Using yeast in cake baking is absolutely possible and can create some delicious results, but there are a few things to keep in mind. In this article, we’ll provide a quick overview of using yeast in cakes and some guidance on how to get the best results.
What does yeast do in cake batter?
Yeast is a leavening agent that creates air bubbles in batter or dough through the process of fermentation. This adds lift and a light, tender texture to baked goods. In cakes, yeast will provide the following effects:
- Light, airy texture – The carbon dioxide bubbles created by the yeast will make the cake rise high with an open, tender crumb.
- More complex flavor – Fermentation produces alcohols and acids that can add subtle yeasty, tangy flavors.
- Softer crumb – Yeast helps break down gluten formation, preventing a tough, rubbery texture.
The amounts of yeast used in cake recipes is very small compared to yeast bread recipes. Usually only 1/2 – 1 teaspoon yeast is used per 4 cups of flour. The goal is for subtle fermentation, not major rising power.
What types of cakes use yeast in the batter?
Some popular cakes that traditionally use yeast in the batter include:
- Babka – This sweet, yeasted coffee cake is made with a dough swirled with chocolate or cinnamon fillings.
- Savarin – A classic yeast cake that is baked in a ring mold and soaked with syrup after baking.
- Kugelhopf – An Alsatian yeasted cake made famous by the Bundt pan shape.
- Hot milk cake – An American white cake leavened with yeast along with baking powder.
- Italian rum cake – Contains both yeast and baking powder for extra lift and lightness.
Yeast gives these cakes a signature taste and texture that would be difficult to achieve with baking powder and soda alone. The fermentation helps contribute to their unique crumb structure.
What ingredients work well with yeast cakes?
When formulating a yeast cake recipe, here are some ingredients to consider including:
- Eggs – Provide richness and tender structure. The proteins also help trap the carbon dioxide bubbles.
- Sugar – Fuel for activating the yeast. Granulated white sugar is common.
- Milk – Adds moisture and flavor complexity from the lactose sugars.
- Butter – Contributes tenderness and lasting moisture, along with great flavor.
- All-purpose flour – The right level of protein content to work with the yeast.
Spices like cinnamon, vanilla, and citrus zest are also excellent companions in yeasted cakes, providing layers of flavor.
What are the keys to success with yeast cakes?
Here are some tips for getting the best results when baking with yeast:
- Use fresh, active yeast and proof it before use in warm milk or water.
- Allow for adequate fermentation time, usually 1-2 hours depending on temperature.
- Don’t overmix once the batter is formed, which can inhibit rising.
- Use both yeast and baking powder to maximize lift.
- Grease pans well and allow cakes to cool completely before removing to prevent collapse.
Taking the time to properly activate the yeast and allow fermentation will reward you with the characteristic taste and light crumb yeast provides.
Sample yeast cake recipe
This simple vanilla yeast cake recipe demonstrates the technique on a small scale with familiar flavors. Note the small amount of yeast and the hour-long rise time:
| Ingredient | Amount |
|---|---|
| Milk | 1/2 cup |
| Active dry yeast | 3/4 teaspoon |
| Granulated sugar | 1/4 cup + 2 Tablespoons |
| Unsalted butter, softened | 6 Tablespoons (3/4 stick) |
| Eggs | 2 large |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 1 1/2 cups |
| Baking powder | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
- Heat milk until warm to the touch, about 110°F. Pour into a large bowl and sprinkle yeast over top. Let sit for 5 minutes until foamy.
- Stir in the 1/4 cup sugar and softened butter until combined. Mix in eggs and vanilla.
- In another bowl, whisk together flour, remaining 2 Tbsp sugar, baking powder and salt.
- Add dry ingredients to wet and stir to form a thick batter. Cover and let rise for 1 hour.
- Grease an 8-inch round cake pan. Scrape batter into pan and smooth the top. Bake at 350°F for 30 minutes, until top springs back when lightly pressed.
- Let cool completely before frosting and serving.
The resulting cake will have a velvety crumb and complex vanilla-yeasty flavor. The yeast gives it more interest than a plain white cake from just baking powder.
How long does yeast cake batter need to rise?
The fermentation time for yeast cakes can range from 30 minutes to 2 hours. The factors that affect rising time include:
- Amount of yeast – More yeast shortens rise time.
- Temperature – Warm conditions accelerate rising.
- Liquids – Higher proportion of liquids speeds fermentation.
- Sugars – Sugar feeds the growth of the yeast.
A good way to test if the batter has risen sufficiently is to check for bubbles breaking the surface. It should look puffed up and jiggle slightly when you gently shake the container. If using a finger indent test, the hole should remain.
Rising times at different temperatures
| Temperature | Rising Time |
|---|---|
| 82-86°F | 45-60 minutes |
| 75-78°F | 1-1 1/2 hours |
| 70-73°F | 1 1/2-2 hours |
Managing the rise time is important to prevent the yeast from over-fermenting. Watch for the visual cues versus going solely by the clock.
Should yeast cake batter be beaten or stirred?
Gently stirring the yeast cake batter by hand is best. Avoid beating the batter vigorously, which can damage the air bubbles produced by the yeast. Here are some tips for mixing:
- Stir wet and dry ingredients just until blended and no streaks of flour remain.
- Use a large spoon or rubber spatula and fold rather than beat in the flour.
- Mix just until all ingredients are incorporated to form a thick, lump-free batter.
- Avoid mixing once bubbles start to develop, usually after 5-10 stirs.
Overmixing can result in dense cakes with poor rising. The key is not overdeveloping the gluten. Treat the batter gently once the yeast has been added.
Should I grease the pans for yeast cakes?
It’s highly recommended to grease and flour the pans for yeast cakes to help prevent sticking and collapse. Here are some tips:
- Use butter or oil for greasing. Butter provides excellent release and flavor.
- Grease sides and bottom thoroughly and evenly with about 1-2 tsp fat.
- Dust a light, even coating of flour after greasing. Tap out excess.
- Reach all crevices of detailed pans like Bundt, Kugelhopf, etc.
The bubbly nature of yeast batter requires more lubrication than basic cakes. Well-greased and floured pans will help the cakes hold their shape both for rising and cooling.
Can I adjust yeast cake recipes for high altitude?
Making yeast cakes at high altitudes above 3000 feet does require some adjustments. The lower air pressure causes faster rising and drying out. Try these tips:
- Reduce yeast amount slightly, by about 1/4 teaspoon per teaspoon called for.
- Add a tablespoon more liquid per cup of flour.
- Reduce oven temperature by 25°F.
- Use cake flour rather than all-purpose for more tenderness.
- Increase sugar slightly to retain moisture.
- Bake for the minimum recommended time.
Monitoring the batter consistency and rise is also important. You may need to reduce rising time to prevent over-fermentation. With some trial and error, you can adapt yeast cakes successfully.
Conclusion
While it requires more time and care, using yeast in cake baking can provide delicious results. Paying attention to ingredients, batter treatment, rising, and baking will reward you with tender, flavorful cakes with signature yeast characteristics. From coffee cakes to sweet quick breads, yeast can take your cakes to the next level.