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Buttercut Bakery
Canada
Registrace 12. 03. 2016
Welcome to Buttercut Bakery's CZcams Channel!
My name is Pam, I'm the owner of Buttercut Bakery. I'm a self-taught baker and I have been baking for a few years now. I decided to create this channel in order to share my personal recipes, decorating techniques, and tips I have learned along the way.
I hope my channel will be helpful to everyone!
Please feel free to reach out to me by email if you need any help!
My name is Pam, I'm the owner of Buttercut Bakery. I'm a self-taught baker and I have been baking for a few years now. I decided to create this channel in order to share my personal recipes, decorating techniques, and tips I have learned along the way.
I hope my channel will be helpful to everyone!
Please feel free to reach out to me by email if you need any help!
The Easiest and Most Delicious Chocolate Cake Recipe!
After lots of trial and error, I'm thrilled to share with you what I believe is the simplest and most delicious chocolate cake recipe! 🤗 If you fell in love with my vanilla cake recipe, you're in for a treat because this chocolate delight is its perfect counterpart.
You can check out this recipe on my website: www.buttercut.org/cakes/chocolate-cake
--------
Ingredients:
For the Cake:
1 3/4 cups All purpose flour (238g)
2 Eggs
1 1/2 cups Granulated sugar (300g)
1/2 cup Cocoa powder (50g)
2 tsp Baking soda (8g)
1 cup Buttermilk (250ml)
1/2 cup Vegetable oil (125ml)
1/2 cup Coffee (125ml)
1 tsp Vanilla Extract (4g)
Pinch of Salt
For the Chocolate Frosting:
250g of Chocolate (I used 150g of dark chocolate and 100g of milk chocolate)
90g Powdered Sugar
100g Butter (Unsalted)
180ml Heavy Cream (35% fat)
2 tsp Vanilla Extract (4g)
Pinch of Salt
--------
NOTES:
- You will not taste the coffee in the cake, it will only enhance the chocolate flavour. Don’t like coffee? You can replace it with water.
- Invest in good quality cocoa powder, it will make all the difference!
- This frosting recipe will not set in the fridge, even after a few days, the frosting will still have a peanut butter consistency.
- If you’re finding it difficult to cover the cake (layers are moving because of the frosting), place the cake in the fridge for 30 minutes.
- For an even more delicious cake, let it sit at room temperature for a few minutes before serving.
--------
I hope you enjoy the recipe! Let me know in the comments if you try it!
You can check out this recipe on my website: www.buttercut.org/cakes/chocolate-cake
--------
Ingredients:
For the Cake:
1 3/4 cups All purpose flour (238g)
2 Eggs
1 1/2 cups Granulated sugar (300g)
1/2 cup Cocoa powder (50g)
2 tsp Baking soda (8g)
1 cup Buttermilk (250ml)
1/2 cup Vegetable oil (125ml)
1/2 cup Coffee (125ml)
1 tsp Vanilla Extract (4g)
Pinch of Salt
For the Chocolate Frosting:
250g of Chocolate (I used 150g of dark chocolate and 100g of milk chocolate)
90g Powdered Sugar
100g Butter (Unsalted)
180ml Heavy Cream (35% fat)
2 tsp Vanilla Extract (4g)
Pinch of Salt
--------
NOTES:
- You will not taste the coffee in the cake, it will only enhance the chocolate flavour. Don’t like coffee? You can replace it with water.
- Invest in good quality cocoa powder, it will make all the difference!
- This frosting recipe will not set in the fridge, even after a few days, the frosting will still have a peanut butter consistency.
- If you’re finding it difficult to cover the cake (layers are moving because of the frosting), place the cake in the fridge for 30 minutes.
- For an even more delicious cake, let it sit at room temperature for a few minutes before serving.
--------
I hope you enjoy the recipe! Let me know in the comments if you try it!
zhlédnutí: 2 422
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Very, very good video. Thank you so much for taking the time to share your knowledge and demonstrate your technique. You are a very talented artist. Absolutely wonderful, such beauty.
1:07 timestamp for me
I haven't commented on anyone's baking channel, but yours helped me understand baking cake well and making my cake cream well thank you so much.
This is hands down the best vanilla cake recipe out there. I use it to make cupcakes too.
Today I was trying to make these cake.. Hopefully will be good results. Because my employer asking me to make vanilla cake..
Can we use it for buttercream frosting ?
what did u use to make the sweets stick onto the top of the cup?
Do you think this buttercream is shelf stable? Where I live it tends to be warm 😅
Your bakings ere so easy I love them and at the same time delicious.
hii
Thank you so much for the recipe
My pleasure!
Did you preheat the oven?
Yes!
This was yummy, but it came out tasting more like a sugar cookie-very sweet and oily
hey is it ok if i use less eggs like 3 instead of 5
Hi there! I suggest trying the updated version which is half this one, it has 3 eggs in it 😊
Can I please have the flour in Grams? I struggle every time I measured by cups. About to make this cake 😍
Hi there! The measurements in grams are posted in the description below the video. You can also visit www.buttercut.org 🥰
Cute😍😊
Thank you!
Wow thats awesome
Thank you!!
Nice
Yummy i like it
Hi Can I use sour cream? Thanks 🙏
Naic
Naic
2 Dakikada Kek Tarifi - easy cake recipe in 2 minutes produced by Anatolia You Tube Channel czcams.com/video/mmn1JkrQax8/video.html
I love this vanilla cake I give this 5 stars ❤❤❤
Thank you! So glad you do🩷
Can olive oil work
No
Just made it … so nice and fluffy and doesn’t taste unhealthy😍
Glad you liked it!!
The flour measurements is not clear to me please help
Sorry about that! It’s 3 cups + 3/4 of a cup ☺️ hope this helps!
@@ButtercutBakery I don’t have a 3/4 cup 🥺
This is the best vanilla cake recipe ever. Thank you so much.
Thank you! Glad you liked it 🥰
Terrible! I followed the recipe with doubts about how much flour and how much oil is required. The corpus turned out to be a hard flat bread.😅 apparently whites should be mixed separately....and umm half a kilogram of flour and a cup of oil?!😅
What size cake tins did you use ?
Hi there! 4 thick 5inch pans, but this recipe would make 2 8inch pans or 3 to 4 6inch pans☺️
You can do this cake with our spreading all that butter on the pan
Warm milk or cold? Or room temperature?
I use either room temperature or cold 😊
Hi Can i melt my butter as substitute for veg oil
Hi! Yes absolutely 😊
Can I use almond flour instead of flour?
Can you please share the brand of cocoa powder you used. Thanks
Hi there! I’m not sure, it was from bulk barn (in canada). Anything that is not too light would be good! I’ve noticed light cocoa powder does not give a good chocolate taste.
Hello, thank u for sharing this recipe. I have a question. Does the milk have to be at room temperature?
Hi there! No need, you can use cold milk of that’s what you have in hand!
It's amazing ❤
Thank you! 🥰
So lovely cake. Thanks so much for sharing and teaching us 🎉❤
So glad you liked this🥰
how many 3oz cupcakes is this when i used this ingredients
Gumpaste and fondant are not the same??
Hi there! Fondant does not set like gum paste and is not as flexible, so when it comes to making sugar flowers, with fondant you will have a thick petal because rolling it out thin will make it break and it won’t set like gum paste!
Can i put 2 eggs
For this recipe no, 2 eggs is too little. Check out the updated version, it has 3 eggs 😊
Can you substitute the veg oil for butter ?
Yes! The texture will change slightly but it’s also good ☺️
hello can I add less sugar please it is really sweet😊
Hi there! You can remove 1/2 cup, more will change the texture and will make it dense!
How much time do you wait white each step?
Hi there! First and second coat take a few minutes to set before adding the filling. Before you remove it from the mold i allow it a good 7-10 mns so that it doesn’t break (all these steps are freezer time).
Hello, I'm back. This recipe works! I baked it as cupcakes. 24 cupcakes and a half a six inch cake with the leftover batter. Excellent. I've committed this recipe to memory for the future. Thank you from Alaska.❤👍🏿
Hi there! So glad you liked this recipe! Thank you for sharing your feedback 🥰
is it 165C with a fan please? thank you😊
Yes, I turn the fan on ☺️
I just made a batch of this tonight. As it was for a chocolate cake, I ended up swapping out 25g of the icing sugar for unsweetened cocoa powder. So 200g icing sugar, 25g cocoa powder - and everything else exactly the same. Oh. My. God. This is the best 'AMBC' I have ever had. Its better than ermine and frankly - its just the same texture and sweetness as Swiss Meringue Buttercream. With absolutely none of the buggaring around. I am THRILLED. Thank you so very very much!
Hi! I’m so glad you liked this recipe! Thank you for sharing your feedback and your suggestions to make a chocolate version! 🥰🥰
How come your butter ratio is greater than sugar?
I made this and it tasted soooooo good 😭 definitely making this again!!!
Glad you liked it!!🥰🥰
❤
🥰🥰