Grammy's Kitchen · Vanilla Cake · Perfected Yellow Cake
One of 51 vanilla cake recipes we measured
982 cooks on www.melskitchencafe.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 51.
| this recipe | typical | |
|---|---|---|
| fat | 88% | 88% |
| total sugar | 136% | 181% |
| egg | 97% | 54% |
| leavener | 3% | 3% |
| salt | 1% | 1% |
| liquid | 92% | 86% |
| dairy | 92% | 84% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 227 g | 1 cup butter (softened to room temperature) |
| 350 g | 1 3/4 cups granulated sugar |
| 9 g | 2 teaspoons vanilla |
| 150 g | 3 large eggs (room temperature) |
| 100 g | 2 large egg yolks (room temperature) |
| 256 g | 2 1/4 cups cake flour (lightly measured, see note for high altitude adjustments) |
| 6 g | 1 1/2 teaspoons baking powder |
| 1 g | 1/4 teaspoon baking soda (see note) |
| 3 g | 1/2 teaspoon salt |
| 122 g | 1/2 cup milk (1% or above, room temperature) |
| 115 g | 1/2 cup sour cream (light or regular, room temperature) |
Method: 10 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I tried several yellow cake recipes with iffy results and was running out of time, so I thought I would just make this one without a test run and modify it too! The risk (and your hard work on the recipe!) paid off. I swapped out 1 stick of butter for 1/2 C ve” — a cook, 5.0★
“Made this today for because I’ve never made a yellow cake before and it sounded good. Followed the recipe exactly(caveat ; added 1/4 tsp baking soda) using my scale to measure the flour and sugar exactly. Came out perfectly. Just dense enough, buttery with a” — a cook, 5.0★