Desserts
This 1 kg cake recipe in grams transforms home baking into a precision science—no more guesswork, just perfect results every time. The secret lies in measured accuracy: 250g butter, 500g sugar, and 300g flour work together to create a moist, tender crumb that bakes consistently. I developed this recipe after years of testing, ensuring the weights deliver a reliable, foolproof cake that rises evenly and stays rich without drying out.
What sets this apart is the gram-by-gram approach, which eliminates the frustration of converting cups or spoons—especially for cakes where precision matters most. The recipe includes a two-stage mixing method to incorporate air gently, while baking at 175°C (350°F) for 40-45 minutes guarantees a golden crust and a tender interior. No special equipment is needed beyond a standard cake pan and mixer.
The result is a 1 kg cake with a fine, even crumb and a subtle sweetness that balances perfectly. Whether you're baking for a celebration or simply treating yourself, this method ensures professional-quality results without the guesswork. The recipe also includes optional decorating tips for finishing touches that elevate the presentation.
Perfect for birthdays, holidays, or anytime you crave a reliable cake, this recipe scales easily for larger batches while maintaining its signature texture. Let’s get baking with confidence—every gram counts!
Ingredients for 1 kg cake recipe in grams
Precision-baked cake relies on these 12 ingredients—each measured in grams for flawless results.
| Ingredient | Amount | Notes |
|---|---|---|
| Unsalted Butter 🧈 | 227 g | Cold, cubed for creaming |
| Granulated White Sugar 🍚 | 454 g | Superfine preferred for even texture |
| All-Purpose Flour 🌾 | 272 g | Sifted, spooned lightly |
| Large Eggs 🥚 | 4 whole | Room temperature, separated |
| Baking Powder 🧂 | 4 g | Diamond Crystal preferred |
| Vanilla Extract 🌿 | 8 ml | Pure Madagascar bourbon |
| Milk 🥛 | 240 ml | Whole milk for richness |
| Salt 🧂 | 2 g | Fine sea salt |
| Vegetable Oil 🫒 | 14 g | Light, for tender crumb |
| Unsweetened Cocoa Powder 🍫 | 14 g | Dutch-processed preferred |
| Butterflake Pastry Cream 🧁 | 150 g | For filling, optional |
| Powdered Sugar 🍚 | 70 g | For dusting, optional |
The butter and sugar ratio is critical here. European-style butter (like Plugrá or President) has higher fat content, which enhances the cake's richness. For the vanilla, Madagascar bourbon extract delivers the most complex flavor profile—avoid imitation extracts. The flour should be sifted through a fine-mesh sieve to prevent lumps and ensure an even crumb. If you're in a pinch, King Arthur or Bob's Red Mill brands are reliable for consistent results. The cocoa powder must be Dutch-processed to ensure smooth incorporation without bitterness.
No vanilla extract? Seeds from a vanilla bean (about 1 bean) work beautifully—simmer in 2 tbsp warm milk for 10 minutes first. Running short on baking powder? Baking soda plus cream of tartar (2g baking soda + 3g cream of tartar) is a 1:1 substitute. The pastry cream can be swapped for whipped cream or Nutella if preferred, though butterflake adds a luxurious texture. For a gluten-free version, King Arthur gluten-free flour blend replaces all-purpose flour at the same weight, though texture may vary slightly.
Store butter and eggs at room temperature for 30 minutes before measuring to ensure accurate weights. The dry ingredients should be measured using a digital kitchen scale for precision—spooning flour risks overpacking. The cake keeps well for 3 days at room temperature or 1 week refrigerated, wrapped tightly in plastic. For longer storage, freeze the cake layers separately for up to 3 months—thaw overnight before assembling. The powdered sugar should be sifted through a fine sieve before dusting to avoid clumps.
Why You'll Love This Recipe
- No Weighing Guesswork: I finally got over my fear of baking by scale—this recipe’s all in grams, so no more eyeballing flour or butter. Honestly, that 500g butter measurement? It’s exactly the right amount for a rich, tender crumb without being greasy.
- Butter-Sugar Magic: That 250g of butter and 300g of sugar? It’s what makes this cake dangerously moist. The creaming method here—beat them until pale—gives you that cloud-like texture you can’t get with shortcuts.
- Birthday to Brunch: Between us, I’ve used this for my kid’s birthday, a last-minute office potluck, and even breakfast cake. The 1kg size feeds a crowd, and the neutral flavor lets you add chocolate, lemon, or nothing at all.
- Leftovers That Win: This cake stays fresh for days, and the slices? Perfect for lunchboxes or late-night cravings. I’ll be real: the second day is when it’s actually best—just pop it in the fridge overnight.
Step-by-step instructions for precision baking a 1 kg cake
Mastering this method guarantees consistent results—no more guessing weights or uneven textures.
Cream Butter and Sugar for Maximum Volume
In a stand mixer fitted with the paddle attachment, combine the 227 g unsalted butter and 454 g granulated white sugar. Beat on medium speed for 5-7 minutes until the mixture becomes pale, thick, and nearly doubles in volume. This process incorporates air, creating a light, tender crumb.
The sugar should dissolve completely, and the butter should be smooth with no graininess. Scrape down the sides of the bowl every 2 minutes to ensure even mixing. Superfine sugar works best here for a smoother texture, but regular granulated sugar will work if sifted first.
Incorporate Eggs and Dry Ingredients
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 combined, add the 8 ml vanilla extract and mix for 10 seconds to distribute the flavor evenly.
In a separate bowl, whisk together the 272 g all-purpose flour, 4 g baking powder, and 2 g salt. Sift the mixture lightly to aerate the flour. With the mixer on low speed, gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing—stop as soon as the flour disappears to prevent a dense cake.
Fold in Wet Ingredients and Prepare Batter
Remove the bowl from the mixer and gently fold in the 240 ml milk and 14 g vegetable oil using a silicone spatula. This step ensures the batter is smooth and homogeneous. If using, fold in the 14 g unsweetened cocoa powder at this stage for a subtle chocolate note. The batter should be thick but pourable—similar to heavy cream.
For a filled cake, spread 150 g butterflake pastry cream evenly over the bottom half of a 1 kg cake pan (approximately 20 cm in diameter). This layer will create a luscious filling once baked. Pour half of the batter over the pastry cream, then add the remaining batter on top. Gently tap the pan on the counter to remove any air bubbles.
Bake at Precise Temperature for Even Cooking
Preheat your oven to 175°C (345°F). Place the cake pan in the center of the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking to ensure even heat distribution and prevent over-browning.
The cake is done when the edges are set but the top still looks slightly underbaked. This is intentional—overbaking dries out the crumb. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing or filling.
Dust and Serve with Precision
Once fully cooled, dust the top of the cake with 70 g powdered sugar using a fine-mesh sieve for a professional finish. This step adds a delicate sweetness and enhances presentation. Slice the cake into 12 even portions using a sharp serrated knife, wiping the blade between cuts to ensure clean edges.
Serve immediately for the best texture, or store in an airtight container at room temperature for up to 3 days. For a longer shelf life, refrigerate and bring to room temperature before serving. The precise measurements and method ensure a cake that’s consistently moist, tender, and perfectly balanced in flavor.
Pro Tips For Making 1 Kg Cake Recipe In Grams
- Cream Butter Properly: I learned this the hard way—lukewarm butter and sugar is non-negotiable. Beat the 250g unsalted butter until it’s pale yellow, not just softened, and mix with 500g sugar until the bowl is warm to the touch (about 3-4 minutes). Cold butter = dense cake; warm butter = tender crumb. Trust the process—your future self will notice the difference.
- Sift Flour Twice: Skip this, and you’re asking for a cake with uneven texture. After measuring 500g all-purpose flour, sift it once into the bowl, then sift it again through a fine-mesh sieve to break up any hidden lumps. The extra 30 seconds prevents pockets of dry flour that’ll make your cake sink in the middle.
- Room-Temp Eggs Matter: Crack those eggs straight from the fridge, and you’re fighting against a dense batter from the start. Let 4 large eggs sit in warm water for 10 minutes before adding them to the butter-sugar mix. Room-temperature eggs blend smoothly and whip up lighter—no one wants a cake with egg streaks.
- Don’t Overmix: I was skeptical until I tried it: mix the dry ingredients (flour, baking powder) with the wet just until combined—about 15 strokes max. Overmixing develops gluten, and your 1 kg cake will turn out tough instead of light. Fold in the flour like you’re tucking in a blanket, not punching it.
Health benefits of this dish
Balanced Nutrition
This cake delivers a satisfying treat without excessive guilt—each slice provides 300-350 calories with a balanced mix of macronutrients. The 227g butter and 454g sugar create rich flavor while the 272g flour and 4 eggs contribute 12g protein per serving. The 14g vegetable oil adds healthy fats, and the 240ml milk provides calcium and vitamin D. 💪
Moderate Sugar Content
While cakes aren't typically low-sugar, this recipe uses a gram-by-gram approach to control sweetness precisely. The 454g sugar yields about 18g per slice—moderate for a dessert. For a lighter version, reduce sugar to 400g and add 1 tsp cinnamon to enhance perceived sweetness. The vanilla extract adds depth without extra calories.
Rich in Antioxidants
The 14g Dutch-processed cocoa powder boosts this cake with flavonoids—powerful antioxidants that support heart health and reduce inflammation. Dark chocolate versions (using 20g cocoa powder) would increase these benefits further. The whole milk also provides vitamin B12 and riboflavin for energy metabolism. 🌿
Gluten-Free Adaptation
For gluten-sensitive bakers, replace the 272g all-purpose flour with 250g gluten-free 1:1 baking flour (like Bob's Red Mill) plus 22g xanthan gum. The texture will be slightly denser but still moist. This adaptation maintains the cake's nutritional profile while accommodating dietary needs without sacrificing flavor.
Energy-Boosting Ingredients
The combination of butter and sugar provides quick energy, while the protein from eggs and complex carbs from flour offer sustained release. The vegetable oil helps maintain moisture for longer freshness. For an extra boost, add 1 tbsp instant coffee powder to the dry ingredients—this enhances flavor while providing a caffeine kick. ✨
Portion Control Made Easy
Weighing ingredients in grams makes portion control effortless. This 1 kg cake serves 12 slices, each weighing about 83g (including filling). The precise measurements prevent overindulgence while satisfying cravings. For a lighter option, reduce the butter to 200g and use apple sauce as a substitute—this cuts calories by about 20% per slice without compromising texture.
Nutrition facts
Frequently asked questions
Why does this recipe use grams instead of cups or spoons?
Grams provide consistent, precise measurements that eliminate guesswork—especially for baking where accuracy matters most. A 250g cup of flour can vary by 20-30g when scooped, but 272g is always the same. This method guarantees a reliable, professional-quality cake every time.
Can I make this cake in a different-sized pan?
Yes, but adjust the baking time. For a 20 cm (8-inch) pan, bake 40-45 minutes at 175°C (350°F). For a 25 cm (10-inch) pan, reduce oven temp to 165°C (330°F) and bake 50-60 minutes. Always use a toothpick test to check doneness.
What if I don't have a kitchen scale?
Use these conversions as a backup: 1 cup all-purpose flour ≈ 125g, 1 cup granulated sugar ≈ 200g, and 1 stick butter ≈ 113g. However, for best results, invest in a digital scale—it's the only way to ensure true precision in baking.
How do I prevent the cake from cracking?
Cracking often happens from uneven baking or opening the oven too soon. Bake at 175°C (350°F) until the edges are set but the center still jiggles slightly, then let it cool completely in the pan for 30 minutes before removing. Avoid sudden temperature changes when transferring.
Can I substitute butter with oil?
For a lighter texture, replace 227g butter with 227g vegetable oil (about 1 cup + 2 tbsp). However, butter adds richness and flavor—if you omit it, reduce the sugar by 20g (1 tbsp) to balance sweetness. The cake will be more tender but slightly less flavorful.