CAKES - Other Cakes
Yogurt Butter Cake
December 26, 2018
| Recipe by Bake with Paws
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I made this Yogurt Butter Cake for my sister and she told me this is the crumb and soft texture that she has been looking for from a butter cake.
It is advisable to read the general notes before baking.
Butter
Using room temperature butter will prevent the cake from being dense. When the recipe requires room temperature butter it refers to a soft and pliable butter. The butter should not look shinny or greasy. It should still be cool to touch and not warm. During the creaming stage of butter and sugar, the mixing will create air pockets in the butter and this will result in a soft and fluffy cake.
If the butter is too warm it will not create the desired air pockets and this will result in a dense cake. Conversely if the butter is too cold, the butter won't expand easily and is also unable to create the desired air pocket s for a fluffy texture. Ideally, the butter needs to be soft and pliable but still cool to the touch.
Creaming Butter and Sugar
The beating process (butter, sugar and egg) has to be done slowly at a low medium speed and never more than a medium speed to prevent a dense cake. The slow speed needs to be maintained when the flour is added. The flour needs to be mixed at a low speed as a high speed would develop additional gluten that will cause the cake to rise in the oven, but sink as soon as you remove it from oven. The sinking causes the cake to be dense. In short, over creaming will make your cake dense too. Sources from here.
Oven temperature and Baking Time
Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
It would be good to use an oven thermometer when baking. This will help you understand and know the actual temperature you are baking at. The actual temperature in the oven may not be the same as the oven’s setting. Leave the thermometer on the same rack where you place your baking.
I usually bake cakes with top and bottom heats setting. I don’t encourage baking cakes with fan-forced mode as this setting uses a fan to circulate the hot air for quick baking or cooking at high temperature and may result in cracks on the cake. However, if fan mode is used, it is recommended to reduce the temperature setting by about 20C if using a fan-forced mode.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Yogurt Butter Cake
Yields: 1 loaf
INGREDIENTS:
245g plain flour
1 ½ tsp baking powder
175g butter, room temperature (I used salted butter)
130g caster Sugar (Original recipe uses 200g)
3 eggs (big)
4 tbsp plain yogurt
1/4 tsp salt
Utensil: 8 X 4 X 2 inches aluminium foil pan
METHOD:
- Preheat oven to 180°C (top and bottom heat). Line a loaf tin with baking paper.
- Sift flour and baking powder and set aside.
- Using a stand mixer with paddle attachment, cream butter and caster sugar medium speed until pale and fluffy (approximately 10 - 15 minutes). Add in the pinch of salt in the middle of beating.
- Add in eggs, one at a time and beat well after each addition. If necessary scrap mixture off the side of the mixing bowl to make sure all are well beaten.
- Fold in sifted flour mixture in 3 batches.
- Add yogurt and fold thoroughly till combined.
- Pour the batter into the prepared loaf tin.
- Bake at 180C (top and bottom heat) for about 35 to 40 minutes or when skewer insert in the centre and come out clean.
- Remove cake from the oven and allow to cool in the pan for 10 minutes.
- Transfer cake to rack and cool completely before cutting it.
Labels:
CAKES - Other Cakes,
WOW this cake looks so delicious and moist! I love that texture!
ReplyDeleteThank you, Natalie for the compliment..
DeleteAh! So nice to see someone else reducing the sugar in their cake recipes! Can't wait to try this.
ReplyDeleteHi, Thank you for your comments :)
DeleteWhat an amazing recipe. I can’t wait to try this. Thanks so much for sharing your recipe. Cakes Home Delivery Vijayawada
ReplyDeleteYou are most welcome :)
DeleteI baked this yesterday. Very nice. Thanks for sharing.
ReplyDeleteHi, thanks for trying this recipe and your kind feedback. Glad to know that you like it.
DeleteCheers :)
Hi can I use sourcream coz I don't have yogurt at home
ReplyDeleteHi, Thanks for reading this recipe. You can try. But, I have not tried on sourcream and not sure whether it will work.
DeleteCheers :)
What does adding butter and yugart to the cake do?
ReplyDeleteWould it be possible to provide the ingredients with cup measurements?
ReplyDeleteHi, thank you for asking. I am sorry, I do not use cup as measurements in my baking. Hence, I will not be able to give cup measurement. You may want to use google converter. But, may not be accurate.
DeleteCheers :)
My 1st attempt it was a bit overbaked and I was trying to be a smartass and use the meringue method, it didn't work well because the batter is too thick, most of the meringue dissappear after mixing and the cake batter in 6" round pan was 75% full. In my 2nd attempt I followed exactly the same steps as yours except I added 2 tbsp of lemon juice in the yogurt. Reduced the baking time by 15mins. The cake batter in 6" pan is 90% full. I was worried it would overflow but it didn't. I turned out really well, tall and fluffy. Couldn't be any better. Thank you for sharing the recipe. My parent love it.
ReplyDeleteHi Jason, thank you for trying recipe from Bake with Paws again. Glad to hear that it works for you and happy that you like it. Good to know that it fits in 6 inch round pan. Thanks for sharing.
DeleteActually, I have another recipe using egg separation method. Please see the below link:
https://www.bakewithpaws.com/2017/07/lemon-yogurt-butter-cake.html
Cheers :)
Yes Im aware of your lemon yogurt butter cake with egg separation method but I find the cake a bit too big for me and my parent to handle. Texture wise, I still prefer egg separation method plus butter and sugar creaming like your butter cake recipe I tried before. And a good butter really makes a big differences in butter cake. I have used both Anchor and Golden churn, Golden churn makes the cake like 35% more fragrance and flavorful . Have a great weekend!
DeleteOIC.. I love golden churn. Thank you for sharing and have a wonderful weekend too.
DeleteHi can use 8 inch round pan to bake with this recipe ?
ReplyDeleteHi, This quantity maybe too little for 8 inch round pan. You may want to try 6 or 7 inch round pan.
DeleteCheers :)
Hi my cake turn out crumbly. Is it butter over or under beat or other reasons ？ I love bakes with yogurt. I converted it as 60g yogurt correct.
ReplyDeleteHi, Thank you for trying. Yes, is about 60g yogurt. May I know what type of flour did you use? If you use cake flour, it will yield more crumbly bread. I used all purpose or plain flour. You also can use 50% bread flour and 50% plain flour. Please use Greek Yogurt which contain more fat.
DeleteCheers :)
Thanks teacher. I use plain flour and organic natural low fat yogurt. Will try again today on muffin tray.
DeleteMaybe is the low fat yogurt. Not enough fat will cause the texture crumbly too.
DeleteIs it possible donella flavored Greek yogurt?
ReplyDeleteHi, thank you for your interest in this recipe. It is better to use plain greek yogurt. If flavoured yogurt is used then the taste will be different.
DeleteCheers :)