I have recently decided that anything titled ‘velvet cake’ is the cat’s meow – these recipes seem to be made with buttermilk and you literally end up with a velvety textured cake this almost dissolves on your tongue. Today I tried a recipe from Sugar Geek, one of my favorite bakers, but I did run into a few issues. I went with three six inch pans, but there was almost too much batter and the rise was almost too tall. Next time I might try the 8 inch options. I also had a lot of trouble with the lemon curd in this recipe, finding 8 ounces of lemon juice to be just too much to get a thickened curd that was suitable for a cake filling – so that curd will be used later in the week, and my final product is frosting through and through. The only other lesson (and probably the biggest one) that I came away from is NOT to use cheap cream cheese – the store was out of Philadelphia brand and I went with the store brand – what a mistake. The cream cheese was much waterier (is that a word?) and hence the frosting much slipperier (that’s a word!) – and while cream cheese frosting is my favorite, I won’t make the mistake again of choosing something other than the Philadelphia brand.
But still yum! https://sugargeekshow.com/recipe/lemon-cake-recipe/
