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
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Special equipment needed:
- Two 9-inch round cake pans
- Checkerboard cake pan set
- Electric mixer
- Piping bag and tip
Step-by-step instructions:
1. Preheat the oven to 350°F (180°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 the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, 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 in the pans.
8. Once the cakes are cooled, use the checkerboard cake pan set to cut out circles from each cake layer.
9. Swap the circles between the two cakes to create the checkerboard pattern.
10. Use a piping bag and tip to pipe frosting between the layers and on the top and sides of the cake.
11. Decorate the cake with additional frosting, if desired.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
12 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 53g
Protein: 4g
Substitutions for ingredients:
- Canola oil can be substituted for vegetable oil.
- Regular milk with a tablespoon of vinegar or lemon juice can be substituted for buttermilk.
Variations:
- Use different food coloring to create different colored checkerboard cakes.
- Add chopped nuts or chocolate chips to the cake batter for added texture.
Tips and tricks:
- Make sure the cake layers are completely cooled before cutting them with the checkerboard cake pan set.
- Use a serrated knife to level the cake layers before assembling the cake.
- Chill the cake in the refrigerator for 30 minutes before frosting to make it easier to work with.
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.
Garnishes:
Top the cake with fresh berries or chocolate shavings.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Serve the cake with a side of vanilla ice cream.
Troubleshooting advice:
- If the cake layers are too thin, increase the amount of batter in each pan.
- If the cake is too dry, decrease the baking time.
Food safety advice:
Make sure to properly 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:
Red velvet cake has a slightly tangy and sweet flavor with a hint of cocoa.
Serving suggestions:
Serve the cake as a dessert for a special occasion or celebration.
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Taste: Rich, Sweet, Moist, Creamy, Chocolatey