Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
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If you don't like COCONUT CAKE this recipe will change your mind! Moist coconut cake recipe
RECIPE:
SHOP:
So I just thought that I wasn’t a huge coconut cake fan, BUT this recipe CHANGED MY MIND! So much so that I would consider this coconut cake to be one of my new favourites – it’s that good!
This recipe consists of super soft and moist coconut cake layers, topped with an incredibly delicious coconut cream cheese frosting. It’s finished off with shredded coconut added to the outside of the cake which adds amazing texture to the cake – YUM!
INGREDIENTS:
Coconut Cake
- 2¼ cups (280 g) flour - regular, all purpose
- ¼ cup (30 g) cornstarch - also known as cornflour
- 1 tbsp baking powder
- ½ tsp salt - omit if using salted butter
- ½ cup (113 g) unsalted butter - room temp
- 3 tbsp unflavoured vegetable oil - I use canola oil
- 1⅔ cups (332 g) white granulated sugar
- 3 large eggs - room temperature
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1¼ cups (275 g) canned coconut milk
- 1 cup (80 g) shredded coconut - dried, also called threaded coconut
Bake at 160 °C (320°F) with the fan on for 33 minutes, or until a toothpick comes out clean. If your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) ????
Coconut Cream Cheese Frosting
- 1 cup (225 g) unsalted butter - room temperature
- 4½ cups (570 g) icing sugar - also called powdered/confectioners sugar
- 1½ cups (335 g) cream cheese - cold, firm type (see note 2)
- 1½ tsps vanilla essence/extract
- 1 tsp coconut essence/extract - can substitute with 1/2 tsp almond essence/extract (see note 1)
- 1½ cups (120 g) shredded coconut - dried, for decorating (recommended for texture - see note 8). Also called threaded coconut
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Secret BOXED CAKE MIX HACK professionals don't want you to know!
In today's video I am going to be sharing some game changing hacks that will take your boxed cake mix to the next level! These hacks will help you improve a boxed cake mix and make it taste so much better. It will elevate the texture and flavour of your cake mix to the point that your store bought cake mix tastes homemade! Believe it or not, professional bakers and cake decorators use these hacks all the time too because it saves time and produces the most delicious cakes. You can use these hacks for any store bought cake mix, including vanilla, chocolate, lemon and red velvet!
Homemade cake release:
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= Layer Cake From Scratch: Ultimate Beginners Guide to Cake Decorating -
= How to Make a Professional Wedding Cake From Home -
= Mousse Cake From Scratch: Patisserie Style -
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If you enjoy my content, then please subscribe and don't forget to turn on the notification bell so that you're updated whenever I upload a new video :)
Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a small commission if you click through and make a purchase :)
Thanks for watching!
Red Velvet Cake Recipe
Red Velvet Cake - soft and moist interior with a great flavor combination coming from vanilla, cocoa powder and buttermilk. This cake has a wonderful red color crumb and frosted with a white cream cheese frosting which makes it perfect for winter holidays.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10-12 servings
Cake Batter
2 2/3 cups (310g) cake flour
2 tbsp (16g) unsweetened cocoa powder
1 tsp (5g) baking soda
1 tsp (5g) salt
1/2 cup (113g) unsalted butter, room temperature
1 1/2 cup (300g) sugar
2 eggs
1 cup (220g) vegetable oil
1 tsp (5ml) white vinegar
2 tsp (10g) vanilla extract
1 cup (240g) buttermilk, room temperature
1- 2 oz (30g) red food coloring gel
Cream Cheese Frosting
17 oz (500g) cream cheese, room temperature
1 1/3 cup (300g) heavy whipping cream, chilled
1 tsp (5g) vanilla extract
1 1/4 cup (156g) powdered sugar
1. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans.
2. In a large bowl sift together the flour, cocoa powder, baking soda and salt and whisk to combine.
3. In another bowl mix butter with sugar until combined. Incorporate eggs one at a time. Mix in oil, vinegar,vanilla extract and buttermilk. Incorporate flour mixture until well combined.
4. Gradually add red food coloring until the desired color is reached.
5. Pour the batter evenly into the prepared pans.
6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean.
7. Let pans cool on a cooling rack for 10 minutes.
8. Remove the cakes from the pan and let them cool completely.
9. Prepare the frosting. In a bowl sift the powdered sugar. Beat the cream cheese with powdered sugar and vanilla extract until smooth.
10. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
11. Assemble the cake. Cut the tops of the cakes to create flat surfaces. Make crumbs out of the left pieces of cake and set aside.
12. Place 1 cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake.
13. Decorate the cake with remained cake crumbs if desired. The cake is ready to serve.
14. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.
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Moist Chocolate Cake Recipe | How To Make Moist Chocolate Cake
Moist Chocolate Cake Recipe | How To Make Moist Chocolate Cake | Easy Moist Chocolate Cake Recipe
Ingredients:
All purpose flour - 1cup (130g)
Cocoa powder - ½cup (50g)
Sugar - 1cup (200g)
Baking powder - 1tsp
Baking soda - ½tsp
Salt - ½tsp
Egg - 1
Oil - ¼cup (60ml)
Milk - ½cup (120ml)
Vanilla essence - 1tsp
Hot water - ½cup (120ml)
Dark Chocolate - 200g
Heavy cream - 150ml
Pan size : 7×7
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tender coconut cake recipe
flour 1 cup
salt 2 pinch
baking powder 1 tsp
baking soda 1/2 tsp
Egg 4
vanilla essence 1/2 tsp
sugar 3/4 cup