleteLovely 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?
ReplyDeleteThank you
Sorry - just realized that you comment was not answered. Oops sorry.
DeleteYes 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.
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?
ReplyDeleteSorry Lori,
DeleteWell you usually add the dry and wet ingredients alternately. In this case it would be add flour and milk in three batches - started from the flour and ending with the flour..
In any case even without the milk the cake should be very delicious? Perhaps a bit dense not light and airy which is the result of the milk. Did the cake taste good?
I hope you will try again.
Veena
Yes, it was still good in my opinion, especially with the buttercream frosting. The cake was just a bit dry. And oh! This makes sense. I had planned to try again for Valentine's day, before was my practice run. Thanks for your help, I'm in love with your blog!
DeleteVeena, 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
ReplyDeleteJG
As I promised, I am back... I tried the Chocolate cake recipe.. It is turned out awesome.once again thanks for the wonderful recipe.
ReplyDeleteJG
Hi, can i use more milk to substitute eggs?
ReplyDeleteDoes this cake holds well under fondant? I am trying to find a cake that is light and yet can hold the weight of fondant
ReplyDeleteYes, this holds well even as the bottom of a four tier cake.. Works great..
DeleteThanks
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!
ReplyDeleteThanks for sharing this and I encourage all viewers to try it confidently... You'll love it!
Veena, converting the world, one person at a time :)
DeleteGreat to hear x
Hi Veena. Is it absolutely necessary to use cake flour or can I use regular unbleached flour?
ReplyDeletehi Verna, I have an order for three tiers baby shows cake,how do I calculate For larger recipes?
ReplyDeleteI too have always baked from scratch. I annoys me to bit when a recipe includes a box mix - whats that all about?
ReplyDeleteThe only difference between your and mine is the milk so will be comparing later this week.
You aee always so generous, thank you again x x
What is cake flour? In the UK we only have plain or self raising.
ReplyDeleteHie Veena,
ReplyDeleteGreetings!!!
I have tried several recipes and have come across one problem bcoz of which am damn scared.After adding the eggs to the butter & sugar mixture , the batter startes to curdle. Please let me know how and why and what shoud be done to avoid it.
Sushmitha
Hi Veena
ReplyDeleteIve successfully nade yiur buttercream recipe and your chocolate cake for carving and I am back for more. ...I'd like to make some less dense cupcakes than my usual recipe, will your light sponge cake variation work for this? Any tips?