Practice English Speaking&Listening with: Yellow Cake

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- Have you been searching for a fluffy,

melt-in-your-mouth yellow cake,

paired with a luscious chocolate frosting?

Say hello to my yellow cake recipe.

This guy is so easy to make,

I might even call it foolproof, and it's beyond delicious.

Hey, you're watching "Preppy Kitchen,"

where I, John Kanell, teach you how to make

delicious, homemade dishes

to share with your family and friends.

This yellow cake recipe will be on the plate

and ready before you know it,

so let's get started.

(laughs) I caught it.

First off, let's butter and flour our pans,

and for this recipe, I'm using three six-inch pans.

It might seem small, but it actually makes a lot of cake.

Butter, butter, butter, flour, flour, flour.

Just get it nice and greased up,

and if you want a shortcut,

you can of course use baking spray.

That stuff is actually pretty handy.

Once you've buttered those pans,

just add about a tablespoon of flour, and kick it around.

Get the edges all coated up.

Tap it into the next pan, and move that along.

If you wanna have a really nice, flat cake with soft sides,

you're gonna have some cake strips

soaking in the sink right now.

So cake strips are just basically just strips of fabric

that you wrap around the edge of your pan

and they insulate it, so that during baking,

the inside bakes evenly and it doesn't dome and crack

and really caramelize and burn on the outside.

Okay, now, time for the dry ingredients,

so for this recipe, I'm using 2 1/4 cups

or 270 grams of all-purpose flour,

and now, I'm gonna add in

a 1/4 cup of corn starch.

So this is my little hack for getting a nice cakey cake

with all-purpose flour.

I just found for my readers that almost everybody

has all-purpose flour at home,

and cake flour is a little bit harder to come by.

If you have a combination

of all-purpose flour and corn starch,

it'll be simulating that lower-protein cake flour.

If you want to, though,

you can use 2 1/2 cups of cake flour instead.

1/4 cup of corn starch, in you go.

And two teaspoons of baking powder.

We need to give it a sift.

Sift, sift, sift.

And whisk it up.

Whisk, whisk, whisk, whisk, whisk.

We can set this aside now.

Get your mixer out and some room-temperature butter.

If you're wondering what the secret

to a yellow yellow cake is,

it is the butter and the egg yolks,

so you can always choose a butter

that's on the yellower side, as opposed to paler,

and then the egg yolks, as dark as you can get them.

You'll get a really beautiful color out of them.

Cream 1/2 of a cup, 113 grams of butter

(mixer whirring) in a stand mixer

with a paddle attachment,

or a large bowl with a hand mixer.

(whirring intensifies) Give it a start.

Now we're gonna add in 1 1/4 cups of granulated sugar

In you go.

Oh.

(laughs)

Cream it up. (whirring intensifies)

I want it nice and light and fluffy.

Now I'm adding in a tablespoon of a nice vanilla.

A yellow cake is, after all,

just a delicious vanilla cake.

And let me take a second here.

I didn't break any of my eggs.

What am I doing?

So this recipe is using

two yolks and, oh, look at that color.

I love it.

That's the best color you want.

So happy about that.

Oh, this one's a disappointment.

Okay, so that's three eggs, and then we want two yolks.

Okay, we've got our eggs all sorted out,

so now add them in one at a time

while mixing on a medium speed.

(mixer whirring)

Just wanna take a peek and see what's going on underneath.

Look at this.

What do you want in the mixture?

A nice homogenous mixture.

You want it to be all the same.

All right, whip it up.

(mixer whirring)

All right.

So just to show you, this is a nice, lighter mixture.

If it breaks a bit,

like you can see it's not a smooth mixture, that's okay.

That's why we're adding

all the flour and the dry ingredients,

so that's totally fine.

There's one more thing to add to this.

I'm gonna add 1/4 cup of vegetable oil.

I love the taste of butter in a vanilla cake,

but I wanna have a really soft crumb,

even if the cake is a day old, if it's been chilling,

so we're gonna add a combination of oil and butter.

Okay.

Not gonna spill it.

So that's 1/4 cup, 60 mL of oil.

Let's get that in there.

No spills.

Who am I?

Right, and then we're just gonna whip it up one last time.

(mixer whirring) Ah!

Okay, and now you see the actual mixture

is nice and smooth again.

Everything worked out.

Time to combine the wet and the dry together.

So we have our butter-egg mixture now.

I have one cup or 240 mL of buttermilk,

but I didn't have any buttermilk on hand,

so in that case, you always want a sour regular whole milk.

That's one cup of milk, almost,

with 1 1/2 tablespoons of a white vinegar,

which I used, or a lemon juice.

You want some acid in there to sour the milk

and everything's gonna be golden.

So we're gonna add our dry mixture and our buttermilk

in like three alternating batches, while mixing on low.

(mixer whirring)

First batch in.

Mix-a, mix-a, mix-a.

Add in some of the milk.

More flour.

More milk, rest of the milk.

And the remaining flour.

Mix it until it's just combined,

and I like to finish it off by hand.

You get the ultimate control there,

and you know, if there's a little pocket

at the very bottom or on the side that's not mixed,

you could handle that right away

without over-mixing the rest of the batter.

You don't wanna mix the cake batter too much,

because that will activate the gluten in there

and it'll make your cake a bit tougher,

but it can also make it shrink back down after baking

and cause you to have a dense cake.

You want an optimal cake.

This is an indulgence, a celebration for you,

and maybe somebody else, if they're lucky.

Okay.

So we mixed up the cake batter.

It looks perfect and smells delicious.

Now we're gonna pop it into our pans, distribute it equally,

and it goes into the oven.

All right, distribute that batter equally into your pans.

If you want to be crazy,

you can totally pop them onto a scale afterwards,

which I'll be doing.

I'm just not the best at eyeballing things,

to say like, "Oh, this weighs exactly the same

"or just looks exactly the same."

So popping them onto a scale

will give you nice, even layers

and just a nice presentation for your cake.

Oh my gosh, they are exactly the same within 10 grams.

Who am I today?

I don't know.

But a little bit of extra batter, so to there.

I'm so proud of myself for that.

I can't even tell you.

It's like baking Christmas.

The very last step is to pop on my ancient, ancient,

like so old, it's like when I started my YouTube channel,

or before, actually, cake strips.

These are just fabric strips I'm wrapping around.

I soaked them in water, and run them out a bit.

You can make your own at home.

You can buy them online.

My whole video on it,

you can click up here for that.

Just explains how they work and how to make a quick version

with things you have in your pantry,

so you can try it out and see how you like it

before you, you know, make the online purchase.

These are gonna go into the oven at 350

for about half an hour

or until the centers are springy and set.

You could use a toothpick, but they should spring back,

and here's the deal.

If you see the edge pulling away from the pan, it's done.

Okay?

If you're concerned, like, "Oh my gosh, is this under baked?

"I don't know."

Here's the trick.

Take the pan and tap, tap, tap, tap, tap,

like tap, tap, tap, tap, tap, tap the edge

to kind of dislodge the cake,

and it'll invert really easily.

So tip it out, no cracking.

My cake layers are cool

and I'm so happy with the way they turned out.

Really fluffy, so soft, and I cannot wait to take a bite.

But right now, that chocolate buttercream has to get made.

It is gonna be rich chocolate, let me tell you,

because we're gonna bloom the cocoa powder

in melted butter,

just like you would in a brownie.

So a 1/4 cup of 70 grams of melted butter,

and 1/4 cup of cocoa powder.

In you go.

Look at that.

Give it a little whisk,

and this is gonna be one of the chocolate bases we're using.

Just give it a whisk so you get all those lumps out.

There we go.

That is perfect.

Set it aside,

just to come a little bit closer to room temperature,

and now, we're gonna make a ganache for this as well.

Can you believe it?

Believe it.

So a heaping 1/3 of a cup of

you can use semisweet or bittersweet chocolate.

I'm using bittersweet right now.

And 1/4 cup of milk.

In you go.

You can scald the milk first

or use it ice cold out of the refrigerator

and pop this into the microwave, which I'll be doing.

Give it a couple bursts, stir it in between,

maybe like 30-second bursts,

and all you're waiting for is

the chocolate to be mostly melted.

Be right back.

(microwave beeping)

So all I needed was 30 seconds in the microwave,

and mix, mix, mix, mix, mix, mix.

That is a delicious ganache.

I cannot wait.

So silky.

Okay, this is gonna go into my buttercream,

so let's make the buttercream.

I'm using a standard American buttercream for this,

but we're gonna really jazz it up

and make it so creamy and smooth,

you'll think it was a meringue-based frosting.

If you wanted to make a meringue-based frosting,

click up over here for my Swiss buttercream recipe.

It is really light, perfect for decorating, very creamy,

and really not that sweet.

It's like a much less sweet buttercream,

and with all this chocolate in here, you would be in heaven.

You could add the same amount of chocolate

to the batch of buttercream.

That's two sticks, one cup, 226 grams of unsalted butter

in my stand mixer.

Give it a start.

Cream up the butter.

(mixer whirring)

Okay, once your butter is creamed up,

add all of that bloomed cocoa and butter.

There's no sugar in here yet, so don't lick the bowl.

I know you're tempted.

Mix that in there until it's well combined.

(mixer whirring)

This looks nice and mixed for me,

but you see all this butter here, so just give it a scrape.

After you scrape the bowl down, give it one more mix.

(mixer whirring)

A lump of butter will taste delicious,

but it won't look nice and chocolatey,

so you want it totally homogenous.

All right, now I have three cups or a pound

of regular old powdered sugar.

Wait, isn't there salt in this?

I almost forgot,

I'm mixing in a stingy 1/2 teaspoon of salt here.

It's really gonna give you some nice contrast,

but if you're not a salty person,

you can skip it. (mixer whirring)

Now, we're adding in three cups

or about a pound of powdered sugar,

so you can add it all in at once, or in stages.

I'm just gonna dump it in.

Before I give this a mix,

I'm just going to fold in some of that powdered sugar.

I've had too many messages.

I can't get clouds of powdered sugar everywhere every day.

So just give it a little bit of a move,

and I'm also scraping the bottom.

It's lunch time, so you might hear Lachlan and George

in the background.

I heard a strawberry request.

I hope it's being obliged.

All right, give it a mix on low.

(mixer whirring)

See that?

Look at that.

Once it gets incorporated a little bit,

you can start raising the speed.

I have a 1/4 cup of milk here.

It's like 60 mL,

and I'm gonna be drizzling it in a little bit at a time.

That's the same measuring cup I used for the cocoa powder,

so it's a little chocolatey, but that's okay.

Okay, so it's coming together right now.

I want you to take a look.

This is the beginnings of a fine American buttercream,

but once we add this ganache in,

it's gonna be a magical one,

so in you go.

And if you want, you could definitely add in

a little bit of vanilla,

some coffee extract to bring out the chocolate,

or, you know, whatever you'd like.

Now let's mix that in.

You're gonna see some magic happen.

(mixer whirring)

That is some chocolate frosting.

I have like a teaspoon of milk left.

I didn't add it all in,

but if you're making this a little bit in advance,

the frosting will kind of set up a bit,

since there's so much chocolate in there,

so you could add the more milk,

and it'll stiffen up a bit later, just by the by.

We're gonna scrape this down, pop it into a piping bag,

and get to decorating.

It's gonna be a really simple,

just swirly cake, like I grew up with,

so get ready.

I transferred half of that frosting to a piping bag,

and I have my cake on a little cake stand, on a turntable.

I like decorating my cakes with a turntable.

Makes it so easy,

and I do not like to transfer cakes,

and I don't like the way they look on cardboard rounds.

I just decorate them directly onto the cake stand.

I get a ton of questions about that.

It's so easy this way.

Just pipe on that buttercream.

You can also just, you know, smear it on if you want.

Full disclosure, I forgot to set the timer on these cakes,

so we had to look at the timestamp on the video,

which means I did not turn them around

halfway through the bake, which I normally do,

so this one's a little bit extra golden, but that's fine.

No one's gonna notice, except for you.

One more layer of buttercream on there.

Last layer on here.

Look at that tall, proud cake.

Right, now we're gonna cover it in buttercream,

and we're just gonna do like a nice, swoopy finish to it.

It's gonna be really easy, breezy, and delicious,

and this is just how I decorated

Lachlan and George's birthday cakes.

One was chocolate, one was strawberry,

so it had this pink strawberry frosting on it,

and it was really cute.

You're gonna have just enough frosting for this,

so don't go eating it by the spoonful,

and don't be worried

if I don't have enough frosting to cover the cake,

because we'll be swooping it around.

Okay, now we're going to swoop it around.

Be gentle with your cake.

This frosting is soft right now,

so it can start tilting if you go crazy on it.

Just use a knife or offset spatula to spread it around.

Right now, you're just moving for full coverage

and trying to make sure the cake is mostly level,

so perpendicular.

Cover it up.

And you can see here, look, it's all covered now,

so basically we're done.

Doesn't look great, though, so we're gonna finish that up

with some nice swoopiness.

Give it some verve.

It wants some movement, so really go to town.

You can dig in there, swoop it up.

It's hard doing it to camera. (laughs)

It's like, normally I would do this the other way.

Okay, so we have some nice, very Baroque swoops in here.

It's looking about done to me.

The very last step, which I will show you,

because I've got a ton of questions on it,

is cleaning the bottom.

Here's the deal, just use a paper towel that you fold up,

and run it along the side.

If your frosting is a little bit drier or messy,

you can totally just wet it, dampen it up.

Keep folding as you go, and that's all you're gonna do.

Perfect.

Pop this into the fridge.

The frosting will set up, and it'll be so much easier.

If you want to do this right now, knock yourself out.

It's just gonna be a little bit movey, goopey.

Pieces aren't gonna stand up.

I'm gonna pop this into the fridge for a couple minutes

and it will be back for a cut.

So I want you just to see that after you chill this

in the fridge for a bit,

the frosting is totally set up.

It's really nice.

And you can cut it easily with confidence.

Pop that piece of cake out.

Look at this.

Do you see this?

That is what I call a piece of cake.

Eating this cake might be the high point of my day.

It is really, really good, but before I take a bite,

if you like this recipe,

check out my cake playlist.

All my favorite cakes to enjoy,

and you're gonna find one you love, too, at least.

Now, it's time for a bite.

(sighs) What.

(gentle music)

I've got the flutters, it's so good.

It really melts in your mouth,

and that chocolate frosting is the best thing ever.

It's so good.

If you liked this video, hit that like button and subscribe,

and I'll see you in the next cake video.

The Description of Yellow Cake