Cake Recipe Ratios

Baking By vmanbakes Updated 6 Jul 2014 , 8:14pm by MimiFix

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vmanbakes Posted 6 Jul 2014 , 2:56am
post #1 of 4

I was searching to see if there was a way to look at  a cake recipe and be able to see if it was a good one or not. One website I found said a cake recipe should have the following ratios:


flour=sugar in weight for example if there is 4 ounces of flour in the recipe it should have close to 4 ounces of sugar




sugar =eggs plus liquid

The question I have is what if the recipe uses vegetable all as the fat or part of the fat since it is a liquid do you count it as a liquid and as a fat?

What if a recipe called for the following:

3 eggs

1 cup of butter'

1 cup of vegetable oil

1 1/2 cup butter milk

how much sugar and flour is needed for the recipe to work and the cake to come out good meaning it is not to dry and not to moist?

3 replies
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MBalaska Posted 6 Jul 2014 , 3:02am
post #2 of 4
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JerryLINY Posted 6 Jul 2014 , 6:09pm
post #3 of 4

You need approx. 1 egg per 1/4 c. fat

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MimiFix Posted 6 Jul 2014 , 8:14pm
post #4 of 4

One set of ratios (one basic formula) does not apply to all types of cakes. 

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