Baking Basics To Master: Butter Cakes - Yellow

There are few desserts which are as classic and comforting as the butter cake; the soft, spongy cake typically involves creaming the butter and sugar together, followed by the addition of eggs and dry ingredients. The batter of a butter cake needs to be baked until the cake is golden brown. The yellow butter cake is one of the most popular plain cake recipe which also doubles up as a festive cake, since it can be paired with several flavors. It's known for its tender crumb and buttery flavor. Mastering the perfect yellow butter cake is simple since it needs some basic pantry essentials but needs some attention to detail. 

For instance, you have to make sure that the butter is at room temperature. Softened butter incorporates more air, resulting in a lighter texture. Another thing you need to use to get the texture right is all-purpose flour which offers more tenderness than any other variants. Granulated sugar is a better pick for sweetening this cake since it offers a more uniform sweetness and moisture. Cream the sugar and butter well for a fluffy texture and mix in a bit of whole milk or buttermilk for added moisture and richness.

What Not To Do

Be careful not to overmix the batter, and check for doneness a few minutes before the minimum baking time. Cakes that are more tender and moist can cook faster so it’s best to check it ten minutes prior to the minimum baking time. Also, make sure that your leavening agents are fresh and that you're not overmixing the batter since overmixing can cause it to look pale and it also lets air into the mixture which can make the cake rise too soon and shrink as it cools. To avoid sinking at the centre, avoid opening the oven door too often during baking. Sudden temperature changes can cause the cake to sink.

It’s also important to use ingredients like butter and eggs at room temperature. Cold ingredients can affect the texture of the batter and the overall outcome of the cake. Also, butter that is too soft can impact the texture of the cake. Butter should be softened to room temperature. Starting with the right temperature is also crucial for proper rising and baking of the cake. Remember to not skip out on the cooling stage; allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack or the cake could come apart. Are you good with the basics? Then here’s a simple plain cake recipe for a yellow butter cake which you can try at home

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups whole milk

Method

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a large bowl, cream together the softened butter and sugar until light and fluffy. This can be done with an electric mixer on medium speed for about 3-5 minutes.
• Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Whisk together the flour, baking powder, and salt and gradually add the dry ingredients to the butter mixture. Mix well
• Divide the batter evenly between the prepared pans, spreading it out with a spatula to ensure even layers.
• Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. 
• Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.