Vanilla Cake Lab126 recipes
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Moist Vanilla Layer Cake

Julianne Dell · beyondfrosting.com · 2018 · 10-12 slices

Against 126 vanilla cake recipes

Less fat than 96% of recipes and more liquid than 90%.

See how all 126 vanilla cake recipes compare →

Get the method at beyondfrosting.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.

  • Less fat than 96% of recipes: 31% of the flour weight against the typical recipe's 66%, about half as much.
  • More liquid than 90% of recipes: 121% of the flour weight against the typical recipe's 82%.
  • Less egg than 82% of recipes: 43% of the flour weight against the typical recipe's 56%.
  • Leavening in the middle half of recipes: 3.2% of the flour weight against the typical recipe's 3.9%.
Sugar: 109%, 51st percentileFat: 31%, 2nd percentileEgg: 43%, 17th percentileLiquid: 121%, 91st percentileLeavening: 3.2%, 23rd percentileSalt: 1.4%, 74th percentileSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 2 cups (380g) granulated sugar380 g
  • ½ cup (118 ml) vegetable oil≈ 109 g
  • 3 large eggs, at room temperature≈ 150 g
  • 1 tablespoon (14.8 ml) pure vanilla extract≈ 13 g
  • ½ cup (120g) sour cream at room temperature120 g
  • 2 ½ cups (350 g) all-purpose flour, sifted350 g
  • 3 teaspoons (11.2 g) baking powder11 g
  • 1 teaspoon (5 g) salt5 g
  • 1 ¼ cups (296 ml) milk (any type) at room temperature.≈ 305 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 cups (453g) unsalted butter, cold453 g
  • 7-8 cups (910-1041g) powdered sugar1041 g
  • 1 tablespoon (15ml) vanilla extract≈ 13 g
  • 2-3 tablespoons (30-44ml) heavy whipping cream (or milk)≈ 37 g
  • Pinch of salt≈ 0.4 g

flour 350 gbatter 1443 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.

  • Sugar109% · 51st percentile
  • Fat31% · 2nd percentile
  • Egg43% · 17th percentile
  • Liquid121% · 91st percentile
  • Leavening3.2% · 23rd percentile
  • Salt1.4% · 74th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
20 to 23 minutes
median 28 minutes

Keep exploring

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