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

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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

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

HOW TO MAKE THE BEST CHOCOLATE CAKE FROM SCRATCH

Ditch the box cake mix and wow your friends and family with this ultra-moist, ultra fudgy devil's food chocolate cake- the best chocolate cake ever! No kidding. The best part? It's so simple to put together- you only need a bowl and a whisk. You'll never go back to a cake mix. So what are you waiting for? Go bake! Get the full written recipe and measurements at: http://hotchocolatehits.com/2014/06/the-best-chocolate-cake-recipe.html Last week's recipe- Spiderman cupcakes! https://www.youtube.com/watch?v=s8IRPfENbEU&list=UUhctMhfuB0yHTNlBlgEnQ5g Cakes and Cupcakes playlist: http://www.youtube.com/playlist?list=... Music- audionetwork.com Stay connected: Instagram: http://instagram.com/hotchocolatehits Facebook: https://www.facebook.com/pages/Hot-Ch... Google+: https://plus.google.com/u/0/116695690... Pinterest: http://www.pinterest.com/vedikaluthra/ Tumblr: http://hotchocolatehits.tumblr.com/ Website: http://hotchocolatehits.com/

Opera Torte Recipe - OH YUM with Anna Olson

A perfect companion for coffee! Anna bakes a classic opera torte created in Paris, made of thin layers of sponge cake with a coffee buttercream and chocolate ganache. Read baking ingredients and recipe below. Recipe instructions 1 rectangle cake. INGREDIENTS Viennois Cake 2 large eggs, separated and at room temperature 1 large whole egg, at room temperature 1/4 cup + 2 Tbsp sugar ⅔ cup ground almonds 6 Tbsp cake and pastry flour, sifted Ganache Layer & Glaze 1 cup whipping cream 8 oz bittersweet chocolate, chopped 2 oz coating chocolate OR chocolate chips 2 Tbsp vegetable oil Coffee Buttercream 2 egg whites, at room temperature 2 Tbsp + 1/2 cup sugar 1 cup unsalted butter, at room temperature 1 Tbsp coffee extract (or 1 Tbsp very strongly brewed espresso, cooled) 1 tsp vanilla extract Coffee Syrup ½ cup hot coffee 3 Tbsp sugar 1 ½ oz coating chocolate, melted 6 chocolate covered coffee beans Baking instructions: 1. Preheat the oven to 400 F and line an 11-x-17-inch sheet pan with parchment paper. 2. Whip the 2 egg yolks and the whole egg with the ¼ cup of sugar until it is thick, pale and holds a ribbon when the beaters are lifted. In a separate bowl, stir the ground almonds and flour together. 3. In another bowl, whip the 2 egg whites until foamy, then slowly add the remaining 2 Tbsp of sugar, whipping until they hold a soft peak when the beaters are lifted. Fold the whipped whites into the yolks in 2 additions, then fold in the almond mixture. Spread this evenly over the prepared sheet pan, ensuring that the batter is as level as possible (the batter will only make a thin layer). Bake the cake for about 8 minutes, until golden brown and allow to cool. Once cooled, the cake make dry a bit – that is expected. 4. For the ganache, heat the cream until it just begins to simmer and then pour this over the 8 ounces of chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Set aside to cool to room temperature. 5. For the buttercream, place the egg whites in a bowl and whip with the 2 Tbsp of sugar until just past foamy. Place the remaining ½ cup of sugar in a small pot with 2 Tbsp of water and bring to a full boil over high heat, boiling until the sugar hits 240 F on a candy thermometer. With the mixer on medium speed, carefully add the hot sugar to the whipped whites by pouring it down the side of the bowl (this helps to avoid splashing), then increase the speed and whip until the whites have cooled to room temperature, about 4 minutes. While beating, add the butter a few pieces at a time until combined. While adding the butter, if it appears that the buttercream is not fluffy, or seems curdled, not to worry - simply keep adding the butter, continue to beat and it will come together. There is no risk of overbeating. Add the coffee extract (or espresso) and the vanilla and use at room temperature. 6. For the coffee syrup, stir the coffee and sugar together until the sugar dissolves. 7. For the assembly, remove the sheet of cake and cut into three rectangles (about 6-x-11-inches). Brush the bottom of one of the layers with the melted coating chocolate and let this set until firm (or chill 3 minutes). Place this layer, chocolate-side down onto a flat cake board or platter. Brush the layer with coffee syrup, then spread half of the butter cream on top. Top this with a second cake layer, brush it with syrup and now spread two thirds of the cooled (but still spreadable) ganache layer over the cake. Place the final cake layer over the ganache, brush it with syrup and spread the remaining half of the butter cream on top (or you can save about 1/4 cup for garnish). 8. For the ganache glaze, re-warm the remaining one third of the ganache, adding the coating chocolate and vegetable oil, stirring until smooth. Spread this over the top of the cake (but not the sides), and chill until set, about 2 hours. 9. Before serving, trim the sides away to reveal clean layers, then slice into 6 rectangle portions (a hot, dry knife makes this easy). If you wish, pipe a little coffee buttercream on top of each and place a coffee bean on top. 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/1XlnM5g - Comprar Repostería con Anna: 200 recetas dulces para compartir y disfrutar: http://amzn.to/1Xlo2Bs - Buy Another Cup of Sugar with Anna Olson Recipe Book on Amazon: http://amzn.to/1pDECSc\ - Buy In The Kitchen with Anna Recibe Book on Amazon: http://amzn.to/1LYTzbF - 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

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:
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

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