Vanilla Cake Lab126 recipes
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Gluten-Free Vanilla Cake Pan Cake

King Arthur Test Kitchen · kingarthurbaking.com · 16 / one 8” square cake or 9” round cake

Against 126 vanilla cake recipes

Less sugar than 98% of recipes and less egg than 98%.

See how all 126 vanilla cake recipes compare →

Get the method at kingarthurbaking.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 98% of recipes: 62% of the flour weight against the typical recipe's 108%.
  • Less egg than 98% of recipes: 21% of the flour weight against the typical recipe's 56%, about half as much.
  • More salt than 90% of recipes: 1.9% of the flour weight against the typical recipe's 1%, about twice as much.
Sugar: 62%, 1st percentileFat: 65%, 47th percentileEgg: 21%, 1st percentileLiquid: 83%, 50th percentileLeavening: 4.1%, 60th percentileSalt: 1.9%, 92nd percentileSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 2 cups (240g) King Arthur Gluten-Free Measure for Measure Flour240 g
  • 3/4 teaspoon table salt≈ 4.5 g
  • 1 1/2 teaspoons baking powder≈ 7 g
  • 1/2 teaspoon baking soda≈ 3 g
  • 3/4 cup plus 2 tablespoons (198g) water198 g
  • 1/2 cup (99g) vegetable oil99 g
  • 1 large egg≈ 50 g
  • 3/4 cup (149g) granulated sugar149 g
  • 4 1/2 teaspoons (21g) cider vinegar or white vinegar21 g
  • 1 tablespoon (14g) King Arthur Pure Vanilla Extract14 g
  • 1/2 teaspoon almond extract≈ 2.1 g
  • 4 tablespoons (57g) butter or vegan butter, at room temperature57 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 2 1/2 cups (283g) confectioners' sugar, sifted if lumpy283 g
  • 1/8 teaspoon table salt≈ 0.8 g
  • 1/2 teaspoon King Arthur Pure Vanilla Extract≈ 2.1 g
  • 2 tablespoons (28g) water28 g

flour 240 gbatter 845 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.

  • Sugar62% · 1st percentile
  • Fat65% · 47th percentile
  • Egg21% · 1st percentile
  • Liquid83% · 50th percentile
  • Leavening4.1% · 60th percentile
  • Salt1.9% · 92nd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
30 to 35 minutes
median 28 minutes

Keep exploring

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