What is Splenda to sugar ratio in baking a cake?

Splenda and sugar are both sweeteners, but they have different properties and are used in different ways in baking. Splenda is a sugar substitute that contains no calories and is much sweeter than sugar. Therefore, when using Splenda in baking, you will need to use less of it than you would sugar. The ratio of Splenda to sugar in baking a cake will depend on the recipe, the desired sweetness level, and your personal preferences.

As a general guideline, you can start by using around 1/3 to 1/2 cup Splenda for every cup of sugar called for in the recipe. You may need to adjust this amount depending on your taste preferences and the texture you want to achieve. It's important to note that Splenda can sometimes affect the texture of baked goods, so it's a good idea to test your recipe with different amounts of Splenda before baking a full cake.

Here are some tips for baking a cake with Splenda:

1. Start with a small amount of Splenda. You can always add more if needed, but it's harder to reduce the sweetness once it's added.

2. Dissolve Splenda in liquid before adding it to your cake batter. This will help to prevent clumps of Splenda from forming in your cake.

3. Test your cake before baking it. Bake a small test cake to make sure that you're happy with the sweetness level before baking the entire cake.

4. Be aware that Splenda can sometimes affect the texture of baked goods. Splenda can make cakes less dense and more crumbly.

5. Consider using a combination of Splenda and sugar. This can give you the sweetness you're looking for while maintaining the desired texture.

With a little experimentation, you can find the perfect amount of Splenda to sugar ratio for baking a delicious and satisfying cake.