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 teaspoon cocoa powder
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/4 cup rainbow sprinkles
Special Equipment Needed:
- 9-inch round cake pan
- Mixing bowls
- Electric mixer
- Spatula
- Piping bag
- Star tip
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and set aside.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate mixing bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Allow the cake to cool completely before frosting.
For the Frosting:
1. In a mixing bowl, cream together the butter and cream cheese until smooth.
2. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
3. Add the heavy cream and mix until the frosting is light and fluffy.
4. Transfer the frosting to a piping bag fitted with a star tip.
To Assemble:
1. Cut the cake in half horizontally to create two layers.
2. Spread a layer of frosting on top of the bottom layer of cake.
3. Place the top layer of cake on top of the frosting.
4. Frost the top and sides of the cake with the remaining frosting.
5. Sprinkle the rainbow sprinkles on top of the cake.
6. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 8-10 people.
Nutritional information:
Calories per serving: 540
Total fat: 24g
Saturated fat: 11g
Cholesterol: 85mg
Sodium: 450mg
Total carbohydrates: 80g
Dietary fiber: 1g
Total sugars: 65g
Protein: 4g
Substitutions for ingredients:
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- You can use any type of oil in place of vegetable oil.
- If you don't have cream cheese, you can use mascarpone cheese instead.
- You can use any type of sprinkles in place of rainbow sprinkles.
Variations:
- Add chopped nuts to the frosting for added texture.
- Use a different type of cake mix, such as chocolate or vanilla, for a different flavor.
- Add a layer of fresh fruit between the cake layers for added freshness.
Tips and Tricks:
- Make sure to let the cake cool completely before frosting to prevent the frosting from melting.
- Use a serrated knife to cut the cake in half horizontally for a clean cut.
- Chill the cake in the refrigerator before serving for a firmer texture.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Allow the cake to come to room temperature before serving.
Presentation Ideas:
Serve the cake on a cake stand or platter for a beautiful presentation.
Garnishes:
Garnish the cake with fresh berries or edible flowers for added color.
Pairings:
Serve the cake with a cup of coffee or tea for a delicious dessert.
Suggested Side Dishes:
Serve the cake with a side of whipped cream or vanilla ice cream.
Troubleshooting Advice:
- If the cake is too dry, try adding more buttermilk to the batter.
- If the frosting is too thick, add more heavy cream.
- If the frosting is too thin, add more powdered sugar.
Food Safety Advice:
Make sure to store the cake in the refrigerator to prevent spoilage.
Food History:
Red velvet cake is believed to have originated in the southern United States in the early 1900s.
Flavor Profiles:
This cake has a sweet and tangy flavor with a hint of cocoa.
Serving Suggestions:
Serve this cake as a dessert for a special occasion or as a sweet treat for any occasion.
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Region: Indonesian
Taste: Rich, Sweet, Moist, Creamy, Chocolatey