Let’s Talk About Butter In my recipes

I use either unsalted or salted butter, depending on the type of cake. Most of the time, I use unsalted butter—it’s simply what I prefer and what I use in most of my cakes. The only time I use salted butter is when I’m making a chocolate cake or brownies, because I find that a hint of salt really brings out the chocolate flavor. It takes the taste to the next level, and I absolutely love using it in those recipes.



That said, no matter which one you use, I always recommend choosing a good quality butter. It makes a huge difference in both taste and texture.



Butter can be expensive, but it’s worth it—a better butter will cream beautifully, bake evenly, and give your cakes a much richer flavor. I live in Scandinavia, so the butter we have here is naturally European-style, with around 82% fat. That higher fat content is ideal for baking—it gives better structure, more flavor, and helps your batters come together smoothly.



Baker’s Tip: If you live in the U.S. or Canada, look for European-style butter in your local grocery store. It’s often labeled “European Style,” or you can check the nutrition label to make sure it contains at least 80% fat.



If you live in Scandinavia, you’ll find many great options. One example is Lurpak, a high-quality butter that’s widely available here and in other countries too. It’s a great choice for baking.



I do not recommend using margarine as a replacement for butter. Margarine contains more water and additives, and it doesn’t cream properly like real butter does. It also lacks flavor, and your cakes may turn out flat, oily, or bland instead of rich and delicious.



I’ve been to many bakeries over the years, and I can always tell when margarine has been used—it leaves a strange aftertaste that just doesn’t belong in a good cake. That’s my personal preference, of course, but it’s something I always notice.



So, whether you’re baking my Vanilla Bean Cake, Fudge Brownies, or Chocolate Cake, and I’ve written “good quality unsalted butter” in the recipe—please use a high-quality European-style butter for the very best results. You’ll taste the difference, and your cakes will be that much more amazing.

Let’s Talk About Softened and Semi-Cold Butter

Whenever I’m making a cake—and especially when a recipe calls for softened butter—it’s important that the butter is truly soft. I always write the temperature next to it in my recipes, and if you have a kitchen thermometer, you can use it to make sure your butter is at the correct temperature.

It’s not enough to just leave the butter at room temperature and assume it’s ready. Softened butter should be about 23°C (73°F). At this stage, it should feel soft when you press your finger into it, but not greasy or melted. It needs to be soft enough to blend smoothly with sugar during the creaming method, which creates the best foundation for a fluffy cake.

Soft butter also allows the eggs to emulsify properly with the butter, which improves texture and structure. If the butter is too cold, it won’t cream well. If it’s too warm or melted, it won’t trap air, and your cake may turn out dense or oily.

Since I live in Scandinavia, where it’s often cold indoors, I usually take the butter out the night before so it has plenty of time to come to room temperature and soften fully.

What About Semi-Cold Butter?

In some recipes, I call for semi-cold butter—and that’s not the same as softened butter.

Semi-cold butter is perfect for recipes where you use the reverse creaming method, where the butter is mixed directly with the flour and sugar at the start of the recipe. It helps coat the flour and creates a finer, more tender crumb. I also use semi-cold butter in recipes like my delicious lemon poundcake and certain cookies where that firmer texture gives better control and results.

Semi-cold butter should be about 16–18°C (60–64°F). In my recipes, I always write “semi-cold butter” and include the temperature. Depending on how cold or warm your kitchen is, take the butter out of the fridge about 20 minutes before using it, and cut it into small pieces to help it reach the right temperature evenly. Again, a thermometer is your best friend for precision.