Blue-Ribbon Butter Cake Tips
Are butter cake and pound cake the same?
While both cakes are known for being deliciously buttery and rich with a fine, moist crumb, there is a difference between the two. Butter cakes (also referred to as creamed cakes) have a lighter texture and greater volume than pound cakes. Pound cakes (named because they originally contained one pound each of butter, sugar, eggs and flour) tend to be denser. Learn how to make old-fashioned pound cake by following this step-by-step guide
What ingredient makes cake moist?
In this recipe, buttermilk is the key ingredient to keeping this cake nice and moist. Buttermilk is a somewhat magical ingredient in cakes, sparking an acidic reaction with the baking soda and countering the development of gluten in the flour. This produces a tender and moist cake. No cake mistakes
being made here! Be sure to use a long serrated knife to slice each piece to avoid squishing or tearing this delicate cake.
What butter is best for cakes?
Unsalted butter is traditionally recommended for baking, as it allows you to control how much salt goes into your baked goods. It also has a light, fresh and smooth flavor that is the perfect template upon which to build your cake. If you do use salted butter, simply adjust the salt in your recipe accordingly, keeping in mind that most butter brands add about ¼ teaspoon salt per ½ cup butter. Read this butter guide
to understand the differences of each type.
1 slice: 410 calories, 19g fat (11g saturated fat), 100mg cholesterol, 344mg sodium, 56g carbohydrate (38g sugars, 1g fiber), 5g protein.