Help! Too Much Butter In Cake

Decorating By WebDiva Updated 13 Dec 2016 , 7:08pm by JaneH

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WebDiva Posted 19 Apr 2007 , 12:44am
post #1 of 16

I was making 2 cakes tonight. I took out 4 sticks of butter. You can probably see where this is going.

I did the one batter (Toba Garrett's Moist Yellow cake) and accidentally added ALL of the butter instead of just 2 sticks. I didn't realize it until I went to start on the other cake and went looking for my butter. The first cake was already in the oven.

It's for my goddaughter's birthday party on Saturday.

I don't have the energy to redo this. Have I completely ruined it? I think my only other option at this point would be to doctor up a boxed cake. I just don't have the energy to do another from scratch.

Honestly my mind is somewhere else the last couple of days which is how I made such a huge mistake.

Any thoughts? Suggestions? Even if it's to tell me to suck it up and make a boxed cake...lol

15 replies
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mizshelli Posted 19 Apr 2007 , 12:46am
post #2 of 16

It's going to be VERY moist, but the only other problem I see is it may fall apart after it cools. I had one do that to me. Only way to tell is after it comes out........otherwise....
Suck it up and make a boxed cake icon_biggrin.gif

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KoryAK Posted 19 Apr 2007 , 4:03am
post #3 of 16

Yes. The effect of fat in a recipe is to shorten the gluten strands so you may have a workability issue, but it shold definitely be tender icon_smile.gif

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WebDiva Posted 19 Apr 2007 , 1:32pm
post #4 of 16

Ok, thanks. The cake seemed kind of ok, but I did notice that it was starting to crack a little as I was handling it. Did I mention that it is the base for a 2 tier buttercream iced cake? I wonder if it will hold up.

edited to add...I did take a little taste and it was very buttery...lolol...I have to ask my husband to try it cuz my taste buds are off right now.

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KoryAK Posted 19 Apr 2007 , 5:21pm
post #5 of 16

As long as you dowel it, it should hold up fine.

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WebDiva Posted 19 Apr 2007 , 11:16pm
post #6 of 16

Ok great! DH said it tasted really good...lol. icon_smile.gif

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Chloezee Posted 12 Oct 2015 , 3:02pm
post #7 of 16

Oops I know these posts appeared a century ago, but have to say I BET THAT CAKE WAS FANTASTIC!!!!

The secret to life is BUTTER

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Brookebakescake Posted 12 Oct 2015 , 4:08pm
post #8 of 16

Lol I was gonna say the same thing!!!

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Chloezee Posted 12 Oct 2015 , 5:38pm
post #9 of 16

Well hello Brookebakescake - we're the only 2 left in the 21st century ;))))) Bet you know how to cook and bake. Have you noticed how people persist in using Margarine... oh I find that so sad, but I guess each to his own and the world has GOT to keep thriving.  Thanks for responding

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JaneH Posted 12 Dec 2016 , 12:02am
post #10 of 16

I'm so thankful I found this forum! I just accidentally doubled the butter in a lemon pound cake which is now in the oven. It's for a funeral, so I'm planning to slice it to take it, so appearance isn't an issue as long as it isn't terrible! The batter seemed fine so we'll see in an hour and 15 minutes!

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kakeladi Posted 12 Dec 2016 , 9:40pm
post #11 of 16

How great that this very old thread came up ust in time for you JaneH :)  

I'm interested to know how your cake turned out?  A pound cake so buttery should taste wonderful :)

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JaneH Posted 12 Dec 2016 , 11:21pm
post #12 of 16

It was absolutely fabulous!! I took it to a funeral reception and I made sure to snag the leftovers to take home!! I need to mess up more often! LOL

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Chloezee Posted 13 Dec 2016 , 7:52am
post #13 of 16

YAY!!! we all rooted for you JaneH. Maybe don't DOUBLE it next time, if you want neat dense slices - but I so wish I could have some of it right now!!

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JaneH Posted 13 Dec 2016 , 12:55pm
post #14 of 16

Exactly! My brain fog was so intense! We have adopted a friend's elderly dog, which has been a challenge and with all the activities over the holidays, I have been on sensory overload.   Next time, maybe just a little more butter! lol

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Chloezee Posted 13 Dec 2016 , 6:05pm
post #15 of 16

ha ha ha ha NOooooo as much as i love it. Put the right amount in - oh drat - don't then. I preaching nonsense to the choir here. Cheers JaneH. I'm going to bake a humingbird cake this weekend. And nope, EYE ;) don't only use oil. Half oil and half butter. Then I use old fashioned ERMINE icing. Only just discovered it.

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JaneH Posted 13 Dec 2016 , 7:08pm
post #16 of 16

Oh wow!! That sounds terrific!

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