Butter Cake (Moist and Tender, Made in a Convection Oven)

Name: Butter Cake (Moist and Tender, Made in a Convection Oven)
Cuisine: American
Ingredients: 7 tablespoons unsalted butter (100 grams); 3/4 cup cake flour (90 grams); 1 teaspoon baking powder; 2 large eggs; 1 1/2 tablespoons whole milk (20 grams); 1/3 cup to 1/3 cup plus 2 1/2 teaspoons granulated sugar (60–80 grams)

Mameaw wymm93 マミヤオです @superbear_kitchen

Bangkok

Today, I'm sharing a butter cake recipe that's easy to make, but requires a little patience. This butter cake is made in a convection oven and comes out moist, fragrant, and with a smooth, uncracked top.

Tips:
1. Since butter cake relies on butter for its flavor, use real unsalted butter for the best taste and texture. It's also healthier.
2. When baking with a convection oven, use a low temperature (about 255–265°F / 125–130°C) and place a tray of water in the oven to keep the cake moist.
3. Making butter cake is simple, but take your time. If it's your first time, add ingredients gradually, especially the eggs, to prevent the butter and eggs from separating.
4. After pouring the batter into the pan, use a skewer or chopstick to gently swirl through the batter to remove as many air bubbles as possible for a smooth texture.
5. The cake will be done in about 40–45 minutes. After that, continue baking to achieve your desired color on top.
6. Once baked, let the cake cool completely, then store it in an airtight container in the refrigerator for 3–5 hours before slicing.
7. For the best flavor, let the butter cake chill overnight. Before serving, let it come to room temperature for a moist and tender texture.

Recipe (less sweet)

Mameaw wymm93 マミヤオです @superbear_kitchen

Bangkok

Recipe (less sweet)

Saved

Ingredients

7 tablespoonsunsalted butter (100 grams)
3/4 cupcake flour (90 grams)
1 teaspoonbaking powder
2large eggs
1 1/2 tablespoonswhole milk (20 grams)
1/3 cupto 1/3 cup plus 2 1/2 teaspoons granulated sugar (60–80 grams)

Saved

Steps

1

If the butter is very cold, soften it slightly by mashing it with a spoon.
2

Beat the butter until smooth and fluffy.
3

Gradually add the sugar, beating until the mixture is light, fluffy, and pale in color.
4

Crack the 2 eggs into a bowl and beat them lightly, as if making scrambled eggs.
5

Slowly add the eggs to the butter mixture a little at a time, mixing well after each addition to prevent curdling.
6

Sift the cake flour and baking powder together, then gradually add to the mixture, mixing gently until smooth.
7

Alternate adding the flour mixture and milk until all are incorporated.
8

Once the batter is smooth, add vanilla extract and beat on the lowest speed for 1–2 minutes to remove air bubbles. Mix gently.
9

Pour the batter into the prepared pan. If using a metal pan, line it with parchment paper.
10

Use a skewer or chopstick to gently swirl through the batter for about 1 minute to remove air bubbles. This step is important for a smooth cake texture.
11

Smooth the top of the batter with a spatula for an even finish.
12

Place a thick paper towel or a piece of cloth in a baking tray that fits your cake pan.
13

Pour water into the tray.
14

Place the tray with water in the oven, and also add water to the bottom of the oven if possible. This creates steam to keep the cake moist.
15

Bake at 255–265°F (125–130°C), but do not exceed 285°F (140°C), for 45–55 minutes. The cake will be cooked through at about 40–45 minutes; use the remaining time to brown the top as desired.
16

Once done, let the cake cool completely. For a beautiful top, be patient and take your time.
17
18

Https://youtu.be/08AuRbuPSIc