Cake Fail. Meh.

Oh bugger it.  This one hasn’t worked out like I planned – at all!  This (see exhibit A) was my attempt at adapting a red velvet cake from the Hummingbird Bakery.  In fact, in this photo the worst bits have already been cut away (for which at least the chickens were very grateful)

Exhibit A. Red Velvet? Where?

It all started because I saw these delicious raspberries peeking out from under the leaves in our garden:

Raspberry Delight? Sadly, not.

Poor things, I should have left them alone.

We planted 70 canes in March, and I was delighted that they have fruited so quickly.  And they keep coming!  So I thought this recipe would be the perfect one to adapt.  If you haven’t seen a red velvet cake before, it’s supposed to look like this (from Alpine Berry – of course she gets it right, grrr):

Red Velvet Cake – Alpine Berry does it right

The bright red colour comes from a generous splash of red food colouring, mixed with cocoa powder.  And the texture comes from the buttermilk in the mix that gives it a slightly tacky, muffiny feel.  BUT.  No sign of red velvet in my cake.  Irish pointed out that ‘brown with reddish smears’ is not the most appetising cake colour.  However once I’d cut the burned bits off, and tidied it up with some cream cheese icing, it actually looked passable:

Phew! Raspberries make everything better..a bit..

I think the reason it went wrong was because I tried to make it with two deep layers instead of three shallow ones.  I used the leftover cake mix to make some cupcakes, which actually turned out quite well, although they too looked pretty appalling when they first came out of the oven.

Cupcakes to the rescue..

Luckily, both cake and cupcakes tasted a lot better than they looked.  The moistness of the cake works really well with the raspberries added on top, and given Irish’s alarm at its rather , erm, stained appearance, he did manage to eat half of that giant cake in just under 24 hours.

So I offer you the recipe and challenge you to tell me where I went wrong!

For the cake mixture will need:

  • 250g butter, softened
  • 600g caster sugar
  • 6 eggs
  • 2 tablespoons red food colouring
  • 3 tablespoons best quality cocoa powder
  • 375g plain flour
  • 250ml buttermilk.  If you don’t have buttermilk, put a tablespoon of distilled white vinegar into a measuring jug and top up with milk until the mixture reaches 250ml. Leave to stand, and after about 5 minutes you will magically have buttermilk!  I don’t know how it works (not really strong on science) but it does.  Trust me (despite the burnt cake).
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon vinegar
For the Icing you will need
  • 250g cream cheese
  • 600g icing powder
  • 100g butter, softened
  • a handful of fresh raspberries

Preheat the oven to 170° and line three cake tins (I used two, and made cupcakes with the rest of the mixture).

Use a hand held mixer to cream the butter and sugar together.  Then add the eggs, one at a time, continuing to beat well.  Mix the cocoa and food colouring together and beat into the mix.  After that, you can add some flour, beat it into the mixture, and then add some buttermilk.  Repeat this until all the flour and buttermilk has been combined into the cake mix.

Mix the vinegar and bicarb together, and then add this gently to the cake mix – be careful not to beat it too much.

Put the mix into your cake tins, put them in the oven and bake for 25 minutes.  NB: Mine were still absolutely uncooked in this stage according to the skewer test – this could have been because I used only 2, deeper, cake tins.  It took about 40 minutes until mine were burned – ahem, I mean cooked.  When they’re ready, take the cakesout of the oven and leave them to cool in their tins before you tip them onto a wire rack.

For the icing, mix the icing sugar with the butter until combined, and then add in the cream cheese and mix together.  Don’t over mix or the icing will go runny!  Use the icing to sandwich the cake together (and if you’re me, to hide the scars where I had to hack off the burned bits), and to decorate the top of the cake.  Then decorate with raspberries.

So – I burned a cake, and I liked it!  I think there’s a moral in this story, but I can’t quite work out what it is..

Yummy – but best eaten with eyes closed.

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5 Comments

  1. I think they look lovely!!! I empathise with your baking fail though, I have been known to cry and lose all perspective when faced with an uneven rise or cracked top! (I have been blaming my range cooker btw for all burning disasters – always blame your tools!)

    Reply
    • Really? Gosh thanks! And thanks for the excuse tip, that is a very good point. Clearly it’s all the fault of my oven / the weather / my chickens produced the wrong sized eggs. In fact, how was it ever going to work?

      Reply
  2. baking fail? looked Ok to me. I love a challenge, but I’m all set to do Nigella’s swedish summer cake this weekend (the one from Kitchen – have you seen it?) so I may need to wait till I get some more raspberries in our garden – not many at the moment.

    Reply
    • Swedish summer cake sounds lovely…haven’t seen that one yet, but currently watching Nigella’s kitchen on tv and am feeling inspired! I think my photos are rather kind – it really did look quite bad .

      Reply
  3. I thought your cake looked awesome. I would have attacked it with gusto~

    Reply

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