8 Inch Round Cake Recipe
Having a cake the perfect size makes all of this much easier for any event. Whether you are having a birthday, a small get-together, or just want some delicious cake this 8 inch round cake recipe will be your go-to.
The easy, classic recipe below churns out a tender and moist cake that can take on just about any flavor you throw at it.
Why Choose an 8-Inch Round Cake?
An 8-inch cake (round) feeds a crowd of small to medium size. This yields 8-12 servings, so it’s perfect for small gatherings and won’t leave you with too much food.
Each loaf bakes up well and doesn’t spread out too thin, so it’s good for breadmakers of all levels.
And with this adaptable 8-inch cake recipe you can have a delicious canvas for pretty much any frosting or filling under the sun from traditional buttercream to fruit jams and rich ganaches!
Key Ingredients for an 8-inch Round Cake
Vanilla 8-inch Round Cake Classic-style All of these measurements make for a cake that is perfectly damp, and delicate and fits like an appeal of stacking or enhancing
- 1 ½ cups (190g) all-purpose flour — this is the body of our cake, providing you with a fluffy and nice crumb
- 200g/1 cup granulated sugar: Sugar not only sweetens the cake but also locks in moisture to guarantee a moist crumb.
- ½ cup (110 gr) of whole milk: The presence of dairy fat adds tenderness.
- Butter: Unsalted butter yields the best flavor and will keep this cake nice and moist. Set it to room temperature so that it’s easily mixed.
- 2 Eggs, Large: The eggs act as a leavener and also provide structure to the cake.
- 1 ½ teaspoon baking powder (leavens your cake so it rises all nice and even like)
- 1 Teaspoon Vanilla Extract — Adds flavor by adding in delicious, warm sweet vanilla taste to the cake.
- Just a pinch of salt can do the trick, which will give you ¼ teaspoon.
Steps to Make an 8-inch Round Cake
Here is how you can make an 8-inch round cake perfectly:
Preheat your oven: First of all, we have to preheat our oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with buttered parchment paper.
In a separate bowl, combine flour, baking powder, and salt Sifting aerates the flour and helps to make sure that the cake is even in texture as well.
Cream: In a large mixing bowl, use an electric mixer to beat the butter and granulated sugar together on medium speed until light and fluffy. This step adds air to the batter that will help raise your cake.
Incorporating the Eggs and Vanilla: Add eggs one at a time, beating well after each. Stir in the vanilla extract. The batter might look a little, curdled at this point but don´t worry the dry ingredients will bring it back together.
For the Wet and Dry Ingredients: With the mixer on low, slowly alternate adding dry ingredients with milk to butter mixture either one at a time beginning and ending with flour. Just stir everything together until it forms a batter don’t overmix or the cake will be heavy.
Pour the batter into your prepared cake pan, and gently spread with a spatula. Pour mixture into prepared pan and bake in preheated oven for 25-30 minutes, or until center is cooked when tested with a skewer. It should be golden brown on top and spring back when lightly pressed.
Cooling and Unmolding: Allow the cake to cool for 10 minutes in the pan, then remove from the pan; allow it to finish cooling on a wire rack. Frost or serve the cake only when it is completely cool otherwise the frosting will melt.
How to Store an 8-Inch Round Cake
And after the fact, proper storage ensures that your cake stays fresh and moist. How to Store 8-inch round cake
If you want to consume the cake in a day or two, keep it at room temp. Cover the cake with plastic wrap, or a cake dome, or store it in an airtight container so it stays moist and does not dry out.
Refrigeration: If you want to store your cake that is already shredded for a longer period, then wrap it tightly in some plastic wrap and put it into the refrigerator. This is a method that keeps this caramel in the fridge for at least 5 days. Allow it to come up to room temperature before serving so the flavors and texture get a chance to shine.
How to Freeze: To freeze the cake, wrap it in a double layer of plastic wrap and then again with aluminum foil followed by placing it in a freezer-safe bag. The cake can be frozen in its towel for up to 3 months. To serve, remove the cake from the freezer and place it in the fridge overnight before bringing it to room temperature.
Expert Tips for the Best 8-Inch Round Cake
To ensure your 8-inch round cakes bake to perfection, read through all the tips and tricks!
Experts Measure Ingredients: To achieve great results, you need an accurate measurement. Baking is a science, and tiny differences in the forms of substances within the batter will cause variations in your cake texture or upward thrust.
Use Room Temperature Ingredients: Make sure all your ingredients are at room temperature properly, especially the eggs, milk, and butter. That way they incorporate more smoothly and evenly into the batter, making for a well-blended one.
Do Not Overmix the Batter: Stir batter only until the ingredients are combined. If you overmix, the cake could be denser and tougher than light & airy.
Line the pan with parchment paper: Lining your cake pans means there is no chance of sticking or breaking when you remove them from their baking tins. A simple step to keep your cake from sticking in the pan.
Insert a toothpick: To find out when the cake is cooked through, poke it with duh! The cake is ready when it tests clean or with a few crumbs. Moist batter on the toothpick give it a few more minutes and check again.
Frequently Asked Questions
Can I make this recipe with different flavors?
So it is a versatile recipe, you can try other flavors with this basic 8-inch round cake. For the Chocolate Version, add 1/4 C cocoa powder instead of flour.
To bake a citrusy lemon cake, include a couple of tbsps from grated lemon skin as well as 1 tablespoon. You can also go crazy and add extracts, spices, or mix-ins (think blueberries or chocolate chips) if you wish.
How do I adjust the recipe for high-altitude baking?
Altitude: If you live in a high altitude area then it may affect baking times and how cakes rise. If you are baking at altitude, decrease the amount of however much extra leavener you use and increase the oven temp by 15-25°F.
Try reducing the sugar very slightly and increasing a little more flour too. Make small changes, and try the cake with your country to find where you are comfortable.
What if I don’t have an 8-inch round pan?
Note: If you don’t have an 8-inch round pan, you may use a 9-inch instead (the cake will be shorter and bake quicker so just check it after a few minutes sooner)
An 8-inch square pan will also fit the same amount, but you might need to bake it a few minutes longer.
Can I make this cake gluten-free?
You can, however, make a gluten-free version using a good quality all-purpose or baking flour blend that is specifically designed for use in wheat-based baked goods.
Make sure to verify that your other components such as baking powder are also gluten-free. The texture may depend by a little but it is still yummy,
How can I decorate this cake?
The 8″ round cake can be frosted with buttercream frosting, cream cheese, or a simple glaze.
Finish with fresh fruit, sprinkles, or edible flowers. If it is a special celebration, think about decorating with fondant or piping designs using Frosting for an intricate tabletop.
Conclusion: You Have Your Ideal 8-Inch Round Cake
If you like a basic, go-to cake recipe this 8-inch round cake is perfect for any occasion. Full of old-fashioned flavor, soft crumb, and simple prep it makes the perfect backdrop for a beautiful, delicious cake that everyone will love.
Taking the time to follow each step, measuring your ingredients properly, and storing your cake correctly will pretty much guarantee that it will come out perfectly every time. No matter how you simply design it, this cake is a winner. Happy baking!
