Vanilla Cake Lab126 recipes
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Yellow Layer Cake

Julianne Dell · beyondfrosting.com · 2024 · 12 slices

Against 126 vanilla cake recipes

Less sugar than 91% of recipes and less fat than 92%.

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 sugar than 91% of recipes: 81% of the flour weight against the typical recipe's 108%.
  • Less fat than 92% of recipes: 39% of the flour weight against the typical recipe's 66%.
  • More liquid than 92% of recipes: 127% of the flour weight against the typical recipe's 82%.
  • Less egg than 89% of recipes: 39% of the flour weight against the typical recipe's 56%.
Sugar: 81%, 8th percentileFat: 39%, 7th percentileEgg: 39%, 10th percentileLiquid: 127%, 93rd percentileLeavening: 3.3%, 29th percentileSalt: 1.4%, 74th percentileSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 1 1/2 cups (285g) granulated sugar285 g
  • ½ cup (118 ml) vegetable oil≈ 109 g
  • 2 tablespoons (28g) unsalted butter, melted28 g
  • 2 large eggs, at room temperature≈ 100 g
  • 2 large egg yolks, at room temperature≈ 36 g
  • 1 tablespoon (15ml) pure anilla extract≈ 13 g
  • ½ cup (120g) full-fat sour cream, at room temperature120 g
  • 2 ½ cups (350g) all-purpose flour, sifted350 g
  • 2 teaspoons (7.5g) baking powder8 g
  • 1 teaspoon (4g) baking soda4 g
  • 1 teaspoon (5g) salt5 g
  • 1 1/3 cup (315ml) buttermilk, at room temperature≈ 325 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 3 cups (680g) unsalted butter, cold680 g
  • 1 ½ cup (130g) cocoa powder130 g
  • 8 cups (1041g)) powdered sugar1041 g
  • 1 tablespoon (15ml) pure vanilla extract≈ 13 g
  • 4 tablespoons (60ml) heavy whipping cream (or milk)≈ 60 g
  • Pinch of salt≈ 0.4 g

flour 350 gbatter 1382 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.

  • Sugar81% · 8th percentile
  • Fat39% · 7th percentile
  • Egg39% · 10th percentile
  • Liquid127% · 93rd percentile
  • Leavening3.3% · 29th percentile
  • Salt1.4% · 74th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
23 to 25 minutes
median 28 minutes

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