Grammy's Kitchen · Vanilla Cake · Yellow Cake with Chocolate Buttercream Frost
One of 51 vanilla cake recipes we measured
22 cooks on www.cookingclassy.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 51.
| this recipe | typical | |
|---|---|---|
| fat | 73% | 88% |
| total sugar | 97% | 181% |
| egg | 81% | 54% |
| leavener | 2% | 3% |
| salt | 1% | 1% |
| liquid | 79% | 86% |
| dairy | 79% | 84% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 168 g | 1 1/4 cups (168g) cake flour, (scoop and level to measure) |
| 141 g | 1 cup (141g) all-purpose flour, (scoop and level to measure) |
| 4 g | 1 tsp baking powder |
| 2 g | 1/2 tsp baking soda |
| 3 g | 1/2 tsp salt |
| 300 g | 1 1/2 cups (300g) granulated sugar |
| 170 g | 3/4 cup (170g) unsalted butter, (brought to room temperature) |
| 54 g | 1/4 cup (60ml) vegetable oil |
| 150 g | 3 large eggs, (brought to room temperature) |
| 100 g | 2 large egg yolks, (brought to room temperature) |
| 9 g | 2 tsp vanilla extract |
| 245 g | 1 cup (235ml) buttermilk, (brought to room temperature) |
| 1 batch chocolate buttercream frosting, |
Method: 9 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I absolutely love this cake! I first made it at Christmas time as I offered to bake the family a cake and it definitely pleased everyone. I've made it again several times since (including only yesterday and will be again next week; husband & daughters birt” — a cook, 5.0★
“I always get rave reviews when I make this cake for my kids’ birthdays. I was wondering though - how far in advance can it be made? If I need it for a Saturday, but have to start icing on Thursday, would it be ok to make it on Tuesday or would I need to freeze” — a cook, 5.0★