Overmixing at this stage will result in a dense cake. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and gently tap the pans on the counter to release air bubbles. Bake for 30–35 minutes, rotating the pans halfway through.
The cakes are done when a toothpick inserted in the centre comes out clean or with a few moist crumbs. Cool the cakes in their pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Expert Tips and Troubleshooting;
- Use room-temperature eggs and buttermilk for a smooth batter.
- Measure flour accurately to avoid dryness.
- Use gel food colouring for a stronger colour without thinning the batter.
Common Issues and How to Fix Them
- Cake sinks in the centre: Oven temperature too low or underbaking.
- Dry texture: Overbaking or too much flour.
- Uneven layers: Batter not divided evenly; use a scale if possible.
Make-Ahead and Storage Tips
Make-Ahead: Cake layers can be baked 24 hours ahead, wrapped tightly, and refrigerated.
Short-Term Storage: Store frosted cake in the refrigerator for up to 4 days.
Long-Term Storage: Freeze unfrosted layers for up to 2 months; thaw overnight before frosting.
This is the complete, structured method for a Buttermilk Red Velvet Layer Cake—moist, tender, evenly risen, and balanced in flavour. By following each step carefully, you achieve a cake that performs consistently and slices cleanly every time.
Ingredients;
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