HI-Ratio Cake Mixes - BakeMark (2024)

FAQs

What is high ratio cake mix? ›

High-ratio cakes have a higher quantity of sugar than some other cakes, which makes them exceptionally moist and tender, and gives them a slightly longer shelf life. Their unique mixing method is simple and leaves you with a cake that's perfect for kids' birthday cakes or your next pot-luck.

The High-Ratio Mixing Method, also known as the Two Step or Quick-Mix Method, is an alternate mixing technique for butter cakes, whether dense or light. It is used anytime you have high ratio cake, where the weight of the sugar in the batter is equal to or greater than the weight of the flour.

Add Milk, Coffee, or Soda

Take things one step further and pair your cake mix with a flavored liquid. For example, buttermilk sings in a yellow and red velvet cake and brewed coffee makes chocolate cake taste bolder. Also, pop open a can of soda—Sprite, 7 Up, or ginger beer—for lemon and strawberry cake mixes.

Most bakeries do NOT bake from scratch. In fact, I once worked at a bakery that actually claimed to be a “scratch bakery”, but all their cakes started with a Duncan Hines cake mix, the same kind you buy in the grocery store.

In what is referred to as a "high ratio cake" - cakes that have at least a 1:1 ratio of sugar to flour (most American cake recipes) we can count on using the following ratios. Sugar = Flour, Eggs = Butter, and Eggs + Liquid = Sugar (remember, by weight, not volume).

High ratio cakes have a sugar weight equal to or greater than the weight of the flour, while low ratio cakes have a sugar weight that does not exceed the flour weight.

Sponge Cake: 1 part egg : 1 part sugar : 1 part flour : 1 part unsalted butter, plus baking powder, flavoring, etc. Angel Food Cake: 3 parts egg white : 3 parts sugar : 1 part flour. Remember to separate your eggs while they're cold from the fridge, but whip them at room temperature.

Unsurprisingly it's the sugar in the recipe. High ratio cakes have at least as much, if not more, sugar than flour by weight. The label of your Jewel cake will probably reflect this, since all those labels are required to display ingredients in descending order by weight.

Adding a liquid with a higher fat content though will make your mix taste just like it was made from scratch. Use the same amount of milk in place for water, or try buttermilk to add a touch of tang and create a fluffy crumb.

What does adding sour cream to a box cake mix do? ›

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

The Best Boxed Cake Mix to Buy, According to Chefs

For Tyler Malek, co-founder and head ice cream maker of Salt & Straw in Portland, Oregon, Betty Crocker's Yellow Cake Mix is a great jumping-off point that's perfect for home baking.

The box mix is about $1.50 cheaper and requires less effort, energy, and attention. And really, the flavor isn't that bad…just not that remarkable. Homemade cakes can sometimes be fussy, especially if you don't make them very often, but dang!

The ovens used by bakeries are superior

One of the main reasons why cakes made in bakeries taste better than those made at home is that the equipment professionals use is far superior. This is most obvious when it comes to ovens.

Home | high ratio cake. cake with a high proportion of sugar and liquid to flour (an average of 120:100). Introduced in Amerjca in the 1930s and now used for most cakes in commercial production.

I haven't noticed a difference from when I purchased the regular box at the grocery store that didn't say high ratio, just cake flour. Hi Ratio is a weak flour, basically having a low gluten content . It is used for making lighter cakes.

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.