The 10-inch vanilla cake recipe below is an easy and delicious cake with a relatively soft texture. Though it has a classic vanilla flavour, the cake is decorated with an abundance of small black-specked candies or chocolate chips.
The candies or chocolate chips are highlighted in this cake as they are scattered in the batter and the buttercream frosting.
We usually give this cake a plastic wrap cover for the presentation, decorated with a few more candy or chocolate chips in matching sizes. A few 10-inch cakes can also be piled together to form a tall tower.
How To Prepare A 10 Inch Vanilla Cake Recipe?
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serving Size: 20 pieces
- 10-inch round cake pan,
- parchment paper,
- stand mixer with paddle or balloon whisk attachment
- 1 1/2 cups all-purpose flour
- 1 pinch salt
- 1 teaspoon baking powder
- 4 eggs, separated and at room temperature
- 1 cup granulated sugar
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 tablespoons milk
- 1 1/2 cups powdered sugar
- 1 tablespoon cream of tartar
- 1 cup heavy cream, whipped
- Candies or chocolate chips for decoration (optional)
Step 1: Sift the flour, salt and baking powder into a large bowl and make a well in the centre.
Step 2: Whisk 1 egg yolk and 1/3 cup of sugar in the stand mixer for about 30 seconds at medium speed or until thickened (the cream will hold its shape but should not be stiff).
Using a wooden spoon, stir this mixture by hand into the flour mixture in the bowl. Beat at high speed for 1 minute.
The batter should begin to thicken quickly after that. If the mixture appears too thin, beat for another 2 minutes.
Step 3: In a medium bowl, beat egg whites with an electric mixer at medium speed until just Holding a soft peak. If the whites are stiff and dry, beat for another 2 minutes.
Step 4: With the mixer on medium speed, slowly pour the oil and vanilla extract (mixture should thicken up again) and then add the milk.
Continue beating at high speed until stiff peaks form (about 15 seconds). Then scrape the meringue into the batter and beat on medium-high speed to incorporate for about 10 seconds.
Step 5: Pour the vanilla cake batter into a 10-inch round cake pan lined with parchment paper. Bake at 350 F for 20 to 25 minutes (or until a toothpick inserted in the centre comes out clean). Remove from oven and set aside to cool completely.
Step 6: With a sieve, dust powdered sugar evenly over the top of the cake. Whip the heavy cream for about 4 minutes using the hand whisk attachment until stiff peaks form.
Using a chopstick, pipe or draw large circles between the cake rings on top of powdered sugar.
Step 7: Invert the cake onto a large plate and carefully remove the parchment paper. Set aside to dry at room temperature or in a 70 F freezer (15 minutes) before icing.
Step 8: Using a blowtorch or a kitchen torch, melt the candies or chocolate chips in the same manner, we melted the candies and chocolate chips during a presentation.
If you don’t have a blowtorch, you can melt them by simply holding them in an oven while on medium heat.
Step 9: Prepare the buttercream frosting: In a large bowl, beat the cream of tartar with heavy cream until stiff peaks form.
Add powdered sugar and continue beating for about 4 minutes or until stiff peaks form. Pipe over the cake and swirl with a knife.
Step 10: To decorate, we pour the melted candies or chocolate chips into a pastry bag and draw lines through the cake.
How Much Cake Batter Do I Need For A 10 Inch Cake?
We will use one and a half cup of cake batter for this recipe. For the practical application, we will judge the amount by our ability to pipe cumulus swirls using frosting as an aid.
We find that an average of 2 tablespoons is enough for one cake, and it is about three tablespoons for five or six 10-inch cakes.
The volume of the batter used in this recipe will depend upon the diameter of your cake pan and its depth.
What Size Cake Board Do I Need For A 10-Inch Cake?
For this recipe, we will require a round cake board with a diameter of about 10 1/4 inches and a depth of about 2 1/4 inches.
A round cake board with dimensions that are out of the ordinary can be found in stores such as Wilton and Edible Art.
How To Bake A 10 Inch Round Cake?
Using the 10 inch plain round cake pan, make sure that you are using a kitchen scale to measure the ingredients and that you are peeling the eggs.
The mixing time stated in our recipe is just an estimate, and it can vary depending on several factors, such as your appliance, the amount of cake batter used in each layer
and whether it is mixed by hand or with a stand mixer. You may adjust the oven temperature to reach optimum baking time and temperature if needed.
How Many Does A 3-Layer 10-Inch Cake Serve?
The volume of the cake layers in this recipe will give you enough cake batter to bake a 3 layer 10 inch vanilla cake. How much each layer serves depends upon the presentation you decide to use.
If you want to stack them up and build a tall tower, each layer can serve about 10 – 15 persons. For a more realistic serving, we suggest that one layer can serve 8 people while 2 layers can serve 12 people.
How Do I Figure Out How Much Cake Batter I Need?
When preparing a recipe like this one, we start by calculating the amount of batter needed for each layer and the number of expected servings.
The default amount for 1 serving is 3/4 cup, which is about 250 mL or 1 cup. If you intend to serve 8 people with one layer of cake, you will need approximately 1 cup of batter per layer.
Here is a recipe for a simple and moist vanilla cake with buttercream frosting. You can adjust the mixture by adding or substituting some of the ingredients.
This recipe makes a good quality cake for home occasions, parties or celebrations and is suitable for beginners. We hope that this recipe will be helpful to you in making your cake at home.