Vanilla Cake Lab126 recipes
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Birthday Cake

Bake to the roots · baketotheroots.de · 2016 · 1

Against 126 vanilla cake recipes

Less liquid than 96% of recipes and less leavening than 85%.

See how all 126 vanilla cake recipes compare →

Get the method at baketotheroots.de →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.

  • Less liquid than 96% of recipes: 44% of the flour weight against the typical recipe's 82%, about half as much.
  • Less leavening than 85% of recipes: 2.8% of the flour weight against the typical recipe's 3.9%.
  • More fat than 78% of recipes: 77% of the flour weight against the typical recipe's 66%.
Sugar: 117%, 68th percentileFat: 77%, 79th percentileEgg: 53%, 37th percentileLiquid: 44%, 4th percentileLeavening: 2.8%, 13th percentileSalt: 1.2%, 61st percentileSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (28)

  • 1/2 cup (120g) butter, at room temperature120 g
  • 1 1/4 cups (250g)sugar (fine)*250 g
  • 3 tbsp. brown sugar*≈ 41 g
  • 3 medium eggs≈ 132 g
  • 1/2 cup (110g) buttermilk, at room temperature110 g
  • 1/3 cup (60ml) vegetable oil≈ 73 g
  • 2 tsp. vanilla extract*≈ 8 g
  • 2 cups (250g) all-purpose flour*250 g
  • 1 1/2 tsp. baking powder≈ 7 g
  • 1/2 tsp. salt≈ 3 g
  • 2.6 oz (75g) rainbow sprinkles75 g
  • 2 tbsp. milk2-3 tbsp. vanilla liquor≈ 25 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/2 cup (100g) sugar (fine)*100 g
  • 1 1/2 tbsp. brown sugar*≈ 21 g
  • 3/4 cup (90g) all-purpose flour*90 g
  • 1/2 tsp. baking powder≈ 2.3 g
  • 1/2 tsp. salt≈ 3 g
  • 2 tbps. rainbow sprinklesn/a
  • 1/4 cup (60ml) vegetable oil≈ 55 g
  • 1 tsp. vanilla extract*≈ 4.2 g
  • 3/4 cup (170g) butter, at room temperature170 g
  • 2 oz. (60g) chream cheese60 g
  • 2 tbsp. corn syrup* (optional)≈ 41 g
  • 1 tbsp. vanilla extract*≈ 13 g
  • 1 1/4 cups (200g) confectioners‘ sugar*200 g
  • 1/2 tsp. salt≈ 3 g
  • 1 pinch of baking powder≈ 0.4 g
  • 1 pinch of citric acid* (optional)≈ 0.4 g

flour 250 gbatter 1095 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.

  • Sugar117% · 68th percentile
  • Fat77% · 79th percentile
  • Egg53% · 37th percentile
  • Liquid44% · 4th percentile
  • Leavening2.8% · 13th percentile
  • Salt1.2% · 61st percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 38 minutes
median 28 minutes

Keep exploring

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