Vanilla Cake Lab126 recipes
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The Perfect White Cake

Sally · sallysbakingaddiction.com · 2024 · 10 / serves 10-12

Against 126 vanilla cake recipes

Less liquid than 97% of recipes and more salt than 94%.

See how all 126 vanilla cake recipes compare →

Get the method at sallysbakingaddiction.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 liquid than 97% of recipes: 41% of the flour weight against the typical recipe's 82%, about half as much.
  • More salt than 94% of recipes: 2% of the flour weight against the typical recipe's 1%, about twice as much.
  • Sugar in the middle half of recipes: 119% of the flour weight against the typical recipe's 108%.
  • Fat in the middle half of recipes: 58% of the flour weight against the typical recipe's 66%.
Sugar: 119%, 73rd percentileFat: 58%, 26th percentileEgg: 56%, 49th percentileLiquid: 41%, 2nd percentileLeavening: 4.1%, 60th percentileSalt: 2%, 96th percentileSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 2 and 1/2 cups (295g) cake flour (spooned & leveled)295 g
  • 2 teaspoons baking powder≈ 9 g
  • 1/2 teaspoon baking soda≈ 3 g
  • 1 teaspoon salt≈ 6 g
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature170 g
  • 1 and 3/4 cups (350g) granulated sugar350 g
  • 5 large egg whites, at room temperature≈ 165 g
  • 1/2 cup (120g) full-fat sour cream, at room temperature*120 g
  • 1 Tablespoon pure vanilla extract (yes, Tbsp!)≈ 13 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup (240ml) whole milk, at room temperature*≈ 244 g
  • 1 and 1/4 cups (282g) unsalted butter, softened to room temperature282 g
  • 5 cups (600g) confectioners’ sugar600 g
  • 1/3 cup (80ml) heavy cream≈ 79 g
  • 2 teaspoons pure vanilla extract (or use clear imitation vanilla for stark white frosting)≈ 8 g
  • 1/8 teaspoon salt, as needed≈ 0.8 g
  • optional: sprinkles, for garnishn/a

flour 295 gbatter 1131 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.

  • Sugar119% · 73rd percentile
  • Fat58% · 26th percentile
  • Egg56% · 49th percentile
  • Liquid41% · 2nd percentile
  • Leavening4.1% · 60th percentile
  • Salt2% · 96th percentile

Oven

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

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