Why do you use unsalted butter in cakes?

Control over salt content: Unsalted butter allows bakers to control the amount of salt in their baked goods. This is especially important for recipes that require precise measurements of salt or when adjusting the overall flavor profile of a cake. By using unsalted butter, bakers can ensure consistent results and avoid over-salting or under-salting the cake.

Quality of ingredients: Unsalted butter is often considered to be of higher quality compared to salted butter. It is believed that the addition of salt can mask or alter the pure, creamy flavor of butter. Unsalted butter allows the natural flavor of the butter to shine through and complement other ingredients in the cake, resulting in a richer and more complex taste.

Creaming process: Unsalted butter is preferred for recipes that require creaming butter with sugar to achieve a light and fluffy texture. When creaming salted butter, the salt can interfere with the incorporation of air, resulting in a denser cake. Unsalted butter ensures a smoother and more even creaming process, leading to a lighter and airier cake structure.

Consistency in baking: Using unsalted butter eliminates the variability that comes with salted butter. The amount of salt in salted butter can vary between different brands and production batches. By opting for unsalted butter, bakers can achieve more consistent results and avoid unwanted variations in flavor and texture.

Adjustments based on personal preference: Some bakers prefer to use unsalted butter because it gives them the freedom to adjust the level of saltiness according to their personal taste or the specific requirements of the recipe. This allows for greater customization and flexibility in the final product.

Overall, using unsalted butter in cakes provides greater control over flavor, texture, and consistency, resulting in high-quality and delicious baked goods.