| Revision as of 15:02, 4 December 2015 editNorthamerica1000 (talk | contribs)Autopatrolled, Administrators708,032 edits +1 new image: thumb|Gooey butter cake← Previous edit | Latest revision as of 08:54, 27 February 2024 edit undoMaterialscientist (talk | contribs)Edit filter managers, Autopatrolled, Checkusers, Administrators1,994,189 editsm Reverted edits by 83.136.194.93 (talk) (HG) (3.4.12)Tags: Huggle Rollback | ||
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| {{short description|Type of cake}} | |||
| {{Infobox |
{{Infobox food | ||
| | name = Butter cake | | name = Butter cake | ||
| | image = |
| image = Hazelnut brown butter cake.jpg | ||
| | caption = Hazelnut brown butter cake | | image_size = 250px | ||
| | caption = Hazelnut ] cake | |||
| | alternate_name = |
| alternate_name = | ||
| | country = | | country = | ||
| | region = | | region = | ||
| Line 15: | Line 17: | ||
| | other = | | other = | ||
| }} | }} | ||
| ] | ] ]] | ||
| A '''butter cake''' is a ] in which one of the main ingredients is ]. Butter cake is baked with |
A '''butter cake''' is a ] in which one of the main ingredients is ]. Butter cake is baked with basic ingredients: butter, ], ], ], and leavening agents such as ] or ]. It is considered one of the quintessential cakes in American baking.<ref name=simplerecipe>{{cite web|title=Simple Home Recipe|url=http://simplehomerecipe.com/butter-cake.html|access-date=4 February 2015|url-status=dead|archive-url=https://web.archive.org/web/20150923003033/http://www.simplehomerecipe.com/butter-cake.html|archive-date=23 September 2015}}</ref> Butter cake originated from the English ], which traditionally used equal amounts of butter, flour, sugar, and eggs to bake a heavy, rich cake.<ref name=craftybaking>{{cite web|access-date=4 February 2015|title=Pound Cakes|url=https://www.craftybaking.com/learn/baked-goods/cakes/types/pound-cakes}}</ref> | ||
| ==History== | ==History== | ||
| The invention of baking powder and other chemical ]s 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.<ref name=bakencraft>{{cite web| |
The invention of baking powder and other chemical ]s 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.<ref name=bakencraft>{{cite web|access-date=4 February 2015|title=The History of Cake|url=http://www.bakencraft.com/2014/09/25/history-cake-differences-betweent-cake-gateau-torte/|archive-url=https://web.archive.org/web/20181118095320/http://bakencraft.com/2014/09/25/history-cake-differences-betweent-cake-gateau-torte/|archive-date=18 November 2018|url-status=dead}}</ref> | ||
| ==Ingredients and technique== | |||
| ==Recipe== | |||
| Butter cakes are traditionally made using a ] method, in which the ] and ] are first beaten until fluffy to incorporate air into the butter. ] 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, such as ] ] and ]. | Butter cakes are traditionally made using a ] method, in which the ] and ] are first beaten until fluffy to incorporate air into the butter. ] 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, such as ] ] and ].{{citation needed|date=August 2019}} | ||
| ] | |||
| ==See also== | |||
| {{portal|Food}} | |||
| *], a German butter cake | |||
| *], a St. Louis variant on butter cake | |||
| * ] | |||
| ==References== | ==References== | ||
| {{reflist}} | {{reflist}} | ||
| ⚫ | {{Foods featuring butter|state=collapsed}} | ||
| {{Cakes}} | {{Cakes}} | ||
| ⚫ | {{Foods featuring butter|state=collapsed}} | ||
| ⚫ | ] | ||
| ] | ] | ||
| ⚫ | ] | ||
| {{Dessert-stub}} | |||
Latest revision as of 08:54, 27 February 2024
Type of cake Hazelnut brown butter cake | |
| Main ingredients | Butter, sugar, flour, eggs |
|---|---|
A butter cake is a cake in which one of the main ingredients is butter. Butter cake is baked with basic ingredients: butter, sugar, eggs, flour, and leavening agents such as baking powder or baking soda. It is considered 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.
History
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.
Ingredients and technique
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, such as cream cheese frosting and pastry cream.
See also
- Butterkuchen, a German butter cake
- Gooey butter cake, a St. Louis variant on butter cake
- Pound cake
References
- "Simple Home Recipe". Archived from the original on 23 September 2015. Retrieved 4 February 2015.
- "Pound Cakes". Retrieved 4 February 2015.
- "The History of Cake". Archived from the original on 18 November 2018. Retrieved 4 February 2015.
