Till recently I was completely indifferent about red velvet cake, while it is truly North American dessert and here in Europe red velvet can be found in bakeries and cafes very rarely. And to be completely honest, I was afraid of eating cake with red layers, because it seemed very unnatural and I just couldn't imagine what taste it could possibly have. However, not long ago I was lucky to come upon red velvet cake for the first time and I was just blown down with it! I had no idea that this cake can be so good. It is not simply a chocolate cake, it has a distinguishing flavor and texture, unlike any other. I knew the next cake I bake definitely will be a red velvet.
You know that I don't need a reason to bake a cake, but since the Valentine's Day is just around the corner...red velvet cake seemed to be a perfect thing to bake. Also I didn't want to make a giant cake and waste huge amount of ingredients. Plus, I was not sure whether it turns out
eatable good. So, I had an idea of making mini cake for two. How great is that?! Especially when you need only two 400 ml (14 oz) cans to bake the layers! I adore this idea. And I am sure I will make more mini cakes.
So, the cake not just turned out
eatable good, it was fantastic! Moist, crumbly layers and a delicate cream cheese frosting both with a hint of orange (inspired by naked red velvet cake by Michelle, which looks magnificent, by the way!). One of the best cakes I have made so far. The recipe makes two mini cakes 8 cm (3 inch) in diameter each. But you can divide ingredients in two to make just one mini cake.