With its distinctive butter flavor, pillowy soft crumb, and cheesy toppings, this is truly the best butter cake I’ve ever had. After a bite, I guarantee you’ll agree. You’ll love how easy, moist, and fluffy this homemade cake is!
One of my favorite things to do is baking. As a matter of fact, I made a small business out of it by making cakes and pastries. I don’t even need to buy box mixes since I make it from scratch. And this is what I would like to share and make a bring the baker out of you.
After years of cake successes and flops, I’m confident in this homemade cheese butter cake. It is fluffy from the egg whites and buttery and cakey from creamed butter. Use this batter for vanilla cupcakes or chiffon fruit cakes.
What makes it really good?
- It’s soft and light because of the cake flour yet sturdy enough to hold its form.
- Just the right amount of sweetness that you’ll be asking for more.
- The cheese toppings give it balance and more enjoyable to eat.
- Quick and easy to make even for those just starting out with baking.
How to make Cheese Butter Cake.
- Making the chiffon batter – You start by sifting the dry ingredients like cake flour, baking powder and salt in a bowl. Using another bowl, whisk egg yolks with a wire whisk then gradually add sugar until pale in color. Pour in vegetable oil and whisk then add the milk and vanilla extract. Whisk for a couple of seconds. Add the dry ingredients in three batches while whisking until flour is completely incorporated. Set aside
- Making the meringue – You can go about this process using a stand mixer or hand mixer. For stand mixer, whisk egg whites in high-speed settings until it becomes foamy. Add cream of tartar while whisking for 2 minutes. Turn down the speed to low and gradually add sugar. Turn up the speed again and whisk until it is soft-stiff-peak.
- Combining the batter and meringue – Before I continue, please keep in mind that success greatly depends on the folding technique. Transfer 1/3 (three batches) of the meringue to the chiffon batter. Using a rubber spatula, cut through the middle then fold-in the meringue into the batter gently. Turn the bowl repeat the process until meringue is incorporated. Do this step until you finish the meringue.
- Baking the cake – Pour the batter in a baking pan (12 in x 12 in) lined with parchment paper. Bake in a pre-heated oven for 45 minutes at 160°C or until a toothpick comes out clean. Remove from the oven and flip the cake upside down to a cooling rack and allow to cool completely before removing the parchment paper.
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Tips for Cheese Butter Cake
- It’s best if all of your ingredients are at room temperature.
- Make sure that your cake cools completely before frosting! It’s likely to melt the frosting, leaving you with a big mess.
- The bowl for making the meringue should be completely clean. Any trace of grease could affect quality.
Cheese Butter Cake
For cake batter
- 1 cup cake flour ( sifted)
- 1 tsp baking powder ( sifted)
- ⅛ tsp salt ( sifted)
- 4 egg yolks
- 6 tbsp sugar
- ¼ cup vegetable oil
- ¼ cup + 1 tbsp milk or water
- 1 tsp vanilla extract
- 4 egg whites
- ⅛ tsp cream of tartar
- 6 tbsp sugar
For buttercream and toppings
- 150 grams butter (soften)
- 40 grams granulated sugar
- grated cheddar cheese (or any cheese)
- Pre-heat oven at 160° C or 320° F and line baking pan (12 in x 12 in) with parchment paper
Making the cake batter
- Sift cake flour, baking powder, and salt in one small bowl and set aside.
- Using two medium mixing bowls, separate egg white from the yolks. Set aside the egg whites for later use.
- Whisk egg yolk with a wire whisk then gradually add sugar until pale in color. Add the vegetable oil and whisk. Lastly, add the milk and whisk for a couple of seconds.
- Add the cake flour, baking powder, and salt to the egg yolks in 3 batches while whisking. Mix ingredients well until flour is completely dissolved. Set Aside
Making the meringue
- Take the bowl with the egg whites and whisk on high using the whisk attachment, until it becomes foamy. Add the cream of tartar into the bowl and whisk for 2 minutes.
- Decrease the speed to low and gradually add the sugar. Increase speed to high and continue whisking until soft-stiff peaks form for approximately 2 minutes.
Combining the batter and meringue
- Transfer 1/3 of the egg whites to the batter and fold gently. Add the remaining egg whites doing the same folding technique. Transfer batter into the baking pan lined with parchment.
- Bake for 45 minutes or until a toothpick comes out clean. Remove from the oven and flip the cake upside down to a cooling rack and allow to cool completely before removing the parchment paper.
Making the buttercream
- Beat soften butter using a stand mixer or hand mixer until fluffy.
- Add in the granulated sugar and continue mixing until sugar completely dissolves and turns light in color.
- When the cake cool to touch, cut the edges to remove the browned parts.
- Spread a thin layer of buttercream (approx 3 tbsp) on top making sure it's covered. Add more if needed.
- Cut the cake in half using a serrated knife. Then place the bottom cake on the top part with buttercream spread.
- Evenly spread the remaining buttercream on top and sprinkle with cheese. Bon Appetit!