Increasing the amount of butter in a cake recipe can have several effects on the final outcome of the cake:
Moistness: Butter is a source of moisture in a cake recipe. Increasing the amount of butter can make the cake more moist and tender. It adds richness and flavor to the cake, resulting in a softer texture.
Flavor: Butter contributes to the overall flavor of the cake. Increasing the amount of butter can intensify the buttery flavor, which can be desirable for certain types of cakes.
Density: Butter is also a fat component that affects the density of the cake. Increasing the amount of butter can make the cake denser and richer. This can be desirable for pound cakes or dense, indulgent cakes, but it may not be suitable for lighter and airy cakes.
Structure: Butter plays a role in the structure of the cake. It helps create a tender crumb and adds stability to the cake. Increasing the amount of butter can affect the structure, making the cake more delicate or possibly denser, depending on the recipe and other factors.
It's important to note that modifying the amount of butter in a cake recipe can impact the balance of ingredients and the overall texture of the cake. It's generally recommended to follow a trusted recipe for the best results. If you decide to increase the amount of butter, it's a good idea to do so incrementally, making small adjustments and testing the outcome until you achieve the desired result.