Vanilla Cake
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Basic Cake Ratios

This is going to be a long read. Something that I have learned in the pastry kitchen is, follow the recipe. Cooking is different. You can quickly fix the taste or the mistake you made after the food is cooked (unless you messed it up real bad). But with patisserie, it is a wait until the end…

Once a cake is mixed and going to the oven, you don’t know what the outcome is going to be. What is the taste and texture like? Will it rise in the oven? Will it flop?

I believe that all baking works in ratio’s AND a recipe. There are quite a couple of ratio recipes (or basic cake recipe’s) out there, but this one is fool proof. Super easy, quick and if you memorise a few key amounts, you will never look at a cake recipe again.

Before we get to my ratio recipe, here is the standard ratio for a sponge or pound cake:

Pound Cake (1:1:1:1 Ratio)

Start by weighing the eggs, as it’s hard to add and subtract specific amounts of egg. Then replicate that weight with the other 3 ingredients: flour, sugar, and butter. Remember to add a rising agent like baking powder.

Instructions:

  1. Beat the butter (make sure it’s softened) with the sugar until light and creamy. 
  2. Add the eggs and the flour (sieved), as well as any other additions. 
  3. Pour batter into cake rounds/loaf tins and bake it in the oven at 180°C until it’s done!
  4. Examples of cakes baked using the 1:1:1:1 Ratio: Pound Cake / Victoria Sponge Cake
Vanilla Cake
Vanilla Cake

My Ratio Recipe

This is my go-to formula when I design new cake recipes. It can be used for either the foaming method, creaming method, or the two-bowl method. To bake a 2 layer cake in either 8″ (20cm) or 9″ (23cm) cake rounds, follow this simple formula:

  • 4 Large or XL Eggs (50 – 56g each)
  • 250ml Oil (foaming method) OR 250g Butter (creaming method)
  • 250ml Liquid (I prefer buttermilk or plain full fat yogurt, but full-fat milk work just as well)
  • 400g (2 cups) White Granulated Sugar
  • 400g (2 2/3cups) Cake Flour
  • Add flavoring, salt, and a raising agent of your choice.

Creaming Method:

  • Beat butter and sugar with a mixer until fluffy. 
  • Add eggs, one at a time, beating well after each addition. 
  • Sieve together dry ingredients. Gradually add flour mixture to butter mixture alternately with milk.
  • Pour batter into cake rounds or loaf tins and bake it in the oven at 160°C – 180°C until it’s done!

Foaming Method:

  • Beat the eggs and sugar until very light in color and creamy. 
  • Slowly add the fat (oil) to the creamy eggs while continuously beating on low.
  • Sieve dry ingredients and fold into the aerated eggs alternating with milk.
  • Pour batter into cake rounds or loaf tins and bake it in the oven at 160°C – 180°C until it’s done!
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