Vanilla Cake Lab126 recipes
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6-Inch White Cake

savorthebest.com · 2022 · 8 Servings

Against 126 vanilla cake recipes

Less leavening than 92% of recipes and more liquid than 80%.

See how all 126 vanilla cake recipes compare →

Get the method at savorthebest.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 leavening than 92% of recipes: 2.4% of the flour weight against the typical recipe's 3.9%.
  • More liquid than 80% of recipes: 109% of the flour weight against the typical recipe's 82%.
  • Less salt than 76% of recipes: 0.7% of the flour weight against the typical recipe's 1%.
  • Egg below the middle half: 48% of the flour weight against the typical recipe's 56%, less than 74% of recipes use.
Sugar: 97%, 32nd percentileFat: 68%, 57th percentileEgg: 48%, 25th percentileLiquid: 109%, 81st percentileLeavening: 2.4%, 7th percentileSalt: 0.7%, 20th percentileSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (18)

  • 1¾ cups cake flour (207 grams )207 g
  • ¾ teaspoon baking powder≈ 3.5 g
  • ¼ teaspoon baking soda≈ 1.5 g
  • ¼ teaspoon salt≈ 1.5 g
  • ½ cup butter (softened, 113 grams )113 g
  • 1 cup granulated sugar (200 grams )200 g
  • 3 egg whites≈ 99 g
  • 2 tablespoons vegetable oil≈ 27 g
  • 1½ teaspoons vanilla extract≈ 6 g
  • ¼ teaspoon almond extract≈ 1.1 g
  • ½ cup sour cream (113 grams )113 g
  • ½ cup whole milk (113 grams )113 g

Toppings and extras

Listed, but not counted in the percentages below.

  • ½ cup all-purpose flour (60 grams )60 g
  • 1½ cups granulated sugar (300 grams )300 g
  • ⅛ teaspoon salt≈ 0.8 g
  • 1½ cups whole milk (340 grams )340 g
  • 1½ cups butter (room temperature, 340 grams )340 g
  • ½ teaspoon almond extract≈ 2.1 g

flour 207 gbatter 886 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.

  • Sugar97% · 32nd percentile
  • Fat68% · 57th percentile
  • Egg48% · 25th percentile
  • Liquid109% · 81st percentile
  • Leavening2.4% · 7th percentile
  • Salt0.7% · 20th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
18 to 21 minutes
median 28 minutes

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