Recipe: Yellow Butter Cake (2024)

FAQs

What is the difference between yellow cake and butter yellow cake? ›

What's the difference between yellow cake mix and butter yellow cake mix, you ask? Simply put, butter mixes require butter in the ingredients; yellow cake mixes can use any type of fat, though they typically call for vegetable oil. If you like a buttery flavor, Betty Crocker's mix is on point.

Despite some widespread beliefs, oil cakes are not inferior to butter cakes. Here's why. The texture of cakes made with oil is—in general—superior to the texture of cakes made with butter. Oil cakes tend to bake up loftier with a more even crumb and stay moist and tender far longer than cakes made with butter.

Egg yolks and butter are rich sources of fat, and fat is the key to yellow cake's intense flavor. Fat has a tremendous impact on how flavor compounds are released in our mouths, so much so that we can perceive the same flavors differently depending on how much fat is in our food.

Extra butter improves both the taste and texture of a sheet cake. While there are all kinds of butter varieties, each has something in common. Namely, butter offers both richness and tenderness to baked goods.

A Kentucky Butter cake is the simplest cake you can find. The ingredients are truly pantry staples: eggs, butter, flour, sugar, baking soda, and buttermilk. Don't skip the buttermilk. Butternilk is essential for the rise of the cake and its tender texture.

I'm a pro baker who made devil's food cake with Pillsbury, Duncan Hines, and Betty Crocker mixes. The Duncan Hines version was moist and had the strongest chocolate flavor of the three. Betty Crocker's cake was also moist but lacked flavor and tasted bland without frosting.

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.

Why does oil give cake superior texture? Butter is 18% water, so when the batter is baked, some of its liquid evaporates. Replacing the water from the butter with oil means there's more fat left in the cakes to ensure tenderness.

They are so convenient, but never quite as tasty as homemade cakes. But don't worry! With ingredients you already have on hand in your kitchen, you can make a cake from a box that tastes more flavorful, moist, and like it was made from scratch. Here are six easy ways to upgrade a basic cake mix.

Is it cheaper to buy cake mix or make from scratch? ›

The box mix is about $1.50 cheaper and requires less effort, energy, and attention. And really, the flavor isn't that bad…just not that remarkable. Homemade cakes can sometimes be fussy, especially if you don't make them very often, but dang!

Melted butter can change the texture and consistency of the cake, making it denser and more compact. Softened butter, on the other hand, creates air pockets when beaten with sugar, resulting in a lighter and fluffier cake. If the recipe specifically calls for softened butter, it's best to follow that instruction.

Can I Use Melted Butter Instead Of Softened? You can, but it will require you to have a very good understanding of how it affects your recipe, and you will likely have to make changes to your recipe!

Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.

While yellow cake and white cake are both vanilla flavored, yellow cake tends to be much richer and moist because of the full eggs and butter combo.

A quick primer: Yellow cakes get their custard-like flavor and richness from egg yolks, while fluffy white cakes owe their lightness to egg whites, but butter cakes are a whole-egg affair. That distinction puts it squarely between the two styles, with a mellow flavor and light but velvety crumb.

Also known as Kentucky butter cake, this old-fashioned cake is sweet, buttery, and soft. Thanks to the glaze, this cake is moist and stays moist for days at room temperature. The buttery glaze also gives this cake its delicious crisp coating thats reminiscent of a glazed donut.

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.