The perfect Red Velvet Cake recipe
So I have found the holy grail of red velvet cakes for us amateur bakers! I bake often enough but I don’t own a scale and my oven is so average- yet this cake came out splendidly and I can’t wait to make it again! I bought a cheap sandwich cake tin from Checkers – along with all the ingredients and please note that cream cheese is NOT creamed cottage cheese, they are different things altogether.
This was an amazing recipe and although I only make two layers next time I’m aiming on 4! I always get a bit nervous doing red velvets because sometimes the colour comes out too brown, the outside of the cupcakes is too hard and gosh – they can just bugger up by not rising as much as others! Not this recipe, I made perfect little cupcakes, and a cake with it. Oh! Make sure your oven has preheated..so it’s at the right temp when you pop your goodies in!
*My amateur baking advice: some experience with the this recipe has taught me to firstly, cook a cake on less heat for longer rather then at 180 degrees and then the top rises too fast and the outside of the cake becomes hard! So I prefer using a heat of 160 degrees and placing the cake tin in the – middle of the middle – of the oven. That means the middle height and width. It depends what cake tin you use and how big it is! I like using sandwich tins which take short amount of time and they are thin. I make a double layer cake in the end. OH! Good advice, let you cake cool down for a loooooooong time. Like 30mins to an hour at least before you ice it. I also have learnt to put some butter into my cream cheese icing and firm it up a bit, so the icing is stiff enough to use an icing ba or even a butter knife to icing it with – if it runs then your cake is too warm or the icing is too runny – stick it in the fridge for a few minutes so the icing doesn’t sulk down. Practice makes perfect in my opinion. OH! Lastly, I prefer using a toothpick to test if the batter is cooked, so stick it in the middle of the cake when you think it’s done. The toothpick should be pulled out and come out clean if the cake is baked fully. You can usually see it’s risen and smell the cake in the oven, when it gets close to being done.*
The recipe is adapted from an inspiring baking blog Glorious Treats (I LOVE THIS BLOG)