Second Attempt at Butter Cake

Googled to see some other recipes for a butter cake, the first recipe was a dense type of butter cake that is great on its own. However, it seemed to dense for any type of frosting. The recipe for butter cake at allrecipes.com was a popular one; so off I went ahead to try the recipe. The recipe was very much simplified; however the basics of baking are similar.

My chocolate ganache is still sitting in the fridge; so i doubled the proportions and made two 8 1/2 inch round cakes to make a double layer butter cake frosted with chocolate ganache in between! Seems like a feat.

It was a tough one; trying get the cake level and to ensure the consistency of the chocolate ganache to be good enough for spreading.

20120418-230817.jpg

The cake was easy! The melting of the frozen ganache and the re-freezing of the ganache to get a better texture took much more time; the frosting was tedious. I cannot seem to get the sides of the cake to be a straight even texture while baking and this puzzles me. I watched a video from youtube and their cakes seem to come out of the oven fine; with no need for leveling as well.

Was it the heat conduct in my oven that is the issue?

Am going to get this sorted out; planning for a cake baking course anyhow.

This cake is lighter in texture as compared to the earlier recipe; sweeter as well. It seems to be a better texture; but my brother says it’s a little too dry and my husband said it was too sweet! Ah what a headache!

Recipe adapted from allrecipes.com :

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder

1/2 cup butter (113 grams)
1 cup white sugar
2 eggs
1 teaspoon vanilla extract

3/4 cup milk

Directions

Pre-heat oven to 350 degrees F (175 degrees C). Lightly grease one 8 inch square baking pan. Line bottom with wax paper or dust lightly with flour.

Sift together the flour, salt, and baking powder.

Cream the butter and blend in the white sugar, eggs, and vanilla. Beat until light and fluffy. Add the sifted dry ingredients to the creamed mixture alternately with the milk. Stir until just blended.

Pour batter into prepared pan.

Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes or until cake springs back when lightly touched. Remove from pan and allow it to cool.

Notes: i baked mine for 35 minutes and it was all ready!

20120418-225318.jpg

20120418-230825.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: