Cake School: How to Bake a Classic Yellow Cake with Duff Goldman

[Music] all right hey what's up everybody um so you want to make the cake the first thing you need is a cake obviously so let's bake the cake I think today I want to do a real old-school Luffy yellow birthday cake like straight up just you know super chill I do have some sprinkles so we can make a funfetti cake but it's gonna be you know a straight of yellow cake you don't have to put sprinkles in there if you want to put some cinnamon and a maybe a cinnamon cake if you want to either add different flavors and there until they go for it this is super basic really easy creaming method cake old-school moms cake you know this this cake should probably taste like it came out of the box okay so step one when you're gonna make a cake first thing you want to do is prep your pans we just want to do that first is because you're gonna mix your cake batter out and the cake batter once it's done mixing it has to go directly into the pan into the oven right away if your pans aren't prepped you have to stop and then you have to cut the circles and do the whole thing and while you're doing that the baking powder that's in the recipe is reacting so it's starting to give off the bubbles that make the cake rise but if you're hanging out you're just kind of like dude to do and you're going slow and your your cake mix is just sitting there what's gonna happen is it's going to give off all the bubbles the bubbles are gonna scape you're gonna put it in the oven and it's not going to be as fluffy or moist as you want it to you know when it's go time to eat it all right so first thing you want to do is lose your cake pans whatever size cake pans you want so this recipe is 4 to 8 inch or 9 inch cake pans so I got a 2 in there someone take a marker and just draw a circle do it again and this is just regular parchment paper and then take some scissors and cut this guy out it's like a craft project it's like scrapbooking but delicious and you don't know you do not have to be perfect you just want to make sure they fit inside there you don't want them too big so they kind of curl up the side so cut them smaller it's ok like the cakes not going to say I want to cover most of the box you can buy these circles like already cut like you know in our bakery we have them you know we buy like a thousand at a time but you know you're not going to need a thousand purely baking so just cut them out so there's cake pans it's now we're gonna do take some pan spray and just lightly spray the sides of the bottom you don't need a lot stick these guys here a little more spray right on top of the parchment you are ready to go cake pans so now that your cake pans are prepped you want to preheat the oven set it to 350 degrees all right pans are prepped oven time let's make some cake okay so the cake we're going to do is this is like a classic what's called a high ratio K which means there's a lot of butter in here and what we're gonna do is we're gonna cream the butter the sugar and the salt together creaming needs are gonna put the butter in here the sugar in here and the salt in here and we're gonna put it on the mixer and put it on high and we're gonna beat it up good you'll see the butter is gonna get really light and fluffy it'll get lighter in color so cold whipping air into that butter the more air that we get in there the lighter and fluffier the cakes gonna be when it's done okay now I like to weigh everything anyway everything your much more precise all right so my recipe calls for 170 grams of butter so here's some butter 170 on the dot okay the recipe calls for a quarter teaspoon of salt always a little salt every time you're baking no matter what you're doing ice cream anything sweet a little bit of salt and we really really makes a difference all right 265 grams of sugar okay so we have butter sugar and salt in here now we're with it this is the paddle and what this is gonna do is beat that butter around it really beat that sugar in there there's all the sugar and the salts gonna dissolve we're gonna have one creamy mixture just spread out slow so you don't make a big mess get everything kind of like you know beaten up and you know get the butter kind of soft you know it's best when you use room-temperature butter this this process is a lot faster so my butter is still a little cold so I can blow torch it not until it melts there's no excitement what happened you'll see the butter will start to like I'll turn on high and cream okay now one thing that's really important when you're doing anything like this with a creaming method you want to make sure you scrape the bowl and the palate down because there's a layer underneath that isn't getting hit by the paddle and so what you want to do is take a spatula and just scrape that stuff down and make sure it's incorporated and also gets whipped up if you don't do that you can you get this butter that isn't whipped and your cakes not going to be as light and fluffy as you want it to so you just take the bowl off scrape all this stuff off of the paddle because the paddle itself there's also butter that's not getting whipped stuck to the path to give all that off scrape this down see how light and fluffy [Music] alright but it looks really good it's nice and whipped it's really light in color it's really fluffy and soft now we're gonna do is gonna weigh out all the dry ingredients the flour and the wet ingredients the eggs and the milk and the vanilla so let's do the flour first okay so I'm on 288 grams of cake flour now there's a difference between cake flour and all-purpose flour you can absolutely use all-purpose flour for this recipe it's just not gonna be quite as lightly fluffy this cake flour has less protein and so it's a lot lighter than all-purpose flour or you know obviously bread flour 288 grands cake but if you have all-purpose totally fine it's totally fine you know people will still make a delicious cake okay 10 grams of baking powder not baking soda they're very different okay now I have the baking powder and the flour in here I'm going to take a whisk and I'm gonna whisk it up and what this is gonna do this one it's gonna make sure that the baking powder is evenly incorporated the oil flour see how I gave me any like lumps of baking powder it tastes like there's kind of growth but also what this is going to do is going to aerate the flour gonna get some air in here and so when we put it into the butter we're gonna have a lighter cake batter so just whisk this real nice we should have any lumps there we go okay and set that aside you know my 306 grams of milk that's 315 [Music] like over a hundred - why don't I have teaspoons of vanilla [Music] all right for this rice pending three days okay I got my dry ingredients and my wet ingredients the first thing I would do is I'm going to add the eggs to the butter so I turn this on slow then just add these eggs one at a time again make sure that you scrape the ball [Music] [Music] they get all give it a little mustard community viii will hold air too so go ahead and get that of the goog hip not too fast we're going to come out make a big mess go ahead and give it another scrape the scraping is really important there really is I wouldn't be saying that so many times with the weather it's really important and just making the mixer go faster is not scraping the bowl it's not how you do it you gotta turn the mixer off get a spatula and scrape that stuff [Music] really it's nice and funky [Music] okay mark scrape string up the body onesie neat trick so take a piece of parchment paper like this going from blow to bowl doesn't really work so take the all your dry ingredients a dump it out on two pieces turn the mixer on slow and pick it up by the corners yes [Music] and put in about half of the flower like that shake it back into don't lose any [Music] and put in about happier milk and vanilla [Music] and up don't go faster just to let it do its thing nice exploit you don't want to beat the flower up is it you to create gluten gluten is going to make it chewy you don't want it to chew it looks like that nice and slow nice and gentle turn it off scrape it down again I will do the rest of the flower [Music] you rest your milk [Music] all right one more straight [Music] that's it we've got cake batter okay so here's my cake pans don't take the beater and beat it against the side of the bowl and then you're gonna knock the air out of the batter that you just made the air is really important get off as much as you can don't beat any don't beat the spatula against the side of the bowl because then you're gonna knock the air out okay so now we'll divide this batter between these two cake pans gently gently gentle gentle gentle [Music] now gently with the spatula smooth this out a little bit don't bang a pan on the counter just gently smooth it out looks like I forgot to put the sprinkles that's okay never yell okay you don't have to be perfect you just want to make sure that you know the cake is allowed to it'll settle okay okay right so he's going to go in the oven at 350 degrees for between 30 and 35 minutes so to test the cake to see if it's done it would take a toothpick stick it in here pull it back out there's nothing on it that means it's done okay so cakes a baked now I'm going to let them put it down and once they're cool I'm gonna pop them out of the cake pan and put them onto this cooling rack here the cooling rack does is it allows air to circulate underneath that way you don't have this hot spot to enter the cakes colorblock more rapidly you don't want to pop them out right now just break in half so just let them sit let them kind of hang out for five minutes or so and then we're going to pop these out and see how they came out okay so what I'm going to do is have a little spatula here you can also use this a table knife a butter knife so like that take this and just run it all the way around outside to make sure the cake isn't sticking anywhere besides and I'm gonna flip it over [Music] railroad passes we sure it's not sticking there we go and that's how you make old school fluffy yellow cake have fun guys [Music] [Music]

Channel: Charm City Cakes

Views: 48,944

Rating: 4.9290781 out of 5

Keywords: Duff, Duff Goldman, Ace of Cakes, Duff vs. Buddy, Charm City Cakes, Baking, Cake Decorating, Sponge Cake, Recipe, Yellow Cake, White Cake, Cupcake, Techniques, Tips and Tricks, Buddy Valastro, Cake Boss, Buddy, Wedding, Birthday, Confetti, Funfetti

Id: GIkAbFSEoN4

Length: 16min 54sec (1014 seconds)

Published: Wed Apr 29 2020