Vanilla Cake Lab126 recipes
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Best Vanilla Cake

Sally · sallysbakingaddiction.com · 2019 · 12-14 servings

Against 126 vanilla cake recipes

Less egg than 92% of recipes and less sugar than 80%.

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 egg than 92% of recipes: 35% of the flour weight against the typical recipe's 56%.
  • Less sugar than 80% of recipes: 92% of the flour weight against the typical recipe's 108%.
  • More fat than 80% of recipes: 79% of the flour weight against the typical recipe's 66%.
  • Leavening in the middle half of recipes: 3.2% of the flour weight against the typical recipe's 3.9%.
Sugar: 92%, 19th percentileFat: 79%, 81st percentileEgg: 35%, 7th percentileLiquid: 85%, 55th percentileLeavening: 3.2%, 23rd percentileSalt: 1.4%, 74th percentileSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (13)

  • 3 and 2/3 cups (433g) cake flour (spooned & leveled)433 g
  • 1 teaspoon salt≈ 6 g
  • 2 teaspoons baking powder≈ 9 g
  • 3/4 teaspoon baking soda≈ 4.5 g
  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature340 g
  • 2 cups (400g) granulated sugar400 g
  • 3 large eggs + 2 additional egg whites, at room temperature*≈ 150 g
  • 1 Tablespoon pure vanilla extract (yes, a Tablespoon!)≈ 13 g
  • 1 and 1/2 cups (360ml) buttermilk, at room temperature*≈ 366 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 5 and 1/2 cups (650g) confectioners’ sugar650 g
  • 1/3 cup (80ml) whole milk or heavy cream≈ 79 g
  • 1 and 1/2 teaspoons pure vanilla extract≈ 6 g
  • 1/8 teaspoon salt≈ 0.8 g

flour 433 gbatter 1721 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.

  • Sugar92% · 19th percentile
  • Fat79% · 81st percentile
  • Egg35% · 7th percentile
  • Liquid85% · 55th percentile
  • Leavening3.2% · 23rd percentile
  • Salt1.4% · 74th percentile

Oven

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

Keep exploring

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