Vanilla Cake
Lisa A. Kaminski · tasteofhome.com · 2019 · 16 servings
Against 126 vanilla cake recipes
More salt than 98% of recipes and more egg than 76%.
How it compares
Against the typical cake: the median of 126 vanilla cake recipes, per 100 g of flour.
- More salt than 98% of recipes: 2.6% of the flour weight against the typical recipe's 1%, about 2.5 times as much.
- More egg than 76% of recipes: 65% of the flour weight against the typical recipe's 56%.
Ingredients (11)
- 1-1/2 cups sour cream≈ 345 g
- 1 tablespoon vanilla bean paste≈ 13 g
- 1 tablespoon vanilla extract≈ 13 g
- 4 cups cake flour≈ 456 g
- 2-1/2 cups sugar≈ 500 g
- 4-1/2 teaspoons baking powder≈ 21 g
- 2 teaspoons salt≈ 12 g
- 1 cup unsalted butter, softened≈ 227 g
- 1/4 cup canola oil≈ 55 g
- 6 large egg whites, room temperature≈ 198 g
- 2 large eggs, room temperature≈ 100 g
flour 456 gbatter 1938 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.
- Sugar110% · 54th percentile · median 108%
- Fat62% · 40th percentile · median 66%
- Egg65% · 77th percentile · median 56%
- Liquid76% · 35th percentile · median 82%
- Leavening4.5% · 75th percentile · median 3.9%
- Salt2.6% · 99th percentile · median 1%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 30 to 35 minutes
- median 28 minutes
Keep exploring
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Nearest by baker's percentages: sugar, fat, egg, liquid, leavening, salt.
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