Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Potato Cake
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
In a large bowl, cream together the sugar and butter until light and fluffy.
Add the milk and eggs, mixing well.
Stir in the flour, baking powder, mashed potatoes, grated chocolate, and chopped nuts until combined.
Pour the batter into a greased cake pan.
Bake and serve
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let cool and frost with caramel frosting.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Milk + potatotop 9% of all pairsSmell alikemoderateCooked together3,611 recipes
Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
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Chocolate + nutstop 10% of all pairsSmell alikemoderateCooked together440 recipes
Shared aroma: furaneol (caramel, strawberry).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Potato + nutstop 13% of all pairsSmell alikemoderateCooked together54 recipes
Shared aroma: furaneol (caramel, strawberry).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Creaming with sugar traps air, giving the cake a light, tender crumb and rich flavor.
- Eggs
- Bind the batter and add structure as they set during baking.
- Flour
- Forms the main structure of the cake as its proteins set in the oven.
- Baking powder
- Releases gas during baking, helping the cake rise and become airy.
- Cooked mashed potatoes
- Add moisture, keeping the cake soft and tender for longer.
- Grated chocolate
- Adds rich chocolate flavor and some fat to the batter.
The step that matters
Creaming the sugar and butter. Beating until light and fluffy incorporates air that expands in the oven and helps the cake rise. Underbeaten butter and sugar produce a denser, heavier crumb.
Swap the potato
How well each one fits the dish's main ingredients (sugar, butter, milk, egg, flour, chocolate, nuts):
- Arrowrootfits about as well
- Sweet potatofits about as well
- Potatothe original
- Capsicumfits about as well
Fit is the average pairing score against sugar, butter, milk, egg, flour, chocolate, nuts. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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