6-Inch Vanilla Cake

Ingredients (15)

• 1 ½ cups cake flour (spooned & leveled (175 grams))175 g
• 1 teaspoon baking powder≈ 4.6 g
• ¼ teaspoon baking soda≈ 1.5 g
• ¼ teaspoon salt≈ 1.5 g
• ½ cup buttermilk (at room temperature (120 ml))≈ 122 g
• 2 tablespoons canola or vegetable oil ((30 ml))≈ 27 g
• 1 ½ teaspoons pure vanilla extract≈ 6 g
• ½ cup unsalted butter (softened (1 stick; 115 grams))115 g
• 1 cup granulated sugar ((200 grams))200 g
• 2 large eggs (at room temperature)≈ 100 g

Toppings and extras

Listed, but not counted in the percentages below.

• 1 cup unsalted butter (softened (2 sticks; 230 grams))230 g
• 3 cups powdered sugar ((360 grams))360 g
• 2 to 3 tablespoons heavy whipping cream or milk ((30 to 45 ml))≈ 37 g
• 2 teaspoons pure vanilla extract≈ 8 g
• ⅛ teaspoon salt≈ 0.8 g

flour 175 gbatter 753 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.

• Sugar114% · 61st percentile · median 108%
• Fat81% · 83rd percentile · median 66%
• Egg57% · 52nd percentile · median 56%
• Liquid70% · 26th percentile · median 82%
• Leavening3.5% · 37th percentile · median 3.9%
• Salt0.9% · 39th percentile · median 1%

Oven

Temperature

350°F / 175°C

median 350°F

Time

22 to 28 minutes

median 28 minutes