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Look beyond its shocking color—there’s extra-tender cake and fluffy cream cheese frosting.
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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!