Vanilla Cake Lab126 recipes
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White Cake Recipe

Amanda Rettke--iambaker.net · iambaker.net · 2013 · 8 slices

Against 126 vanilla cake recipes

More sugar than 97% of recipes and less leavening than 88%.

See how all 126 vanilla cake recipes compare →

Get the method at iambaker.net →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 sugar than 97% of recipes: 140% of the flour weight against the typical recipe's 108%.
  • Less leavening than 88% of recipes: 2.6% of the flour weight against the typical recipe's 3.9%.
  • Less egg than 76% of recipes: 46% of the flour weight against the typical recipe's 56%.
  • Less liquid than 77% of recipes: 69% of the flour weight against the typical recipe's 82%.
Sugar: 140%, 98th percentileFat: 64%, 42nd percentileEgg: 46%, 23rd percentileLiquid: 69%, 22nd percentileLeavening: 2.6%, 10th percentileSalt: 0.8%, 28th percentileSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 2 ¾ cups (357 g) cake flour357 g
  • 2 teaspoons baking powder≈ 9 g
  • ¾ teaspoon kosher salt≈ 3 g
  • 1 cup (2 sticks / 227 g) unsalted butter, (room temperature)227 g
  • 2 ½ cups (500 g) granulated sugar500 g
  • 2 teaspoons pure vanilla extract≈ 8 g
  • 1 teaspoon almond extract≈ 4.2 g
  • 5 large egg whites, (room temperature)≈ 165 g
  • 1 cup (245 g) whole milk, (room temperature)245 g

Toppings and extras

Listed, but not counted in the percentages below.

  • ½ cup (1 stick / 113 g) unsalted butter, (room temperature)113 g
  • 2 cups (250 g) confectioners' sugar, (sifted)250 g
  • 1 pinch kosher salt≈ 0.4 g
  • 3-6 teaspoons whole milk, (or as needed)≈ 23 g
  • extracts and flavorings, (as desired)n/a

flour 357 gbatter 1519 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.

  • Sugar140% · 98th percentile
  • Fat64% · 42nd percentile
  • Egg46% · 23rd percentile
  • Liquid69% · 22nd percentile
  • Leavening2.6% · 10th percentile
  • Salt0.8% · 28th percentile

Oven

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

Keep exploring

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