An Old-Fashioned Twist on High Ratio Cake Recipes
As a baker, experimenting with ingredients and techniques is how I craft the perfect dessert. That’s why I’m always looking for something new and tasty to whip up for my friends and family. When I came across a recipe for High Ratio Cake, I was intrigued by the balance of ingredients and cooking methods that create a dessert beyond compare.
This sweet treat combines sugar, flour, butter and eggs in a ratio of one-to-one-third-to-one-third-to-one. The result is a traditional cake with an old-fashioned feel. The butter, sugar and eggs are creamed together for a smooth and velvety texture, while the flour helps keep everything together. Because of this unique combination and ratio, the cake is incredibly moist and flavorful.
The beauty of this recipe is its versatility. The addition of flavorings like vanilla, almond extract and lemon can create a real burst of flavor. Try swapping out the butter for coconut oil and adding in banana, pomegranate or other fruits for a unique twist. You could even make a vegan version of this cake by using applesauce instead of eggs.
High Ratio Cake is a great dessert to share with your friends and family. It’s delicious on its own, but adding a dollop of whipped cream or some fresh berries makes it even more special. Serve it atop a crisp lemon curd for a burst of zesty flavor that everyone can enjoy.
If you’re in the mood for something a little different and delicious, then you definitely need to try this High Ratio Cake recipe. So grab your ingredients and let’s get baking!
• 16 Tbsp. Unsalted Butter, Room Temperature
• 2 cups granulated sugar
• 2/3 cup all-purpose flour
• 6 large eggs, Room Temperature
• ½ tsp. baking powder
• ¼ tsp. salt
• 1 tbsp. almond extract or vanilla extract (optional)
• 2 tsp. lemon zest (optional)
• 2 tsp. coconut oil (optional)
• ½ cup mashed banana, pomegranate, or other fruit (optional)
1. Preheat oven to 350 degrees F and line a 9-inch round cake pan with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on low speed until light, fluffy and combined.
3. Scrap down the sides of the bowl, then add the eggs one at a time and mix until combined.
4. In a separate bowl, whisk together the flour, baking powder and salt.
5. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
6. If you are using any of the optional ingredients, add them to the batter.
7. Pour the batter into the prepared cake pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, enjoy your High Ratio Cake as is or top with caramel sauce, whipped cream or fresh berries. However you choose to eat it, this old-fashioned cake is sure to delight. Enjoy!