I have a recipe for a red velvet cake that has worked very well for me in the past but I want to try something different this time. However, I’m not sure if this will work.
First of all, here is the recipe (Not mine, compliments of Raven “Cake Man Raven” Dennis III):
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
The first thing I want to try is using cake flour instead of all-purpose flour. I know you can use cake flour instead of all-purpose flour and vice versa for some cakes. Is this one of them? If so, what else changes in the recipe. I know cake flour has less protein and more starch than all-purpose flour, but I don’t know how to adjust the recipe to account for the differences in protein and starch content in the flour.
Secondly, the recipe calls for the batter to be evenly divided into three 9x1 1/2 inch round pans. I only have 9x2 round pans. Will it make a difference if the batter is still evenly divided among the three pans, or is this why the cakes are so thin when they are finished? Does the pan height affect how high the cake will bake? Also, I would like to just add more batter to the pan but I’m afraid of the cake not being able to rise properly if there is too much batter in the pan.
I wanted to use the Rose Factor to change the batter volume, like I did with the white velvet cake I made two weeks ago (which worked out very well for me), but I thought that was only for butter cakes. This is a dumb question, but is a butter cake any cake with butter in it, or does the butter have to be a certain percentage of the batter by mass? I couldn’t find an exact definition of what a butter cake is in TCB. This cake has buttermilk in it, but I don’t think that makes it a butter cake.
Is it legal to make these adjustments to the recipe, or am I violating the laws of cake baking? Will the pastry police come and get me and throw me in pastry prison?
Thanks for any help you guys can offer here.