Vanilla Cake Lab126 recipes
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Best White Cake Recipe

Bettie · bakerbettie.com · 2018 · 16

Against 126 vanilla cake recipes

More liquid than 96% of recipes and less salt than 83%.

See how all 126 vanilla cake recipes compare →

Get the method at bakerbettie.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 126 vanilla cake recipes, per 100 g of flour.

  • More liquid than 96% of recipes: 137% of the flour weight against the typical recipe's 82%.
  • Less salt than 83% of recipes: 0.6% of the flour weight against the typical recipe's 1%.
  • More fat than 76% of recipes: 75% of the flour weight against the typical recipe's 66%.
  • Sugar in the middle half of recipes: 118% of the flour weight against the typical recipe's 108%.
Sugar: 118%, 73rd percentileFat: 75%, 77th percentileEgg: 58%, 57th percentileLiquid: 137%, 96th percentileLeavening: 4.1%, 60th percentileSalt: 0.6%, 13th percentileSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 340 grams (3 cups) cake flour (*see note for substitution)340 g
  • 1 tablespoon baking powder≈ 14 g
  • ½ teaspoon kosher salt≈ 2 g
  • 255 grams (1 cup plus 2 tablespoons) unsalted butter, room temperature255 g
  • 300 grams (1 ½ cups) granulated sugar300 g
  • 6 large egg whites≈ 198 g
  • 2 teaspoons vanilla extract≈ 8 g
  • 1 teaspoon almond extract (or use more vanilla if you prefer)≈ 4.2 g
  • 113 grams (½ cup, 120 milliliters) whole milk (skim, 1%, or 2% can be substituted)113 g
  • 240 grams (1 cup) sour cream240 g
  • 100 grams (½ cup) granulated sugar100 g
  • 113 grams (½ cup, 100 milliliters) water113 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 340 grams (1 ½ cups) unsalted butter, room temperature340 g
  • 340-455 grams (3-4 cups) powdered sugar455 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • ½ teaspoon almond extract (or use more vanilla if you prefer)≈ 2.1 g
  • 2-3 tablespoons milk (optional)≈ 38 g

flour 340 gbatter 1687 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 126 recipes. Shaded: the middle half. Tick: the median.

  • Sugar118% · 73rd percentile
  • Fat75% · 77th percentile
  • Egg58% · 57th percentile
  • Liquid137% · 96th percentile
  • Leavening4.1% · 60th percentile
  • Salt0.6% · 13th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
18 to 20 minutes
median 28 minutes

Keep exploring

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