Fluffy Classic Yellow Cake

Bettie · bakerbettie.com · 2018 · 2

Against 126 vanilla cake recipes

Less leavening than 95% of recipes and more egg than 88%.

How it compares

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

Less leavening than 95% of recipes: 2.1% of the flour weight against the typical recipe's 3.9%, about half as much.
More egg than 88% of recipes: 74% of the flour weight against the typical recipe's 56%.
More sugar than 84% of recipes: 123% of the flour weight against the typical recipe's 108%.

Percentile on each ingredient. Shaded ring: the middle half of recipes.

2 1/2 cups (280 gr) cake flour (*see substitution)280 g
1 tsp (4 gr) baking powder4 g
1/4 tsp (2 gr) baking soda2 g
3/4 tsp (3.6 gr) Morton kosher salt or table salt (use 1 1/2 tsp if using Diamond kosher)3.6 g
1 1/2 cups (294 gr) granulated sugar294 g
1/2 cup (112 gr) unsalted butter, melted and cooled slightly112 g
1/3 cup (79 ml) vegetable, canola, or avocado oil≈ 73 g
1 cup (237 ml) buttermilk, room temperature (*see note for substitute)≈ 244 g
2 tsp vanilla extract≈ 8 g
6 large egg yolks, room temperature≈ 108 g
3 large egg whites, room temperature≈ 99 g
1/4 cup (50 gr) granulated sugar50 g

flour 280 gbatter 1278 g

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

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

Nearest by baker's percentages: sugar, fat, egg, liquid, leavening, salt.