Amazing Chocolate Cake - Dished #Shorts
On today's Dished #shorts we're making an Amazing Chocolate Cake
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If you love this how-to-make the most amazing chocolate cake recipe, let us know what you think in the comments below! #dished #cake #chocolate
Ingredients for making a chocolate cake:
Cake:
butter and cocoa powder for coating and dusting the cake pan
3 cups all-purpose flour
3 cups granulated sugar
1½ cups cocoa powder
1½ teaspoons salt
1 teaspoon ground cardamom
4 large eggs
1½ cups buttermilk
1½ cups warm water
1/2 cup vegetable oil
2 teaspoons vanilla extract
Frosting:
1½ cups butter softened
8 oz cream cheese softened
1½ cups cocoa powder
7-8 cups icing sugar
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Moist And Fluffy Banana Cake | Easy Recipe
How to make a moist and fluffy Banana Cake.
Here's what you'll need:
3 pieces overripe bananas (290g)
2 eggs
3/4 cup sugar (150g)
3/4 cup oil (180ml)
1/3 cup milk (80ml)
3 tbsp plain yogurt (45g)
1 tsp vanilla extract (5ml)
1/2 tsp salt (3g)
1 and 1/2 cup all purpose flour (190g)
1 tsp baking powder (5g)
1 tsp baking soda (5g)
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Caramel Apple Upside-Down Cake
Here is what you'll need!
Upside-Down Dulce De Leche Apple Cake
Serves 5-6
INGREDIENTS
1 ½ cups all-purpose flour
⅓ cup sugar
1 teaspoon baking powder
2 eggs
⅓ cup oil
⅓ cup milk
1 teaspoon vanilla extract
2 tablespoons butter
1 cup dulce de leche
3 granny smith apples, peeled and thinly sliced
Vanilla ice cream
PREPARATION
Preheat oven to 350°F/180°C.
In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
Immediately pour the dulce de leche mixture into a round baking pan.
Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
Pour the cake batter on top of the apples and spread the batter evenly on top.
Bake for 25 minutes, then cool until bottom is slightly warm.
Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
Slice, serve with ice cream!
Pastel Invertido de Manzana y Dulce de Leche
Sirve 5-6
INGREDIENTES
1 ½ tazas de harina
⅓ taza de azúcar
1 cucharadita de polvo para hornear
2 huevos
⅓ taza de aceite
⅓ taza de leche
1 cucharadita de extracto de vainilla
2 cucharadas de mantequilla
1 taza de dulce de leche
3 manzanas verdes, peladas y cortadas en rebanadas delgadas
Helado de vainilla
PREPARACION
Precalentar el horno a 350°F / 180°C.
En un tazón grande mezclar la harina, azúcar, polvo para hornear, huevos, aceite, leche y vainilla hasta que sea una mezcla homogénea, reserve a un lado.
En una olla pequeña, derretir la mantequilla a fuego medio. Agregar el dulce de leche y mover hasta que la mezcla suelte un hervor.
Inmediatamente verter la mezcla de dulce de leche en un molde redondo para hornear.
Acomodar las rebanadas de manzanas en capas y en un patrón circular posicionando una un poco encima de la otra. Repita hasta que el fondo del molde esté completamente cubierto.
Vertir la mezcla de pastel encima de las manzanas y distribuir uniformemente.
Hornear por 25 minutos, luego dejar enfriar hasta que el fondo del molde esté tibio.
Colocar un plato amplio encima del molde e invertir rápidamente. Dar unas palmaditas al molde para que el pastel se desprenda facilmente. Remover el molde.
Rebanar, y servir con helado de vainilla!
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Vegan PUMPKIN COFFEE CAKE with Buttery Streusel Topping || EASY PUMPKIN COFFEE CAKE by Recipe Magik
Vegan PUMPKIN COFFEE CAKE with Buttery Streusel Topping
#pumpkincoffeecake #veganpumpkincoffeecake #pumpkindesserts
Prep Time: 5m
Cook Time: 30m
Total Time: 45m
10 minutes to cool down the cake1: 10m
Servings: 16 Pieces
Author: Anjali
Dry Ingredients
- 1½ Cup AP Flour
- 1 Cup Brown Sugar
- ½ Tsp Baking Soda
- ½ Tsp Baking Powder
- ½ Tsp Salt
- ½ Tsp Ground Cinnamom
- ½ Tsp Pumpkin Spice
Wet Ingredients
- 1 cup Canned Pumpkin Puree
- 2 Tbsp Almond Milk
- ½ Tsp Apple Cider Vinegar
- ½ Tsp Pure Vanilla Extract
- ¼ cup Vegetable Oil
Streusel
- ¼ cup AP Flour
- 1 cup Brown Sugar
- ½ Tsp Cinnamon
- ¼ cup Melted No- Dairy Butter
Maple Glaze
- 3 Tbsp Granulated Sugar
- 2 Tbsp Almond Milk
- 1 Tbsp Maple Syrup
HOW TO MAKE VEGAN PUMPKIN COFFEE CAKE STEP BY STEP RECIPE.
1) Preheat the oven to 350F or 180C and line a baking tray with Parchment Paper
2) In a mixing bowl, combine the flour with Brown Sugar, Baking Soda, Baking Powder, Salt, Cinnamon, and Pumpkin Spice.
3) In another Mixing bowl combine the canned Pumpkin Puree with Almond Milk, Cider Vinegar, Vanilla Extract, and Vegetable Oil. Mix everything well and pour it into the dry mixture.
4) Combine the wet and dry ingredients to make the Cake batter. Pour it in your lined baking tray.
5) To make the streusel combine Melted Vegan Butter with Flour, Brown Sugar, and Ground Cinnamon. Mix everything with your hands until you have a crumbly streusel ready. Sprinkle it over the Pumpkin Cake.
6) Bake your Pumpkin Coffee Cake for 30 minutes at 350F or 180 C.After it gets baked cool it down on the counter for 10 minutes.
7) To make the Maple Glaze combine granulated sugar with Maple Syrup and Almond Milk. Mix everything well and drizzle over the Pumpkin Coffee Cake.
8) Cut the Coffee cake into equal-sized squares and serve it warm.
calories 171
Coffee Cake, but Better: Crumb Cake
Both a breakfast and dessert, my Crumb Cake stands out from the foil-lined, pre-made version you can buy at the grocery store. Perfectly dense, moist, and piled high with crumb topping, this simple recipe comes together quickly, and it’s big enough to feed a crowd!
Recipe:
Ingredients
For the Cake
1 ¾ cup all-purpose flour (220g)
1 cup granulated sugar (200g)
⅓ cup light brown sugar, firmly packed (66g)
¾ teaspoon baking powder
½ teaspoon table salt
¼ teaspoon baking soda
8 Tablespoons unsalted butter, softened and cut into 8 pieces
1 cup sour cream (240g)
1 large egg + 1 large egg yolk
1 ½ teaspoons vanilla extract
Crumb Topping
1 ⅔ cup all-purpose flour (210g)
⅔ cup light or dark brown sugar, firmly packed (135g)
½ cup granulated sugar (100g)
1 teaspoon ground cinnamon (optional but recommended)
¼ teaspoon table salt, heaping
½ cup unsalted butter, melted (113g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Instructions
00:00 Introduction
For the Cake
00:33 Preheat oven to 350F (175C) and grease and flour a 9x9” (23x23cm) pan or spray with baking spray.
00:38 In a large bowl or the bowl of a stand mixer, stir together flour, sugars, baking powder, salt, and baking soda until completely combined.
00:54 Using an electric mixer, add butter just 1 tablespoon at a time, not adding the next tablespoon until the previous has been completely incorporated. Once all butter has been added, mixture will resemble coarse sandy crumbs.
02:33 In a separate bowl or large measuring cup, whisk together sour cream, egg, egg yolk and vanilla extract until well-combined.
03:03 Turn mixer speed to low and slowly add sour cream mixture into batter, stirring until completely combined. Be sure to pause and scrape the sides and bottom of the bowl as needed. Once finished, the batter should be smooth and silky.
03:47 Spread into prepared pan and set aside while you prepare the crumb topping.
Crumb Topping
04:08 In a medium-sized bowl, whisk together flour, sugars, salt, and cinnamon.
04:45 Drizzle melted butter over the flour mixture and use a fork to toss the ingredients together until you have a clumpy crumble topping.
05:10 Scatter crumb topping evenly over the batter in your pan.
05:20 Transfer to 350F (175C) oven and bake for 45-50 minutes or a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow to cool before cutting and serving.
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Chloe Coscarelli's NY Style Crumb Cake! (Vegan!)
Trying another recipe by genius chef, Chloe Coscarelli. Here's another winner recipe.
RECIPE:
CRUMB TOPPING
1 1/4 cups all purpose flour
1/3 cup sugar
1/3 cup brown sugar
2 tsp ground cinnamon
1/4 tsp salt
1/2 cup vegan margarine
CAKE:
1 1/4 cups all purpose flour
1/2 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup soy, almond, or rice milk
1/2 cup canola oil
1 tsp white or apple cider vinegar
1 tsp pure vanilla extract
***For a gluten-free cake, substitute gluten-free all purpose flour plus 1/2 tsp xanthan gum. For gluten-free topping, subtitute gluten-free all purpose flour.****