Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons cocoa powder
- 2 ½ cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Special Equipment Needed:
- Two 9-inch round cake pans
- Electric mixer
- Whisk
- 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 medium bowl, whisk together flour, baking soda, salt, and cocoa powder.
3. In a large bowl, beat together sugar and oil with an electric mixer.
4. Add buttermilk, eggs, red food coloring, vinegar, and vanilla extract to the sugar and oil mixture. Beat until well combined.
5. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
6. Divide the batter evenly between the two cake pans.
7. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
8. Let cakes cool in the pans for 10 minutes before transferring to a cooling rack.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information (per serving):
Calories: 400
Fat: 16g
Carbohydrates: 58g
Protein: 4g
Substitutions for Ingredients:
- Vegetable oil can be substituted with melted butter or coconut oil.
- Buttermilk can be substituted with plain yogurt or milk with 1 tablespoon of white vinegar or lemon juice.
Variations:
- For a chocolate version of this cake, add an additional ¼ cup of cocoa powder to the dry ingredients.
- For a cream cheese frosting, mix together 8 ounces of softened cream cheese, 1 cup of butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract.
Tips and Tricks:
- For a more intense red color, increase the amount of red food coloring.
- Make sure to scrape down the sides of the bowl while mixing the batter.
Storage Instructions:
- Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
- To reheat, place the cake slices in the microwave for 15-20 seconds.
Presentation Ideas:
- Place the cake on a cake stand or plate and decorate with fresh berries or edible flowers.
Garnishes:
- Fresh berries
- Chocolate shavings
- Edible flowers
Pairings:
- Vanilla ice cream
- Whipped cream
- Coffee
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too dense, add an additional egg to the batter.
Food Safety Advice:
- Make sure to use pasteurized eggs to reduce the risk of salmonella.
- Make sure to store the cake in the refrigerator and consume within 5 days.
Food History:
Red velvet cake is believed to have originated in the United States in the early 1900s. It was popularized in the 1950s and has been a classic dessert ever since.
Flavor Profiles:
This cake has a rich, velvety texture and a sweet, chocolatey flavor.
Serving Suggestions:
This cake is best served with a scoop of vanilla ice cream or a dollop of whipped cream.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A