Baking & Pastry > Basic Baking Principles > Mixing Methods > Creaming Method (Cakes, Cookies)
Classic Creamed Butter Cake
Learn the essential creaming method with this delightful butter cake recipe. This technique ensures a light, tender crumb and rich flavor, perfect for any celebration or a simple treat.
Ingredients
- 1 cup (2 sticks / 226g) Unsalted Butter, softened
- 1 3/4 cups (350g) Granulated Sugar
- 3 Large Eggs
- 1 teaspoon Vanilla Extract
- 3 cups (360g) All-Purpose Flour
- 2 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 cup (240ml) Milk
Preparation is Key
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Properly preparing the pan is crucial for easy cake removal.
Creaming Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This is the heart of the creaming method. Use an electric mixer (stand or hand mixer) on medium speed. It can take 5-7 minutes to achieve the desired light and airy texture. Scrape down the sides of the bowl occasionally to ensure even mixing. The mixture should become visibly lighter in color and increased in volume.
Adding Eggs
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract. Make sure each egg is fully incorporated before adding the next to maintain a smooth batter.
Dry and Wet Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can develop the gluten in the flour, leading to a tough cake. Usually do 3 additions alternating dry then wet, always mixing well on each addition.
Baking
Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Enjoy
Once cooled, frost as desired or enjoy plain. This cake is delicious with buttercream frosting, chocolate ganache, or a simple dusting of powdered sugar.
FAQ
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Why is it important to use softened butter?
Softened butter incorporates air more easily when creamed with sugar, resulting in a light and fluffy cake. Cold butter will not cream properly, and melted butter will result in a dense cake. -
What happens if I overmix the batter?
Overmixing develops the gluten in the flour, leading to a tough cake. Mix only until the ingredients are just combined. -
Can I use a different sized pan?
Yes, but the baking time may need to be adjusted. Smaller pans may require longer baking times, while larger pans may require shorter baking times. Monitor the cake closely and check for doneness using a wooden skewer.