Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate mixing bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
4. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
5. Divide the batter evenly between the two cake pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cakes to cool completely before frosting.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 55g
Protein: 5g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour.
- Granulated sugar can be substituted with brown sugar.
- Buttermilk can be substituted with regular milk mixed with 1 tablespoon of vinegar or lemon juice.
Variations:
- Add chopped pecans or walnuts to the batter for a crunchy texture.
- Top the cake with cream cheese frosting instead of buttercream frosting.
Tips and tricks:
- Use room temperature ingredients for best results.
- Don't overmix the batter, as it can result in a tough cake.
- Grease and flour the cake pans to prevent sticking.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual slices for 10-15 seconds to warm them up.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Pipe buttercream frosting around the edges of the cake for a decorative touch.
Garnishes:
- Fresh berries
- Chocolate shavings
- Sprinkles
Pairings:
- A glass of cold milk
- Hot tea or coffee
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of vegetable oil to the batter.
- If the cake is too dense, try reducing the amount of flour by 1/4 cup.
Food safety advice:
- Store the cake in an airtight container to prevent contamination.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
Red velvet cake is believed to have originated in the southern United States during the early 1900s.
Flavor profiles:
Red velvet cake has a mild chocolate flavor and a tangy cream cheese frosting.
Serving suggestions:
Serve the cake on a cake stand for an elegant presentation.
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Taste: Rich, Moist, Sweet, Creamy, Chocolatey