Alton Brown Buttermilk Cake Recipe

A Far, Far Better Gold Layer Cake Recipe Alton Brown

WEBProcedure. Place an oven rack in the top third of the oven and crank the box to 350°F. Then prep two 9-inch round aluminum cake pans by …

Rating: 4.2/5(313)
1. Place an oven rack in the top third of the oven and crank the box to 350°F. Then prep two 9-inch round aluminum cake pans by rubbing on a thin layer of butter on the bottoms and sides, and then flour. Finally, line the bottoms of both with a round of parchment paper.
2. SiftYou can use a sifter for this or a fine sieve. the flours together with the baking powder and set aside.
3. Load the paddle attachment onto your stand mixer and beat the butter on low speed just until smooth, about 1 minute. Follow with the sugar and salt, boosting the speed to medium. Continue to beat until the mixture is light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl after each minute or so.
4. With the mixer still on medium, add the egg yolks one at a time, fully incorporating one before adding the next. When all eight are in, kill the mixer and scrape the bowl. Return the speed to low and slowly addI like to use a paper plate to dose in the flour...great multitasker. half the flour mixture.

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Devil's Food Cake Recipe Alton Brown Food Network

WEBMay 31, 2015 · Set aside. Whisk the boiling water and cocoa powder together in a small bowl and set aside. Combine the sugar, flours, …

Rating: 4.3/5(65)
1. Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside.
2. Whisk the boiling water and cocoa powder together in a small bowl and set aside.
3. Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
4. Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.

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Red Velvet Cake Alton Brown

WEBSet a rack in the middle of the oven and heat to 325ºF. Spray 2 (9-inch) round pans with nonstick spray, line the bottom of the pan with a …

1. Set a rack in the middle of the oven and heat to 325ºF. Spray 2 (9-inch) round pans with nonstick spray, line the bottom of the pan with a parchment paper round, spray the parchment with nonstick spray, and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter on medium speed, just until blended. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

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