Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup hot water
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped pecans
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk
- Spatula
- Cake stand or plate
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan and line the bottom with parchment paper.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another mixing bowl, cream the butter with an electric mixer until smooth. Add the eggs one at a time, beating well after each addition.
4. In a small bowl, mix together the cocoa powder and hot water until smooth. Add this to the butter mixture along with the buttermilk, vegetable oil, red food coloring, and vanilla extract. Mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the batik topping. In a saucepan, combine the sweetened condensed milk, evaporated milk, and heavy cream. Cook over low heat, stirring constantly, until the mixture thickens and turns a light caramel color. Remove from the heat and stir in the shredded coconut and chopped pecans.
8. Once the cake is done baking, remove it from the oven and let it cool for 5 minutes. Then, use a fork to poke holes all over the top of the cake.
9. Pour the batik topping over the cake, spreading it evenly with a spatula. Let the cake cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 54g
Protein: 6g
Substitutions for ingredients:
- Instead of buttermilk, you can use regular milk with 1 tablespoon of vinegar or lemon juice added.
- Instead of vegetable oil, you can use canola oil or melted coconut oil.
- Instead of sweetened condensed milk, you can use caramel sauce or dulce de leche.
Variations:
- Add cream cheese frosting to the cake for a classic red velvet flavor.
- Use different nuts or omit them altogether in the batik topping.
- Add a layer of raspberry jam between the cake layers for a fruity twist.
Tips and tricks:
- Make sure to poke enough holes in the cake so that the batik topping can seep into the cake and make it moist.
- Use a toothpick to test the cake for doneness. If it comes out clean, the cake is ready.
- Let the cake cool completely before adding the batik topping to prevent it from melting.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds to warm it up before serving.
Presentation ideas:
Place the cake on a cake stand or plate and sprinkle some extra shredded coconut and chopped pecans on top for a decorative touch.
Garnishes:
Shredded coconut and chopped pecans
Pairings:
Serve the cake with a cup of coffee or a glass of milk.
Suggested side dishes:
Fresh fruit salad or vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, make sure to poke enough holes in it before adding the batik topping.
- If the batik topping is too thick, add a little more heavy cream to thin it out.
Food safety advice:
Make sure to store the cake in the refrigerator to prevent it from spoiling.
Food history:
Red velvet cake originated in the southern United States in the early 1900s. The cake's signature red color comes from the reaction between cocoa powder and vinegar or buttermilk.
Flavor profiles:
Sweet, chocolatey, nutty, and coconutty
Serving suggestions:
Serve the cake as a dessert or a special occasion cake.
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Region: Indonesian