My redvelvet cake falls apart!!?

Question

I keep trying to make redvelvet (3 layer) cake and everything runs smoothly until I go to put the frosting on the cake. For some reason as I'm putting it on my cake falls apart...if it doesnt fall apart as I am putting the frosting on, it will fall apart sitting, either in the refrigerator or on the table...what am I doing wrong?

Answer 1

my best answer would be let it sit and cool off longer, how long are you waiting

Answer 2

RED VELVET CAKE WITH CREAMY VANILLA ICING

Ingredients

3 1/2 cups cake flour (not self-rising)

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 ½ cups sugar

3 large eggs, at room temperature

6 tablespoons red food coloring

3 tablespoons unsweetened cocoa

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

1 recipe Creamy Vanilla Frosting

Preparation

Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting.

Tip:

This recipe also makes 2 dozen cupcakes. Use 2 muffin pans, each with 12 (1/2-cup) muffin cups, and line each cup with a paper liner. (There's no need to grease the cups.) Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.

CREAMY VANILLA FROSTING

Servings: Makes enough for one 3-layer 9-inch cake.

Ingredients

6 tablespoons all-purpose flour

2 cups milk

2 cups (4 sticks) unsalted butter, softened

2 cups sugar

2 teaspoons vanilla extract

Preparation

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.

RED VELVET CAKE

For the cake:

2 1/2 cups sifted cake flour

2 teaspoons cocoa powder

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1 1/2 cups sugar

1/2 cup (1 stick) unsalted butter, softened

2 large eggs

1 cup buttermilk

2 ounces red food coloring

1 teaspoon distilled white vinegar

1 teaspoon vanilla extract

For the frosting:

1 (8-ounce) package cream cheese, softened

1/2 cup (1 stick) unsalted butter or margarine, softened

1 pound box confectioners' sugar

1 teaspoon vanilla extract

1 cup chopped pecans

For the Cake:

Preheat the oven to 350 degrees F.

Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, 1 at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans.

Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.

For the Frosting:

In a large bowl, combine the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake.

Slice and serve on individual plates.

hope these help.             good luck and enjoy.

Answer 3

It is the moistness.it is so delicate that touching it with the knife will make it crumble. U need to have more consistency and firmness. same goes for leaving it out. It is not firm enough. you are most likely add a Little too much of something or a little too less in your recipe, try a different way and see if it works out. If u r using the packaged one it it less likely something will go wrong. next time leave it in the oven for around 10-15 minutes. it will stick with itself more and therefor it wount break.

Answer 4

Sounds like you're missing an egg...  the protein in an egg gives the cake more structure.

I'd recommend trying a different recipe... there are many on the internet.

Here's a recipe that should work...

http://llcskitchen.blogspot.com/2007/03/...

Answer 5

I used to have that same problem and I learned that I wasn't letting the cake layers cool long enough. One of the best ways I learned when I worked in a restaurant is to freeze your cake layers for 24 hours, then frost them. I have never had that problem since then.