Butter and Oil Cakes

The butter cakes in this chapter are those that are made with butter in its solid form as opposed to those made with melted or clarified butter, such as a génoise, which are in the Sponge Cakes chapter. Most of the cakes here rely on chemical leavening (baking powder, baking soda, or both) for their soft, velvety textures. Flavorful, moist, and tender, yet substantial and satisfying, most of these cakes are quick and easy to make. The best part is that several of them take their shape from the fluted designs of the pans they are baked in, and are so moist and delicious that they need no further adornment or frosting. Of course, there are some fabulous new buttercreams and ganaches to go along with the time-honored cakes that everyone loves, and many exciting variations as well.