How to Make a Valentine’s Day Pocky Cake!
Had so much fun filming with Angel Wong for this one! 😀 She reached out and let me know she was going to be in town, and I was excited to do an in-person collab with another Tastemade partner 🙂 Hope you like this Valentine’s Day pocky cake as part of our Pink and Pocky collab! Enjoy, and make sure to share pictures of your treats on Facebook and Instagram with the hashtag #kawaiisweetworld!
Angel’s Red Bean Ice Cream Parfait: Angel Wong’s Kitchen:
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Sorry the audio is a bit echo-y in the intro/outro – I only had one microphone, so we had to opt for the camera mic!
Chocolate Cake Recipe
Makes 5 layers in the Wilton cake pan set or two 9″ chocolate cakes
1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 cup strong black coffee (or 1 heaping tablespoon espresso powder dissolved in 1 cup water)
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1. Preheat oven to 350 degrees F. Butter and flour pan two 8” or 9” baking pans
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate bowl, combine the eggs, buttermilk, vegetable oil, and vanilla extract. Add the wet ingredients to the dry and combine. Stir in the coffee. Batter will be thin.
4. Divide batter between the two pans, then bake for 35-40 min.
Buttercream Frosting Recipe:
1 cup (2 sticks) butter, room temperature
3 cups powdered sugar
2-3 T milk
1 tsp vanilla extract
Red/pink food coloring
Cream together butter and sugar until smooth. Add milk to reach desired consistency (stiffer is better for cakes), then food coloring for a soft pink.
Music courtesy of Audio Network