Vanilla Cake Lab126 recipes
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Black and White Cake

preppykitchen.com · 2018 · 10

Against 126 vanilla cake recipes

No salt, unlike 94% of recipes and more fat than 84%.

See how all 126 vanilla cake recipes compare →

Get the method at preppykitchen.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.

  • No salt at all, where 94% of recipes use some (most of those 0.8 to 1.4% of the flour weight).
  • More fat than 84% of recipes: 82% of the flour weight against the typical recipe's 66%.
  • More liquid than 84% of recipes: 114% of the flour weight against the typical recipe's 82%.
  • Less leavening than 82% of recipes: 2.9% of the flour weight against the typical recipe's 3.9%.
Sugar: 96%, 29th percentileFat: 82%, 85th percentileEgg: 48%, 24th percentileLiquid: 114%, 85th percentileLeavening: 2.9%, 16th percentileSalt: 0%, 3rd percentileSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 1 2/3 cups all purpose flour≈ 208 g
  • 1 cup granulated sugar≈ 200 g
  • 1/4 teaspoon baking soda (heaping)≈ 1.5 g
  • 1 teaspoon baking powder (heaping)≈ 4.6 g
  • 3/4 cup butter (unsalted, room temperature)≈ 170 g
  • 3 tablespoons vanilla extract≈ 38 g
  • 3 egg whites (room temperature)≈ 99 g
  • 1/2 cup sour cream (room temperature)≈ 115 g
  • 1/2 cup milk (room temperature)≈ 122 g
  • 3 tablespoons cocoa powder≈ 16 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup butter (unsalted)≈ 227 g
  • 5 cups confectioners sugar≈ 600 g
  • 2 tablespoons vanilla extract≈ 25 g
  • 1/4 cup heavy whipping cream (You'll probably use less)≈ 60 g
  • 1 cup butter (unsalted, room temperature)≈ 227 g
  • 4 oz semi sweet chocolate (melted)113 g
  • ⅓ cup cocoa powder≈ 29 g

flour 208 gbatter 975 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.

  • Sugar96% · 29th percentile
  • Fat82% · 85th percentile
  • Egg48% · 24th percentile
  • Liquid114% · 85th percentile
  • Leavening2.9% · 16th percentile
  • Salt0% · 3rd percentile

Oven

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

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