Ingredients with Measurements:
- 2 1/2 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 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp blue food coloring
- 1 tsp white vinegar
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Spatula
- Cooling rack
Step-by-step instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate mixing bowl, beat together oil, buttermilk, eggs, vanilla extract, and blue food coloring.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Stir in the white vinegar.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 380
Fat per serving: 21g
Carbohydrates per serving: 45g
Protein per serving: 4g
Substitutions for ingredients:
- Instead of buttermilk, you can use 1 cup of milk mixed with 1 tbsp of white vinegar or lemon juice.
- You can use any type of food coloring you prefer.
Variations:
- Add cream cheese frosting for a classic red velvet cake flavor.
- Top with fresh berries or whipped cream for a lighter option.
Tips and tricks:
- Be sure to grease and flour the cake pans well to prevent sticking.
- Do not overmix the batter, as this can result in a tough cake.
- Allow the cakes to cool completely before frosting.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, place the cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the cake with powdered sugar for a simple presentation.
- Use a piping bag to decorate the cake with frosting or whipped cream.
Garnishes:
- Fresh berries
- Chocolate shavings
- Sprinkles
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding more oil or buttermilk to the batter.
- If the cake is too moist, try reducing the amount of oil or buttermilk in the batter.
Food safety advice:
- Be sure to wash your hands and all equipment thoroughly before preparing the cake.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Red velvet cake originated in the United States in the 1800s and was traditionally made with cocoa powder and buttermilk.
Flavor profiles:
- Sweet
- Slightly tangy
- Chocolatey
Serving suggestions:
- Serve the cake as a dessert or for a special occasion.
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