From our The Vivant’s Top Ten: Chefs Share Their Favorite Dessert Recipe feature, we visit award-winning pastry chef Risa Magid Boyer, owner of Vanillamore, to get her fabulous recipe for butter cake.
Butter Cake
The “goo” in this cake results in a rich, buttery center: like raw cake batter, but safe to eat!
For the goo
Ingredients:
- 12 tablespoons unsalted butter, at room temperature (170 grams)
- 1-1/2 cups granulated sugar (300 grams)
- 1 teaspoon kosher salt
- 1 egg (50 grams)
- 1 cup all-purpose flour (125 grams)
- ¼ cup corn syrup
- 2 tablespoons whole milk
- 1 tablespoon vanilla bean paste
To make “goo”:
- Preheat oven to 325 degrees. Grease two 12-cup muffin pans, or line with cupcake liners.
- In the bowl of a stand mixer, fitted with the paddle attachment, combine the butter and granulated sugar. Cream until light and fluffy.
- Add salt and egg and mix to combine. Add flour and mix until smooth.
- In a separate bowl, whisk together corn syrup, milk, and vanilla paste. Add that mixture to stand mixer bowl and mix to combine. Transfer all of the mixture back to the separate bowl and set aside.
For the cake
(Makes 24 muffin-sized cakes)
Ingredients:
- 8 tablespoons (1 stick) unsalted butter, at room temperature (115 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup brown sugar (110 grams)
- 2 eggs (100 grams)
- 1 teaspoon vanilla bean paste
- 1-2/3 cups all-purpose flour (208 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ cup sour cream (189 creams)
To make cake:
- In the same stand mixer bowl (no need to wash!), combine the butter and sugars and cream until light and fluffy. Add eggs and vanilla paste and mix to combine.
- In a third bowl, combine flour, baking soda, and baking powder. Add half of those dry ingredients to the stand mixer bowl and mix to combine. Add half of the sour cream and mix until smooth. Repeat with remaining dry ingredients and then the rest of the sour cream.
Preparation:
Fill muffin cups 2/3 full with cake batter. Top each with 1 heaping tablespoon goo. Bake for 12 to 15 minutes until cake is golden and springs back when pressed lightly. Cool 5 minutes. Run a knife along the edge of each cake and flip onto a cooling rack.
