Thursday, September 30, 2010

Yellow and Chocolate Butter Cake

Most of the cakes I have done so far have been yellow butter cake, chocolate butter cake or a combination of the two. These two recipes can also be used to make marble cakes. The recipes for these are really simple. Below I will list the recipes and then I will talk you through the making of them. Since they are both made with the creaming method of cake mixing, I will not have to describe the mixing process twice. And since these recipes are done by weight, it is really easy to increase or decrease them depending on the size of cake you want to make.


Yellow Butter Cake*
Butter, room temperature 12 oz 360 g
Sugar 13 oz 390 g
Salt 0.12 oz 4 g
Eggs 7.5 oz 225g
Cake Flour 15 oz 450g
Baking Powder 0.62oz 18g
Milk 15oz 450g
Vanilla Extract 0.25oz 8g
TOTAL WEIGHT 3lb 15oz 1905g

Chocolate Butter Cake*

Butter, room temperature 9 oz 280 g
Sugar 15 oz 470 g
Salt 0.2 oz 6 g
Unsweetened chocolate, melted 6 oz 188 g
Eggs 8 oz 250g
Cake Flour 12 oz 250g
Baking Powder 0.5oz 15g
Milk 14oz 439g
Vanilla Extract 0.25oz 8g
TOTAL WEIGHT 4lb 2202 g

Mixing
1) Weigh out all your ingredients

  • Butter, Sugar & Salt in mixing bowl
  • Eggs in a bowl
  • Cake Flour, Baking Powder sifted onto parchment
  • Milk and Vanilla Extract in a measuring cup or something that you can use to pour

2) Cream the butter with the sugar and salt
  • To do this use the paddle attachment on your mixer and mix the butter, sugar and salt together. Start at a slow speed till everything starts to combine (this will prevent the separate ingredients from leaving the bowl). Once they start to combine turn up the mixer to medium speed. Continue to mix until the butter goes from the usual yellow color to white. Make sure you scrape down the bowl during this so everything get mixed evenly. You are adding air to the mix during this process so it should be light and fluffy. If you are making a chocolate cake you can add the melted chocolate at this time before the eggs. Scrape down the bowl after the addition.
Here's the buttercream when its still got the normal yellow color.


Once its properly combined, it'll turn nice and white like this.


3) Add the eggs a little at a time.

  • You want to add the eggs one at a time. You want to make sure that the first is combined into the butter mixture before you add the next. Scrape down the sides of the bowl between each addition in order make sure everything is evenly combined.

4) Add about 1/3 of the flour mixture with the mixer off (if you add it with the mixer on it will make a mess). Turn on the mixer on low to combine the flour.

5) Add about 1/3 of the milk mixture. You can do this while the flour is mixing in.



6) Continue to add the flour and milk mixtures alternating until you have added it all. Make sure you periodically scrape down the bowl for even mixing.

7) Once everything is added scrape the bowl down one last time and turn on the mixer for one last short time to ensure an even batter.


Scaling and Baking*
Use the chart below to scale out your batter and bake the cakes. For example, the chocolate butter cake recipe above makes 4 lbs of batter. That would be enough for a 18x13 inch sheet pan. If you cut the recipe in half, you would have 32 oz of batter, enough for a 12 inch round pan. So figure out what you're going to make, calculate how much batter you need, and scale the batter recipe accordingly.

Pan Type Scaling/Baking Guidelines


Round Size
US weight
Metric weight
Temperature
Baking Time
6 in. 8-10 oz 230-285 g375F 18 min
8 in. 14-18 oz 400-510 g375F 25 min
10 in. 24-28 oz 680-800 g360F 35 min
12 in. 32-40 oz 900-1100 g360F 35 min


Sheets/Square Pans
US weight
Metric weight
Temperature
Baking Time
18x26 in. 7-8 lb 3.2-3.6 kg360 35 min
18x13 in. 3.5-4 lb 1.6-1.8 kg360F 35 min
9x9 in. 24 oz 680 g360F 30-35 min


Loaf (pound cake)
US weight
Metric weight
Temperature
Baking Time
2 ¼ x 3 ½ x 8 in. 16-18 oz 450-500 g350F 50-60 min
2 ¾ x 4 ½ x 8 ½ in. 24-27 oz 680-765 g350F 55-65 min


Cupcakes
US weight
Metric weight
Temperature
Baking Time
Per dozen 18 oz 510 g385F 18-20 min

* Recipe and Chart were taken from Professional Baking 5th Edition by: Wayne Gisslen
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