Total Time
Prep 30 mins
Cook 30 mins

Being a baking novice, I've wondered how a baker can create a cake recipe from scratch and know that it will work. When I found this "formula" I then understood the math and balancing of ingredients by WEIGHT not volume. Having the right proportions of flour, eggs, sugar, liquid and fat makes all the difference between the "rise & fall" of baked goods. The following is an *example* of the formula at work and not meant to be a specific cake recipe.

Ingredients Nutrition


  1. Basic formula, using weight, not volume:.
  2. Sugar = flour.
  3. Eggs = fat.
  4. Eggs + Liquid =Sugar.
  5. 1 teaspoon of baking powder for every 1 cup of flour.
  6. 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).
  7. Don't forget the 1/2 teaspoon of salt as a flavor enhancer.
Most Helpful

Susie, this is great! I've never known how a cake formula worked either. This should be kept in a safe place on Zaar!! Extremely interesting. Personally, when in doubt, I've always used 2 teaspoons baking powder for every 1 cup flour, and it worked -- but I won't use that much if the cake contained more eggs than usual (a raising agent as well). Thanks for posting this -- I'm saving it to my private cookbook as a reference.

Zurie March 30, 2007