Yellow Butter Cake 牛油蛋糕

This was my other yellow cake recipe which was adapted from the famed baker Rose Levy Beranbaum. I have reduced the sugar amount by 40%. And in order to compensate for the moisture lost due to the reduction of sugar, I replaced some butter with oil.
這是EC最近嘗試的另一個yellow cake,配方改良自著名烘焙專家Rose Levy Beranbaum的yellow cake。EC把糖量減了四成,而為了彌補大量減糖而做成的蛋糕變乾問題,EC將部份牛油以葡萄籽油取代。

Compare with my previous yellow cake recipe which is made with oil and egg foam (read about my first yellow cake post here), this cake is more flavorful due to the use of butter. With the reverse creaming method (read more about this mixing method in my other post, easy chocolate cupcakes), preparation is much easier. This cake can be baked in a loaf pan and tastes great on its own.
與之前全用液體油及以蛋白霜令蛋糕鬆軟的yellow cake比較(詳情可參考yellow cake網誌),這個新的配方添了一份牛油香,在製作上亦簡單得多,使用的是reverse creaming攪拌方法(詳情可參閱簡易朱古力杯子蛋糕),很快已能把麵糊弄妥,不做蛋糕底改用長方形模焗,不加任何霜飾也十分可口。

Yellow Butter Cake 牛油蛋糕

Makes two 6 by 1.5 inch cake layers


200 g cake and pastry flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
120 g granulated sugar (I used organic cane sugar)
140 g unsalted butter, softened
30 g grapeseed oil (or any light tasting oil)
160 g sour cream
1 large egg yolk
1 large egg
2 tsp vanilla bean paste or pure vanilla extract

Notes: The eggs I use are about 50 g each without shells.


低筋麵粉 200克
泡打粉 1/2茶匙
梳打粉 1/2茶匙
鹽 1/2茶匙
細砂糖(EC用有機蔗糖) 120克
無鹽牛油(放軟) 140克
葡萄籽油(或任何淡味食油) 30克
酸忌廉 160克
大蛋蛋黃 1個
大蛋 1隻
雲尼拿醬或純雲尼拿香油 2茶匙


Directions 做法

Preheat oven to 350ºF/180ºC. Line bottom of two 6″ baking pans with parchment paper rounds. Combine half of the sour cream, yolk, whole egg and vanilla bean paste in a bowl. Mix slightly to combine. Set aside.

In a mixing bowl, sift together the flour, baking powder, baking soda, salt, and sugar and mix well. Add softened butter, remaining sour cream and oil. With a hand mixer or a stand mixer fitted with the paddle attachment, beat with low speed until mixture becomes a thick batter. After the ingredients is fully incorporated, beat on medium speed for 1 minute to aerate the batter and develop the cake’s structure.

Add the sour cream-egg mixture in three additions and beat with low speed to combine. Batter will be very thick. Scrape down the sides as needed.

Divide batter evenly among the prepared pans. Spread batter and smooth top with an offset spatula. Bake until cake springs back to the touch and a toothpick inserted into the center of cake comes out clean, about 30 to 35 minutes. Cool in pan for 10 minutes. Remove cakes from pans and transfer to a wire rack to cool completely. Level cake if necessary before frosting.
將麵糊平均分配倒入模中,用曲柄抹刀抹平表面,入爐焗至蛋糕表面有彈性及竹籤插入蛋糕中央取出不沾麵糊 (約30-35分鐘,請自行調整時間),取出十分鐘後可脫模及轉移到鋼架放涼,用刀切去頂部突出部份便可按需要切片使用。

I baked three cake layers to make this soccer fondant cake for my friend’s son Adrian last week.

If you want to republish this recipe, please link back to this post.


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3 thoughts on “Yellow Butter Cake 牛油蛋糕

Add yours

  1. 用了reverse creaming 方法,很好吃,喜欢这个方法,可是出来的牛油蛋糕底部有卡油层,可以吃,可是切出来外观唔靓。


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