The Bake House

Vanilla Sponge Cake:-

🍰 Vanilla Sponge Cake Recipe

Ingredients:

  • 1 cup (200g) granulated sugar

  • 4 large eggs (room temperature)

  • 1 cup (120g) all-purpose flour (sifted)

  • 1 tsp baking powder

  • 1/4 tsp salt

  • 1/4 cup (60ml) milk (room temperature)

  • 1/4 cup (60g) unsalted butter (melted)

  • 1½ tsp vanilla extract

Instructions:

  1. Preheat the oven to 350°F (175°C).
    Grease and line an 8-inch (20cm) round cake pan with parchment paper.

  2. Beat the eggs and sugar:
    In a large mixing bowl, use an electric mixer to beat the eggs and sugar on high speed for 6–8 minutes, until the mixture is pale, thick, and tripled in volume.

  3. Sift and fold:
    Sift the flour, baking powder, and salt together. Gently fold the dry ingredients into the egg mixture using a spatula, in 2–3 additions. Do not overmix.

  4. Add milk and butter:
    In a small bowl, mix the warm milk, melted butter, and vanilla extract. Add a few tablespoons of the batter into the milk mixture to temper it, then gently fold it all back into the main batter.

  5. Bake:
    Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

  6. Cool:
    Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

🔁 Tips:

  • Use room temperature ingredients for the best texture.

  • Don't open the oven door while baking.

  • Can be doubled for a layered cake.




Chocolate Cake:-

🎂 Classic Moist Chocolate Cake Recipe

📋 Ingredients (for two 9-inch round cake layers)

Dry Ingredients:

  • 1 ¾ cups (220g) all-purpose flour

  • ¾ cup (65g) unsweetened cocoa powder – use good-quality cocoa for rich flavor

  • 2 cups (400g) granulated sugar

  • 1 ½ teaspoons baking powder

  • 1 ½ teaspoons baking soda

  • 1 teaspoon salt

Wet Ingredients:

  • 2 large eggs – room temperature

  • 1 cup (240ml) whole milk – or buttermilk for a tangy flavor and tenderness

  • ½ cup (120ml) vegetable oil – neutral oil like canola works too

  • 2 teaspoons pure vanilla extract

  • 1 cup (240ml) boiling water or hot coffee – coffee deepens the chocolate flavor (optional but highly recommended)

🥣 Instructions

1. Preheat & Prep

  • Preheat your oven to 350°F (175°C).

  • Grease and flour two 9-inch round cake pans or line them with parchment paper circles.

2. Mix Dry Ingredients

  • In a large mixing bowl, sift together:

    • Flour

    • Cocoa powder

    • Sugar

    • Baking powder

    • Baking soda

    • Salt

3. Add Wet Ingredients (Except Hot Water/Coffee)

  • Add:

    • Eggs

    • Milk

    • Oil

    • Vanilla extract

  • Beat on medium speed for about 2 minutes until smooth.

4. Add Hot Water or Coffee

  • Carefully stir in 1 cup of hot water or brewed coffee.

  • Batter will be thin – that’s normal. It makes the cake moist.

5. Bake

  • Divide batter evenly between the prepared pans.

  • Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool

  • Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

🍫 Optional: Chocolate Frosting

Ingredients:

  • 1 cup (230g) unsalted butter, softened

  • 3 ½ cups (440g) powdered sugar

  • ½ cup (45g) unsweetened cocoa powder

  • ½ teaspoon salt

  • 2 teaspoons vanilla extract

  • ¼ cup (60ml) heavy cream or milk

Directions:

  1. Beat butter until creamy.

  2. Sift in powdered sugar and cocoa, add salt, then beat.

  3. Add vanilla and cream, beat until fluffy (about 3–5 minutes).

  4. Adjust consistency with more cream or sugar as needed.

💡 Tips for Success:

  • Use room temperature ingredients for even mixing.

  • Don’t overmix after adding flour; it can make the cake dense.

  • For even layers, use a scale to divide batter.

  • Store leftover cake covered at room temp for 2 days or in the fridge for up to a week.




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