For this formula I'll be using grams as it is more precise and repeatable than oz or volume measurements. 1: To create a cake formula start with a small measure of flour say 250 grams. In terms of bakers %, the flour represents 100 % of the formula. 2: Sugar should be 100% - 150% of the flour. With many formulas averaging around 120%. In this case that would put our sugar at 300 grams. 3: Fat (shortening) - with whichever form you use, oil, butter, or shortening the percent will remain the same, which ranges from 40-50% of the FLOUR weight. That would equal 125 grams in this case. Remember butter is around 20% water which means 113 g | 1 stick | 4 oz only 90 grams is fat. So, you would have to use more butter than oil or shortening. 4: The total combined weight of egg, whole, yolk, or white should be GREATER than the percent of oil by about 15%. A large egg egg is roughly 50g or 1.25oz. so, 15% more than 125 g of fat is 144 g, so 3 whole eggs equaling 150 is close enough. 5: To figure out our liquid (typically milk, buttermilk, or water) we take the weight of the sugar ( 300 g) and add 10%, which equals 30 grams. Now minus the weight of the eggs ( 150 g), which equals 150 grams and add the 30 grams, giving is 180 g. This weight is what we can use for the liquid portion of the formula. 6: Baking Powder should be used at around 3% which in this case equals 7.5, round up to 8 grams. 7: In terms of baking soda, it is good to add baking soda to help balance the PH level of the batter. In the case of using extras like vinegar, brown sugar, buttermilk as your liquid, or other acidic ingredients. 8: Flavorings like extracts should be around 5% of weight of flour. Or roughly 12 grams Basic Vanilla Layer Cake Formula Cake Flour | 250 g | 2 Cups Granulated or Castor Sugar | 300 g | 1.5 Cups Shortening or Liquid Oil | 125 g | 1/2 C + 1 Tablespoon Eggs | 150 g | 3 Whole Large Liquid | 180 g | 3/4 c Flavor | 12 g | 1 Tablespoon Bake at 350 f | 176 c until internal temp at center reads between 205 - 210 f | 96 - 98 c
FAQs
What is the formula for making cake? ›
Basic formula, using weight, not volume:
Eggs + Liquid =Sugar. 1 teaspoon of baking powder for every 1 cup of flour. 1/4 teaspoon baking soda for each 1 cup of flour (baking soda is used if the recipe has a considerable amount of acidic ingredients). Don't forget the 1/2 teaspoon of salt as a flavor enhancer.
Baking powder and baking soda are common leavening agents, which means they help baked goods rise during their cooking time. If you do not have enough of these ingredients in your recipe, then they will not emit enough gas and your cake will not rise.
What is the best ratio for a cake? ›The cake ratio has a 1:1:1:1 ratio of fat to sugar to eggs to flour. The cookie ratio is a 3:2:1 ratio of flour to fat to sugar. Bread has a ratio of 5:3 of flour to water. Just from this, it's clear flour, sugar, fat, eggs, and water are necessary to make any one of these.
What is a balanced cake formula? ›Basic principles of addressing a balanced cake formula
Amount of sugar should be less than flour 85-90%. Amount of fat should be less than sugar 50-70%. Amount of egg should be higher than fat 55-75%. Total amount of liquids should be higher than sugar. Chemical leavening should be from 0-3%.
But really because the ratio for cakes is 1:1:1:1 (one part eggs to one part sugar to one part butter to one part flour).
What makes a cake fluffy and light? ›Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake.
What is the secret ingredient in cake? ›When it comes to baking moist and delicious cakes, you might be surprised to learn that mayonnaise can be a secret ingredient worth considering. Made up of eggs and oil, mayonnaise acts as an emulsifier, adding creaminess and moisture to your cake.
What makes a cake dense vs fluffy? ›Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).
What is the golden ratio for a cake? ›Much like pound cake, the 1-2-3-4 cake gets its name from the proportions of its base ingredients: one cup of butter, two cups of sugar, three cups of flour, four eggs.
What is the one big rule in baking? ›Never bake without measuring your ingredients. Unlike cooking, baking is first a science, then anything else. If you start adding ingredients like baking powder and sugar without measuring, it can lead to some spectacular baking disasters.
How do you mix a perfect cake? ›
All ingredients should be at room temperature for best results. Start by beating the butter and sugar together, then add eggs one at a time. Alternate adding dry and wet ingredients and scrape the bowl to ensure everything is mixing evenly.
What is the perfect ratio for baking? ›| Baked Good | Baking Ratio |
|---|---|
| Pie Dough | 3 parts flour: 2 parts fat: 1 part water |
| Muffins | 2 parts flour: 2 parts liquid: 1 part egg: 1 part fat |
| Quick Breads | 2 parts flour: 2 parts liquid: 1 part egg: 1 part fat |
| Biscuits | 3 parts flour: 2 parts liquid: 1 part fat |
- Vanilla Pods. You'll be amazed at the difference when substituting vanilla essence with fresh vanilla seeds. ...
- Walnuts, pecans and almonds. ...
- High quality dark chocolate. ...
- Fresh eggs. ...
- Natural food colouring. ...
- Flavour extracts. ...
- Chocolate chips. ...
- Buttermilk.
- Flour. Flour is the starting point for almost all baking recipes, so we recommend having a bag of all-purpose flour, plus a bread flour and a whole-wheat flour around to cover your bases. ...
- Butter. ...
- Baking powder. ...
- Sugar. ...
- Baking spices.
The balanced chemical reaction can be given as: 2 NaHCO 3 ( s ) → Na 2 CO 3 ( s ) + H 2 O ( g ) + CO 2 ( g ) ( Sodium bicarbonate ) ( Sodium carbonate ) ( Water ) ( Carbon dioxide ) .
What is the baking formula? ›All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient: Using a balance to measure a mass of flour.
What are the 4 basic components of a cake? ›Flour, sugar, egg and fat form the basic components of all cakes. Understanding the function of each of these ingredients in cake baking can give us a better idea of where we can substitute super foods such as flax, chia, or mushrooms.