Look beyond its shocking color—there’s extra-tender cake and fluffy cream cheese frosting.
By America's Test Kitchen | November 21, 2011
<< Back to Article: Secrets to Frosting a Layer Cake
i made a carrot cake for my step-dad’s birthday today and used this cream cheese frosting. the cream cheese frosting in my america’s test kitchen cookbook wasn’t stiff enough for a layer cake so this worked out perfectly! i even piped some designs with the extras.
I am excited to try this cake, but have a question before I do. I live 6,500 feet above sea level. Is that going to effect how the cake turns out? And do you have any tips for baking at high altitudes? I have not had much luck with homemade cakes since moving up here. Thank you!
Definitely not impressed. I’m an experienced baker, and I do understand recipes, and this one makes sense, but the 50 minutes it took to bake (recipe says 25) in a 350F oven with a calibrated thermometer(also at sea level), was much too long. The end result was a moist on the inside, crunchy on the outside cake with very little flavor. The second try was identical. There won’t be a third try. The box mix is much better, and I’m not a big fan of box mixes.
Love, love, love this recipe. I’ve bought red velvet cupcakes (I know this is for a layer cake and not cupcakes, but same thing, different baking pans) from numerous different bakeries, trying to find the perfect one and this recipe by far defeats the best bakeries I’ve sampled. As usual, ATK pulls through with the best recipe!
If I wanted to make cupcakes instead, assuming I was using a standard cupcake tin, how could the recipe be adapted for this purpose (temperature, baking time, how much batter in each cup, etc.)? I’m curious if anyone at ATK would be able to provide this info. Also, how many cupcakes would this recipe yield? I’d like to serve these to about 60 folks at an upcoming baby shower. Thank you.
Hi heymarkinoakland, good question—we actually address it in our upcoming May/June 2013 issue of Cook’s Illustrated magazine! You should be able to portion them in a standard muffin/cupcake tin—so 5 batches of the cake should work. Divide batter into a 12-cup tin (each paper liners) and bake the batter on the middle rack at the specified temperature until a toothpick inserted in the center comes out with just a few crumbs attached, about (or a little less than) half the time called for in the original recipe. Rotate the muffin tin halfway through baking.
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