Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 cup white chocolate chips
- 1/2 cup chopped pecans
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until everything is well combined.
5. Stir in the red food coloring until the batter is evenly colored. Fold in the white chocolate chips and chopped pecans.
6. Pour the batter into the prepared pan and smooth the top with a rubber spatula.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before removing it from the pan and placing it on a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 520
Fat: 29g
Saturated Fat: 16g
Cholesterol: 95mg
Sodium: 260mg
Carbohydrates: 63g
Fiber: 3g
Sugar: 37g
Protein: 7g
Substitutions for ingredients:
- You can use dark chocolate chips instead of white chocolate chips.
- If you don't have buttermilk, you can use 1/2 cup of milk mixed with 1/2 tablespoon of vinegar or lemon juice.
Variations:
- You can add cream cheese frosting on top of the cake for a more traditional red velvet cake flavor.
- Instead of white chocolate chips and pecans, you can add in dark chocolate chips and walnuts for a different flavor profile.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once you add the dry ingredients, as this can result in a tough cake.
- Let the cake cool completely before slicing it to prevent it from falling apart.
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 in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple presentation.
- Drizzle melted white chocolate over the top of the cake for a more elegant look.
Garnishes:
- Fresh berries, such as raspberries or strawberries, can be used as a garnish.
- Chopped nuts, such as pecans or walnuts, can be sprinkled over the top of the cake.
Pairings:
- Serve the cake with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
- Vanilla ice cream would pair well with this cake.
- Fresh fruit salad would also be a great side dish.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of buttermilk by a tablespoon.
Food safety advice:
- Make sure to wash your hands and all equipment thoroughly before starting the recipe.
- Store the cake in an airtight container to prevent contamination.
Food history:
- Red velvet cake originated in the southern United States in the early 1900s.
Flavor profiles:
- This cake has a rich chocolate flavor with a hint of tanginess from the buttermilk.
Serving suggestions:
- Slice the cake into wedges and serve on a dessert plate.
- You can also serve the cake on a cake stand for a more formal presentation.
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