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Dessert

Velvet Cake

A light, fluffy cake made with butter, powdered sugar, flour, eggs, water, baking soda, cream of tartar, and flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Velvet 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.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Cream the butter and powdered sugar together until light and fluffy.

  3. Add the eggs one at a time, mixing well after each addition.

  4. Sift together the flour, baking soda, and cream of tartar.

  5. Gradually add the dry ingredients to the butter mixture, alternating with the cold water.

  6. Mix until smooth and well combined.

  7. Add flavoring to taste.

Bake

  1. Pour the batter into a greased cake pan and bake for 1 hour.

  2. Optionally, add fruit and spices or make a chocolate version by baking as a jelly cake.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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
Creams with sugar to trap air and add richness and tender texture.
Eggs
Provide structure and moisture, binding the batter as the cake sets.
Flour
Forms the structure of the cake as its proteins set during baking.
Baking soda
Reacts with the acid in the batter to produce gas that helps the cake rise.
Cream of tartar
Acidic ingredient that helps the leavening reaction and stabilises the batter.
Powdered sugar
Sweetens the cake and helps create a light, fluffy creamed base.

The step that matters

Creaming the butter and powdered sugar. Beating sugar into butter until light and fluffy traps air bubbles that expand in the oven. Under-creaming gives a dense cake, while over-mixing after the flour is added toughens it.

“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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