Grammy's Kitchen · Vanilla Cake · Best Vanilla Cake
One of 51 vanilla cake recipes we measured
from sallysbakingaddiction.com
698 cooks on sallysbakingaddiction.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 51.
| this recipe | typical | |
|---|---|---|
| fat | 157% | 88% |
| total sugar | 242% | 181% |
| egg | 35% | 54% |
| leavener | 3% | 3% |
| salt | 2% | 1% |
| liquid | 103% | 86% |
| dairy | 103% | 84% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 433 g | 3 and 2/3 cups (433g) cake flour (spooned & leveled) |
| 6 g | 1 teaspoon salt |
| 8 g | 2 teaspoons baking powder |
| 3 g | 3/4 teaspoon baking soda |
| 340 g | 1 and 1/2 cups (340g) unsalted butter, softened to room temperature |
| 400 g | 2 cups (400g) granulated sugar |
| 150 g | 3 large eggs + 2 additional egg whites, at room temperature* |
| 13 g | 1 Tablespoon pure vanilla extract (yes, a Tablespoon!) |
| 368 g | 1 and 1/2 cups (360ml) buttermilk, at room temperature* |
| 340 g | 1 and 1/2 cups (340g) unsalted butter, softened to room temperature |
| 650 g | 5 and 1/2 cups (650g) confectioners’ sugar |
| 79 g | 1/3 cup (80ml) whole milk or heavy cream |
| 6 g | 1 and 1/2 teaspoons pure vanilla extract |
| 1 g | 1/8 teaspoon salt |
Method: 8 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just wanted to say I have been using this recipes for years since I found it for all my Vanilla cakes. It does work perfectly fine when I have run out of Cake Flour and had to make my own. You just have to be sure to sift it twice and then again when measuring” — a cook, 5.0★
“Hi! I've made this several times and it is my go to!! Delicious. It would be much better for my schedule if I could make this 5 days in advance (just the layers, I'd assemble the cake and frost the day of). Can I freeze the rounds? THANKS!” — a cook, 5.0★