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
- 1/2 cup raspberry jam
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Piping bag with a round tip
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). 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, and red food coloring 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 in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Once the cakes are cooled, use a piping bag with a round tip to pipe a ring of raspberry jam around the edge of one of the cake layers.
9. Place the second cake layer on top of the first, sandwiching the raspberry filling between the two layers.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 60g
Protein: 5g
Sodium: 400mg
Sugar: 40g
Substitutions for ingredients:
- Instead of vegetable oil, you can use canola oil or melted butter.
- 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 flavor of jam or preserves for the filling.
Variations:
- Instead of raspberry filling, you can use strawberry, blueberry, or blackberry filling.
- You can add cream cheese frosting to the cake for a classic red velvet cake flavor.
Tips and tricks:
- Make sure to measure your ingredients accurately for the best results.
- Don't overmix the batter or the cake will be tough.
- Use a serrated knife to level the cakes before filling and frosting them.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- You can also freeze the cake for up to 3 months.
Reheating instructions:
- If the cake has been refrigerated or frozen, allow it to come to room temperature before serving.
- You can also microwave individual slices for 10-15 seconds to warm them up.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Garnish the cake with fresh raspberries or other berries.
Pairings:
- Serve the cake with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Whipped cream
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
- If the cake is too dense, you may have overmixed the batter. Mix until just combined next time.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with the cake batter to prevent the spread of bacteria.
- 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 red color of the cake comes from the reaction between cocoa powder and vinegar or buttermilk.
Flavor profiles:
- The cake has a slightly tangy flavor from the buttermilk and vinegar, and a hint of chocolate flavor from the cocoa powder.
- The raspberry filling adds a sweet and fruity flavor to the cake.
Serving suggestions:
- Serve the cake as a dessert after a meal or as a special treat for a 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: N/A