Yellow cake with chocolate buttercream frosting
ฝัง
- เผยแพร่เมื่อ 6 เม.ย. 2022
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**RECIPE**
For the cakes
1.5 sticks (3/4 cup, 170g) butter, softened
1.5 cups (300g) granulated sugar
2 whole eggs
2 egg yolks
1.5 cups (350mL) buttermilk (could be sour cream or crème fraîche diluted to a thick milk texture)
2-3 teaspoons vanilla
2.5 cups (300g) cake flour (can be 7 parts AP flour + 1 part starch)
1/2 teaspoon baking soda
2 teaspoons baking powder
2-3g (1/2 teaspoon of Morton kosher) salt (double that if using unsalted butter)
For the frosting
2 sticks (1 cup, 225g) butter, softened
1/2-1 cup (50-100g) cocoa powder, depending on how chocolatey you want it (I used dutch cocoa)
2.5 cups (300g) powdered sugar
1/2 cup (120mL) corn syrup (or any syrup)
1 heaped tablespoon meringue powder (highly optional, can be found in the U.S. at craft stores)
vanilla
milk/buttermilk/water
sprinkles, etc (if you're into that)
Prepare two 8-inch (20cm) diameter cake pans by greasing them and then lining the bottoms with parchment rounds (watch the video to see how to make those).
For the cake batter, put the softened butter in a big mixing bowl and whip it as fluffy as possible. Put in the sugar and whip some more until as fluffy as possible. Gradually beat in the eggs and yolks, buttermilk and vanilla. Beat in the dry ingredients, adding enough flour to get a pudding-like texture in the final batter.
Split the batter evenly into the two pans and bake at 350ºF/180ºC until a toothpick or knife to the center comes out clean - mine took 30 min. Let cool and solidify until you can invert them out of their pans and peel off the paper. Before frosting, let them cool some more until they are no warmer than room temperature - you can speed this on a cooling rack in the fridge.
To make the frosting, whip the butter until fluffy and then beat in the powdered sugar, followed by the cocoa powder. Beat in the corn syrup and meringue powder together. Beat in vanilla and additional salt (if you used unsalted butter) to taste, and just a little buttermilk or water to get it to a spreadable consistency.
Use a bread knife to shave the domes off of the cooled cakes and make them flat. Put one take on a serving plate, top with almost half your frosting, and use a long knife or icing spatula to spread to an even thin layer, allowing the excess to fall over the sides. Put the other cake on top, dump on all the remaining frosting and repeat the process. Spread icing around the sides, clean up the rim of the plate with a damp towel and top with sprinkles, if you're into that. I prefer the firmer texture of this icing when the cake is refrigerated. - แนวปฏิบัติและการใช้ชีวิต
![ถ้าพี่วุ้นท้อง แป้งจะท้องไปด้วยกัน !!!! [ดูคลิปเต็มหน้าช่อง] #Short | PANG ORNHIRA](http://i.ytimg.com/vi/FeyEnVMwitA/mqdefault.jpg)
"when I have to get a real job again someday"
I think I speak for many many people when I say I would watch 70 year old Adam Ragusea make a wholesome dinner any day of the week. Your style is so perfect and calm and entertaining, and funny.
Its just up to Adam when it comes to when he wants to quit.
@@giselle8924 Bonk
@@EnigmaticLucas Bonked with the ban hammer
Sounds a little bit like he's just angry at those people telling him to get a real job
@@mareksto1 those people need to find a hobby.
@@mooseoncaffeine I thought they just need a better payed job. And Adam needs to not get so resentful
adam just making whatever he wants to eat on that particular day is the kind of content we need. love that for him.
Why make videos if you they're not about what you want to do?
@@15oClock some are in it for the money. For instance, some mukbangers eat more than they can handle and risk their health.
someone explain to me the infographic at the end, wine chicken next?
Next recipe is gonna be sautéed white wine with roasted white wine and of course white wine to drink.
@@anon9322 Vinager leg is on the right.
"Lauren prefers an all butter cake, so that's what we are gonna make"
I really like these little wholesome family moments in your videos
Honestly on most of these i disagree with Lauren but naw, Lauren is totes rite that the all butter cake is far better. Not only is it more naturally yellow it just has more buttery flavour in every bite. i get the oil method may be "healthier" but this is cake; we shud enjoy cake to the utmost we can bcuz its cake.
@@SylviaRustyFae Lol I wouldn't worry about how much healthier a cake with slightly more oil would be. It's all cake at that point
I feel like a lot of people get the impression that Lauren won’t eat adam’s food or puts up a fuss if it isn’t the way she wants but I think Adam probably just asks her
Nope, you really need some flour and sugar in your cake. All butter tends to be runny.
@@sdspivey what are you saying?
I love how he just doesn't care, and does what he wants.
"No tips here, I just wanted to make this, watch if you want to"
'no tips here' Adam says, before explaining how and why to cream butter the most effective way, the use of baking soda to neutralize buttermilk, the scientific reason that egg yolks improve texture, and a unique way to improve a buttercream frosting's texture.
The man couldn't NOT be incredibly helpful for inexperienced bakers if he tried.
@@bakuhakudraws5603 the Adam way XD
We need more of these kinds of videos
No tips, but I've learned my cake baking game needs a major overhaul. I've learned like 10+ tips lol 😂
My grandmother, and her sister, were born in Ireland, and came here in the early 20th century. "Auntie," made a white cake frosting that had a "hint" of a skin/shell, when it dried. There was a beautiful, moist layer of frosting underneath. I've always wondered how to achieve that. I'm not familiar with "meringue powder," but can't wait to get some, to try it. "Auntie," passed away in the mid 1970's, that may have been what she used, if it was available at the time.
I think it's American style buttercream that gets a skin like that naturally (as opposed to a European style), I remember Claire Saffitz talking about that at some point but I believe those videos are on the Bon Appetit channel and not her personal channel. I imagine meringue powder would enhance it tho, or give that property to a different style of buttercream.
It might have been raw egg white! Those are my favorite frostings, though I understand why they’ve faded from popularity.
@@aragusea I think it was Alvin Zhou from Tasty (though this was from his TH-cam channel) who I saw frost a very rich chocolate cake with mousse, as opposed to buttercream. Mousse made with egg whites gets you a spectacular texture that would probably work great on cake as well - it's light and spongy and slightly gooey. The trick I suppose would be adding something to stabilize and strengthen the texture.
I just posted a recipe with such a butter cream! I'll copy it from my comment, wait... It is also european.
The butter cream I learned from grandma is made of 500 ml light custard (with milk, egg, some sugar, starch) and 250 g of butter and flavour (vanilla, cocoa, whatever). It sets nicely when cooled and tastes better every day. The older the better 😋
@@pandaboy52 but this was an American butter cream or not? I live in Europe and saw never a butter cream which is basically flavoured pure butter 😅
My mom always say that you should bake until "the house smells like cake". It actually works surprisingly well, I've noticed a few times now that 1-2 minutes after the cake is fully baked the smell intensifies. I still use the pokey method but these bits of knowledge should be passed to future generations.
Ha, I'm terrible at remembering to put on a timer when I put the cake batter in the oven, so I usually end up baking by smell too - it works greate!. Pro tip: stay IN the house until done!
Adam if you ever read this I want to thank you, I started watching your videos for entertainment purposes only, but as time went on I realised that I picked up some knowledge and so I tried cooking, now it is a new hobby that brings happines and joy for me and people I cook for.
Once again thank you!
Same
I found this channel today and I feel very inspired to cook too, I think he explains the processes of cooking that might scare those people who don't understand them away from cooking
Yellowcake (also called urania) is a type of uranium concentrate powder obtained from leach solutions, in an intermediate step in the processing of uranium ores. It is a step in the processing of uranium after it has been mined but before fuel fabrication or uranium enrichment.
Mmm yellowcake
"The MFer bought some yellow cake, okay? He went to Africa, and he bought yellow cake."
@@BiggusNickus DON'T DROP THAT!
@@pogimax "pray to God you don't drop that shit."
@@BiggusNickus he got it wrapped in this special CIA napkin!
“daddy it looks like pac-man” is adorable
I'm honestly surprised a kid that age knows who Pac-Man is
@@deedeethedog05 pac man is such a well known game though
@@deedeethedog05 Pac Man is in Super Smash brothers!
@@shadex08 oh, well today I learned.
"You do cake. It's not supposed to be anybody's birthday, it's somebody's birthday everyday. "
Best Adam Ragusa quote
You do you. And you do cake, whenever you want! It doesn't have to be somebody's birthday. Every day is _somebody's_ birthday.
(requoted for accuracy 😇😅)
so close
It is my birthday.
@@Jesse__H Thanks I'm too lazy to rewatch the video for the quote 😅
@@Miniredlights happy birthday I will eat cake in honor of your birthday
"daddy it looks like pacman again" my heart melted from the sheer adorableness 😭
His kids seem to love old video games... in his "first soup" video, his kid pretended he was mario going down a pipe
@@qwerty11111122 tbf introducing them to older video games first at that age is a smart move since that way it wouldn't be too hard to impress them with the newer stuff down the line :))
When frosting a cake, I spread a very thin layer while it is still warm. Then I allow to cool to room temp. The thin layer helps to trap any crumbs so they are not seen later.
Also, if you flip the bottom layer, the curvature will better match the plate so you don't have to trim. Who says the top has to be flat? Dome that sucker.
wow... .nice thank you
I don't usually even bother trimming my cakes, my plates fit the cuvature just about right and I don't mind a hump on top :) Way less crumb problems that way.
I was thinking the same thing, "why not just flip the bottom one upsidedown and why does the top need trimming?"
Granted my family makes cake by just doing a bix mix, buying the frosting, and leaving it in the metal pan it baked in (comes with a lid and everything, always gone in like 3 days for some reason.)
"If its lazy and it works, I'm doing it"
~my cooking motto
Obviously higher effort can be better and for special occasions i have no problem spending extra effort. (Although i have yet to find a better mashed potatoes recipe than just fork smashed on the plate to mix in butter, all the high effort making big bowls have a worse texture/flavor)
Watching the end bit with Adam and his kids makes me feel so happy
"It looks like Pacman again!"
My heart I can't-
calms my inner hippy after watching him use all those single use non-recyclable plastics
we are having a birthday in the house the day this video was posted. gotta say the cake scent wafting in from the other room really made it an immersive experience.
"everyday is somebody's birthday" and today is mine!! definitely gotta try this recipe sometime, it's making me hungry! 😋
Yo, happy birthday from a random fellow vinegar legate!
ayyyye, happy birthday!!!
Happy cake day!
Happy bday!
Happy bday!
One day Adam will come to Brazil and we will teach them the magic of carrot cake with chocolate. Upgrade from yellow to orange today.
I bet Adam would love the recipe, and since is so simple there is probably a bunch of ways it can be improved.
Here is one simple recipe with English instructions: th-cam.com/video/6vtWffXzOsQ/w-d-xo.html
@@giselle8924 😭😂tf
come to brazil
I just wish more people knew about stuff like farofa, I saw a video where a guy mixed it with water.
Mas o carrot cake brasileiro nem tem gosto de carrots. E batido no liquidificador e a cobertura de chocolate é fininhhoooo
I really love simple details like softening the butter in the microwave while flipping which makes Adam's channel so practical and realistic for most people. A lot of recipes would call for the butter to be left out for several hours or overnight. He manages to retain quality in his content while catering to a wider array of people who lack the time or resources to always do things the traditional way.
That is the weirdest username I have seen in reasent time.
I used a hairdryer
I love when Adam’s family influences whatever he’s making, like how he made the cake all butter because his wife prefers it, it just gives off such a genuine home cook vibe I really enjoy in Adam’s videos.
My family calls this "fridge cake!" Boxed yellow cake mix and canned chocolate frosting, baked, then fridged, then eaten family-style straight out of the dish. Delicious!
omg I was literally just talking about how much I miss yellow cake as it's not a big thing in the UK! I'mma have to make this
On cake flour - I did some work in a flour mill a few years back and in one room they had the milled flour undergoing a heating process (tumbling over heated plates). I asked why they were doing that and was told that's how they created Cake Flour. Apparently the process ages (their phrase) flour making it better for cakes. Might be something to look at for a future video? If you can show how a modern, industrial flour mill works, the seiving rooms are something to see and a visual treat ;)
This would make a great video!
That's an awesome video idea
might be a way to denature some of the gluten proteins and thereby inactivate their function; other than that I can't really imagine how heating like that woukd affect the flour in a way that makes it more suitable for cake baking
I used to be a flour miller. Full disclosure: I milled durum in a mill that only occasionally made farina (my only experience milling white flour), which means that I have no experience in making "cake flour" (which I presume is some grade of patent flour).
With that said, the only process I remember involving heat (which we did not do at our mill) was for creating ready-to-eat flour. They use heat to kill pathogens. Flour, obviously, is a raw product and wheat cleaning is never perfect, so there are pathogens in it that are normally killed by cooking/baking. Some products (like edible cookie dough) require that these pathogens be killed prior to packing the flour as they are not meant to be cooked/baked.
On a related note, I still don't understand the differences in flour labels as they are applied to the final products. The only kinds of flour that make sense to me are farina, semolina, clear, and patent, which is what the mill actually makes. I don't understand any of this "cake flour" or "all-purpose flour" shit. "Cake flour" seems to be patent flour made from soft wheat?
@@ErickC cake flour is low gluten, resulting in a better texture for cakes, all purpose is just flour, and bread flour has a high gluten content for breads, so you can do less kneading.
I've never been this early for a video. Sweet. Also all I could think about when I saw yellow cake is uranium lol.
Highly recommend Fat Daddio's cake pans. They are deep and have perfectly vertical sides, which means 1) the standard size parchment rounds actually fit in the bottom (many cake pans taper at the bottom, so the rounds are too large), and 2) you won't get slanted cake sides like you see around 9:30.
A chocolate frosting I came up with that I really enjoy is to bloom some cocoa powder in hot milk and fold it into the buttercream, i think it makes for more of a fluffier sort of mousse like texture over mixing in just dry cocoa powder
Have you ever tried Italian or Swiss merengue buttercream? You might enjoy it, Its way fluffier and less jarringly sweet than American style buttercream.
I thought you decided to branch channel out into nuclear fuel processing when I read the title
this isn't the type of yellowcake i was trying to find out how to make in my search, but I think I'm going to have to try this recipe someday, just looks so good
Good luck in your search! I heard a youtube channel had a video of that up, but I think he got in trouble with law enforcement for that. Not sure why the police would feel that offended about a baking video, but hey, that's just me.
Buttermilk is great in buttercream. I think my mom added cream cheese once. Kefier is also a good substitute and around here comes in smaller volumes than buttermilk. I always have leftover buttermilk from Thanksgiving corn bread
A good sub I found for buttermilk is normal milk mixed with yoghurt till it gets a slightly thick consistency, works great in cakes since buttermilk seems to be impossible to find in UK
Everytime I try to make yellow cake my skin falls off
same bro
Classic desserts always deserve way more love! Though I fully admit I'm more team cream cheese frosting on basically all cakes, so I'd probably be testing a chocolate cream cheese frosting here!
Personally, I started liking buttercream icing more often when I started doing meringue buttercream. Much fluffier and less sweet.
Cream cheese is good too though.
@@pennyforyourthots Oh totally, meringue buttercream can be lovely! Same even to traditional buttercreams if you go really dark on the chocolate/cocoa! It's more if you leave me alone in the house to make a cake, cream cheese frosting is totally happening.
Yeah cream cheese frosting is just better and lighter
@@OmniversalInsect It's such a classic! Especially with lemon zest, though that would change this cake so much. Maybe for a lemon snacking cake!
Can't wait to see Callence turn this into uranium yellowcake :D
When I'm icing cakes I like to put a little smear of frosting on the plate before I put the first cake down. It keeps it from moving around :) Very good recipe, you never disappoint!!
that's a really good idea, thanks man. Also its sweet to see another oney plays fan, take care bro
A few drops of coffee in chocolate frosting really improves the taste a lot, and no - it won't taste like coffee.
Honestly, the simplest of deserts sometimes just taste amazing, especially when homemade.
Your son's face peeking at the cake is too cute, God, it must be so great having a dad who bakes such wonderful goodies or who loves to cook for the family. I would have loved that experience.
This is my favorite cake, personally, over any other cake. Easy, simple, so worth it. 🙌🏻
Best ever. Your podcasts have been enjoyable as well. Solid work.
I made this yesterday for my birthday (great timing, Adam!!) and used 1 stick of butter and 1/4 cup oil. Frosted it with Ina Garten's chocolate frosting, and it was PHENOMENAL. The only person whose recipes I use more is my mother. And since she gave me a couple of superb ribeye steaks to celebrate, I fired up the grill and seasoned my cutting board. Thanks, Adam! You helped me make one of the greatest birthday dinners I've had in a long time!
I will forever connect yellow cake to the Chappelle show for the rest of my life, that being said, the cake looks really good.
RECIPE IN DESCRIPTION IS GODLY!
Adam, thank you for not sending me to an ad filled blog of a website!
What you lose in not getting THAT revenue gains you repeat views on videos, and my loyalty.
I HATE AND IGNORE so many other TH-cam cooking channels because they don't value my convenience.
I'll go out of my way to say, thank you, thank you, thank you Adam.
You're the best.
Yellow cake with chocolate frosting -- yay! My all-time favorite!
OMG -- back in the 70s the joke at work was "if you sneeze three times in a row" you had to bring in a "yellow cake with chocolate frosting." When I saw this it brought back great memories, and lots of laughs. I brought in a yellow cake with chocolate frosting one day to make sure I was ahead of the game in case I did sneeze. Thank you so much for this. Your kids were so cute with the pac man references.
Did anyone try booby trap a colleague to make them sneeze 3 times?
oh damn in my family 2-3 is the average. that wouldve been a lot of cakes
And here I thought when he mentioned yellow cake that he was gonna be messin around with uranium hexafluoride :))
This is the best yellow cake recipe i've ever made! And i made a lot of cake (recipes). Keep up the good work, your videos are amazing!
Your video on box mix yellow cake vs scratch was exactly what I needed to find. I had failed at yellow cake making over and over and now I know what the differences are, thank you! Then, you proceed to make a scratch yellow cake, lol, that defies logic. Love it! My son was just a little guy when he saw your pizza videos and now you are a household name!
“Daddy it looks like pac-man again!”
My heart! 🥺
I looked up celebrity birthdays today and found out it's Jackie Chan's.
As an excuse to eat cake I'll just say I'm celebrating him! Cheers, Adam.
Yellow cake with chocolate frosting is, for me, the absolute best. 😍
as a tip for other cakes, the excess that is cut from the cake to make it flat can be used in the filling. cut up the excess and mix it into the filling. Not sure how well it works in this cake in particular, but it does work very well in others.
"I got some yellow cake right here..."
"Don't drop that ****."
"I got it wrapped in this special CIA napkin!"
"I pray to god you don't drop that ****."
the motherfucker bought aluminum tubes
My favorite cakes are those with too little cake and too much frosting, so I suppose I can't say I'm the biggest cake fan.
Still, Nice video.
Wow- you share my exact sentiments about not liking homemade buttercream. But these tips with the corn syrup and meringue powder sound amazing. Can’t wait to try them!
Happy birthday Lauren! 🎂
The cake paper thing, I was taught very differently growing up:
Take your sheet of parchment paper, and flip the cake pan over onto its rim. Place the parchment paper on top of the cake pan so that it's sitting against the underside. Using scissors, gently but firmly score the paper with the closed edge of the scissors. Then, cut out the circle normally with scissors.
I think your method is faster but the method I was taught I think gives you more even coverage around the edge of the cake, if you want that extra bit of security.
Should've added uranium ngl
0:31 that's the hack I need!!
No wonder I don't find myself being tired of Adam's videos. He just creates whatever he feels like and what he wants in that particular day/hour. Thanks, Adam!
This was way too salty. If you are using salted butter DO NOT add salt. I had to throw away mine and start over.
Just made this for my GF's birthday adding white choc chips to the batter and raspberries to the top - great recipe thanks! One of mine came out a bit slanty but frosting hides all sins...
Love the seamless transitions between vid and ad! What ad? Just another great idea for a recipe!
Great video, ty brother, keep up the great work!
My mother loves buttercream frosting and yellow cake, this is a great recipe since her birthday is coming up.
Oh, I am SO making this. Thanks Adam for the awesome-looking recipe!
Yellow cake with dulce de Leche as frosting is amazing
This should my absolute favorite type of cake! Thank you for showcasing it. 🏆
The best cake in my opinion and my favorite.
Awww, your kids are so cute.
That transition was soooo smooth 🤌🏽
Love adam's sheer commitment to not measuring things
You'll never have to get a normal job buddy, you're top notch and one of the best food tubers there is. Down to earth, charismatic, insightful, and talented in both cooking and video production.
Every day is somebody's birthday. I love it!
My favorite kind of cake. Underrated
The mishaps you keep in the final edit of your videos puts a smile on my face for days
that last bit eas so cute
Yes! I am all here for this video…love the classics
Adam's kids at the end were adorable! Adam seems like such an honest, family man.
Some people use mayo to keep the cake moist after baking but my grandmother always used plain apple sauce. She had a small cake shop for most of her life and using apple sauce and Bakers compliment( in the icing) were her two secret ingredients lol
Wow, I love the context to this recipe, and the unique ingredients! I’ve never seen homemade frosting like that either, and I am someone who scours Pinterest for recipes and recipe variations on basics (like cake).
that last clip is GOLDEN
Phenomenal as usual Adam
My birthday is in 3 days, and this is no joke my favorite kind of cake. Wild timing, perhaps I’ll have to make one!
This is the best cake combination. Period.
Hell yea dude, I love yellow cake. Thank you for posting a video on one thank you.
Never has one segued into sponsors better than Mr. Ragusea
I normally put my cakes upside down on the cooling rack whilst they’re still warm. Flattens the top out if it’s domed a bit and I don’t have to worry about doing a wonky top cut!
Look very delicious 😋🤤 I love yellow cake
Just found your channel, love your approachable demonstrations.
Yellow cake with chocolate frosting.
I love these videos… I never make the recipe and never have to intent too. I just like watching and you make it so interesting! Never change Adam, unless you want too
Dude so glad you made this video/recipe👍 going to try with confetti and white frosting!
My wife and I really enjoy these videos! And our kids like it when we replicate the dishes. Thanks for the great video! But, now we want cake!
Thanks for the birthday cake Adam!
I like the kids talking about cake at the end of the video, reminds you of when this sort of thing really shines. Ain't nothing like yellow cake when you're a kid.
Been craving this specifically all week man, you read my mind!
The meringue powder is a great idea. I would also recommend using condensed milk over powdered sugar (it will also negate the need for syrup). It removes grittiness from the powdered sugar and adds a depth of flavour that sugar doesn't.
I bake cake all the time and I still learned a lot of tricks here.
Quick and to the point.
Yes!!! I was just looking for a recipe for this!
One of life's simple joys. My favorite cake.
Every day is somebody's birthday, and the day that this was uploaded just so happened to be mine! I haven't gone to bed yet so it still feels like my birthday as I'm watching this, and that's a great note to end the day on.
happy birthday then 🍰
Classic combo.
This is my favorite kind of cake. Ever.
That ad transition was spectacular, Adam.