Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 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 two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large 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, red food coloring, vanilla extract, and white vinegar until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake 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 let them cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 390
Fat: 20g
Saturated Fat: 2.5g
Cholesterol: 45mg
Sodium: 440mg
Carbohydrates: 49g
Fiber: 1g
Sugar: 31g
Protein: 5g
Substitutions for ingredients:
- Instead of buttermilk, you can use 1 cup of milk mixed with 1 tablespoon of white vinegar or lemon juice.
- You can use any type of oil in place of vegetable oil.
- If you don't have red food coloring, you can use beet juice or pomegranate juice.
Variations:
- Add 1 cup of chocolate chips to the batter for a chocolatey twist.
- Top the cake with cream cheese frosting for a classic red velvet cake.
- Add 1/2 cup of chopped pecans or walnuts to the batter for a crunchy texture.
Tips and Tricks:
- Make sure all of your ingredients are at room temperature before you start baking.
- Don't overmix the batter, as this can lead to a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Let the cake cool completely before frosting or decorating.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar for a simple presentation.
- Top the cake with fresh berries or whipped cream for a pop of color.
- Use a piping bag to pipe frosting onto the cake in a decorative pattern.
Garnishes:
- Fresh berries
- Whipped cream
- Chopped nuts
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try baking it for a few more minutes.
- If the cake is too dense, make sure you're not overmixing the batter.
Food Safety Advice:
- Make sure to wash your hands and all utensils before starting to bake.
- Use fresh ingredients and check expiration dates.
- Store the cake in an airtight container to prevent contamination.
Food History:
Red velvet cake is believed to have 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:
Red velvet cake has a mild chocolate flavor with a tangy, slightly acidic taste from the vinegar or buttermilk.
Serving Suggestions:
Serve the red velvet cake as a dessert at a dinner party or as a special treat for a birthday or holiday celebration.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish