Recipe: Sous Vide Cake
September 30, 2021
Sous vide cake batter is an easy way to prep an essential kitchen cornerstone, in particular when you're aiming for dense and moist rather than light and fluffy. Sous vide cake is a great base for bespoke designs and cute accompaniments to dinner. Using half-pint canning jars allows for thin pucks or thick slabs that can be arranged and decorated however you like!
As always, we would suggest some fresh fruit to go along with things - especially if you choose to go hard on the chocolate.
- Prep: 15 mins
- Cook: 6 hrs
- Yields: 4 servings
1 cup cake flour
1/2 tsp baking powder
1/4 tsp granulated salt
1/2 cup butter, or roughly 4 oz for greasing
1/2 cup granulated sugar
1 large egg, room temperature
1/2 tsp vanilla extract
1/2 cup buttermilk, room temperature
1Begin by setting your water bath to 195 degrees Fahrenheit, or 90.5 degrees Celsius. Liberally grease 4 half-pint mason jars with either a non-stick spray or room-temperature butter.
2Whisk together dry ingredients (i.e. flour, baking powder, and salt) in a medium bowl.
3Cream together butter and granulated sugar in a separate bowl - if using a stand mixer this can take as little as 3 minutes. When smooth, beat in 1 egg and you 1 tsp of vanilla extract.
4Sift 1/2 of your dry ingredients through a mesh strainer into the wet ingredients. Mix well with a spatula until just combined.
5Add buttermilk and continue mixing until fully incorporated. Sift remaining dry ingredients into the wet and mix well - don't forget to scrape down the sides with a spatula!
6Divide the cake batter between your half-pint mason jars. Make sure that they are no more than half full. Tap the jars on your counter a few times to process any air within the batter, then finger tighten the lids - air needs to escape during the cook.
7Using a pair of tongs, gently lower the jars into your water bath.
8Cook the batter for 3-hours.
9After your timer goes, remove the jars from the water bath and set on a cooling rack. Using oven-safe gloves remove the lids of the mason jars. Allow to cool completely - between 2-3 hours.
10When completely cool run a sharp knife around the outside of the jar to loosen the cake. Use this as a base for chocolate frosting, or another personal favorite.
11Photo credit: Ahanov Michael/Shutterstock