Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer
- Spatula
- Wire cooling rack
- Piping bag
- Piping tips
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat together oil and sugar with an electric mixer until light and fluffy.
4. Beat in eggs one at a time.
5. In a separate bowl, mix together buttermilk, food coloring, vinegar, and vanilla extract.
6. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk mixture.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cakes cool in the pans for 10 minutes before turning out onto a wire cooling rack to cool completely.
10. Once the cakes are cooled, use a serrated knife to level the tops of the cakes.
11. Place one of the cakes on a cake stand or plate.
12. Pipe a border of buttercream around the edge of the cake.
13. Place the second cake on top of the first cake.
14. Pipe a decorative pattern of buttercream onto the top of the cake.
15. Garnish with fresh berries or edible flowers, if desired.
Time:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 590
Fat: 32g
Carbohydrates: 72g
Protein: 6g
Substitutions for Ingredients
- Vegetable oil can be substituted with melted butter or coconut oil.
- Buttermilk can be substituted with plain yogurt or milk with a tablespoon of lemon juice or vinegar.
- Red food coloring can be omitted if desired.
Variations:
- The cake can be made with different flavors of cake mix, such as chocolate or lemon.
- The buttercream can be flavored with different extracts, such as almond or lemon.
- The cake can be decorated with different colors of buttercream.
Tips and Tricks:
- Make sure to grease and flour the cake pans before adding the batter.
- Let the cakes cool completely before assembling.
- Use a serrated knife to level the tops of the cakes.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the microwave for 30-60 seconds.
Presentation Ideas:
- The cake can be decorated with fresh berries or edible flowers.
- The cake can be served with a scoop of ice cream or whipped cream.
Garnishes:
- Fresh berries
- Edible flowers
Pairings:
- Vanilla ice cream
- Whipped cream
- Hot fudge sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Mashed potatoes
Troubleshooting Advice:
- If the cakes are not baking evenly, rotate the pans halfway through baking.
- If the cakes are overbaked, reduce the baking time.
Food Safety Advice:
- Make sure to wash your hands before handling food.
- Make sure to use a clean work surface and utensils.
- Make sure to store the cake in an airtight container.
Food History:
Red velvet cake is a traditional Southern dessert that has been around since the early 1900s. It is believed to have originated in the United States, but its exact origin is unknown.
Flavor Profiles:
This cake has a rich, velvety texture and a sweet, buttery flavor. The cocoa powder and red food coloring give the cake its signature red color.
Serving Suggestions:
This cake is best served at room temperature. It can be served with a scoop of ice cream or whipped cream, or topped with hot fudge sauce.
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Taste: Rich, Sweet, Creamy, Tangy, Chocolatey