What is best creamed or melted butter for cakes?

There's no one "best" for all cakes! It depends on the cake and the desired texture and flavor:

Creamed Butter

* Best for: Cakes that need a tender, light crumb.

* Why it works: Creaming butter and sugar incorporates air, creating a lighter batter that will rise more and produce a softer cake.

* Examples: Butter cakes, pound cakes, vanilla cakes.

Melted Butter

* Best for: Cakes that need a richer, denser crumb.

* Why it works: Melting the butter eliminates the need for creaming, resulting in a denser, more flavorful cake.

* Examples: Chocolate cakes, coffee cakes, gingerbread cakes.

Here's a breakdown to help you decide:

* Want a fluffy, light cake? Cream your butter.

* Want a dense, rich cake? Melt your butter.

* Want a cake with a chewy texture? Use melted butter.

* Want a cake with a delicate flavor? Cream your butter.

Ultimately, the best way to decide is to experiment! Try both methods and see which you prefer for your favorite cake recipe.