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 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the White Chocolate Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup white chocolate chips, melted
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
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, red food coloring, vanilla extract, and white vinegar.
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. While the cakes are cooling, make the white chocolate frosting. In a large mixing bowl, beat the butter until creamy.
9. Gradually add the powdered sugar, melted white chocolate, heavy cream, vanilla extract, and salt, beating until smooth and creamy.
10. Once the cakes are completely cool, spread a layer of frosting on top of one cake.
11. Place the second cake on top of the frosting, and spread a layer of frosting on top of the second cake.
12. Use the remaining frosting to frost the sides of the cake.
13. Serve and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 12 servings
Nutritional information:
- Calories per serving: 650
- Total fat: 38g
- Saturated fat: 16g
- Cholesterol: 80mg
- Sodium: 390mg
- Total carbohydrates: 75g
- Dietary fiber: 1g
- Sugars: 57g
- Protein: 4g
Substitutions for ingredients:
- Instead of buttermilk, you can use whole milk mixed with 1 tablespoon of white vinegar or lemon juice.
- Instead of white chocolate chips, you can use milk chocolate chips or dark chocolate chips.
Variations:
- Add 1/2 cup of chopped pecans or walnuts to the cake batter for added texture and flavor.
- Use cream cheese frosting instead of white chocolate frosting for a more traditional red velvet cake.
Tips and Tricks:
- Make sure all of your ingredients are at room temperature before you begin baking.
- Don't overmix the cake batter, as this can lead to a dense and tough cake.
- To make the frosting extra smooth, sift the powdered sugar before adding it to the butter.
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 until warm.
Presentation Ideas:
- Dust the top of the cake with cocoa powder or powdered sugar for a decorative touch.
Garnishes:
- Top the cake with fresh berries or chocolate shavings for added flavor and texture.
Pairings:
- Serve the cake with a glass of cold milk or a cup of hot coffee.
Suggested Side Dishes:
- Fresh fruit salad or a scoop of vanilla ice cream make great accompaniments to this cake.
Troubleshooting Advice:
- If the cake is too dry, try adding an extra tablespoon of vegetable oil to the batter.
- If the cake is too dense, make sure you're not overmixing the batter.
Food Safety Advice:
- Make sure to properly store the cake to prevent spoilage.
Food History:
- Red velvet cake originated in the southern United States in the early 1900s.
Flavor Profiles:
- The cake is sweet and slightly tangy, with a hint of cocoa flavor. The white chocolate frosting is rich and creamy.
Serving Suggestions:
- Serve the cake on a cake stand or platter for an elegant presentation.
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Taste: Rich, Creamy, Sweet, Chocolatey, Velvety