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A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with most basic ingredients: butter,sugar, eggs, flour, and leavening agents such as (baking powder or baking soda). It is considered as one of the quintessential cakes in American baking.Butter cake originated from the English pound cake, which traditionally used equal amounts of butter, flour, sugar, and eggs to bake a heavy, rich cake.
The invention of baking powder and other chemical leavening agents during the 19th century substantially increased the flexibility of this traditional pound cake by introducing the possibility of creating lighter, fluffier cakes using these traditional combinations of ingredients, and it is this transformation that brought about the modern butter cake.
Butter cakes are traditionally made using a creaming method, in which the butter and sugar are first beaten until fluffy to incorporate air into the butter. Eggs are then added gradually, creating an emulsion, followed by alternating portions of wet and dry ingredients. Butter cakes are typically rich and moist when stored at room temperature, but they tend to stiffen, dry out, and lose flavor when refrigerated, making them unsuitable for filling or frosting in advance with ingredients that must be refrigerated,
A butter cake is a cake with butter as a main ingredient.
The traditional English pound cake used equal parts of butter, flour, sugar, and eggs to produce a heavy, rich cake. This was the first butter cake. The invention of baking powder during the 19th century made it possible to have lighter, fluffier cakes using these same ingredients, making the modern butter cake.
Butter cakes are often made by beating the butter and sugar until fluffy. This is called creaming. Eggs are added, then the other ingredients. Butter cakes taste best when stored at room temperature, because they dry out and lose taste when refrigerated.
Butter cakes are high in fat because they contain so much butter.
Gooey butter cake is a type of cake traditionally made in the American Midwest city of St. Louis. Gooey butter cake is a flat and dense cake made with wheat cake flour, butter, sugar, and eggs, typically near an inch tall, and dusted with powdered sugar. While sweet and rich, it is somewhat firm, and is able to be cut into pieces similarly to a brownie. Gooey butter cake is generally served as a type of coffee cake and not as a formal dessert cake. There are two distinct variants of the gooey butter: a bakers' gooey butter and a cream cheese and commercial yellow cake mix variant. It is believed to have originated in the 1930s.
The St. Louis Convention & Visitors Commission includes a recipe for the cake on its website, calling it "one of St. Louis' popular, quirky foods"; the recipe calls for a bottom layer of butter and yellow cake batter, and a top layer made from eggs, cream cheese, and, in one case, almond extract. The cake is dusted with confectioner's sugar before being served. The cake is best eaten soon after baking it. It should be served at room temperature or warm.
The cream cheese variant of the gooey butter cake recipe, while close enough to the original, is an approximation designed for easier preparation at home. Almost all bakeries in the greater St. Louis area, including those at local grocery chains Schnucks andDierbergs, use a slightly different recipe based on corn syrup, sugar and powdered eggs—no cake mix or cream cheese is involved.
PREPARATION
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter two 20-cm (8-inch) springform pans. Line the bottom with parchment paper.
In a bowl, combine the flour, baking powder, and salt. Set aside.
In another bowl, cream the butter, sugar, and vanilla with an electric mixer. Add the eggs, one at a time, beating until smooth. At low speed, add the dry ingredients alternately with the buttermilk.
Spoon the batter into the prepared pans. Bake for about 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould and cool completely on wire rack.
Assembly
Cut the cakes in half horizontally to make four layers. Spread the cranberry compote on two slices or cover lightly with buttercream. Cover the two remaining slices with a little buttercream. Stack the slices alternately, topping with a slice covered with buttercream. Frost all around the cake with the remaining buttercream. Decorate, if desired.
Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
Butter Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos
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