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
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Mixing bowls
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In another mixing bowl, beat together the vegetable oil, buttermilk, eggs, vanilla extract, red food coloring, and white vinegar.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly between the two prepared cake pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes.
8. Remove the cakes from the pans and place them on a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 52g
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 whole milk or yogurt.
Variations:
- Add chopped pecans or walnuts to the batter.
- Top the cake with cream cheese frosting.
- Add a layer of sliced strawberries or raspberries between the cake layers.
Tips and tricks:
- Use room temperature ingredients for best results.
- Don't overmix the batter, as this can result in a tough cake.
- Let the cakes cool completely before frosting.
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 cake with powdered sugar.
- Top the cake with fresh berries.
- Pipe whipped cream around the edges of the cake.
Garnishes:
- Fresh berries
- Chopped nuts
- Chocolate shavings
Pairings:
- Coffee
- Milk
- Tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dense, try reducing the amount of flour or adding an extra egg.
- If the cake is too dry, try adding a tablespoon of vegetable oil or reducing the baking time.
Food safety advice:
- Store the cake in an airtight container to prevent contamination.
- Use clean utensils and equipment when preparing the cake.
Food history:
Red velvet cake originated in the southern United States in the early 1900s. The cake's distinctive red color comes from the reaction between the cocoa powder and vinegar in the batter.
Flavor profiles:
Sweet, slightly tangy, with a hint of cocoa.
Serving suggestions:
Serve the cake as a dessert or as a special treat for a celebration.
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Taste: Rich, Moist, Sweet, Creamy, Chocolatey