Explore: Butter Cakes

quintessential cakes in American baking. Butter cake originated from the English pound cake, which traditionally used equal amounts of butter, flour, sugar

Gooey butter cake is a type of cake traditionally made in St. Louis, Missouri. It is a flat and dense cake made with wheat cake flour, butter, sugar,

Sponge cake is a light cake made with egg whites, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like

cake. Chiffon cakes are sponge cakes with vegetable oil, which adds moistness. Chocolate cakes are butter cakes, sponge cakes, or other cakes flavored with

variations in chocolate lava cakes or molten chocolate cakes such as preparing the cakes in a coffee or tea mug. A variation of the cake can be prepared in a

Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked

containing dried fruit, typically served toasted and buttered. In the U.S. teacakes can be cookies or small cakes. In Sweden, they are soft, round, flat wheat

Welsh cakes (Welsh: picau ar y maen, pice bach, cacennau cri or teisennau gradell), also known as bakestones, griddle cakes, or pics, are a traditional

a very moist cake that does not tend to harden or dry out as traditional butter cakes might. This makes it better-suited than many cakes to fill or frost

Depression, cakes made with beetroot were red, while chocolate cakes made with beetroot were burgundy-colored. In the 1920s, red velvet layer cake became a