After the unfortunate incident, I spent the next few years perfecting the formula and looking at the finer details of temperature control, mixing, ingredients, etc.
Finally, my butter cake is luscious, tender, and has a delicate flavor. It also has a velvety texture. The best part is that the recipe guarantees consistency. There will be no lumps, cracks, or large pits and no more coarse texture.
It was time for me to share my baking experiences with you all. This is why I wrote this comprehensive guide on baking butter cakes.
Knowing that this guide will help you bake a delicious butter cake is my greatest joy.
My butter cake recipe is the base for this butter cake bake.
Note: This post could contain affiliate links. For more information, please see my privacy statement. This post may contain affiliate links. I could be compensated for any purchases.
Why am I writing about butter cakes instead of other types?
It is the easiest recipe, with few ingredients and a wide margin of error. Second, failure has taught me so much; I want you to see the lessons and tricks I have learned over the years.
Part one of How to Make the Best Butter Cakes will explain how to select the ingredients and the reasons for making the recipe.
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Note that I am not a pastry chef. This guide will help you avoid making common mistakes and save time searching for the answers to your questions about baking butter cakes.
This post may contain affiliate hyperlinks. For more information, please refer to my privacy statement. I might be eligible for commissions for purchases made via the links in this post. Amazon Associates allows me to earn commissions on qualifying purchases.
Step 1: Cream the butter with sugar
Mixing the butter and sugar is the first step.
This is the creaming step, as it looks almost like a cream. Textbooks and cookbooks refer to this. This butter cake is soft and velvety. I tried other methods, but it was too dense for me.
Learn more about mixing techniques in the authoritative book Professional Cooking by Wayne Gisslen.
How do you get it done?
Creaming refers to beating butter and sugar together to make a homogeneous batter. During the mixing process, air bubbles can trap the mixture. These tiny bubbles will expand during baking to create the soft, light texture of the cake.
Slice the butter into 1-inch slices and then place them in the bowl. Before adding sugar, I wait for the butter to soften. Soft butter traps the air bubbles more efficiently when combined with sugar. This is crucial to increase the cake’s volume.
Mixing speed has a significant impact on the final result. High rates trap more air bubbles, which results in a creamier and more fluffy texture. On the other hand, low and medium speeds take longer to achieve the same results and may not produce a smooth surface at all.
The type and amount of mixer attachment will also impact the outcome of the butter-sugar mix. To cream butter and sugar, I use a wire whisk. Creaming the butter and sugar will be challenging if you choose the wrong branch.
If you don’t own one, you can buy one. It has a variety of attachments that include traditional beaters, whisks, and dough hooks.
A dough hook is ideal for bread making, but a flat-edge beater can make the biscuit dough. This article will provide more information about flat-edge beaters, wire whisks, and dough hooks. [3]
How long should it take to mix it?
Ensure you have a reliable digital clock to ensure the mixer is always on. This kitchen gadget is great for when you’re away from the kitchen or cooking several items at once.
The timer has an LCD with clear numbers and a loud beeping sound. It can also clip on, stand or magnetically attach for your convenience.
Mixing time is affected by the amount of batter, mixing speed, and the wire whisk’s shape. Visual observation is the best way to determine when to stop mixing.
When the batter is light and fluffy and the color changes from bright yellow to pale yellow, it’s time to stop. Now the texture should look similar to whipped cream.
It is fine to mix for longer than necessary. Mixing the mixture for longer is a good idea to keep it light and fluffy.
Step 2: Prepare dry ingredients (flour, salt, and baking powder)
While the butter softens, I combine the flour, baking powder, and salt.
This step is straightforward. However, I want to highlight the importance of sieving flour.
There are many opinions on the matter of flour sieving. Sieving flour can remove impurities and lumps. Sieving also helps to aerate the flour, making it easier to incorporate the dry ingredients. Blocking the dry ingredients will evenly distribute the baking powder and salt.
I don’t sieve the flour
I get my flour from a local flour mill that is trusted and clean. I find that cakes made with unserved or sieved flour taste the same.
I would like to know if my supplier sends me pre-sieved flour; if not, let me know.
I combine the flour, baking powder, and salt with a mixer before adding them to all the wet ingredients. This reduces the time needed to mix the batter with the flour. I will explain this in detail in Step 5.
