Desserts
Baking a 1 kg cake without a scale just got easier with this foolproof recipe using cup measurements. The secret lies in precise ingredient ratios that deliver a moist, tender crumb every time—no guesswork required. This method ensures your cake reaches the perfect weight while maintaining that classic, bakery-style texture.
The recipe follows the creaming method, a traditional technique that creates air pockets for a light, fluffy cake. With just 10 ingredients and 60 minutes of active time (plus cooling), you'll achieve professional results without the fuss. The cake bakes in a 9-inch round pan, yielding a generous single-layer dessert perfect for celebrations or everyday indulgence.
What sets this recipe apart is its reliable weight conversion—no more overmixing or underbaking. The butter and sugar creaming step ensures richness, while the precise flour measurement guarantees structure. Once baked, you'll have a cake that's golden on top, tender inside, and ready for frosting or fresh fruit.
Whether you're a beginner or an experienced baker, this recipe delivers consistent results without the need for scales. The instructions are clear, the ingredients are simple, and the outcome is always impressive. Let's get baking!
Ingredients for 1 kg cake recipe in cups
Ten simple ingredients, precise cup measurements, and the creaming method for perfect 1 kg cake.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 1 cup | Softened to room temperature |
| Granulated White Sugar 🍚 | 2 cups | Superfine preferred for smoothness |
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted, spooned and leveled |
| Large Eggs 🥚 | 4 whole | Room temperature for even mixing |
| Vanilla Extract 🌿 | 2 tsp | Pure vanilla, not imitation |
| Baking Powder 🧂 | 2 tsp | Diamond Crystal preferred |
| Salt 🧂 | ½ tsp | Fine sea salt preferred |
| Whole Milk 🥛 | 1 cup | Room temperature for smooth batter |
| Vegetable Oil 🫒 | ½ cup | Light, neutral flavor |
| Cornstarch 🌾 | 1 tbsp | For tender, moist crumb |
The butter and sugar creaming step is where the magic happens. Use unsalted butter—it gives you better control over the final saltiness, and brands like Plugrá or Land O'Lakes work beautifully. Room temperature butter is critical: too cold and it won't cream properly, too warm and the cake will be dense. For the sugar, superfine sugar dissolves faster, but if you only have granulated, pulse it in a food processor for 30 seconds. The flour must be sifted and measured precisely—spoon it into your measuring cup and level it off. Bob's Red Mill all-purpose flour is my go-to for consistent results.
No vanilla extract? Vanilla bean paste works just as well, or you can use vanilla sugar at double the amount. Short on baking powder? Baking soda plus cream of tartar is a 1:2 ratio substitute, but baking powder is preferred for reliability. The milk can be any kind, but whole milk yields the richest texture. For the oil, vegetable or canola oil are neutral and work perfectly. If you're worried about the cake being too dense, the cornstarch is your secret weapon—it creates that tender crumb without adding moisture. And if you're baking in a high-altitude area, reduce the baking powder by 1/4 tsp for a lighter result.
Store the dry ingredients—flour, baking powder, and salt—in airtight containers in a cool, dark place for up to 6 months. Butter and eggs should be refrigerated until use, then brought to room temperature before measuring. The cake itself keeps well wrapped at room temperature for 3 days, or in the fridge for 5 days. For longer storage, slice and freeze portions on parchment paper for up to 3 months. The creaming method means the cake reheats beautifully—just warm slices in the microwave for 10-15 seconds to restore moisture. And if you're making this ahead for a party, bake it a day in advance—flavors develop and the texture improves over time.
Why You'll Love This Recipe
- No Measuring Cups Needed: I swear by this method—just eyeball the butter and sugar until it’s light and fluffy. No scales, no fuss, and still perfect every time. The eggs come in last, so no overmixing means a tender crumb that’s foolproof.
- Butter-Sugar Magic: That creamed butter and sugar combo? It’s the secret weapon. The vanilla extract ties it all together with warmth, while the flour keeps it light—no dryness, no heaviness, just pure, rich satisfaction in every slice.
- Birthday or Boredom: Honestly, this cake works for anything. Too fancy for a weekday? Add a dusting of powdered sugar. Throwing a party? Layer it with whipped cream. Even my picky 10-year-old grabs seconds—no judgment here.
Step-by-step instructions for precision baking without the scale hassle
This method delivers a perfectly balanced 1 kg cake with tender crumb and even texture—no scale required.
Cream the Butter and Sugar to Lighten the Mixture
In a stand mixer fitted with the paddle attachment, beat the 1 cup unsalted butter and 2 cups granulated white sugar on medium speed for 3-4 minutes. You're looking for a pale, fluffy mixture that nearly doubles in volume—this incorporates air that creates a tender crumb. I press the butter between my fingers to ensure it's softened but not greasy before starting.
Stop occasionally to scrape down the sides of the bowl with a rubber spatula. This ensures even mixing and prevents dry spots. The sugar should dissolve completely, leaving no grainy texture. If using superfine sugar, the process will be even smoother and faster—this is why the ingredients list specifies it.
Incorporate Eggs and Wet Ingredients for Emulsion
Add the 4 whole large eggs, one at a time, mixing on low speed for 30 seconds after each addition. This gradual incorporation prevents curdling. After the eggs are fully incorporated, add the 2 tsp vanilla extract, 1 cup whole milk, and 0.5 cup vegetable oil, mixing on low speed until just combined.
Here's the thing—room temperature ingredients are critical. Cold eggs and milk can cause the butter to seize up. If your eggs are straight from the fridge, let them sit in warm water for 5 minutes before using. The mixture should be smooth but still pourable at this stage—if it looks too thick, we'll adjust in the next step.
Combine Dry Ingredients for Optimal Texture
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 2 tsp baking powder, 0.5 tsp salt, and 1 tbsp cornstarch. Sift the flour mixture directly over the wet ingredients, then gently fold with a spatula until just combined—you should still see small streaks of flour. Overmixing develops gluten, which leads to a tough cake.
I use a light hand here because the cornstarch is our secret weapon for that moist, velvety crumb. The baking powder provides lift, while the salt balances sweetness. Don't worry if the batter looks slightly lumpy—this is normal for a tender cake. The key is to mix until the flour is just incorporated, no more.
Bake at Precise Temperature for Even Rise
Preheat your oven to 350°F and grease two 9-inch round cake pans (or one 9x13-inch pan) thoroughly with butter or oil. Divide the batter evenly between the pans—this ensures equal baking time. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean and the edges are golden brown but not overbrowned.
I check the cake at the 20-minute mark because ovens vary. If the top browns too quickly, tent loosely with foil. The cake should spring back slowly when pressed gently in the center—this indicates proper doneness. Removing it too early results in a gummy texture; leaving it too long causes dryness.
Cool and Layer for Professional Results
Allow the cakes to cool in their pans for 10 minutes, then transfer to a wire rack to cool completely. For layer cakes, level the tops if needed using a serrated knife. Here's where precision matters: if using two 9-inch pans, you'll have two identical layers—perfect for stacking.
This cooling step is often overlooked, but it's crucial. Rushing to frost a warm cake causes the buttercream to melt and slide off. The cakes should be at room temperature before assembling. For best results, let them cool for at least 1 hour before frosting—this ensures clean cuts and proper layer adhesion.
Pro Tips For Making 1 Kg Cake Recipe In Cups
- MEASURE BUTTER COLD: Take the butter straight from the fridge—no softening at room temp unless the recipe calls for it. I learned this the hard way when my cake turned dense after over-creaming warm butter with sugar. For a 1 kg cake, 225g (1 cup) of cold butter will whip up lighter and distribute evenly, giving you that signature fluffy texture.
- WEIGH EGGS IN SHELLS: Crack eggs into a separate bowl first, then weigh them—this catches those sneaky shell fragments that ruin texture. I used to eyeball it, but now I use a digital scale and avoid the gritty mouthfeel that comes from tiny shell bits in your batter. For large eggs, aim for 500g total (about 8-9 eggs), but always verify.
- SIFT FLOUR LAST: Mix your dry ingredients first, then sift the flour right before folding it into the wet mix. This prevents gluten from developing too early, which makes your cake tough. I skip this step sometimes, and the difference in crumb is noticeable—especially in a 1 kg batch where overmixing is easy to do.
- BAKE UNTIL COOLER: Pull the cake from the oven when the center reads 205°F (96°C) on an instant-read thermometer—not when it looks done. I used to rely on the toothpick test, but this recipe’s density can fool you. A slightly underbaked cake will set properly as it cools, avoiding that gummy middle that ruins the first slice.
Essential equipment for great 1 kg cake recipe in cups
Stand Mixer Essentials
Your stand mixer is the workhorse of this recipe—I use my KitchenAid Artisan Series with the paddle attachment for creaming. The paddle ensures even mixing without overdeveloping gluten. If you don’t have a mixer, a hand mixer works, but you’ll need to be extra vigilant about scraping down the bowl every 30 seconds to prevent uneven mixing. 💡
Precision Measuring Tools
Accurate measurements are key with cup-based baking. Invest in a stainless steel measuring cup set with a leveling tool—OXO Good Grips is my favorite. For the flour, spoon it into the cup and level it off with a knife. Never scoop directly from the bag, as that packs the flour too tightly and alters the ratio. The 1 tbsp cornstarch should be measured with a coffee scoop for precision.
Baking Pans for Perfect Shape
For a 9-inch round cake, use high-quality pans like Wilton Perfect Results or USA Pan—they conduct heat evenly and prevent sticking. Grease them thoroughly with butter or baking spray, then dust with flour or cornstarch for extra insurance. If using a 9x13-inch pan, reduce the baking time by 5-7 minutes to avoid overbrowning.
Oven Thermometer for Accuracy
Ovens run hot or cold, and this recipe relies on precise 350°F baking. Use an oven thermometer like Thermoworks Oven Thermometer to verify your oven’s accuracy. If your oven runs 25°F hotter, reduce the temperature to 325°F to prevent overbaking. This small adjustment makes a huge difference in texture and color. ✨
Cooling Rack and Wire Whisk
A wire cooling rack is non-negotiable for this cake—it allows air to circulate evenly, preventing a soggy bottom. I also keep a balloon whisk handy for sifting dry ingredients and folding them into the batter gently. The whisk’s fine tines help distribute the baking powder evenly without overmixing. Store these tools in an airtight container to keep them in top condition.
Optional Extras for Pro Results
For a showstopping finish, add a cake turntable to level and frost layers effortlessly. A bench scraper helps divide batter evenly between pans, and a digital kitchen scale (even if just for practice) can help you understand cup-to-gram conversions for future baking. These extras aren’t required, but they elevate the process to restaurant-quality precision. 💪
Nutrition facts
Frequently asked questions
Can I use this recipe for a sheet cake instead of round layers?
Yes! Simply pour the entire batter into a 9x13-inch pan and bake for 25-30 minutes at 350°F. Reduce baking time by 5-7 minutes to prevent overbrowning. The cake will yield a single, generous layer perfect for birthdays or gatherings. Just let it cool completely before frosting.
What if I don't have superfine sugar?
No problem! Pulse 2 cups granulated sugar in a food processor for 30 seconds to break it down. This mimics superfine sugar's texture, ensuring smooth batter and even baking. Avoid powdered sugar—it alters the cake's structure and moisture balance.
How do I adjust for high altitude?
Reduce the baking powder by 1/4 tsp and add 1 tbsp cornstarch to the dry ingredients. Also, increase the oven temperature to 375°F and bake for 20-25 minutes—high altitude causes faster rising and browning. Monitor closely to avoid overbaking.
Can I substitute oil for butter?
You can, but the texture will differ slightly. Replace 1 cup butter with 1 cup oil (same measurement). The cake will be moister but less rich. For best results, use vegetable or canola oil—they’re neutral in flavor and work perfectly in this recipe.
Why did my cake sink in the middle?
This usually happens from overmixing the batter or opening the oven door too early. Mix just until combined (small flour streaks are fine), and avoid peeking during the first 20 minutes of baking. Also, ensure your oven is fully preheated to 350°F—temperature fluctuations cause uneven rising.