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Fun In The Kitchen with April 1,2,3,4 Cake

hello there welcome to fun in the,kitchen and today I'm going to show you,how to make one two three four cakes now,if you've never heard of it I don't know,the other what swans cake flour but on a,back of the box there's a couple of,great recipes and I want to show you how,to cook these recipes so the first one,we're going to do is one two three four,okay so here's what you need you need 3,cups of swans cake flour sifted and if,you don't know the difference between,unsifted and sisters so the difference,is that when you sift the flour it makes,it easier and lighter as opposed to,unassisted flour to combine with the,other ingredients so what I do I fix the,flour along with the baking soda that,we're going to need with you um,three tablespoons of baking soda that,was needed and then I also sift again a,half teaspoon or so that was me okay and,we also need four eggs vanilla extract,almond extract and two sticks of,softened butter and two cups of sugar,okay so I'm going to start combining,okay so what we're going to start with,is two sticks of unsalted softened,butter I put one stick in already so now,I'm going to add this stick down into,our bowls and then next we're going to,add the the sugar which is two cups of,sugar just in case I forgot to mention,it before it's two cups of sugar and we,want to start with mixing the butter on,your first level on your mixer if you,have a hand mix it might be one if you,have a mix of light beat like mine it,may say surf and that's me I'm at right,now we're gradually adding the sugar,into the butter okay and you know with,the holidays coming up this is also a,great recipe and I'm telling you if you,ever experienced an ounce hate flowers,try some of those recipes because this,is one of the recipes we're doing sifted,and it makes a great addition for your,holiday presents and it's easy there's,nothing important about this at all,nothing right about this this is really,really an easy recipe for everyone to do,and you know what else it's fun to do,with the kids you know so now I'm going,to kick up the seat to number two,there we go see now it's mixing better,and like I said we just gradually adding,the sugar and then we want to get it,nice and creamy okay which is why we,soften developers but it doesn't make it,hard to mix and it come it begins to be,nice and creamy faster okay now I'm,going to put the rest of the sugar in,there,there we go we have the rest of that,sugar in there,there we go and we're just going to let,that seam up and again I have sifted,flour and I flour we have three three,teaspoons of baking soda and a half,teaspoon so advanced that one teaspoon,before that it should be a half teaspoon,of salt and I sifted it in it and again,a system means to make the flour later,okay because when it's unsifted it's a,little heavier and went once it's 60 and,I bet that I stick to my baking soda and,salt along with the flour it makes it,easier for the mixer to mix better okay,there we go and see we're almost done,with creamy with creaming a sugar and,our butter together now if you don't,have a system this is a system this is,what your system looks like and it has,like the calendar type screen in there,and actually breaks down your flour but,if you don't have a system you can use a,colander like this and that'll sift your,flour and your other ingredients okay so,now now what I'm going to do,we're going to go ahead and add in the,flour and the salt and the baking soda,mixture and we're going to do this a,little bit at a time,I'm trying to take my time I don't want,it to fly everywhere there we go we're,adding a little bit at a time just a,little bit at a time there we go sorry,this is such a easy recipe I really,really love this recipe,okay,add some more flour they can move it,over there there we go,there we go you can accept my winning,they are very nicely,there we go and I don't know if you can,tell that it started to get thicker,there we go get it right on in there,just like this,I thought maybe I could turn it up a,little bit but I'm gonna leave it right,weird thing,very warm,music okay now what I'm going,then one said that,remember we have to what eight when I,want to add them one at a time just like,that and you want to crack them in a,bowl because just in case I shall get,some egg you'll be able to take it out,there we go,and I'm going to pick it up this a,little bit but it seems to be getting a,little bit with the Pope to mix my,friend makes it just a little bit,and you know what I think they have done,it back upriver for gonna work the same,Council to add my eggs with total smiley,but that's okay and now we're going to,go ahead we're going to,they're gonna add the milk and I brought,it back down he is going to add the milk,and the flour will turn the city but,that's okay it's all good,you see that's why we're put in the,kitchen because we get the made mistakes,and again maybe not - the feet are,following this recipe wonderswan bound,by I wanted to show you guys how to

1-2-3-4 Cake

1-2-3-4 Cake

welcome to the automaton with Miss,Indiana,Releford Weaver hello there I'm,Henrietta,Releford Weaver from Henrietta's art of,baking I have been doing cakes from my,cookbook called,romancing your cakes today I'm going to,do a recipe from my cookbook and it's,called a 1 2 3 4 K this is a Georgia,favorite I grew up in Georgia and I,believe on Sundays probably every,household had one of these cakes and the,reason it's called one two three four,cakes it has one pound on 1 cup of,butter one cup of butter 2 cups of sugar,3 cups of flour and 4 eggs,there you have it 1 2 3 4 now in my bowl,I have the 1 cup of butter I'm going to,put my beater on turn it on and my 2,cups of sugar,now this is a cake that is you can from,these ingredients that I just I'm,putting in this cake you can make this,cake out of many different tastes and,flavors oh I better space all the sugar,out of there oh my I think my,grandmother is watching me now this is a,cake we have the four eggs and we're,going to add after I stop this mixer and,scrape my bowl to make sure again,nothing is sticking on the sides and the,bottom,you know before I get back to mix and,let me just take a step back here and,turn my oven on I need to preheat my,oven to 325 degrees,okay I'm back mixing I'm going to put,one egg in this cake gets one egg beat,at a time we're going to take a quick,break and when we come back I will,finish this getting this cake up to go,in the oven be back in just a few,minutes,we're back and I'm still adding my egg,I've added AIDS I have one more to add,to the better beat it for one minute and,as I've said and others when other shows,that I really like beating my eggs on a,higher speed to get that fluffiness from,these egg whites so we're going to let,this beat and it's looking creamy like I,want it to look okay again I'm going to,stop the mixer and scrape the bowl good,it looks very clear around the bowl and,the bottom that nothing is sticking down,there I'm going to put this back on to,mix that was our number four and I one,two three four tea,let that be now in my cookbook I have,three extracts that I put in vanilla,lemon and almond today I'm only using,two of those and it's okay to do that if,you have almond and you like the almond,flavor it enhances the flavor to this,cake I really like the vanilla and lemon,one teaspoon of pure vanilla if you,don't have to your vanilla don't panic,just double or triple your imitation,vanilla and one teaspoon of lemon,okay and here is our number four one two,three four trait number four number,three I'm so sorry,number four Wednesday age number three,is our flower and we are going to just,tune it down and add our flowers have a,one cup of milk alternating with our,flower we do milk and more flower,alternating with milk flour their,remaining about milk because we always,want to end with the flour,in our flower I didn't show you I'll let,you know but in the flower there are,three teaspoons of baking powder and 1,teaspoon of salt now you know when I'm,measuring I usually use the tablespoon,because as I said before there is three,teaspoons and one tablespoon so and to,save time for myself I do 1 tablespoon,I'm going to stop the mixer and scrape,the bowl ok and let it mix some more,and,we're going to take a quick break and,when we get back I'm going to show you,the pans and we're going to put the,batter in the pants and get this cake in,the oven we'll be right back,okay we're back now I'm going to take my,batter from the bowl and put them in the,pan now at the beginning of our baking,process we are I've told you many times,get all your ingredients ready and,grease and flour your bowls,I'm sorry your pans now for this case,it's 9 inch round cake pans some people,like to use to pens to make 2 layers but,honestly I like to use 3 pans because I,found out that the thinner your layers,are the better you can taste this the,flavors of the cake if it's too thick it,becomes to me like heavy are just you,know heavy so I'm using 3 pan and make,sure you put even amount of batter now,you can actually take a measuring cup,and measure out your batter in the pins,if you are not sure you're getting the,even amounts in I pretty much can look,at the amount in each pan and tell if I,have even amount let's get some more you,know when I told you that this is a,Georgia favorite cake and on Sundays you,would probably find one of these cakes,in each household it's because it's a,cake that's also called a yellow cake,with chocolate frosting but and that is,truly a Georgia truly a Georgia favorite,okay we're back my cakes are in the oven,but I do have three layers that's,already been baked and cool now I'm,doing my booth bed frosting and I had to,start this because it takes ten minute,for this to be now what I have in my,bowl is one cup of butter and one 14,ounce can of sweetened condensed milk,and this actually has to be for about,ten minutes and it is about the time now,for it - um let me stop the mixer and,scrape it and show this to yo

1,2,3,4 Cake Recipe

1,2,3,4 Cake Recipe

today I'm gonna be showing you how to,bake the 1 2 3 4 cake now this is a very,very simple cake to bake with very few,ingredients needed what you're going to,need to bake this is one cup of butter 2,cups of castor sugar 3 cups of,self-raising flour and 4 free-range eggs,now before you begin cooking you on turn,your oven to gas mark 1 or 140 degrees,Celsius now you want to grease a baking,tin I'm using a 8 inch tin I think I'm,really not sure which tip the size 10,this is but it is quite big but again,you can use any type of size 10 year one,and I am greasing this with stock which,is just a vegetable fat but you can use,butter you can use that oil that you can,get in like a spray thing you can use,parchment paper you can use pretty much,whatever you want and so it should look,like that now into a plain bowl you want,to add your two cups of castor sugar and,your one cup of butter now remember your,butter should be at room temperature so,it's nice and soft now with a spatula,you want to mix it the butter and the,sugar together now you want to do this,with a spatula before using your,electric mixer otherwise it's just it's,not really gonna work this spatula is,just going to kind of combine them,together before you use your mixer once,mixed with the spatula it should look,something like this but then you want to,get your electric Miska Miska mixer and,just stir it until for about five or ten,minutes until it's pale and fluffy,now after about five or ten minutes your,mixture should look something like this,soft and fluffy and peel just like I,said then you want to start cracking in,your eggs if you want to do one egg at a,time,so it cracks it in the egg in and I'm,just picking out a bit of shell that,accidentally got in there and then what,you wanna do is you wanna whisk about,one egg in until it's completely,combined for maybe one or two minutes,before adding in your second egg and you,want to keep continuing that until all,four eggs are gone once all four eggs,are combined it should look something,like this it kind of resembles pancake,batter or soft ice cream and that should,be the consistency that you need now you,want to add the flour in now you only,wanna add the flour in a little bit at a,time,and I'm using a sifter here just to make,sure that the flour is nice and fine and,there's no lumps so as you can see I'm,just sifting it a little bit at a time,now just fold in the flour into the,batter until it is combined and just,keep continuing that until all your,flour is used up once you have all the,flour combined into the batter it should,look something like this kinda like a,thick gloopy butter very it should be,very thick and sticky now you want to,add that to your tin which you greased,previously and you just want to kind of,scoop it all out of the bowl and stick,it in the pan and if you want to you can,kind of like add other ingredients if,you wanted say cinnamon you can add,cinnamon in at this stage or ginger,front like a gingerbread kind of thing,or if it's a bananas you can cut that up,because I like a banana cake but for,this video I'm just doing a plain cake,just to show you at the end of the video,I'm gonna show you a few different type,of things which you can do but that's,just some ideas which you could add for,different flavors so as you can see now,I'm just kind of scooping it all around,and making sure it's all even and smooth,you want to try and get it as smooth as,possible otherwise it's Verena like burn,and bits are gonna be uncooked join it,kind of you want it really really suck,like smooth and even on the surface you,don't only want any peaks so there as,you can see I'll just flatten down that,peak now you want to put it in the oven,for an hour and 15 minutes to cook and,if it starts to brown just cover it with,a bit of tinfoil just so it is prevents,it from burn after an hour and 15,minutes it should look like this no I,did cover this with tinfoil,after about 20-30 minutes so this is,what it looks like so I'm just gonna,leave it in the tin to cool for about,10-15 minutes now while the cake is,cooling I'm just gonna make some butcher,cream a vanilla icing for the center,let's do this I'm using of this icing,sugar which you can buy anywhere some,red food coloring you can use any type,of food cooling your one I chose red and,some vanilla extract now you could use,vanilla essence puffing all that extract,is a lot better and then I have some,butter in a bowl which I mixed not just,to make it a little bit softer now to,this kind of softened butter I'm just,gonna keep adding this icing sugar just,gonna add a little bit at a time until,it gets some thickness that I want it to,and you can add a little bit of water in,it as well if you want a bit thinner or,a little bit more butter if you want a,bit thicker it's completely up to you,now I just wanted to thin it out a,little bit so I'm just adding a tiny,drop of water and this is just gonna,make it that little bit thinner so it's,more easier to spre

How To Make A Homemade Cake Recipe | 1234 Cake Recipe Easy

How To Make A Homemade Cake Recipe | 1234 Cake Recipe Easy

okay everyone welcome back to cooking,with tk today you guys as you seen in,the thumbnail,i am going to prepare a easy cake recipe,for you guys i know that there are some,people out there that have never made a,cake who would like to make a cake for,their family,maybe for the holidays,so or for just a regular sunday dinner,or for a potluck at work or,they just want to know how to bake a,cake,okay you guys,thanksgiving is next week you have,christmas coming next month so this will,be a easy beginner friendly cake,recipe if you guys like to know how to,make a beginner friendly recipe for a,cake,then this is the video for you,okay,so all the ingredients that you will,need i have here,you will need one cup of unsalted,room temperature butter okay so that's,what i have unsalted,sweet cream butter room temperature,this you can get about two three dollars,a pack at walmart,okay,i didn't take the lids off of this yet,i'm going to use some almond extract,okay,you don't have to use almond extract but,you will need to use,some kind of vanilla extract okay i use,the imitation vanilla extract,um but you can't use pure vanilla,vanilla bean,you will need,four eggs four large eggs,for this recipe,here i have three cups of flour,okay,um i set this out earlier that's why it,has a lid on it so,you need three cups of,self rising flour you don't have to sift,it or anything,you will also need,two cups,of sugar that's what i have here two,cups of sugar,you will need some non-stick flavor um,i'm using butter flavor because this is,a cake you can get baker's joint but,you're going to need some nonstick um,spray for baking,uh,this butter flavor works really really,well for cakes,now you can use whatever type of cake,pan that you would like get your spatula,the cake pan that i'm using is a bundt,pan,okay this is my choice but you can use,whatever type of cake pan you need,and i am going to show you how to do the,frosting but let's focus on the cake,first,okay,i'm gonna add in our sugar,a little bit at the time i'm gonna add,in some half of it and then i'm gonna,add in the other half okay so let me,lock my stain,and then start next we're gonna start,out slow,and we're gonna meet this again okay,you want to cream your butter and sugar,together first anytime you make a cake,dry ingredients together,so now,i'm going to go in and add the other,half of the sugar,i'm gonna put that on the powder,maybe the mix in don't wanna lose none,of this goodness for this cake we wanna,work out well,okay so now let me go ahead and let this,down,i'm gonna cream this part of the butter,and sugar together okay,okay everyone so,this is what it's supposed to look like,after you cream your butter and sugar,together you can turn it up high and let,it go ahead and whip up together faster,okay,so let's go ahead and i'm going to,scrape this off the edge,like so so get you a good spatula,or you can scrape out it down to the,bottom,like i'm doing,so what i'm gonna do is i'm gonna add in,one egg at a time,so you guys this is what it looks like,with the egg the sugar,and the butter mixture mix together,so,let's go ahead,and get your three cups of self-rising,flour because that's what you're using,anything look good tastes good be good,all good okay,now,i'm gonna take my time,with this okay,so let me lock it back,let me go slow because we don't want a,plow but if you put puff up in the air,everywhere,okay,so that's the first hand,yeah then okay so now let's go ahead and,let's add in,some more this flower,because remember we add a little bit in,at the time,because for one you don't want that,flower to fly up everywhere,oh i got all this stuff on my hand,y'all hold on a minute let me um,i'm gonna start it out slow,right there and i'll be back once i have,all the flour um,mixed in together okay everyone so we,have all of our flour mixed in the last,thing we need to do is just add in our,vanilla flavoring uh whatever type of,flavoring you choose,i'm just gonna add in about two,teaspoons,of vanilla flavoring,and i'm gonna add in,the same for the almond extract okay,you can use,lemon extract,um,if you like,make it taste lemony or you can use all,three at one time make it taste really,really good okay,then flavoring in the extract and then,our next step is gonna be to get ready,to place it into our,baking dish and make sure you have your,oven preheated,to,375 degrees okay,okay everyone so this is the proper,consistency,that your cake batter should be once you,have mixed everything in,make sure that you mix your cake batter,together for about three to four minutes,maybe,no longer than five okay,make sure that you do one last stir from,the bottom,to make sure that there's no ingredients,no flour no sugar or anything at the,bottom,of your mixing bowl remember this is,going to be the easiest cake that you,can ever make,okay so spray your pan down whatever,baking dish that you have chosen you can,use a sheet pan,whatever baking dish and,get ready to pour your batter in,spray it r

6 Ingredient Pound Cake Recipe From Scratch | Sunday Dessert Ideas | Learn How To Bake

6 Ingredient Pound Cake Recipe From Scratch | Sunday Dessert Ideas | Learn How To Bake

hi friends today on the channel i'll be,showing you how to make this delicious,whipping pound cake it is an oldie but,it is,absolutely delicious and very easy to,make,so to start out i have three sticks of,butter and we're going to be using the,big boy the big stand mixer today,you can do this with a hand mixer,however i do recommend,if you have a stand mixer to use this,because this dough,is not dough really but this batter cake,batter can,become very very thick and very very,hard to manipulate,if you are using a hand mixer so i have,the three sticks of,butter and i use salted butter you can,use unsalted if you prefer but i prefer,to bake always with the salted,butter and then i also need three full,cups of sugar now we're going to cream,this together,i start on the low setting and just let,it kind of combine,pull together um not,a lot but just so that it starts to pull,together a little bit,and then i will turn up the speed just,so that it will pull it together a lot,faster so you just want to let this,mix until you get that creamy white,light color now this particular,recipe is on the back of the swan,cake the swan cake flour and this is a,recipe i've been using for years i can,do it in my sleep honestly,and there's no need to really do,anything other than just follow the,recipe so the next time you're in the,grocery store,pick up some swan cake flour and do the,recipe or make the recipe on the back of,the flour box so now that my,my my butter and my sugar has creamed,together,now we're going to add six eggs i,typically like to add,two at a time but i think three hit the,hit the bowl,at once so i'm gonna do three and three,this time so you just want to,combine them very well after you add,both sets of eggs,and it should bring or pull together,very very well,now you might want to stop in the middle,and just scrape down the sides,because some of the you know the butter,and the sugar sugar can clump around,the edges so just scrape those down and,then once everything is fully combined,you want to start alternating between,your,and your whipping cream so you use heavy,heavy whipping cream for this,so it's going to be really really moist,really really delicious because of all,of the fat,that is in this pound cake so i'm doing,a cup of flour,a half a cup of the heavy cream a cup of,flour,and then the other half of the heavy,whipping cream,and i'm going to end with one cup of,flour now as you can see this batter is,really thick it's not like a normal cake,batter,so that's why this stand mixer really,really comes,in handy so you just want to pull it off,wipe down,the blade in the sand mixer and just,make sure that everything is combined,in the actual bowl itself now you will,need a bun,pan for this and it will actually fill,the bundt pan all the way up so,depending on the size of the bundt pan,you might even,want a cookie sheet underneath it just,to prevent,any spillage that may occur so just take,your time here and i'm showing you in,real time here i didn't want to speed it,up just so that you can see that it does,take me just a little bit of time,to fill the bundt pan because you do,want to make sure that it is spread,evenly,so just fill any pockets in turn the pan,fill any pockets in and just keep going,until,everything is completely in that bundt,pan now there is no need to preheat this,oven,this is going to go into a cold oven,guys,now one little trick i do want to tell,you about when you're making any cakes,and that's you want to make sure that,you get all the air bubbles out so,obviously i had to like spoon this in,and kind of rotate it and spoon more in,so there's lots,of air bubbles that are inside of this,batter and you want to get rid of those,and the way that you do so is you just,bang the actual,pan whatever pan you're cooking on on,the counter top i put like a,mitten underneath and just bang it and,try to release all of those air bubbles,before i put it into the oven,so once you've done that you do again,put it in a cold oven,and you want to set it to 300 degrees,now,older boxes of the swan cake flower said,300 degrees,newer boxes says 350 i stick with the,old school because i've been doing it,for so long,300 degrees works for me so that's what,i'm going to recommend that you do,it's going to cook for about an hour and,45 minutes and this is what it's going,to look like when it comes out,it is delicious i mean everybody in the,family was hovering at this point,now you do want to flip it out while it,is still warm you do not want to let,this cool completely in the pan or it,will tear and get stuck to the bottom,but that's it guys it's very very easy i,mean,simple simple instructions in order to,make a very,delicious simple vanilla pound cake,i really hope you guys enjoyed this,video,definitely like share and subscribe and,leave comments down below,and let me know how it turned out,because i know you are going to run out,and get the ingredients to make this,until the next time i'll see you guys,soon,b

HOMEMADE 3 LAYER CAKE 1-2-3-4 YELLOW CAKE

HOMEMADE 3 LAYER CAKE 1-2-3-4 YELLOW CAKE

hello everyone this is beverly black,welcome back again come on in the room,today we're going to learn how to make a,one,two three four cake,and this cake is on the back of the,swans,box cake mix box but,i was um on the channel what are our,fellow fellow youtubers connect,with kay and she made this cake and it,looked,so good and brought back so many,memories,because this this cake is made a lot,it was made a lot in the south north,carolina south carolina georgia,um the southern states we made it a lot,and it's an easy cake to make but it's,so moist and so good so stay tuned and,learn how to make it,the ingredients for this cake is,1 cup of milk 2 cups of sugar,3 cups of flour are the swans down,cake flour and four eggs,and that is your one two,three four one cup of milk,two cups of sugar three cups of cake,flour,and four eggs you can also uh we will,also be putting in this cake,a teaspoon of vanilla and a teaspoon,of of lemon,i forgot to mention the one cup of,butter,which is two sticks of butter at room,temperature,make sure you have your eggs at room,temperature,it makes a world of difference and how,your cakes bake,so let's get started we're gonna mix,gonna cream together the butter,okay,now let's screen this together,uh,now we will add our four eggs one at a,time,and mix well,this is our last egg going in,mix it all together and i'm going to,turn it off and clean off the sides,make sure all of it is down in there so,it can mix up good together,okay,next what we all will be adding the,flour and,milk and you want to make sure as you,alternating with the flour and the milk,that you will end the last that you put,in in those,mixtures will be the flour let it be the,last,that was a nice burst of flour or cake,cake batter,put a little milk in,i'll turn it off this time to add the,flower,add a little milk to it,more flour,and the rest of the milk,and put in the last of the flower,i am left-handed and everything i do,seem to be so,awkward,okay,um,getting ready to put our flavors in i,have,um vanilla,you can't see it hold on,extract if you use the imitation vanilla,use at least three teaspoons to get that,flavor,but if you using pure vanilla extract,you only need,one teaspoon,the recipe calls for a half a teaspoon,of,lemon extract if you want to use it,but i'm using a whole teaspoon,mix it all together good and clean off,the sides,and we are ready we'll be ready to put,this in the pan,you need three nine inch cake pans,the battery is in the pan and ready to,go in the oven the oven is preheated at,350 degrees,you will bake these um this cake for,20 to 25 minutes or until a toothpick,inserted comes out clean because each,oven,bakes differently so i will be back when,the cakes are done,the cake is out of the oven so we're,going to begin the process of making the,icing,we need one stick of butter melt it,put that in two-thirds cup,of um hershey's cocoa,mix that together,until the cocoa is melted,we have um three cups of powdered sugar,so i'm gonna add a little bit of that at,a time,until i get the consistency that i want,and we have a third cup of milk and i'll,add a little milk at a time,milk,i'm pouring the rest of the powdered,sugar,and the rest of the milk,and mix,you put in one teaspoon of vanilla,we'll begin by putting a thin,layer of icing,on,okay,and to save time i'm going to go ahead,and icing it,and then i'll be back when i'm through,here is the end result all three layers,have been covered in the chocolate icing,how do you like this doesn't it look,good,thank you everyone who have come and,been with me today as i made this,one two three four swine,cake and thank you,and remember i love you,but god loves you more why,because you are his masterpiece and our,god does,not make any junk,see you soon,you

1-2-3-4 Cake - Jamie Deen's Favorite Coconut Cake - Blast from the Past

1-2-3-4 Cake - Jamie Deen's Favorite Coconut Cake - Blast from the Past

I'm going to show you my son Jamie's,favorite birthday cake every time he has,a birthday he says mama please make me,my coconut cake and this is so easy it's,a basic 1 2 3 4 cake the reason it's,called a 1 2 3 4 K is because it calls,for one cup of butter 2 cups of sugar 3,cups of flour and 4 eggs so there's your,1 2 3 4 so we're going to start by,creaming 1 cup of butter,we're going to add two cups of sugar and,we're going to add four eggs to this but,we had one of the time,No,in the other,there goes away,all right now we're going to start by,adding our self-rising flour and our,coconut milk so here we go,you,and last I'm going to add one teaspoon,of vanilla,and you're ready to load your batter,into your cake pans now I like to use a,little container with a handle on it,like this and I'll start with one cup,one cup for your next one and so on and,so on until you've got them all filled,I'm going to take the spatula and just,work the batter out to the edges I'm,going to pick them up and drop them and,it's going to bring the air from the,cake to the surface and you can see the,air bubbles coming up and it will just,give us a little bit more level catch,these are ready to go into 350 degree,oven all right those are safely in the,oven I'm going to cook them for about 25,minutes but in the other oven I have,some it should be about ready and they,are you can see that they've started,pulling away from the pan which lets me,know that they're ready they look just,delicious I'm going to show you how to,make the most delectable filling for,this cake we're going to start with,sugar sour cream coconut,and a little milk like we're ready to,start sacking now so we're just going to,flip that out like that thank goodness,it came out night and we're going to,take our wax paper now and just slip it,a little under the edge of our cake and,this will help keep our plate clean now,we're going to take that cake layer and,I like using a wooden spoon I like about,this size height for my holes to be,really big so it can seep down in there,you can use a fork or a toothpick but I,found the bigger the hole the better the,cake,then we're going to take our filling and,just spoon it look at it you can see it,running down into those holes moistening,that layer from top to bottom there we,go and on this layer we're going to,start with our toothpicks so you'll have,to alert your guests to be on the,lookout for toothpicks because you don't,want your take to look like the Leaning,Tower we're going to do the same thing,all over again and another layer of,filling all right we're ready for a,final layer now,not a secret to this cake is letting,that cake marinate in the refrigerator,for three days and hope nobody's going,to touch it and you know I was prepared,so I have one right here that's been in,there just drinking up that filling you,can see by this it's not a beauty but,we're going to fix that because we're,fixing to make a divinity icing that,we're going to cover this cake in and,you won't believe the transformation,it's going to be like putting on our,makeup and this is so simple to make,we're going to start with egg whites,sugar pinch of salt about 1/4 of a,teaspoon of cream of tartar plain old,water so we're going to beat this for,one minute,so that's been about a minute and at,this point we're going to use the double,boiler method and we're going to fit,this bowl on top of rapidly boiling,water and I'm going to set my timer for,seven minutes and we're going to beat,okay seven minutes is up I heard our,timer go off and now I'm just going to,add a little bit of vanilla to it and,I'm just going to gently stir that in,with a spatula and we're going to start,by putting some up on the edge and then,we're going to bring it slowly bring it,down we're going to make sure that,frosting goes all the way to the bottom,and covers up every crumb of our cake,kind of looks like marshmallow heaven,alright now we're just going to bring,that icing on up to the top there's only,one thing left to do and that's to put,the coconut on the top kind of just,press it in against your cake so when,you get through it's a little frosting,probably go lick off looks like a big,snowball doesn't it this cake is ready,so now we're just ever so gently going,to slip our wax paper out from,underneath that layer and we have a,clean plate what a great trick that is,you know it's just great having two of,everything that means I can taste this,one here we go,I'm in heaven so Ellie

Million Dollar Pound Cake🤑💲💰 | Highly Requested | This BIG Ole' Cake Is DELICIOUS❗ | #PoundCake👑

Million Dollar Pound Cake🤑💲💰 | Highly Requested | This BIG Ole' Cake Is DELICIOUS❗ | #PoundCake👑

hey everybody welcome back to my kitchen,today,we are making a highly,requested,million dollar,pound cake now why it's called million,dollar,i have not a clue,but we're going to make this cake today,it's going to be quite interesting,because my ingredients,um,as it pertains to the amounts are,slightly different than what i normally,do but we're gonna do this together okay,now we're gonna start by using as usual,swans down cake flour but you guys we,are using four cups today,four cups of swans down,cake flour and to that i've added,half teaspoon of salt,that's it,no baking powder today,none okay,so i went on and added the half teaspoon,of salt and i had said i wasn't gonna,sift but i'm so used to doing it before,i realized i was sifting okay,so three four cups of swans down half,teaspoon of sea salt today,and then we have three cups of sugar,to that we're going to add,we have 3 4 cups of milk and it is room,temperature,then we have,six,large eggs that i've already cracked,and they too are room temperature,y'all today we are using four sticks,of unsalted,softened butter by that i mean it's room,temperature,okay,and then we're going to do about a,tablespoon or more of some pure vanilla,extract and you guys i think i mentioned,last time in one of my most recent,videos that i don't really use almond,much and here i am using almond again,today so we're going to use about a,teaspoon,of,almond,let me see is that it,oh i'm going to use my um,i changed from my paddle today to my,whisk and then i'll explain in just a,few minutes why i'm using my,whisk attachment today okay,of course i have thoroughly washed my,hands y'all don't be in the kitchen with,nasty hands cause that's just nasty,all right let's start getting this cake,mixed up,now i mentioned not,using,baking powder today,and what i'm gonna do with this butter,i'm gonna start by adding my three,sticks,of unsalted butter,and i'm using my whisk,attachment,because i really need to incorporate air,in this butter okay so that's going to,help the cake,rise today,and i just want to use this,whisk attachment for one i like,it but i want to,really whip up this butter and get to,get that air in it,like i say so it will help the cake rise,and then me communicating with this,sweet lady,she mentioned me,adding the extracts,to the butter,and that way it will allow,the flavor of all of my beautiful,extracts to be incorporated,through every step of the process,of me mixing up this cake,so that's what we're going to do today,you know sometimes we get so used to,doing things,one way and we're afraid to try,different things because we're just not,used to doing it that way you know but,we're gonna do that today,so right now i'm gonna go on and add my,vanilla,i'm gonna add about a tablespoon of,vanilla or more,sure did,and then we're going to add about a,teaspoon of,almond,okay,now again i'm going to,cream this butter by itself with my,extracts,because i need that air,in there and i'm going to do this for,probably about five minutes,and then once i've done that,i'm gonna slowly start adding my,three cups of sugar now once i get that,sugar added we're gonna cream some more,i needed to be light and fluffy so i'm,gonna imagine i know i'm gonna cream at,least another five minutes so this,process may take me about 12 minutes or,so and i'm gonna set me a timer,and once i get,this craned,and the butter and sugar and the,extracts cream and they're fluffy i'm,gonna stop and then we'll come back and,talk about what we're gonna do next,so,all right i stopped my mixer one time to,scrape it down,and i creamed just that butter in the,extracts,by themselves for about five minutes and,then once i added the sugar we've,creamed for about another seven minutes,okay,so that's about 12 minutes in all but do,you see how light and fluffy,this is that's what we're looking for,light and fluffy you see how the color,of that butter,has even lightened up,all right so that's what we want,so now what i'm getting ready to do,is add my six eggs one at a time,and i usually just mix enough to where,the yellow that yolk kind of disappears,okay so adding the eggs does not take,long at all so once i add,my six eggs,then it's going to be time for me to,start adding my dry and wet ingredients,meaning my flour and my milk you always,want to alternate you start with your,dry ingredients,and you end,with your dry ingredients and this is,the part where you don't want to over,mix,do not over,mix okay so this process doesn't take,long,as it does,creaming the butter and the sugar okay,so you'll see me add the eggs,and then you'll see me add a little bit,of flour,and then i'm going to add a little bit,of the milk and then i'll alternate back,and forth ending with the flour,okay,so once we get that done then it'll be,time to bake,speaking of which my oven is preheating,preheated to 300 degrees so we're going,to bake this cake today on 300 degrees,and i'll probably bake about an hour 40,45 minutes all right,so,uh,okay so now i'm