Vanilla Cake Lab126 recipes
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Vanilla Sheet Cake with Whipped Buttercream Frosting

Sally · sallysbakingaddiction.com · 2019 · 12 / serves 12

Against 126 vanilla cake recipes

Less sugar than 88% of recipes and less leavening than 95%.

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 sugar than 88% of recipes: 85% of the flour weight against the typical recipe's 108%.
  • Less leavening than 95% of recipes: 2.1% of the flour weight against the typical recipe's 3.9%, about half as much.
  • Less egg than 84% of recipes: 42% of the flour weight against the typical recipe's 56%.
Sugar: 85%, 11th percentileFat: 64%, 43rd percentileEgg: 42%, 15th percentileLiquid: 92%, 65th percentileLeavening: 2.1%, 4th percentileSalt: 0.8%, 28th percentileSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (16)

  • 3 cups (354g) cake flour (spooned & leveled)354 g
  • 1 and 1/2 cups (300g) granulated sugar300 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1/2 teaspoon baking soda≈ 3 g
  • 1/2 teaspoon salt≈ 3 g
  • 1 cup (16 Tbsp; 226g) unsalted butter, cubed and softened to room temperature226 g
  • 1 Tablespoon pure vanilla extract≈ 13 g
  • 1 cup (240ml) whole milk, at room temperature and divided≈ 244 g
  • 1/3 cup (80g) sour cream, at room temperature80 g
  • 3 large eggs, at room temperature≈ 150 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature226 g
  • 4 and 1/2 cups (540g) confectioners’ sugar540 g
  • 1/3 cup (80ml) heavy cream (can be cold or room temperature)≈ 79 g
  • 2 teaspoons pure vanilla extract≈ 8 g
  • salt, to tasten/a
  • optional: sprinkles for garnishn/a

flour 354 gbatter 1377 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.

  • Sugar85% · 11th percentile
  • Fat64% · 43rd percentile
  • Egg42% · 15th percentile
  • Liquid92% · 65th percentile
  • Leavening2.1% · 4th percentile
  • Salt0.8% · 28th percentile

Oven

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

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