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Since 2014, when the World Health Organization and the U.S. Food and Drug Administration published their proposals on reduction of daily sugar intake and a Nutritional Panel update including a line for “added sugars”, respectively, the baking industry has been actively searching for potential sucrose alternatives to reduce sugars, while maintaining excellent product quality. As alternative carbohydrates for potential sucrose replacement in high-ratio cake baking, two prebiotic, lower-glycemic-impact carbohydrate oligomers (i.e. isomaltulose monohydrate and Mylose syrup/Glucodry powder) were used to explore the effects of the sucrose alternatives on results from SRC, DSC, RVA, and cake baking, the latter including time-lapse photographic analysis. SRC values for chlorinated soft wheat flour in Glucodry and Mylose solutions were higher than those in sucrose and isomaltulose solutions. Starch gelatinization, observed from DSC, and pasting onset, from RVA results, were retarded by sucrose and the alternative sugars, compared to water alone. Cakes formulated with the sucrose alternatives produced equivalent or superior product geometry, including higher cake center height and shape factor, to those made with sucrose. Texture data showed that a cake formulated with “as is” isomaltulose was similar to that made with sucrose. Overall results suggested that isomaltulose could be used successfully to produce a high-ratio cake with lower glycemic impact and lower calorie content, and that Glucodry and Mylose also could be used to produce cakes with modified texture and decreased sugar. Time-lapse photographic analysis showed that pre-dissolution of isomaltulose was detrimental to cake baking, due to much earlier expansion and collapse, compared to “as is” isomaltulose.