So, I tried to make this red velvet cake with a cream cheese filling. Sounds fancy, right? Well, it was quite an adventure, let me tell you.
First off, I gathered all my stuff. The recipe called for a bunch of things, like flour, sugar, eggs, and of course, the red food coloring. I found out that a bundt cake is simply named for the special pan it’s baked in, not the type of cake it is! It looked pretty standard to me.
I started by mixing the dry ingredients in one bowl and the wet ones in another. I remember my grandma always said to do it this way. I used three 8-inch cake pans, lined with parchment paper. It prevents sticking. I’ve burned enough cakes in my time to know that’s important.
Mixing it All Up
Then, I poured the batter into the cake pans and popped them in the oven. It was preheated to 325°F, by the way. While the cakes were baking, I started on the cream cheese filling.
Making the Cream Cheese Filling
This part was a bit tricky. You need to beat the cream cheese until it’s smooth. No one likes lumpy filling. Then I added some sugar and a bit of vanilla extract. I tasted it a few times, just to make sure it was perfect, you know? It turned out to be a real classic cream cheese filling.
Putting it Together
Once the cakes were cooled, I sliced them in half. This was the scary part. I’ve messed this up before. But I managed to do it without turning the cakes into crumbs. Then, I spread a generous layer of that yummy cream cheese filling on one half and placed the other half on top.
The Final Touch
I decided to go all out and make some cream cheese frosting for the top too. More cream cheese, more sugar, and some butter. I whisked it all together until it was fluffy. I spread it over the cake, and man, it looked pretty good. It looked and tasted just like the red velvet cake with cream cheese frosting I had imagined in my head. I also made some of it into a drip on the side of the cake.
- Mixing the batter and pouring it into pans.
- Baking the cakes and preparing the cream cheese filling.
- Assembling the cake with the filling.
- Making and applying the cream cheese frosting.
In the end, I was pretty proud of myself. It wasn’t perfect, but it tasted amazing. There’s just something special about that red velvet cake and tangy cream cheese combo. I ate a big slice with a cup of coffee. It was a good day.
