Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 oz red food coloring
- 1/2 cup cooked and crumbled bacon
Special equipment needed:
- Two 9-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer
- Spatula
- Cooling rack
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate mixing bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring.
4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. Fold in the cooked and crumbled bacon.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Remove from the oven and let cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 18g
Saturated Fat: 3g
Cholesterol: 50mg
Sodium: 540mg
Carbohydrates: 58g
Fiber: 1g
Sugar: 38g
Protein: 7g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- You can use coconut oil or melted butter instead of vegetable oil.
- If you don't have red food coloring, you can use beet juice or raspberry puree for a natural alternative.
Variations:
- You can add chopped pecans or walnuts to the batter for extra crunch.
- Instead of bacon, you can use cooked and crumbled sausage or ham for a savory twist.
- You can top the cake with cream cheese frosting or whipped cream for a classic pairing.
Tips and tricks:
- Make sure to measure your ingredients accurately for the best results.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cake cool completely before frosting it to prevent the frosting from melting.
- Store the cake in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar for a simple yet elegant look.
- Top the cake with fresh berries or whipped cream for a pop of color.
- Arrange cooked bacon slices on top of the cake for a dramatic effect.
Garnishes:
- Fresh berries
- Whipped cream
- Cooked bacon slices
- Chocolate shavings
Pairings:
- Coffee
- Milk
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dense, make sure you're not overmixing the batter and that your oven temperature is accurate.
- If the cake is too dry, try adding a tablespoon of sour cream or yogurt to the batter.
Food safety advice:
- Make sure to cook the bacon thoroughly before adding it to the cake batter.
- Store the cake in an airtight container at room temperature for up to 3 days.
Food history:
Red velvet cake is believed to have originated in the southern United States in the early 1900s. The red color was originally achieved by using natural ingredients such as beets, but today most recipes call for red food coloring. The addition of bacon to this classic cake is a modern twist on a traditional recipe.
Flavor profiles:
Sweet, tangy, and savory.
Serving suggestions:
Serve the cake as a dessert or as a unique addition to a brunch menu.
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