Fact-checked by Grok 2 weeks ago

Butter cake

Butter cake is a rich, tender cake characterized by its use of butter as the primary fat, typically featuring a moist, velvety crumb achieved through the creaming method of mixing butter and sugar to incorporate air.^[1] Often baked as a simple white or yellow cake, it includes basic ingredients such as flour, eggs, sugar, milk, and chemical leavening agents like baking powder, resulting in a light yet flavorful texture suitable for layer cakes, sheet cakes, or standalone treats.^[1] This cake is versatile, commonly served plain, frosted with buttercream, or filled with jams and creams, and is a staple at celebrations such as weddings and birthdays due to its classic appeal and ability to pair well with various toppings.^[1] The origins of butter cake trace back to the English pound cake, which emerged in the mid-18th century as a straightforward recipe using equal weights—typically one pound each—of butter, flour, sugar, and eggs to create a dense, rich cake without leavening beyond the eggs.^[2] The earliest documented pound cake recipe appears in Hannah Glasse's 1747 cookbook The Art of Cookery, calling for one pound each of butter, sugar, and flour along with twelve eggs (using half the whites), marking it as an accessible formula for home bakers at a time when precise measurements aided those with limited literacy.^[2] This style evolved in France as quatre-quarts (four quarters), emphasizing equal parts of the core ingredients, before adapting in America during the 19th century with the addition of chemical leaveners like baking powder for a lighter texture and greater efficiency in baking.^[1] Key to its distinctive qualities is the balance of ingredients, often formulated on a baker's percentage basis relative to flour: approximately 85–90% sugar, 80–85% butter, 100–110% liquid milk, 50–60% whole eggs, 0.5–1.5% salt, 3.5–4% baking powder, and 0.5–1.5% vanilla extract.^[1] The creaming process—beating softened butter with sugar to create a pale, fluffy mixture—traps air bubbles that expand during baking, contributing to the cake's soft, even structure and buttery flavor, while the inclusion of milk or cream enhances moisture without compromising tenderness.^[1] Unlike sponge cakes that rely on whipped eggs for lift or oil-based cakes for denser moisture, butter cakes strike a balance, making them ideal for customization with flavors like vanilla, chocolate, or citrus, and they remain popular in both home and professional baking for their reliability and nostalgic taste.^[3]

History

Origins

In the 18th century, butter cake crystallized in England with the development of the pound cake, a straightforward recipe using equal weights—typically one pound each—of butter, flour, sugar, and eggs, resulting in a dense, rich, and moist texture without chemical leaveners, relying instead on the eggs' natural aeration.^[4] The name "pound cake" derived from this balanced measurement, which was practical for home bakers of the era, including those with limited literacy, as it simplified proportions.^[4] The earliest documented recipe appeared in Hannah Glasse's 1747 cookbook The Art of Cookery Made Plain and Easy, calling for one pound of butter creamed with sugar, folded with twelve eggs (to approximate one pound), and one pound of flour, baked slowly for uniformity.^[2] This style evolved in France as gâteau quatre-quarts (four quarters), emphasizing equal parts of the core ingredients, particularly associated with the region of Brittany.^[5] Butter cake, in its pound cake form, was introduced to the United States by European settlers in the late 18th century, appearing in the first American cookbook, Amelia Simmons' American Cookery (1796), which adapted the English recipe with local flavorings like rose water or brandy while maintaining the core equal-weight structure.^[4] By the 19th century, as settlers expanded westward, the cake was further modified to suit American hearths and beehive ovens, which required slower, more controlled baking, and incorporated regionally available ingredients to enhance accessibility and flavor without altering its fundamental butter-rich profile.^[6]

Evolution

The evolution of butter cake began with modifications to the dense pound cake, which had relied on equal proportions of butter, sugar, flour, and eggs for structure and lift through mechanical creaming and egg aeration. In the mid-19th century, the advent of chemical leavening agents like baking powder and baking soda enabled lighter, fluffier textures by generating carbon dioxide gas during baking, reducing the need for extensive egg incorporation. Eben Norton Horsford patented the first modern baking powder in 1856, combining sodium bicarbonate with monocalcium phosphate to create a stable, self-contained leavening system that addressed the inconsistencies of earlier methods like pearlash or acidic dairy. This breakthrough revolutionized cake production, allowing bakers to achieve reliable rises in butter-based batters without the labor-intensive beating of eggs or yeast fermentation. Industrialization in the 19th century profoundly influenced butter cake by enhancing the availability and quality of essential ingredients, such as refined white sugar and consistent butter. Increased sugar production in regions like Louisiana, coupled with commercial dairy advancements, made these components more affordable and uniformly available, shifting baking from an elite pursuit to a common household activity across the United States and Europe. Wood- and coal-fueled ovens further standardized baking conditions, contributing to more predictable outcomes in butter cake recipes. By the 20th century, butter cake had emerged as a distinct category in American baking literature, differentiated from the heavier pound cake through its emphasis on tender crumb, reduced ingredient ratios, and routine use of chemical leaveners for efficiency. Wartime shortages during the Great Depression and World War II prompted further refinements, such as substitutions for butter and eggs, solidifying butter cake's adaptability and prominence in modern home baking.

Ingredients

Core Components

Butter serves as the primary fat in butter cake, imparting its characteristic rich flavor, tenderness, and structural integrity by shortening gluten strands and facilitating aeration during creaming.^[7] Typically, unsalted butter at room temperature—around 60–65°F (16–18°C)—is used to control salt levels and ensure even incorporation without curdling the batter.^[8] Sugar, usually granulated white or brown, provides essential sweetness while contributing to the cake's moist texture and light crumb through its role in creaming with butter to trap air bubbles.^[9] In butter cake formulations, sugar is often used in a higher ratio relative to flour compared to denser cakes like pound cake, enhancing tenderness and aiding in browning via caramelization.^[1] Eggs act as binders, adding moisture, richness, and leavening through the incorporation of air and steam during baking; whole eggs are standard, though separating whites can increase lightness in some recipes.^[7] They emulsify the fat and liquid components, contributing to the cake's cohesive structure and golden color from their proteins.^[9] Flour forms the structural backbone, providing elasticity via gluten development while determining the cake's texture— all-purpose flour offers balanced strength, whereas cake flour with lower protein content yields a finer crumb.^[1] Paired with leavening agents like baking powder (typically 3.5–4.0% of flour weight), it ensures the cake rises properly by releasing carbon dioxide during baking.^[9] Liquid components, such as milk or buttermilk (around 100–110% of flour weight), supply hydration to dissolve dry ingredients and promote tenderness by interfering with gluten formation.^[1] Buttermilk adds subtle tang and aids leavening when combined with baking soda.^[7] Optional flavorings like vanilla extract can enhance the base without altering the core composition.^[1] Salt, typically 0.5–1.5% of flour weight, enhances flavor and strengthens the gluten structure while aiding in moisture retention.^[1]

Optional and Variant Ingredients

Butter cake recipes can be enhanced with various flavorings to add depth and aroma without compromising the cake's tender crumb. Vanilla extract is commonly incorporated to provide a warm, sweet undertone that complements the rich butter base.^[10] Almond extract offers a nutty, slightly floral note, often used in small amounts to avoid overpowering the batter.^[11] Citrus zest, such as from lemons or oranges, imparts a bright, tangy aroma and subtle acidity that balances the cake's sweetness.^[12] Dry inclusions like nuts, chocolate chips, or dried fruits introduce textural contrast and additional flavors to the basic butter cake. Chopped nuts, including walnuts or pecans, add crunch and a toasty element when folded into the batter.^[13] Chocolate chips provide pockets of melty sweetness, enhancing the cake's indulgent quality.^[14] Dried fruits such as raisins, cranberries, or apricots contribute chewiness and fruity tartness, often plumped slightly before incorporation to ensure even distribution.^[13] Substitutions for butter allow adaptations for dietary preferences or availability, though they may slightly alter the authentic flavor profile. Margarine can replace butter in equal measure, offering a similar fat content but with a less complex taste due to its vegetable oil base.^[15] Vegetable oil serves as a neutral substitute, maintaining moisture but yielding a denser texture compared to butter's emulsifying properties.^[15] For vegan versions, plant-based butters made from oils like coconut or almond provide a dairy-free alternative that mimics butter's richness when creamed with sugar.^[15] Environmental factors like altitude and humidity necessitate adjustments to prevent issues such as cracking or sogginess in butter cakes. At high altitudes above 3,000 feet, bakers often increase flour by 1 tablespoon per recipe at 3,500 feet, adding 1 more tablespoon for each additional 1,500 feet, while increasing liquids by 1-2 tablespoons per recipe at 3,000 feet to account for lower air pressure.^[16] In humid conditions, adding extra flour or reducing milk helps absorb excess moisture, ensuring a stable batter that bakes evenly.

Preparation

Mixing Techniques

The primary mixing technique for butter cake is the creaming method, which involves beating softened butter and sugar together to create a light, fluffy mixture that incorporates air for tenderness and structure.^[17] This process begins with room-temperature butter, typically at around 60-65°F (15-18°C), combined with granulated sugar in a stand mixer or by hand until the mixture pales in color and increases in volume, usually taking 2-5 minutes depending on the equipment.^[8] The sharp edges of sugar crystals cut into the butter, trapping tiny air pockets that expand during baking to contribute to the cake's fine crumb.^[18] Eggs are incorporated gradually into the creamed butter-sugar mixture to maintain a stable emulsion and prevent curdling. Room-temperature eggs, added one at a time with thorough mixing after each addition, act as emulsifiers that bind the fat and liquid components smoothly.^[19] This stepwise addition allows the batter to absorb the eggs without separation, enhancing aeration and ensuring an even distribution that supports the cake's rise.^[17] Following egg incorporation, wet and dry ingredients are alternated to promote even blending while minimizing gluten development for a tender texture. Typically, one-third of the sifted dry ingredients (flour, leavening agents like baking powder) is added first, followed by half of the liquid (such as milk), then repeated, ending with the remaining dry ingredients; mixing should be brief at low speed to avoid overworking the batter.^[8] This alternation ensures the flour coats the fat particles effectively, preventing toughness, and allows liquids to hydrate the dry components uniformly.^[19] Room-temperature ingredients throughout the process are essential for optimal emulsion formation and air incorporation. Cold butter or eggs resist blending, leading to a dense or grainy batter, while overly warm ones cause the mixture to collapse; ideal temperatures facilitate smooth integration and maximize the creaming method's benefits for a light, cohesive batter.^[20]

Baking and Cooling

Butter cake is typically baked in a preheated oven at moderate temperatures ranging from 325°F to 350°F (160°C to 180°C) to ensure even cooking, promote a tender crumb, and develop a golden crust without over-browning.^[3]^[21] This range allows the fat from the butter to melt gradually, integrating with the batter for optimal rise and structure, as higher temperatures could cause the exterior to set too quickly while the interior remains undercooked.^[9] Bake times generally span 30 to 45 minutes, varying by pan size and shape—such as shorter durations for layer cakes in 8- or 9-inch rounds and longer for Bundt or loaf pans—though specific recipes may adjust slightly for factors like altitude or oven type.^[3]^[22] To test doneness, insert a toothpick or cake tester into the center; it should emerge with a few moist crumbs or clean, indicating the cake is fully baked without being dry.^[3]^[23] Upon removal from the oven, allow the cake to cool in the pan for 5 to 15 minutes to prevent structural collapse and facilitate easy release, as the residual heat helps set the edges while avoiding sogginess from trapped steam.^[3]^[22] Then, invert or transfer to a wire rack for complete cooling, which typically takes 1 to 2 hours at room temperature; this step promotes air circulation beneath the cake, preventing a gummy texture and allowing the crumb to firm up evenly.^[21]^[3] Improper cooling, such as leaving it in the pan too long, can lead to a dense or moist bottom due to condensation.^[23] For storage, butter cake maintains its moist texture best at room temperature in an airtight container or well-wrapped, where it can last 2 to 4 days without staling.^[3]^[22] Refrigeration is generally discouraged, as the cold, dry environment accelerates moisture loss and can alter the butter's flavor, resulting in a drier crumb; if longer storage is needed, freezing wrapped portions for up to a month is preferable, followed by thawing at room temperature.^[21]^[3]

Variations

Classic and Regional Types

Regional variations in the United States highlight butter cake's adaptability, such as the Kentucky butter cake, a moist, dense yet lighter-than-pound-cake treat that won the 1963 Pillsbury Bake-Off grand prize through a recipe submitted by Nell Lewis of Platte City, Missouri.^[24] This version employs a high-ratio formula where sugar equals or exceeds flour by weight, incorporating buttermilk for tang, and is distinguished by a post-bake soak in a warm butter-sugar-vanilla glaze that infuses extra richness and keeps the crumb exceptionally tender.^[24] Another iconic regional type is the St. Louis gooey butter cake, accidentally invented in the 1930s by a German-American baker in south St. Louis who erred in the proportions while preparing coffee cake batter, leading to an overly buttery mixture that customers embraced as a novelty.^[25] Unlike standard butter cakes, it features a yeast-raised sweet dough base topped with a dense, gooey layer of butter, sugar, and eggs that bakes into a sticky, pudding-like filling, often dusted with powdered sugar and served as a coffee cake rather than a frosted dessert.^[25] This creation, traced to bakeries like those run by Johnny Hoffman or John Koppe in the early 1940s, remains a local staple tied to the city's German immigrant heritage.^[25]

Modern Adaptations

In recent years, butter cake has seen significant adaptations to accommodate dietary restrictions, particularly for gluten-free and vegan diets. Gluten-free versions often substitute traditional wheat flour with alternatives such as almond or oat flour to maintain the cake's tender crumb and rich texture.^[26] Vegan adaptations replace dairy butter with plant-based alternatives like coconut oil or vegan margarine, while using ingredients such as aquafaba or flax eggs to mimic the binding and emulsifying properties of eggs and butter.^[27] Flavored variations have become prominent in contemporary baking, incorporating citrus or chocolate elements to enhance the classic buttery base. Lemon butter cake, for instance, infuses the batter with fresh lemon zest and juice for a bright, tangy profile that contrasts the richness of the butter.^[28] Chocolate-infused butter cakes blend cocoa powder into the creamed butter and sugar mixture, resulting in a moist, fudgy texture that appeals to modern palates influenced by fruit and tropical flavor trends in desserts.^[29]^[30] These adaptations have gained traction in baking competitions and recipe collections, offering versatile options beyond traditional recipes. Butter cakes are increasingly presented in smaller or decorative formats for convenience and aesthetics. Mini or cupcake versions provide portability, allowing portion control and easy serving at events, often baked in standard muffin tins with the same creaming method for consistent results.^[31] Bundt pan shapes add visual appeal through intricate designs, with the batter's density ensuring even baking and a dramatic reveal when unmolded.^[32] Health-conscious modifications focus on reducing sugar and butter content while incorporating natural sweeteners and moistening agents like fruits or yogurt to preserve flavor and structure. For example, versions sweetened with maple syrup and mashed banana instead of refined sugar use less butter, balanced by the fruit's natural moisture for a tender outcome suitable for special occasions like first birthdays.^[33] These adjustments align with broader trends toward nutrient-dense baking without sacrificing the indulgent essence of butter cake.

Cultural Significance

Role in Traditions

Butter cake holds a prominent place in Western celebratory customs, particularly in the United States, where it serves as a versatile foundation for layered desserts at birthdays, weddings, and community potlucks. Its neutral flavor and sturdy crumb allow for customization with various frostings, fillings, and decorations, making it a staple for festive occasions that emphasize shared joy and abundance.^[34]^[35] In African American culture, pound cake—a dense, rich variant of butter cake—carries deep symbolism tied to resilience, community, and soul food traditions. Emerging from the culinary innovations of enslaved African American chefs like Abby Fisher, who documented recipes in 1881, pound cake became a symbol of endurance and celebration, often featured in church cookbooks and post-service meals in Black congregations. These gatherings, particularly in Baptist and AME churches, highlight its role in fostering communal bonds after worship, with recipes evoking nostalgia and ancestral pride. While specific ties to sharecropping-era trades are less documented, its presence in soul food underscores a legacy of resourcefulness and cultural sustenance amid historical hardships.^[35]^[36]^[37] Beyond special events, butter cake embodies everyday comfort in Western home kitchens, frequently passed down through generations as a cherished family ritual. Its simple, butter-forward profile offers solace and familiarity, evoking memories of home baking in times of routine or reflection.^[38] In English traditions, butter cake manifests as the Victoria sponge, an essential component of afternoon tea customs originating in the 19th century. This light, jam-filled cake pairs harmoniously with tea or coffee, providing a sweet counterpoint to savory elements in the ritual, which emphasizes elegance and social connection.^[39]^[40]

Global Influences

Butter cake traditions have extended beyond their European origins through colonial exchanges and migrations, leading to distinctive adaptations in various global regions. In the Netherlands, boterkoek represents a quintessential butter-centric treat, characterized by its dense, shortbread-like texture achieved through a simple mixture of butter, sugar, flour, and eggs, often topped with sliced almonds for added crunch and baked in round tins. This cake holds cultural importance in Dutch celebrations, such as holidays and family gatherings, where its rich, buttery simplicity evokes comfort and tradition.^[41] French culinary influences contribute a more elaborate interpretation with kouign-amann, a specialty from Brittany that embodies the essence of a butter cake through its indulgent layers of dough folded with generous amounts of salted butter and sugar, resulting in a caramelized, crispy exterior and chewy interior. Originating around 1860 in the coastal town of Douarnenez, it was created by baker Yves-René Scordia, who innovated by incorporating extra butter into bread dough amid a local shortage of pastries, transforming it into a flaky, pastry-like cake that highlights Brittany's abundant dairy heritage. The name itself, meaning "butter cake" in Breton, underscores its core ingredient, and it remains a symbol of regional pride, protected by artisan associations ensuring traditional methods. Today, kouign-amann has gained international acclaim, appearing in bakeries from the United States to Asia, while maintaining its Breton roots in festive and everyday contexts.^[42]^[43] In Southeast Asia, particularly Malaysia and Singapore, butter cake evolved through the contributions of Hainanese immigrants who established coffee shops and bakeries during the colonial era, adapting the recipe to local tastes and available ingredients like condensed milk for enhanced moisture and sweetness. This version, often denser and more indulgent than its Western counterparts, became a staple in Hainanese-style confections, reflecting the fusion of British baking techniques with tropical pantry staples in postcolonial urban eateries.^[44]^[45] Colonialism facilitated the dissemination of butter cake to South Asia, where British rule introduced European baking to India, prompting local innovations such as substituting ghee for butter to align with indigenous dairy practices and flavors. In regions like Goa and Mumbai, these ghee-infused cakes incorporate spices or sweeteners like jaggery, creating hybrids that blend colonial structures with Indian culinary identity, often featured in festive bakes and everyday treats. This adaptation exemplifies how imperial trade routes not only exported recipes but also inspired resilient, culturally resonant variations across non-Western contexts.^[46]^[47]

References

[1]
Butter Cake | Baking Processes - BAKERpedia
Origin. The pound cake is said to have originated in England as the first 'butter cake.' France then adopted this cake and called it quatres-quarts. The ...Missing: history | Show results with:history
[2]
cake history notes - The Food Timeline
Baker "invented" this cake by subsituting salad oil for butter in his angel food cake recipe. ... The exact origin of the cake remains a mystery. In 1978 ...
[3]
Golden Butter Cake Recipe | King Arthur Baking
Rating 4.5 (14) · 35 minMoist, tender, and buttery, this is a simple butter cake that doesn't need much in the way of adornment.
[4]
Pound Cake History - What's Cooking America
1700s – The Pound Cake is a British creation that dates back to the early 1700s. ... POUND CAKE – One pound fugar, one pound butter, one pound flour, ten eggs ...
[5]
Pound Cake in Victorian America - Kristin Holt
Mar 4, 2020 · Throughout the 19th century, pound cakes were often flavored with “a gill of” wine, rose water, vanilla extract, lemon zest, citron (or candied ...
[6]
[PDF] BUTTER CAKES have four main
BUTTER CAKES have four main ingredients: butter (or other fat), sugar, eggs, and flour. They are usually prepared using one of two main.
[7]
Classic Vanilla Butter Cake Recipe - Serious Eats
Rating 5.0 (11) · 3 hr 10 minStart by combining the sugar, baking powder, salt, and butter. Adding the leavening agent up front has a slightly waterproofing effect, coating it in butter.Missing: authoritative sources
[8]
Building a better butter cake | King Arthur Baking
Mar 16, 2015 · A butter cake has a higher proportion of sugar and liquids, which help make the cake more moist and tender.
[9]
How to Make Boxed Cake Mix Even Better - Betty Crocker
Jan 6, 2025 · Adding a few drops of vanilla extract, almond extract, or even lemon zest can dramatically elevate the flavor. Vanilla is a classic choice ...
[10]
Flavor Extract Uses & Pairings - Nielsen-Massey Vanillas
Almond extract is used in baking and with fruits. Chocolate pairs with chile peppers and tomatoes. Coffee enhances chocolate and vanilla. Lemon is used in both ...
[11]
A Baker's Guide to the Best Extracts for Baking Cakes & More
Aug 8, 2024 · Pure Lemon Extract: Pure lemon extract is great when paired with fresh lemon zest to enhance the natural citrus flavor. I only use pure ...
[12]
I Tested 20 Ways to Upgrade Boxed Cake Mix - Serious Eats
The addition of nuts and dried or candied fruit (such as citron, citrus peel, or even ginger) can add both flavor and texture to a boxed mix, but they did seem ...
[13]
How to Make Box Cake Better (Taste Homemade) - CakeWhiz
Rating 5.0 (14) · 1 hr 5 minNov 8, 2023 · You can always stir in some chopped nuts or dried fruits ... dried pineapples, dried mangoes) or even chocolate chips into your cake.
[14]
Margarine vs. Butter: What's the Difference? - Escoffier
Jul 9, 2014 · Margarine is also a great substitute for butter for vegetarians, vegans, or other plant-based eaters who prefer to avoid animal products, and ...
[15]
High-Altitude Baking - King Arthur Baking
How to bake high-altitude cake ... Because of low moisture content of pie crust, you don't need to make any significant adjustments when baking at high-altitude.Missing: vegan | Show results with:vegan
[16]
A breakdown of all the different cake mixing methods
Apr 28, 2017 · The creaming method starts with beating the butter and sugar together until they're lightened in color and fluffy. Cake Mixing Methods via @ ...
[17]
Science of Cooking: Ask the Inquisitive Cooks! - Exploratorium
Creaming is an extremely important step that ultimately has a big effect on the texture of a cake. As you cream, you are beating together fat and sugar with an ...
[18]
[PDF] Butter Cakes: Baking Science
Baking powder is a chemical leavening agent that contains baking soda, dry acids, and starch (as filler). It produces more car- bon dioxide gas than baking soda ...
[19]
Creaming butter and sugar: How to get it right | King Arthur Baking
Apr 27, 2015 · In creaming the butter and sugar together, you are using the sugar to aerate the butter and fill it with bubbles that can capture the gasses ...
[20]
Kentucky Butter Cake - Once Upon a Chef (Bake-Off Winner!)
Rating 4.9 (82) · 1 hr 20 minApr 29, 2025 · Preheat the oven to 325°F and set an oven rack in the middle position. · In a medium bowl, whisk together the buttermilk, eggs, and vanilla. · In ...
[21]
Classic Butter Cake - Cakes by MK
Rating 5.0 (49) · 1 hr 15 minOct 10, 2022 · This butter cake is made with a combination of oil and butter to keep it nice and moist, yet still bursting with buttery flavour!Missing: core components authoritative
[22]
How to tell when cake is done | King Arthur Baking
Jul 1, 2019 · Check if the edges pull away, it smells fragrant, the top is golden brown, a toothpick comes out clean, and the cake springs back when pressed.
[23]
How pound cake became a Southern classic
Aug 2, 2021 · Anne Byrn writes in her book American Cake that the first mention of the cake, which came to the U.S. from England, is in a recipe dated 1754 ...
[24]
The Story of American Cake in 12 Recipes - Food52
Jul 7, 2016 · Some food historians believe this cake was brought to us from the Pennsylvania Dutch, but my favorite story about the origin comes from ...
[25]
The Kentucky Butter Cake That Won A 1960s Pillsbury Baking Contest
Jun 26, 2023 · For a cake recipe that was first introduced to the world in 1963, Kentucky butter cake has demonstrated some serious staying power.
[26]
Gooey Butter Cake History and Recipe - What's Cooking America
55 minThe Gooey Butter Cake originated in the 1930s. According to legend, a German baker added the wrong proportions of ingredients in the coffee cake batter he was ...Missing: definition | Show results with:definition
[27]
Gluten-Free Yellow Cake Recipe | King Arthur Baking
Rating 4.1 (67) · 43 minThis gluten-free cake uses a stand mixer, takes 18 mins prep, 25-30 mins bake, and uses gluten-free flour, sugar, butter, eggs, and milk. Mix dry and wet ...
[28]
Dairy-free cake | King Arthur Baking
Mar 22, 2018 · You can use vegan butter, vegetable shortening (preferably butter-flavored), or even coconut oil. Dairy-free cake via @kingarthurflour. Vegan ...
[29]
Lemon Butter Cake Recipe | Melissa d'Arabian - Food Network
Rating 3.5 (2) · 30 minLemon Butter Cake ; Level: Easy ; Yield: 4 to 6 servings ; Total: 30 min ; Prep: 10 min ; Cook: 20 min.
[30]
12 Types of Cake to Add to Your Baking Repertoire | Epicurious
Aug 14, 2023 · Butter cake recipes almost always include one or more chemical ... Flourless chocolate cake: This gluten-free cake is rich and dense ...
[31]
Technology, social media influence 2025 cake trends
Sep 18, 2025 · In terms of cake flavors, traditional flavors like chocolate and vanilla are still trending, but tropical and fruit flavors are increasingly ...
[32]
Mini Apple Cider Cakes Recipe | King Arthur Baking
Rating 4.5 (23) · 2 hr 15 minIngredients · 1 cup (213g) light brown sugar, packed · 1/3 cup (113g) molasses · 1/3 cup (113g) boiled cider or 1/3 cup (93g) apple juice concentrate, thawed · 3/4 ...
[33]
The Great Pumpkin Bundt Cake Recipe | King Arthur Baking
Rating 4.5 (2) · 3 hrPortion the batter evenly among three lightly greased mini Bundt pans (about 1 1/3 cups or 350g per pan) and bake at 350°F for 20 to 25 minutes. For the ...
[34]
First Birthday Smash Cake Recipe | King Arthur Baking
Rating 4.3 (4) · 1 hr 20 minBabies will love tasting (and destroying) this smash cake for their first birthday. It's gluten-free, low-sugar, and easy to make dairy-free. Bake it today!Missing: conscious | Show results with:conscious
[35]
Favorite Potluck Cake Recipes - New England - Yankee Magazine
Potluck cakes are the perfect party dessert. From pound cakes to cream cakes, here's a list of favorite potluck cakes to inspire.
[36]
The Life-Affirming Blackness of Southern Cakes and Pies | TASTE
Jul 16, 2018 · Soul food is the immigrant cuisine of the American South. As black people fled the region to find safety and freedom, they took with them the ...
[37]
Ode to Pound Cake | Pangyrus
Nov 26, 2020 · The best place to find a tasty slice of pound cake is in the basement of a Black church after Sunday services. On a typical Sunday, Baptist, ...
[38]
https://www.sfchronicle.com/wine/pairings/article/A-butter-cake-for-all-reasons-5551363.php
[39]
Victoria sponge with strawberry jam recipe - BBC Food
Rating 4.5 (15) · 1 hrAfternoon tea wouldn't be complete without a traditional English Victoria sponge cake.
[40]
Doyley à la carte - the art of the afternoon tea | Food - The Guardian
Oct 20, 2009 · My all-time traditional favourites include Victoria sponge with lashings of vanilla whipped cream and Bonne Maman raspberry jam between the ...
[41]
Boterkoek (Dutch Butter Cake) Recipe - Allrecipes
Rating 4.8 (71) · 50 minBoterkoek is a flat Dutch cake that's super buttery, moist, and full of sweet almond flavor from almond extract. This recipe makes two 8-inch cakes.
[42]
The right way to make kouign-amann - BBC
Nov 11, 2023 · Translated from the Breton language, kouign-amann literally means 'butter cake', which is appropriate, because of the six ingredients in the ...
[43]
Kouign-amann | Brittany tourism
Its origin We are not entirely sure of the origins of the kouign-amann, but we owe this famous pastry to the baker, Yves-René, in around 1860 in Douarnenez.
[44]
Traditional Butter Cake with SCS Dairy Singapore & The Hainan Story
Jan 17, 2024 · You may go the really traditional way and use condensed milk instead. But I find the cake to be too sweet hence the use of sour cream.
[45]
History of Traditional Bakeries - Roots.sg
Dec 15, 2021 · This photo essay showcases how traditional bakeries maintain and/or grow their businesses through adaptation to changing technologies, opportunities and tastes ...
[46]
How the colonisation of India influenced global food - Al Jazeera
Apr 1, 2021 · The British, French, Portuguese, Dutch and Danes; India was colonised by many countries and each had an influence on its produce and cuisines.
[47]
A slice of history - The New Indian Express
Dec 9, 2022 · “The dish was Indianised. For instance, people used ghee, which was never found in any European cakes,” noted Deepa. Art curator and author of ' ...