The Best Devil's Food Cake Recipe! | Oh Yum with Anna Olson

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Amazing Red Velvet Cake Recipe! | Oh Yum with Anna Olson

Anna shows you how to make a delicious red velvet cake. Added recipe ingredients and baking instructions below. This recipe makes a 2-layer, 8-inch cake Ingredients for Red Velvet Cake: ⅔ cup unsalted butter, at room temperature 2 cup sugar 2 large large eggs, at room temperature 2 tsp vanilla extract 2 ½ cup all-purpoise flour ¼ cup regular cocoa powder (not Dutch process) 1 tsp baking soda ½ tsp baking powder ¼ tsp salt 1 ½ cup buttermilk, at room temperature 1 ½ Tbsp white vinegar 1 tsp red food colouring paste (preferred over liquid colour)* Frosting for Red Velvet Cake 1 cup unsalted butter, at room temperature 1 ½ pkg (12-oz) cream cheese, at room temperature 4 cup icing sugar, sifted 1 ½ tsp vanilla extract DIRECTIONS - Cake 1. Preheat the oven to 350ºF. Grease two 8-inch square pans and line the pans with parchment so that it comes up the sides as well. 2. Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the butter until smooth, then add the sugar and beat until light and fluffy. Add the eggs one at a time and beating well after each addition, beat in the vanilla. 3. In a separate bowl, sift the flour, cocoa powder, baking soda, baking powder and salt. Add this alternately with the buttermilk, starting and ending with the flour. Stir the white vinegar and food colour together and add this to the cake batter on low speed, but mixing until blended in. Scrape the batter into the prepared pans and spread to level. 4. Bake the cakes for about 35 minutes, or until a tester inserted in the centre of the cake comes out clean. Cool the cakes in their pans for 20 minutes, then turn them out to cool completely. Frosting 1.For the frosting, beat the butter until fluffy, then beat in the cream cheese until well blended and smooth. Add the icing sugar in 2 additions, beating first on low speed and then increasing. Beat in the vanilla. 2.To assemble the cake, place the first layer of cake on your platter or plate and spread a generous amount of frosting on the top. Top this with the second cake layer and frost the top and then the sides. Use your spatula to create any swirls or patterns you wish, then chill for at least 2 hours before slicing to serve. Subscribe for more video recipes: http://goo.gl/MJV4af - Follow Anna on social media: Pinterest: https://pinterest.com/chefannaolson Twitter: https://twitter.com/olson_anna Facebook: https://www.facebook.com/chefannaolson Instagram: https://instagram.com/chefannaolson Anna's Official Website: http://annaolson.ca - Follow Oh Yum on... Facebook: https://facebook.com/ohyumfood Instagram: https://instagram.com/ohyumfood Pinterest: https://pinterest.com/ohyumfood Twitter: https://twitter.com/ohyum_food Official Oh Yum Website: https://ohyum.tv

Classic Vanilla Birthday Cake with Caramel Pastry Cream | Oh Yum With Anna Olson

Anna bakes the perfect cake for a birthday or any special occasion with this moist and scrumptious Vanilla Birthday Cake with Caramel Pastry Cream! Click 'SHOW MORE' for baking ingredients/instructions. Ingredients Cake ¾ cup unsalted butter, at room temperature 1⅓ cups sugar 3 large eggs, at room temperature 2 teaspoons vanilla extract 2½ cups cake & pastry flour 1½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 cup buttermilk, at room temperature Caramel Pastry Cream 3 tablespoons water 1 cup granulated sugar 1 tablespoon white corn syrup 1 cup whipping cream 1 recipe Basic Vanilla Pastry Cream, chilled Frosting & Assembly ¾ cup unsalted butter, room temperature 4-6 cups icing sugar sifted 6 tablespoons 2% milk 1½ teaspoons vanilla extract Baking Instructions 1) For the cake preheat the oven to 350 °F. Grease two 8-inch round cake pans. Line the bottom of each pan with parchment paper and then flour the sides of the pans, tapping out any excess. 2) Using electric beaters or a stand mixer fitted with the paddle attachment beat the butter and sugar until fluffy, then add the eggs one at a time, beating well after each addition. Stir in the vanilla. In a separate bowl, sift the flour, baking powder, baking soda and salt. 3) Add this alternately with the buttermilk, starting and ending with the flour and mixing well after each addition. Divide the batter evenly between the 2 pans. 4) Bake the cakes for 25 to 35 minutes, or until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then carefully turn out to cool completely on a rack. 5) For the caramel pastry cream, bring the water, sugar and corn syrup to a full boil in a medium saucepot. Boil, uncovered and without stirring, occasionally brushing the sides of the pot with water, until it is a light amber colour. Whisk in the cream gradually (take care for the steam) until fully incorporated, and cool to room temperature. Whisk 1/3 cup of the caramel sauce into the pastry cream and chill until ready to assemble. 6) For the frosting, use a stand mixer fitted with the paddle attachment or using electric beaters, beat the butter until it is fluffy. Add 2 cups of the icing sugar and first beat on low speed to incorporate, then increase the speed to high, until fluffy. Add the milk and vanilla and beat in. Add the remaining 2 cups of icing sugar and beat in, adding further up to 6 cups until a fluffy and spreadable consistency is achieved (the softness of your butter when you begin is the reason you may have to make this adjustment). 7) To assemble, place the first cake layer on a plate or platter. Fill a piping bag fitted with a plain tip with about a cup of frosting and pipe a ring around the outside of the cake (this prevents the pastry cream from seeping out). Scrape half of the caramel pastry cream into the centre of this and spread to level. Top this with the second cake layer, and spread a thin coating of frosting on the top and sides of the cake and chill for 20 minutes (this is the crumb coat). Now completely coat the top and sides of the cake with frosting and level until smooth. Using a pastry bag fitted with a piping tip of your choice, pipe a design on the top edge of the cake. Stir the remaining caramel sauce into the remaining half of the caramel pastry cream and spread this on the top of the cake. Chill until ready to serve. 8) The cake can be made up to a day in advance and stored, refrigerated until ready to serve. Subscribe for more video recipes: http://goo.gl/MJV4af Anna Olson Books: Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/21Cetiy Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/21CeGCw Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/21CeFOK Buy In The Kitchen with Anna Recipe Book on Amazon: http://amzn.to/21CeNhc Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: http://amzn.to/21CePFO Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: http://amzn.to/21CeQtE - Follow Anna on social media: Pinterest: https://pinterest.com/chefannaolson Twitter: https://twitter.com/olson_anna Facebook: https://www.facebook.com/chefannaolson Instagram: https://instagram.com/chefannaolson Anna's Official Website: http://annaolson.ca - Follow Oh Yum on... Facebook: https://facebook.com/ohyumfood Instagram: https://instagram.com/ohyumfood Pinterest: https://pinterest.com/ohyumfood Twitter: https://twitter.com/ohyum_food Official Oh Yum Website: https://ohyum.tv

Epic Chocolate Cake feat. Sarah Carey from EveryDay Food

So much fun in the kitchen with the brilliant Sarah Carey and guess what? SHE MADE CHOCOLATE CAKE! Droooool! Get the full recipe: http://bit.ly/EpicChocolateCake Check out my Lemon Drizzle Slices with Sarah on her channel: https://www.youtube.com/watch?v=_qn9B81Ai2I Subscribe to the EveryDay Food Channel: http://www.youtube.com/user/EverydayFoodVideos Subscribe to my channel: http://www.youtube.com/donalskehan Follow me on SnapChat: DonalSkehan Follow me on Twitter: http://www.twitter.com/donalskehan Like my Facebook page: http://www.facebook.com/donalskehan Follow me on Instagram: http://www.instagram.com/donalskehan Follow me on Pinterest: http://www.pinterest.com/donalskehan

Incredible Apple Tart with Caramel Sauce Recipe | Oh Yum with Anna Olson

We are getting close to Thanksgiving, and that means it's time to start preparing your dessert menu for the big day! This Apple Tart with Caramel Sauce recipe is the perfect dessert to serve to your family. Everyone will go home with a big smile on their face after digging into this delicious delight! Don't forget to like this video and to check out the recipe below! Let us know in the comments how your Apple Tart turned out! Subscribe for more video recipes: http://goo.gl/MJV4af Ingredients Apple Tart 3 Tbsp water 1 cup sugar 1 Tbsp lemon juice 1 Tbsp white corn syrup 4 small Spy apples, peeled and cored but left whole 1 sheet puff pastry, thawed Salted Caramel Sauce ½ cup water ¾ cup sugar ¼ cup white corn syrup ¾ cup whipping cream 1 ½ tsp fleur de sel Apple Tart 1. Preheat oven to 375 °F and grease a 6-inch round cast iron pan (not a ceramic dish or glass pie plate). 2. Bring water, sugar, and lemon juice (or white corn syrup) up to a boil without stirring. Boil sugar, occasionally brushing the sides of the pot, until it is a light amber colour, about 5 minutes. 3. Pour caramelized sugar into bottom of prepared pan, and place apples in pan (they should fit snuggly). Bake apples for 25 –30 minutes, until bottom of apples are golden and caramelized. 4. Remove pan from oven, and carefully flip apples over, so that the caramelized half is now facing up. Cut a disk of puff pastry about a half inch larger in diameter as the pan and dock pastry with a fork. Place pastry over apples, tucking the ends of the pastry into the pan. Return pan to oven and bake for about 25 minutes, until pastry is golden. 5. Let tart cool 20-30 minutes, then, carefully turn tart out onto a plate to serve. Salted Caramel Sauce 1. For caramel sauce, bring water, sugar and corn syrup up to a boil in a heavy-bottomed saucepan. Boil without stirring, brushing the sides of the pan occasionally with a brush dipped in water. Cook for about 10 minutes, until sugar turns an amber colour. 2. Remove from heat and whisk in cream, taking care as it will steam, then stir in 1 tsp fleur de sel. Allow to cool, then chill until ready to serve. 3. Sauce can be warmed to serve, then sprinkled with remaining ½ tsp fleur de sel as garnish. Shop Anna Olson Cookbooks: - http://lickst.at/shopannaolson - Follow Anna on social media: Pinterest: https://pinterest.com/chefannaolson Twitter: https://twitter.com/olson_anna Facebook: https://www.facebook.com/chefannaolson Instagram: https://instagram.com/chefannaolson Anna's Official Website: http://annaolson.ca - Follow Oh Yum on... Facebook: https://facebook.com/ohyumfood Instagram: https://instagram.com/ohyumfood Pinterest: https://pinterest.com/ohyumfood Twitter: https://twitter.com/ohyum_food Official Oh Yum Website: https://ohyum.tv #ohyum #thanksgiving #annaolson

Chocolate Cake Recipe | How to Make Homemade Chocolate Cake Without Oven by Our Grandpa For Kids

Check our campaign in Patreon page: https://www.patreon.com/grandpakitchen For more details contact : grandpakitchen3@gmail.com facebook : https://www.facebook.com/grandpakitchen/ ---------------------------------------------------------------------------- Chocolate Cake Recipe | How to Make Homemade Chocolate Cake Without Oven by Our Grandpa For Kids https://youtu.be/BsXne2F4jkU Chocolate Cake Recipe | How to Make Homemade Chocolate Cake Without Oven by Our Grandpa For Kids

Learn to bake a classic devil's food cake with Anna. Click on 'SHOW MORE' below for recipe ingredients and baking instructions.

Makes a 2-layer, 8-inch cake.

Devil's Food Cake ingredients:

1 ½ cup cake and pastry flour
1 ⅓ cup superfine (quick dissolve) sugar
½ cup Dutch process cocoa powder
¾ tsp baking soda
¼ tsp salt
½ cup cool, unsalted butter, cut into pieces
½ cup hot, strong brewed coffee
½ cup milk
1 tsp vanilla extract
2 large large eggs, room temperature

Ingredients for the Fudge Frosting:

12 oz semisweet chocolate, chopped
1 ¾ cup whipping cream
½ cup sour cream
½ tsp vanilla extract
1 pinch salt

Baking Directions for the Cake:

1. For the cake, preheat the oven to 350ºF (180ºC). Grease 2 8-inch cake pans and line the bottoms with parchment. Dust the sides of the pans with flour, tapping out any excess flour.

2. Sift the flour, sugar, cocoa powder, baking soda and salt into a large mixing bowl or into the bowl of a stand mixer fitted with the paddle attachment. Add the butter cutting it in (if in a large bowl, use electric beaters) until the mixture is a fine crumble (like the texture of fine breadcrumbs) and no large pieces of butter are visible.

3. Stir the hot coffee, milk and vanilla together and add it all at once to the flour mixture, blending until smooth. Break the eggs into a small dish and stir them with a fork and then add them to the batter, again blending on medium speed just until smooth (the batter will be very fluid). Divide the batter evenly between the prepared pans and tap them on the counter to eliminate any bubbles.

4. Bake the cakes for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cakes for 20 minutes in their pans, then tip out onto a cooling rack to cool completely to room temperature. The cakes can be baked a day ahead, wrapped and stored at room temperature before frosting.

Directions for the Fudge Frosting

1. For the frosting, place the chocolate and cream in a metal bowl and place it over a pot of barely simmering water. Stir the chocolate and cream occasionally and gently until all the chocolate has melted and the mixture is smooth. Remove the bowl from the heat and whisk in the sour cream, vanilla and salt. Let the mixture cool completely to room temperature, stir occasionally (you can chill the mixture for just a few minutes to start it setting, then let it continue to cool naturally at room temperature). Once cooled to a thicker consistency, whisk by hand to thicken just until spreadable consistency (do not whip vigorously or with electric beaters).

2. Place the first cake layers on your serving plate and, if needed, trim the cake to level it. Spread a generous layer of the frosting over the top of the cake. Trim the second cake, if needed and place this on top of the first cake layer. Spread frosting over the top and then the sides of the cake, using swirling motion with your spatula to create a nice design. Chill the cake for at least 2 hours, or until ready to serve.

3. The cake will keep, refrigerated, for up to 3 days.






Subscribe for more video recipes: http://goo.gl/MJV4af

Anna Olson Books:

Buy Back to Baking with Anna Olson Recipe Book on Amazon: http://amzn.to/21Cetiy
Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/21CeGCw
Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/21CeFOK
Buy In The Kitchen with Anna Recipe Book on Amazon: http://amzn.to/21CeNhc
Buy Fresh with Anna Olson - Seasonally Inspired Recipes to Share with Family and Friends on Amazon: http://amzn.to/21CePFO
Buy Anna and Michael Olson Cook at Home by Anna Olson on Amazon: http://amzn.to/21CeQtE

- Follow Anna on social media:
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Anna's Official Website: http://annaolson.ca

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