Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons cocoa powder
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring
- 2 tablespoons white chocolate chips
Special Equipment Needed:
- 9x13 inch baking pan
- Whisk
- Mixing bowl
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
3. In a large bowl, mix together the oil and sugar until combined.
4. Beat in the eggs, one at a time, until fully incorporated.
5. Add the vanilla extract and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
7. In a small bowl, mix together the buttermilk, vinegar, and food coloring.
8. Slowly add the buttermilk mixture to the batter, stirring until just combined.
9. Fold in the white chocolate chips.
10. Pour the batter into the prepared pan and spread evenly.
11. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
12. Allow to cool completely before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12-15 servings
Nutritional Information (per serving):
Calories: 250
Fat: 12g
Carbohydrates: 33g
Protein: 3g
Substitutions for Ingredients
- Vegetable oil: canola oil or melted butter
- Buttermilk: plain yogurt or milk with a teaspoon of lemon juice
- White chocolate chips: dark chocolate chips or chopped nuts
Variations:
- Add 1/2 cup of chopped nuts or dried fruit
- Substitute the cocoa powder for 1/2 cup of melted dark chocolate
- Add 1 teaspoon of ground cinnamon
Tips and Tricks:
- Make sure to grease and flour the pan before adding the batter to prevent sticking.
- Allow the cake to cool completely before serving.
- If the cake is too dry, add a tablespoon of milk to the batter.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
Serve the cake with a dollop of whipped cream and a sprinkle of chopped nuts.
Garnishes:
- Whipped cream
- Chopped nuts
- Sprinkles
Pairings:
- Vanilla ice cream
- Fresh berries
- Caramel sauce
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Roasted potatoes
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too wet, add a tablespoon of flour to the batter.
Food Safety Advice:
- Store the cake in an airtight container at room temperature for up to 3 days.
- Do not leave the cake out at room temperature for more than 2 hours.
Food History:
Red velvet cake is a classic American dessert that has been around since the early 1900s. It is believed to have originated in the south and is traditionally served around the holidays.
Flavor Profiles:
Red velvet cake has a rich, chocolatey flavor with a hint of sweetness and a subtle tang from the buttermilk.
Serving Suggestions:
Red velvet cake is best served with a dollop of whipped cream and a sprinkle of chopped nuts.
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Taste: Rich, Moist, Sweet, Creamy, Chocolatey