Isn’t cake just cake? In a word, yes and no. There are several unique varieties of cakes and various methods to classify them. Still, experienced bakers divide cakes into groups based on the materials used and the process used to prepare them. The final consistency of the batter will vary based on how it is made.
With so many occasions to commemorate, you’ll need to decide which delicious treat to prepare. Here’s a rundown of all the different varieties of cakes you should have on hand.
Yellowcake, also known as yellow butter cake, is a classic vanilla-flavoured cake that’s popular for multilayer birthday cakes and informal snacking cakes. It obtains its golden hue from egg yolks in the mixture, as well as butter. It’s deep and rich, and it’s an excellent cake for new bakers because there’s no obligation to split eggs or worry about foam.
White cake is a form of vanilla cake that, unlike yellow cake, depends primarily on egg whites for structure and lift, as well as reducing fat rather than butter. Because there is little fat in the batter, the result is a lighter hue and a more refined, less delicate crumb. It’s the go-to cake for weddings and confetti cakes.
Most custom cakes, such as Genoise, Angel, and Chiffon, are sponge cakes, which are produced with egg whites, flour, and sugar and are traditionally leavened with air. Fat is not required in the most basic variant; however, it is included in other variations. Sponge cake is a versatile cake that is delicate and bouncy, soaking up the flavours of whatever it is served with.
The ingredients for this cake are measured in pounds of butter, sugar, eggs, and flour. Because it doesn’t expand as much as a traditional American butter cake, the cake is incredibly dense. Pound cakes are often offered plain or with basic icing due to their density. Typically, they’re prepared in a loaf or a Bundt pan.
There’s no denying that red velvet cake is a fan favourite. It’s essentially butter cake, but it’s frequently made using oil. The additional cocoa gives it a characteristic red velvet flavour. The red colour of the cake comes from a combination of buttermilk and raw cocoa. Food colouring is now commonly used to achieve the desired colour.
This shorter cake is flavoured with baking soda and baking powder and utilizes oil instead of butter as its primary fat. The inclusion of grated carrots adds moisture to the cake. Warm spices flavour the carrot cake, topped with a luscious cream cheese frosting. Also, you can add some walnuts or pecans if you like.
A fruit and nut filling is sandwiched between two layers of fluffy white cake, topped with a pillowy meringue-like icing. The cake’s origins are a little hazy, although it’s thought to have originated in the United States’ south.