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

author Oh Yum with Anna Olson   2 year ago
676,007 views

12,545 Like   213 Dislike

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

Extra Čokoladna Torta! ENG. GER. FRA. SUBS (Grga i Klara)

BISCUIT: 5 eggs 300 g of sugar 1 vanilla sugar 340 g of sharp flour 4 tablespoons unsalted cocoa powder 200 ml of milk 1 baking powder DRESSING: 1200 ml of milk 200 g of sugar 1 vanilla sugar 200 g of cooking chocolate 250 g butter 200 g of minced walnuts GLAZE: 75 g butter 150 g of cooking chocolate 2 tablespoons of oil 2 tablespoons water DECORATION: 3 boxes per 112 g Milka Lila stix 160 cm tape to connect 6-7 balls Ferrero Rocher 7-8 ball Giotto 3 pralines of Witors Golden 1 Praline Milka Heart 90 g Čoko flipsa Biscuit: Heat the oven to 190 ° C. Bake the 28 cm diameter baking sheet with baking paper. Make sugar eggs. Add vanilla sugar and mix it. Add flour, cocoa and milk and continue mixing. Finally add the baking powder (through the strain - not to the chin) and make a little more of it. Add the mixture to the prepared mold and bake for 45 minutes. Test with the tooth if it is baked (should be dry). Cool. Dressing: Put the milk to get it. Add sugar, vanilla sugar, cooking chocolate and butter. Reduce fire and mix. When chocolate and butter are added, add nuts. Heat for one more minute and stir. stacking: While cooking the frying pan, prepare the dressing mold. Roll the baking jar with the foil to prevent the dressing from cracking. Cut the chilled biscuits twice to get three equal chunks. Put the first bark, pour it over with a hot overflow (almost half the overflow), put another bark, pour it over with a hot overflow (almost to the end of the overflow), sprinkle with the fork to better absorb the dressing, put the third bark over with the rest of the hot overflow this bark will be lower when the cake is turned backwards - so it does not flake as much as the previous two), also lightly squeeze it with the fork to better fill the dressing. Cover the hot cake with the foil and allow to cool to room temperature, then place it in the refrigerator (best 24 hours). Next turn the cake on the tray, remove the mold and foil. Make chocolate glaze. Put butter to dissolve, when it comes to extinguishing the fire, add the cooking chocolate, stir. Add oil, stir. Add water, stir. This glaze is smooth and shiny. Chop the cake with a glass of chocolate (from above and around with a spoon). Sort the sticks to each other around the cake. You have to do this quickly while the glaze is wet to stick nicely. Put the straw around the cake and tuck it up. Gore on glaze, run Ferrero Rocher balls, Giotto balls, pralines, chocolate flips ... -------------------------------------------------- Biskvit: Ugrijte pećnicu na 190°C. Kalup za pečenje promjera 28 cm obložite papirom za pečenje. Izradite jaja sa šećerom. Dodajte vanilin šećer i izmiksajte. Dodajte brašno, kakao i mlijeko te nastavite miksati. Na kraju dodajte prašak za pecivo (kroz cjediljku – da ne bude grudica) te još malo izmiksajte. Smjesu ulijte u pripremljeni kalup i pecite 45 minuta. Testirajte čačkalicom je li pečen (treba izaći suha). Ohladite. Preljev: Mlijeko stavite da provrije. Dodajte šećer, vanilin šećer, čokoladu za kuhanje i maslac. Smanjite vatru i miješajte. Kada se čokolada i maslac otope dodajte orahe. Još minutu kuhajte i miješajte. Slaganje: Dok se preljev kuha, pripremite kalup za slaganje. Kalup u kojemu ste pekli biskvit obložite folijom kako preljev ne bi curio. Ohlađeni biskvit prerežite dva puta da dobijete tri jednake kore. Stavite prvu koru, prelijte ju sa vrelim preljevom (skoro pola preljeva), stavite drugu koru, prelijte ju sa vrelim preljevom (skoro do kraja preljeva), izbockajte vilicom da kora bolje upije preljev, stavite treću koru, prelijte ju sa ostatkom vreloga preljeva (ta kora će vam biti donja kada tortu sutradan preokrenete – zato nju ne namačete toliko koliko prethodne dvije), nju također lagano izbockajte vilicom kako bi bolje upila preljev. Vruću tortu pokrijte folijom i ostavite da se ohladi na sobnu temperaturu, zatim je stavite u hladnjak (najbolje 24 sata). Sutradan preokrenite tortu na pladanj, skinite kalup i foliju. Napravite glazuru od čokolade. Stavite otopiti maslac, kad provrije ugasite vatru, dodajte čokoladu za kuhanje, promiješajte. Dodajte ulje, promiješajte. Dodajte vodu, promiješajte. Ova glazura je glatka i sjajna. Tortu prelijte glazurom od čokolade (odozgor i okolo uz pomoć žlice). Milka štapiće poredajte jedan do drugoga oko torte. To morate raditi brzo dok je glazura mokra da se lijepo zalijepe. Stavite traku oko torte i zavežite mašnu. Gore na glazuru poslažite Ferrero Rocher kuglice, Giotto kuglice, praline, čoko flips… Cijeli recept posjeti http://grgaiklara.com/recipe/extra-cokoladna-torta/ Contact: grgaiklaratorte@gmail.com

Cinderella Pumpkin Pie Cheesecake | Anna 's Holiday Feast

Thanksgiving is as much about impressing your family and friends as it is about sharing a delicious meal with your loved ones, and nothing will impress your guests more than this Cinderella Pumpkin Pie Cheesecake! A delicious combination of a pumpkin cheesecake base, a pumpkin pie filling on top, all surrounded by a chocolate crumble crust, this recipe is truly a showstopping grand finale! Please try out the recipe below and then let us know in the comments how yours turned out! We love to hear from everyone in the Oh Yum community! More Videos from Anna's Holiday Feast: Turkey, Gravy, and Stuffing: http://y2u.be/y4tcW6EzxnE Mashed Potatoes: http://y2u.be/c9bdLUF7bqQ Turkey Carving: http://y2u.be/4ASWN1eVims Caramelized Onions: http://y2u.be/oK9DXu0zKeQ Brussels Sprouts: http://y2u.be/PHoWsbyAZS4 Subscribe for more video recipes: http://goo.gl/MJV4af Ingredients Crust 2 3/4 cups (390 g) chocolate cookie crumbs 2 Tbsp (25 g) packed light brown sugar 1/2 tsp ground cinnamon 1/2 cup (115 g) unsalted butter, melted Cheesecake Layer 1 pkg (8 oz/250 g) cream cheese, at room temperature 1⁄3 cup (70 g) granulated sugar 1 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground nutmeg 1 large egg, at room temperature 1/2 cup (125 mL) pure pumpkin purée Pumpkin Pie Layer 2 cups (500 mL) pure pumpkin purée 1/2 cup (100 g) packed light brown sugar 1/2 cup (100 g) granulated sugar 1 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp ground nutmeg 3 large eggs, at room temperature 1 cup (250 mL) whipping cream Sweetened whipped cream, for décor (optional) Directions 1. Preheat the oven to 350°F (180°C) and grease a 9-inch (23 cm) springform pan. 2. For the crust, stir the cookie crumbs with the brown sugar and cinnamon and then stir in the melted butter until evenly combined. Press into the bottom and all the way up the sides of the pan. Bake for 10 minutes (no change will be noticeable). Let cool on a wire rack while you make the filling. Leave the oven on. 3. For the cheesecake layer, beat the cream cheese until smooth (by hand is easy enough) and then beat in the sugar, cinnamon, cloves and nutmeg. Switch to a whisk and whisk in the egg, followed by the pumpkin purée. 4. Scrape the batter into the cooled crust and bake for 30 minutes, until the cheesecake no longer jiggles in the centre. While it bakes, prepare the pumpkin pie layer. Whisk the pumpkin purée with both sugars and then whisk in the cinnamon, cloves and nutmeg. Whisk in the eggs and then the 1 cup (250 mL) whipping cream. Once the cheesecake layer has baked for 30 minutes, remove the pan from the oven and gently pour the pumpkin pie filling over the cheesecake—it will fill the pan right to the top. 5. Return the pan to the oven and bake for 50 to 60 minutes more, until only the centre of the pie shows signs of jiggling. Let cool in the pan on a wire rack to room temperature, up to 4 hours. Chill the cooled pie, uncovered, in the fridge overnight to set the filling. 6. If you wish to decorate the pie, remove it from the pan and carefully slide it onto a cake stand or a platter. Scoop the whipped cream into a piping bag fitted with a plain or star tip and pipe a crown just around the top of the pie or simply dollop the whipped cream in the centre. Chill until ready to serve. Recipe from Set for the Holidays with Anna Olson, Appetite by Random House, 2018 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 #AnnasHolidayFeast #ThanksgivingDessert #OhYum

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

Comments for video: