Butter Cake

Butter Cake, or fresh butter cake, is a cake primarily made with butter. It has a soft, fluffy, melt-in-your-mouth texture and a rich buttery aroma. It's often enjoyed plain without additional frosting. Today, Rimping Supermarket will take you on a journey through the history of this delicious fresh butter cake.

Origins from Pound Cake to Lightness in Europe (17th-18th Century)

The origin of Butter Cake traces back to the early days of baking in Europe. It is believed to have evolved from the Pound Cake which originated in England during the 17th century. At that time, pound cake was made from four simple ingredients in equal quantities: flour, sugar, butter, and eggs (without leavening agents). Consequently, pound cake had a dense and heavy texture compared to the recipes we know today.

Over time, in the 18th century, baking powder and baking soda were developed and incorporated into baking recipes. This led to the evolution of pound cake into Butter Cake, which boasts a soft, delicate texture and a light, airy feel, unlike its dense original version.

Spread and Evolution in the United States (19th Century)

In the 19th century, Butter Cake was introduced to the United States by European settlers. In the U.S., Butter Cake underwent further development with the addition of ingredients like milk and vanilla, making the cake softer and more fragrant. Furthermore, modern baking technologies were adopted in the United States, making Butter Cake easier to prepare and leading to perfected recipes, eventually becoming a beloved American dessert.

However, in addition to the classic recipe, there's another variation of Butter Cake in the United States known as St. Louis Butter Cake, which emerged around the 1930s. The story goes that a baker in St. Louis mistakenly used incorrect ingredients while trying to make Butter Cake, resulting in a sticky, gooey texture. Yet, its unique and delicious taste quickly made it a local favorite.

Regional Variations and Global Popularity

As time passed, Butter Cake became more widely known in other regions and evolved into various forms, such as:

• In Germany, there's a recipe called Butterkuchen, often topped with powdered sugar and almonds.
• In Malaysia, there's a recipe called Sarawak Layer Cake, distinguished by its intricate layers and vibrant colors.
• Meanwhile, in France, there's a recipe called Gâteau Breton, made from flour, butter (often salted butter), eggs, and sugar. Some recipes also include chocolate or dried fruits.
  
  Subsequently, Butter Cake became a globally popular dessert, used as a base for birthday cakes, layered cakes, cupcakes, and many other creations. Modern recipes have also developed additional flavors, such as chocolate, orange, green tea, pandan, and so on.