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Easiest Vanilla Cake Recipe (One Bowl)
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This easy vanilla cake recipe is perfect for anyone who’s new to baking cakes! No special mixing method! Just incredibly velvety, tender vanilla cake layered with smooth rich, decadent easy buttercream frosting! What’s even better is that this recipe only requires ONE BOWL. Perfect for beginners or anyone that wants to get more into baking.
Easy Vanilla Cake Recipe ►
16 ounces (454 g) all-purpose flour
16 ounces (454 g) granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 large eggs (slightly warm)
5 ounces (142 g) vegetable oil
10 ounces (284 g) buttermilk (slightly warm)
4 ounces (113 g) unsalted butter (melted, but not hot)
2 teaspoons vanilla extract
Easy Buttercream Recipe ►
6 ounces pasteurized egg whites (from a box)
24 ounces powdered sugar (sifted if not from a bag)
2 teaspoons vanilla extract
1/2 teaspoon salt
24 ounces unsalted butter, softened (You can use salted butter, but it will affect the taste and you need to leave out the additional salt)
1 tiny drop of purple food coloring (optional for white frosting)
Chapters ►
00:00 Intro
00:08 Using a scale
00:26 Room temperature ingredients
00:52 The wet ingredients
01:43 Cups vs a scale
02:16 The dry ingredients
02:49 Mixing the batter
03:22 Science fact: buttermilk
03:55 Preparing the pans
05:04 Baking the cakes
05:13 Cooling the cakes
05:35 Making easy buttercream
06:10 Coloring the buttercream
06:33 Why is my buttercream grainy?
07:11 Why does my frosting taste like butter?
08:17 Whitening the buttercream
09:06 Getting rid of buttercream bubbles
09:34 Trimming the cakes
10:19 The crumb coat
11:06 Is this cake good for stacking?
11:26 Vanilla cake vs white cake
11:49 The final coat
13:19 Rustic frosting decoration
13:50 How to evenly pipe swirls
14:41 Tasting the cake
14:56 Bloopers!
OTHER VIDEOS YOU'LL LOVE ►
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Easy Vanilla Cake Recipe ►
16 ounces (454 g) all-purpose flour
16 ounces (454 g) granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
3 large eggs (slightly warm)
5 ounces (142 g) vegetable oil
10 ounces (284 g) buttermilk (slightly warm)
4 ounces (113 g) unsalted butter (melted, but not hot)
2 teaspoons vanilla extract
Easy Buttercream Recipe ►
6 ounces pasteurized egg whites (from a box)
24 ounces powdered sugar (sifted if not from a bag)
2 teaspoons vanilla extract
1/2 teaspoon salt
24 ounces unsalted butter, softened (You can use salted butter, but it will affect the taste and you need to leave out the additional salt)
1 tiny drop of purple food coloring (optional for white frosting)
Chapters ►
00:00 Intro
00:08 Using a scale
00:26 Room temperature ingredients
00:52 The wet ingredients
01:43 Cups vs a scale
02:16 The dry ingredients
02:49 Mixing the batter
03:22 Science fact: buttermilk
03:55 Preparing the pans
05:04 Baking the cakes
05:13 Cooling the cakes
05:35 Making easy buttercream
06:10 Coloring the buttercream
06:33 Why is my buttercream grainy?
07:11 Why does my frosting taste like butter?
08:17 Whitening the buttercream
09:06 Getting rid of buttercream bubbles
09:34 Trimming the cakes
10:19 The crumb coat
11:06 Is this cake good for stacking?
11:26 Vanilla cake vs white cake
11:49 The final coat
13:19 Rustic frosting decoration
13:50 How to evenly pipe swirls
14:41 Tasting the cake
14:56 Bloopers!
OTHER VIDEOS YOU'LL LOVE ►
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ADD ME ON ►
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