Ingredients with Measurements:
- 2 1/2 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 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon white vinegar
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate mixing bowl, beat together the vegetable oil, buttermilk, eggs, vanilla extract, red food coloring, 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 two prepared cake pans.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
7. Allow the cakes to cool completely before frosting.
8. To make the cream cheese frosting, beat together the cream cheese and butter until smooth.
9. Gradually add the powdered sugar and vanilla extract, beating until well combined.
10. Once the cakes are cooled, place one cake layer on a serving plate. Spread a layer of cream cheese frosting on top.
11. Place the second cake layer on top of the frosting. Spread a layer of frosting on top and around the sides of the cake.
12. Decorate the cake with additional frosting and garnishes, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 542
Fat: 29g
Saturated Fat: 9g
Cholesterol: 68mg
Sodium: 426mg
Carbohydrates: 68g
Fiber: 1g
Sugar: 52g
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 food coloring, but red food coloring is traditional for red velvet cake.
Variations:
- Add 1 cup of chopped pecans or walnuts to the cake batter for added texture.
- Add 1/2 cup of unsweetened shredded coconut to the cake batter for a tropical twist.
- Use a different type of frosting, such as buttercream or whipped cream.
Tips and tricks:
- Make sure all ingredients are at room temperature before beginning.
- Don't overmix the batter, as this can result in a tough cake.
- Use a serrated knife to level the cake layers before frosting.
- Chill the cake in the refrigerator for 30 minutes before slicing for easier cutting.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Allow the cake to come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar or cocoa powder.
- Top the cake with fresh berries or edible flowers.
- Use a piping bag to create decorative swirls or rosettes with the frosting.
Garnishes:
- Fresh berries
- Edible flowers
- Chopped nuts
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon or two of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of buttermilk in the recipe.
- If the cake is too dense, make sure you're not overmixing the batter.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands and all equipment thoroughly before beginning.
- 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. The cake's distinctive red color comes from the reaction between cocoa powder and vinegar or buttermilk. Cream cheese frosting became a popular topping for red velvet cake in the 1960s.
Flavor profiles:
Red velvet cake has a mild chocolate flavor and a slightly tangy taste from the vinegar or buttermilk. The cream cheese frosting is sweet and tangy, with a smooth and creamy texture.
Serving suggestions:
Serve the cake as a dessert or as a special treat for a celebration.
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