~~~ For Cake: ~~~ ## Ingredients ## 9 oz bleached cake flour 12.25 oz sugar 1 + 1/4 tsp baking powder 1/4 baking soda 1/2 tsp table salt 1/2 cup buttermilk 4 large eggs + 2 yolks 1 tbsp vanilla 1 stick unsalted butter 1/2 cup veggie oil ## Recipe ## 1) To mixing bowl, add cake flour, sugar, baking powder, baking soda salt. mix to combine. 2) Combine buttermilk, eggs, vanilla in separate container, wisk together. 3) Add softened butter, in pieces, and veggie oil to dry ingredients. Mix 30 sec to incorporate. 4) Mix on medium to aerate 1 min. 5) Turn mixer to low and gradually add wet ingredients. 6) Mix on med-high for 3 mins. 7) Grease and flour 9x13 in cake pan and add batter. Spread to even out and tap the pan to remove bubbles. 8) Bake for 28-32 mins at 350 degrees until cake tester comes out with few crumbs. 9) let cool at least 2 hours. ~~~ For Frosting: ~~~ ## Ingredients ## 2 oz 60% chocolate 9 oz confectioner's sugar 1.5 oz cocoa powder 1/4 tsp salt 8 tbsp softened butter 1/4 cup hot water ## Recipe ## 1) chop fine chocolate and melt in microwave. 2) Add sugar, cocoa, salt, butter, and hot water to mixing bowl. 3) Using wisk attachment, mix on low to combine. Then increase speed to medium for 1 min. 4) Add melted chocolate and incorporate on low speed. 5) Allow to set up at room temperature for 30-40 mins. 6) Frost cake and let set up in fridge about 20 mins.
I love ATK because they are willing to take on and showcase recipes that are often seen as pedestrian one day and sophisticated the next, but still give the same expert care to each recipe - the premiere unpretentious cooking show! You guys got the formula figured out - never change!
Wow, this is hands down the only yellow cake recipe I’ve made that came out just absolutely flawless. This recipe is a keeper. The frosting is superbly flavorful as well. Thanks Jill & ATK!
Such a simple good old fashioned recipe that everyone loves!! Finally someone scrapes down the sides of the bowl which no one does on any of the cooking shows or videos!!!
I love your expressions of joy when eating desserts! You say all the things I am thinking, and your sense of humor is priceless! Can't wait to try the recipe. Thanks Bridget.
Watched this whole video. Was laughing out loud with genuine excitement by the time she cut into the first bite! Lol wish I had a mixer!! I’d be making this right now
We’re all friends here..right? We can share things with each other without judgement? 😆😆 Ever year for my birthday, my wife makes me a boxed yellow cake mix with milk chocolate frosting…it’s what my mother use to make me growing up and there’s a familiarity with it. Yes, homemade is much better. But I like it.
I think a lot of bakers suggest people use box cake mixes because in that small of a quantity you can’t get as consistent and exact of measurements, plus they spent millions of dollars of R&D in other additives (safe for special occasion eating!) and stuff that make it kind of perfect. My birthday cake is the same as yours, always with a glass of milk 🥛
3 ปีที่แล้ว +5
@@Ronsonpeters yep, nothing wrong with boxed cake.
You're not the only one...my mom used to make me a yellow cake (from a box) with chocolate frosting (home made) every year for my birthday. I'll make it myself now and again, same way she did. I've tried making homemade cake but it never turns out as moist as boxed mix
I love the chemistry lessons and they have added to my own cooking and baking abilities exponentially! I understand the role that sugar plays in baking thanks to these lessons over the years, but does anyone at ATK have an interest in developing a sugarless cake to beat the one I've developed over the holidays? Its light and fluffy, moist with a fine crumb and has a delightful flavor.
I want to bake with Bridget (and Julia too)!!! I love your wisdom and sense of humor...and (as icing on the cake...tee hee hee) you're someone who enjoys a vintage Pyrex plate! I think we are soul sisters...
Great explanation of the flour. I like the idea of using both oil and butter, too. Generally, you did a super job on this workshop. Well-done. I have a question, though: I can`t find bleached cake flour where I live (Ukraine), so I can replace two Tbsp of AP flour with corn starch for every cup required in the recipe to create a cake flour, but what do you suggest in terms of modifying it to make it more like bleached or just having the effect of bleaching? My hands are largely tied here unless I want to pay a lot to ship some unusual flour in, and then wait for it.
I hear you slocad11. I live in Kyiv and have the same problem. Actually, the cornstarch is the solution as it has the effect of lowering the gluten formation in the batter.
How to make cake flour: Whisk together 3/4 cup 2 tablespoons (105g) all-purpose flour and 2 tablespoons (14g) cornstarch. Use in place of cake flour in a recipe, substituting by equal weight or volume.
"the fork just cut right through there" Like, it's cake. That said, I have made this cake, and it IS the stuff of childhood dreams. I also like how she calls it snack cake, that way you don't need a reason to make it.👼
Dang ur hide, Bridge- this is another seam-busting outta here home run! The hubs and I singlehandedly demolished this entire cake, thankful for elastic... Anyway, my new perfect yellow cake recipe as well as primo perfecto go to chocolate buttercream frosting nirvana! Thank you for all y'all do for us poor slobs over there at ATK. We love ya❣️
I used to love Duncan Hines, but I’ve switched to Betty Crocker, and Aldi cake mixes. The last couple of times I made a Duncan Hines cake, something tasted different. The chocolate didn’t taste as strong as it always had. 🤷🏼♀️ Have you noticed any change?
@@mariannesouza8326 Are you referring to the chocolate frosting? The yellow cake mix tastes the same to me. I'll try the Betty Crocker mix next time though.
I understand that weighing the ingredients is more precise. However some of us don't have the scale needed to do this but still want to make this recipe. Please consider giving measures in cups in addition to ounces or grams.
My sister would make a chocolate cake similar to this from the back of the Hershey box...soo good..we all tried and failed..years and years later she said we had no vanilla extract so she used lemon extract. Use lemon extract with chocolate
I think i'm in love with Bridget... not because she's absolutely gorgeous, but because she makes me favorite cake **salivating** don't worry! my wife won't mind, she loves cake too lol
Followed the recipe exactly. Checked the bought new fresh baking soda and powder. Let eggs come to room temp. The batter would not get fluffy like hers. (Using kitchen aid mixer). I made 2 cakes batter was thin on both. Beat batter a little longer on second and still no fluff.any suggestions would be greatly appreciated. Not a baker but love trying out ATK recipes. Both cakes came out where they were flat in certain areas. Taste is fine but cake is flat. I feel like the runny batter has to be the culprit. Only difference is that I have a darker non stick 13x9 pan. I cooked at 335 instead of 350. could that be the reason? Even if it is I don't know why my batter won't get fluffy and thicker.
Are you sure cake flour doesn’t go by another name where you live? I used bleach AP flour for this recipe and it came out great. Didn’t sink in the middle, wasn’t dry, and it wasn’t dense. Very fluffy and tender. can’t guarantee you’ll have the same results but try it!
I just made it with bleached AP flour. I think the cake flour may make it slightly more moist but it was very good cake. I didn’t want a buttercream frosting so I decided more of a icing. Delicious cake. Loved it.
How would the recipe change if I wanted to pipe it onto a grooms cake and decorate with it. (not making flowers or anything that would require it to be stiff)
Tried it. Texture is almost like box cake..very spongy ..not like a normal scratch cake . Like pulling a kitchen sponge apart. Taste is good but very different from a scratch cake texture
Why don't you cream the butter first? And in your cookbook "What Good Cooks Know" the instructions are to melt and cool the butter before adding it to the flour.
It may be like your childhood food, but my mom couldn't really cook. I mean, I survived it, right? So it couldn't have been that bad. She could burn steak beyond well done, and constantly stir white rice into a gloppy mess, and open a can of mushrooms,,or bake a TV dinner with Tang beverage and Jello for dessert. Boxes and cans. But she thought it was elegant and inventive to mix cooked flat noodles with a can of diet fruit cocktail, and Slim n Trim cottage cheese, bake it with corn oil on top. I learned everything I know on my own, starting when I was about. 10 or 11. The mess drove her crazy in her kitchen, since she was it was her kingdom and she was the queen of the house. You had a very different childhood! LOL!
I made this cake quite a few times and I keep thinking something is off. The overall taste is good but the top of the cake has a sticky consistency. I may try to cream the butter and sugar first before adding the other wet ingredients, then the dry, like most recipes do.
You know lots of today’s children get really fancy cakes for their birthdays cakes that cost hundreds of dollars when I was growing up just 30 years ago this is what we got for cake yellowcake chocolate icing and a scoop of ice cream to go with it. Some of the cheapest birthday fun I’ve ever had.
As mentioned above, a snack cake is meant to be a little snack--a treat when there's no special reason to have sweets. Snack cakes are, by definition, simple single layer cakes with frosting and little decoration.
The first recipe that I have made from ATK that I didn’t care for. The taste was very bland. Frosting was ok. Nothing special. Not bad considering I love everything else I have made.
Learn to make flax eggs (1T ground flaxseed + 3T water, let stand 15 mins before using) and substitute away. It will be fine in this recipe. You can also use ground chia seeds.
As she took the fist bite, and her eyes rolled back, I was wishing she would say "it's better than sex", but alas, this is American Test Kitchen, and we just won't stand for that talk.
~~~ For Cake: ~~~
## Ingredients ##
9 oz bleached cake flour
12.25 oz sugar
1 + 1/4 tsp baking powder
1/4 baking soda
1/2 tsp table salt
1/2 cup buttermilk
4 large eggs + 2 yolks
1 tbsp vanilla
1 stick unsalted butter
1/2 cup veggie oil
## Recipe ##
1) To mixing bowl, add cake flour, sugar, baking powder, baking soda salt. mix to combine.
2) Combine buttermilk, eggs, vanilla in separate container, wisk together.
3) Add softened butter, in pieces, and veggie oil to dry ingredients. Mix 30 sec to incorporate.
4) Mix on medium to aerate 1 min.
5) Turn mixer to low and gradually add wet ingredients.
6) Mix on med-high for 3 mins.
7) Grease and flour 9x13 in cake pan and add batter. Spread to even out and tap the pan to remove bubbles.
8) Bake for 28-32 mins at 350 degrees until cake tester comes out with few crumbs.
9) let cool at least 2 hours.
~~~ For Frosting: ~~~
## Ingredients ##
2 oz 60% chocolate
9 oz confectioner's sugar
1.5 oz cocoa powder
1/4 tsp salt
8 tbsp softened butter
1/4 cup hot water
## Recipe ##
1) chop fine chocolate and melt in microwave.
2) Add sugar, cocoa, salt, butter, and hot water to mixing bowl.
3) Using wisk attachment, mix on low to combine. Then increase speed to medium for 1 min.
4) Add melted chocolate and incorporate on low speed.
5) Allow to set up at room temperature for 30-40 mins.
6) Frost cake and let set up in fridge about 20 mins.
Thank you for including the written recipe since the link provided in the description box doesn’t work properly.
Thank you many times over!
THANK YOU!!!!
@@maureenkent2565 you have to pay to see the recipe on the website :(
Bless you!
Thanks Collin for making the effort for writing this all down for us. Nice of you to do that.
I love ATK because they are willing to take on and showcase recipes that are often seen as pedestrian one day and sophisticated the next, but still give the same expert care to each recipe - the premiere unpretentious cooking show! You guys got the formula figured out - never change!
Thank you. I love this cake recipe
Wow, this is hands down the only yellow cake recipe I’ve made that came out just absolutely flawless. This recipe is a keeper. The frosting is superbly flavorful as well. Thanks Jill & ATK!
Such a simple good old fashioned recipe that everyone loves!! Finally someone scrapes down the sides of the bowl which no one does on any of the cooking shows or videos!!!
This by far, turned out to be the best yellow cake 🎂 I've ever made and eaten. 👏❤😋
Ditto! THE BEST! I use Anthony's CoCo organic powder and Whole Foods non organic chocolate chips, hands down the best cake EVER!
I love your expressions of joy when eating desserts! You say all the things I am thinking, and your sense of humor is priceless! Can't wait to try the recipe. Thanks Bridget.
Love this video and the cake looks beautiful. My favorite cooking show!
Watched this whole video. Was laughing out loud with genuine excitement by the time she cut into the first bite! Lol wish I had a mixer!! I’d be making this right now
Did you ever make it?
@@moecuspocus never got a mixer…😢
sweet profile pic though.
@@RyanTaylor0201 Thanks ☕ if you ever get that mixer I hope you make it.
My favorite cake‼️ my favorite cooking show 😋 😍 ❤
Yum,that cake is on the road map to my heart.
This is a great cake. It came as light and fluffy as boxed mixes. Thanks ATK!
This is THE best cake ever. I use Anthony's organic coco powder and Whole Foods, non organic, chocolate chips, for the chocolate frosting. A-Mazing!
We’re all friends here..right? We can share things with each other without judgement? 😆😆
Ever year for my birthday, my wife makes me a boxed yellow cake mix with milk chocolate frosting…it’s what my mother use to make me growing up and there’s a familiarity with it. Yes, homemade is much better. But I like it.
I think a lot of bakers suggest people use box cake mixes because in that small of a quantity you can’t get as consistent and exact of measurements, plus they spent millions of dollars of R&D in other additives (safe for special occasion eating!) and stuff that make it kind of perfect. My birthday cake is the same as yours, always with a glass of milk 🥛
@@Ronsonpeters yep, nothing wrong with boxed cake.
@ I agree!!! Better than I deserve.
You're not the only one...my mom used to make me a yellow cake (from a box) with chocolate frosting (home made) every year for my birthday. I'll make it myself now and again, same way she did. I've tried making homemade cake but it never turns out as moist as boxed mix
I think ATK had a favorite boxed cake mix video.
I love the chemistry lessons and they have added to my own cooking and baking abilities exponentially! I understand the role that sugar plays in baking thanks to these lessons over the years, but does anyone at ATK have an interest in developing a sugarless cake to beat the one I've developed over the holidays? Its light and fluffy, moist with a fine crumb and has a delightful flavor.
PLEASE share - I would love to try it, and it would be great for so many people fighting cancer.
Wow, that cake is ON POINT!
YUM! YUMMY!! YUMMIEST!!! ❤ Thank you for sharing this recipe.
Oooh, this is mom’s favorite combo! Gonna make this real soon for her, thank you for putting this out!
Definitely trying
I want to bake with Bridget (and Julia too)!!! I love your wisdom and sense of humor...and (as icing on the cake...tee hee hee) you're someone who enjoys a vintage Pyrex plate! I think we are soul sisters...
Great explanation of the flour. I like the idea of using both oil and butter, too. Generally, you did a super job on this workshop. Well-done. I have a question, though: I can`t find bleached cake flour where I live (Ukraine), so I can replace two Tbsp of AP flour with corn starch for every cup required in the recipe to create a cake flour, but what do you suggest in terms of modifying it to make it more like bleached or just having the effect of bleaching? My hands are largely tied here unless I want to pay a lot to ship some unusual flour in, and then wait for it.
I hear you slocad11. I live in Kyiv and have the same problem. Actually, the cornstarch is the solution as it has the effect of lowering the gluten formation in the batter.
How to make cake flour: Whisk together 3/4 cup 2 tablespoons (105g) all-purpose flour and 2 tablespoons (14g) cornstarch. Use in place of cake flour in a recipe, substituting by equal weight or volume.
I will definitely try this
Thanks for the science lesson also re: bleached vs unbleached flower. Good information there!
Tasty chemistry lesson!
Beautiful cake!😁👍
Thanks for the info ☺️
Looks amazing
Looks delicious. Any thoughts on high altitude adjustment for the cake?
Thank you for sharing…
I was looking for my favorite childhood
Cake which was the one I ate at School.
I’m definitely keeping this recipe ❤️
"the fork just cut right through there" Like, it's cake. That said, I have made this cake, and it IS the stuff of childhood dreams. I also like how she calls it snack cake, that way you don't need a reason to make it.👼
Thanks for the recipe greetings from dublin Ireland 🇮🇪
Patricia obrien
I am so going to bake this right now!! Thank you, thank you!!🙏🌹
Oh hooray!!! My favorite!
Oh Buttermilk! I have never tried that.
Very awesome cake i added 1 vanilla bean to the batter and it was delicious ! I wonder if this can make cupcakes too ?
Dang ur hide, Bridge- this is another seam-busting outta here home run! The hubs and I singlehandedly demolished this entire cake, thankful for elastic... Anyway, my new perfect yellow cake recipe as well as primo perfecto go to chocolate buttercream frosting nirvana! Thank you for all y'all do for us poor slobs over there at ATK. We love ya❣️
Trying this tomorrow morning I'm going shopping for the ingredients.
",,,,creamy and dreamy." What else do you need to know? I'm in!
I make this a lot. Duncan Hines butter golden cake mix and chocolate frosting. I know I'm not the only one!
I used to love Duncan Hines, but I’ve switched to Betty Crocker, and Aldi cake mixes. The last couple of times I made a Duncan Hines cake, something tasted different. The chocolate didn’t taste as strong as it always had. 🤷🏼♀️
Have you noticed any change?
@@mariannesouza8326 Are you referring to the chocolate frosting? The yellow cake mix tastes the same to me. I'll try the Betty Crocker mix next time though.
My favorite cake!
That needs so much more frosting!
Thank you I love this recipe.
Yum!
I just follow the directions on the box… delicious every time! 😋
I've never had a problem with a cake made with just butter going stale. But that says more about me than the recipe.
Never had cake, ice cream or cereal go stale ever in my 50 years on planet earth.
and I've never had unbleached cake flour cause cake to be dense. There are some countries were bleached flour is illegal.
I would marry the crap out of Bridget if only for this recipe
😹
This is food channel quality stuff
Betty boop loves america's test kitchen and she wants that cake for her family 😊
I understand that weighing the ingredients is more precise. However some of us don't have the scale needed to do this but still want to make this recipe. Please consider giving measures in cups in addition to ounces or grams.
This makes it worth hopping on the stationary bike.
My sister would make a chocolate cake similar to this from the back of the Hershey box...soo good..we all tried and failed..years and years later she said we had no vanilla extract so she used lemon extract. Use lemon extract with chocolate
Hmm...
That sounds really good.
I think i'm in love with Bridget... not because she's absolutely gorgeous, but because she makes me favorite cake **salivating** don't worry! my wife won't mind, she loves cake too lol
People never understand that baking is science and you can't just do wherever you want 🤷 and expect great results!
Followed the recipe exactly. Checked the bought new fresh baking soda and powder. Let eggs come to room temp. The batter would not get fluffy like hers. (Using kitchen aid mixer). I made 2 cakes batter was thin on both. Beat batter a little longer on second and still no fluff.any suggestions would be greatly appreciated. Not a baker but love trying out ATK recipes. Both cakes came out where they were flat in certain areas. Taste is fine but cake is flat. I feel like the runny batter has to be the culprit. Only difference is that I have a darker non stick 13x9 pan. I cooked at 335 instead of 350. could that be the reason? Even if it is I don't know why my batter won't get fluffy and thicker.
I know that this type of flour is pretty much a key to the recipe, but can I use AP instead? Since cake flour isn’t available where I live :)
Are you sure cake flour doesn’t go by another name where you live? I used bleach AP flour for this recipe and it came out great. Didn’t sink in the middle, wasn’t dry, and it wasn’t dense. Very fluffy and tender. can’t guarantee you’ll have the same results but try it!
I just made it with bleached AP flour. I think the cake flour may make it slightly more moist but it was very good cake.
I didn’t want a buttercream frosting so I decided more of a icing. Delicious cake. Loved it.
How would the recipe change if I wanted to pipe it onto a grooms cake and decorate with it. (not making flowers or anything that would require it to be stiff)
I remember watching this when it originally aired. A little too rich for me. I would need to go easy on the sweetener and eggs!
I want a microwave review! I need you to tell me which one to buy!
How long do you bake if it's a rectangular glass pyrex ?
Same
Will this recipe work with 8” cake pans too
I can taste it
Can this be made into a layer cake?
Tried it. Texture is almost like box cake..very spongy ..not like a normal scratch cake . Like pulling a kitchen sponge apart. Taste is good but very different from a scratch cake texture
7:13 “it’s chocolate…” 💄 👸
Made this for my son’s bday and it was so good! Cake didn’t last a day! lol
Is there any reason why High-Ratio Shortening was not used?
If I wanted a mocha flavor could I add some hot coffee instead of the water?
I think that would work great. I think this cake is pretty adaptable flavor and extracts wise.
@@miguelcereceres169 thanks my mom made a similar cake with mocha icing. I didn't have a recipe so I am trying stuff out. Appreciate the help.
Why don't you cream the butter first? And in your cookbook "What Good Cooks Know" the instructions are to melt and cool the butter before adding it to the flour.
Answer: Betty Crocker cake mix with a can of frosting. Done.
Canned frosting is gross 😝
Some of us like to bake from scratch and want to control the ingredients. Also, I second that canned frosting is gross.
And you'll miss out. That box cake and store bought frosting is disgusting, doesn't even come close to how good this recipe is.
I'll take the rest! 😊❤
I didn’t get the reference. Does golden ticket refer to Drag rase? :)
No. It refers to Charlie and the Chocolate Factory.
@@brianbucket7012 🙃
Willy Wonka
Hyperinsulinemics Unite! 💕💪😎👍
Hi
Too bad you can't get the recipe unless you join their site.
Write it down as you watch
72% for my toppings :) Then unsweetened cocoa powder to help it stay at a decent %.
It may be like your childhood food, but my mom couldn't really cook. I mean, I survived it, right? So it couldn't have been that bad. She could burn steak beyond well done, and constantly stir white rice into a gloppy mess, and open a can of mushrooms,,or bake a TV dinner with Tang beverage and Jello for dessert. Boxes and cans. But she thought it was elegant and inventive to mix cooked flat noodles with a can of diet fruit cocktail, and Slim n Trim cottage cheese, bake it with corn oil on top. I learned everything I know on my own, starting when I was about. 10 or 11. The mess drove her crazy in her kitchen, since she was it was her kingdom and she was the queen of the house. You had a very different childhood! LOL!
I made this cake quite a few times and I keep thinking something is off. The overall taste is good but the top of the cake has a sticky consistency. I may try to cream the butter and sugar first before adding the other wet ingredients, then the dry, like most recipes do.
I just got diabetes from watching this.
You know lots of today’s children get really fancy cakes for their birthdays cakes that cost hundreds of dollars when I was growing up just 30 years ago this is what we got for cake yellowcake chocolate icing and a scoop of ice cream to go with it. Some of the cheapest birthday fun I’ve ever had.
Did some1 say yellow cake
That's not a microwave, that's a small oven.
I would have to double the frosting.
Seems like a lot of eggs (4 whole plus 2 yolks).
I read "ATK at home" as "attack at home" not America's Test Kitchen haha
Chocolate cake and frosting is too rich and sweet. Chocolate frosting w/white or yellow cake balances richness better.
🤞👌✌️👍💯💕
Bridget I love ya - but you need to double the amount of chocolate frosting.
I agree
A "snack cake"?
I consider any cake a snack cake.
I take it to mean something simple and not for a special occasion. Like an occasional treat.
As mentioned above, a snack cake is meant to be a little snack--a treat when there's no special reason to have sweets. Snack cakes are, by definition, simple single layer cakes with frosting and little decoration.
.... 7:48 that's the biggest damn microwave I've ever seen ...
Notice the vanilla is artificial which olds up better for baking
Martha, Martha, Martha. :-) Unlike America's Test Kitchen, Martha Stewart doesn't include weights in her cookbooks. That's a Bad Thing. :-)
Hoooly mackerel! That microwave could also be used for cremation.
It looks dense like poundcake
Not at.all
“The fork just cut right through there”….. One would expect a Steel Fork, to cut through any cake. 🙄
Make sure it's wrapped in those special CIA napkins.
The first recipe that I have made from ATK that I didn’t care for. The taste was very bland. Frosting was ok. Nothing special. Not bad considering I love everything else I have made.
HOW ABOUT AN EGGLESS CAKE.
Learn to make flax eggs (1T ground flaxseed + 3T water, let stand 15 mins before using) and substitute away. It will be fine in this recipe. You can also use ground chia seeds.
As she took the fist bite, and her eyes rolled back, I was wishing she would say "it's better than sex", but alas, this is American Test Kitchen, and we just won't stand for that talk.
Truly terrifying amount of sugar!
But look how many servings it makes.
:)
I wish the US used grams instead of ounces.... C'mon.
Grams is not a United States measurement, you are free to move at your earliest convenience
@@miltonwilliams2382 🚮