Best Chocolate Cake Recipe Ever!

Best Chocolate Cake Recipe Ever!

You’ll Need: Butter, for greasing the pans 1 3/4 cups all-purpose flour, plus more for pans 2 cups sugar 3/4 cups good cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon kosher salt 1 cup buttermilk, shaken 1/2 cup vegetable oil 2 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 1 cup freshly brewed hot coffee Directions: Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Have fun and don’t forget to tag CarlasCakes on Instagram (@CarlasCakes) and Facebook (@CarlasCakes) of your CarlasCakes Blog Recipe creations! **Where to find...
The Best Fluffy Vanilla Cake Recipe Ever!

The Best Fluffy Vanilla Cake Recipe Ever!

Hey! Its Carla from CarlasCakes! Looking for the ultimate Vanilla cake recipe ever? Are you looking for a fluffy and easy vanilla cake? Are you looking for a delicious vanilla cake recipe? Well you have come to the right spot, because here is the The Best Fluffy Vanilla Cake recipe from CarlasCakes! You can watch the video and full instructions of how to make the Best Fluffy Vanilla Cake Recipe ever on Carla in the Kitchen. You can catch me on RogersTV Channel 22! Link to the episode will be up soon 🙂 Basic vanilla cake recipe: So to make your basic vanilla cake, you’ll need: 1 cup white sugar 1/2 cup butter 2 eggs 2 tsp vanilla extract 1 1/2 cups flour 1 3/4 tsp baking powder 1/2 cup milk In a medium bowl, cream together the sugar and butter for about 6-7 min until it has gotten really pale and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Click HERE for the buttercream recipe! Have fun and don’t forget to tag CarlasCakes on Instagram (@CarlasCakes) and Facebook (@CarlasCakes) of your vanilla...
The Best Vanilla Buttercream Recipe Ever!

The Best Vanilla Buttercream Recipe Ever!

Hey! It’s Carla from CarlasCakes! Today, I want to start off with the basics. On Episode 1 of Carla in the Kitchen, I demonstrated how to bake, level, stack, fill and crumb coat a cake. You can watch the full episode on RogersTV Channel 22. Link will be posted online soon 🙂 I also demonstrated how to make my Delicious Easy Vanilla Cake Recipe, and Easy Vanilla Buttercream Recipe! CarlasCakes is the best online cake and cupcake shop in Ottawa, and our vanilla cake and cupcakes are the number one sellers in the area! Here’s how to make The Best Vanilla Buttercream Recipe ever! You’ll need: 1 cup butter (soft) 3 cups icing sugar 1 tsp vanilla extract 1-2 tsp whipping cream In your mixer, add your soft butter and mix. Add half of your sugar and mix on medium low for about 30 seconds. Scrape the sides and add your vanilla extract and whipping cream. Mix until incorporated and add the remaining sugar. Mix on medium high for 5-6 min until your buttercream is light and fluffy! You buttercream is now ready for use. You can use this recipe to ice your cakes and cupcakes. You can add any colour you’d like by using gel food colouring. If you are making a cake for a girl, try dying it a light pink. If you are making a cake for a boy, you can add some drops of blue to make it a light blue colour. Have fun and don’t forget to tag CarlasCakes on Instagram (@CarlasCakes) and Facebook (@CarlasCakes) of your vanilla icing...
Valentines Red Velvet Cake Mix Cinnamon Rolls Recipe

Valentines Red Velvet Cake Mix Cinnamon Rolls Recipe

These take about 3 hours from start to finish, mostly inactive prep time. Makes 24 rolls 1 box of Duncan Hines Signature Red Velvet Cake Mix 2 envelopes (1/4 oz each) of Active Dry Yeast 2 1/2 cups of warm water 1 teaspoon of kosher salt 1 teaspoon of vanilla extract 5 cups of all-purpose flour Cinnamon Filling 1 stick of softened butter – you can add another stick of butter if you want them really gooey 1 cup of packed dark brown sugar 1 cup of granulated white sugar Cinnamon Cream Cheese Frosting 2 sticks of softened butter 3 cups of powdered sugar 1 teaspoon of pure vanilla extract Pinch of kosher salt 2 packages of softened cream cheese – 8 ounces   Combine two packages of active dry yeast with warm water in the bowl of a stand mixer. Stir until dissolved. Add cake mix, flour, vanilla and salt. Use dough hook attachment to knead dough together, just for a minute or two. Move to larger bowl, cover, and let rise for about an hour. Punch dough down after an hour, and let rise again for another hour. Use plenty of flour on a clean surface and turn dough out.  Shape into a ball, then roll into a rectangle shape, mine measured about 28×17. Spread softened butter over dough. Sprinkle with brown sugar, white granulated sugar and cinnamon. Start from farthest edge and roll dough tightly into a long skinny log shape. Slice into 24 rolls. Place rolls in two 9×13 pans that have been greased with butter, or sprayed with non stick cooking spray. Let rise a final time...
Valentines Chocolate Cake Batter Milkshake Recipe

Valentines Chocolate Cake Batter Milkshake Recipe

Makes about 12 ounces, 1 large milkshake or 2 smaller portions 1 cup milk 1 cup or 1 large scoop ice cream 1/2 cup boxed devil’s food cake chocolate cake mix* or boxed brownie mix 2 to 4+ tablespoons chocolate syrup, divided 1/2 teaspoon vanilla extract whipped topping for garnishing, optional sprinkles for garnishing, optional   Combine milk, ice cream (I have made this with vanilla cookie dough, vanilla, and chocolate ice cream – use what you have), cake mix, at least 2 tablespoons chocolate sauce, and vanilla in a high speed blender and blend until smooth and creamy. Optionally, before serving, dip the rim of the glass in whipped topping or run ice cream-dipped fingers around the rim so it’s moistened and sticky. Dip the moistened rim into a shallow bowl with cake mix, graham cracker crumbs, or sprinkles. Garnish milkshake with whipped topping, sprinkles, a drizzle of Nutella, peanut butter, or chocolate syrup as desired. Serve immediately.   Have fun and don’t forget to tag CarlasCakes on Instagram (@CarlasCakes) and Facebook (@CarlasCakes) of your CarlasCakes Blog...
Valentines Cake Batter and Sprinkle Bark Recipe

Valentines Cake Batter and Sprinkle Bark Recipe

Ingredients 6 ounces (180 grams) high quality dark or extra dark chocolate, chopped 12 ounces (360 grams) high quality white chocolate, chopped 1 tablespoon (15 g) white cake mix sprinkles of choice (jimmies, non-pareils, Wilton gold edible star sprinkles, etc.) Instructions Line a baking sheet with parchment paper or a silicone baking mat. Chop chocolate. Melt dark chocolate either in the microwave or a double boiler. If using microwave, place chopped chocolate in a microwave-safe container (I use a Pyrex glass measuring cup), and heat for 20 second intervals, stirring each time with a silicone spatula. Be careful not to burn the chocolate–when there are just a few small bits left un-melted, you can simply continue to stir until it is completely smooth. Pour melted dark chocolate onto your parchment/mat and spread (with a small offset spatula for ease) until desired thickness is achieved. Freeze for 20 minutes to set. Melt your white chocolate. Whisk in cake mix slowly, stirring well until smooth. Let it sit for approximately 3 minutes (or at least until it slightly thickens). Remove pan with set chocolate from the freezer and pour white chocolate on top, repeating the same spreading technique as you did with the dark chocolate. Toss sprinkles on right away. Freeze for 20 more minutes. Once set, break or cut into pieces. Store in the refrigerator. Try not to beat yourself up when you repeatedly sneak and snack on pieces every time you open the refrigerator for something else. Have fun and don’t forget to tag CarlasCakes on Instagram (@CarlasCakes) and Facebook (@CarlasCakes) of your CarlasCakes Blog Recipe creations!...