High Ratio Butter Cake

In general, a high ratio cake is a cake that is prepared with a relatively high amount of sugar in the recipe. In most cases, high ratio cakes are considered to contain a much higher amount of sugar in comparison to the amount of flour that is used.
A high ratio cake is characterized by a taste that is made exceptionally sweet, owing to the higher sugar content, and the tendency to be very moist in comparison to cake that contain less sugar.
Usually, a proper high ratio cake will require the use of specially High Ratio Flour and High Ratio Shortening (emulsified shortening). As the latter is not available, it can be substituted with regular shortening and the additional of emulsifier (10-15%), which helps to lend more smoothness to the texture of the finished cake.
Flour for the high ratio cake is usually ground into very fine particles and chlorinated to allow the particles to blend quickly with the high sugar content and the liquids used in the recipe.
High Ratio cakes tend to have higher liquid content making the batter thinner and heavier. This is compensated with a high amount of baking powder to aerate the cake.
High Ratio cake will bake at 180C for 35-40 minutes.