I just baked a red-velvet cake from a southern recipe - I had to make adjustments to it due to my high altitude living in Salt Lake City, UT.
The cake was amazingly moist in a good way and delicious! They baked great, did not sink in middle and had a beautiful even bake circular shape!
It frosted well, did not crack or break - but when it was time to serve it crumbled at slicing. Why does this happen? The cake calls for traditional mixing
of alternating dry with wet ingredients, creaming butter, sugar and eggs etc… But I am curious for any tips as this seems to happen to me when
I make red velvet cake recipes? Any suggestions would be FABULOUS!! Thanks! :(
Here is the original recipe - 2- 9” Pans @ 350 Degrees.
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup of buttermilk
2 tablespoons of cocoa
1 oz red food coloring
1 cup of butter, softened
2 cups of sugar
2 eggs, room temp
1 1/2 teaspoons of baking soda
1 tablespoon of cider vinegar or white vinegar
Now!! Here are my high altitude adjustments which I made:
2 1/2 cups all purpose flour, I sifted after measurement
1 cup of buttermilk + 2 tablespoons (did not have buttermilk so made my own)
2 cups of sugar BUT reduced by 4 tablespoons
1 1/2 teaspoons of baking soda BUT reduced by 1/4 teaspoon
Added additional moisture to cake with liqour sugar water 2 tablespoons for each cake layer