Ingredients with Measurements:
- 1 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 unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
Special Equipment Needed:
- 9x13 inch baking pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Rubber spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9x13 inch baking pan with cooking spray or butter.
2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a separate large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs to the butter mixture one at a time, beating well after each addition.
5. In a small mixing bowl, whisk together the buttermilk, vegetable oil, red food coloring, and vanilla extract.
6. Add the buttermilk mixture to the butter mixture and beat until well combined.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
8. Fold in the chocolate chips with a rubber spatula.
9. Pour the batter into the prepared baking pan and smooth the top with a spatula.
10. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Cooking time: 25-30 minutes
- Total time: 45-50 minutes
Temperature:
- Oven temperature: 350°F (180°C)
Serving size:
- 12-16 servings
Nutritional information:
- Calories: 320
- Fat: 15g
- Carbohydrates: 45g
- Protein: 4g
Substitutions for ingredients:
- You can use Dutch-processed cocoa powder instead of unsweetened cocoa powder.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- You can use dark chocolate chips instead of semisweet chocolate chips.
Variations:
- You can add cream cheese frosting on top of the cake for a classic red velvet flavor.
- You can add chopped pecans or walnuts to the batter for a crunchy texture.
- You can add a teaspoon of cinnamon to the dry ingredients for a spicier flavor.
Tips and Tricks:
- Make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife.
- Don't overmix the batter, as this can result in a tough cake.
- Use room temperature ingredients for best results.
- Let the cake cool completely before frosting or cutting it.
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 a preheated 350°F (180°C) oven for 10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar or cocoa powder before serving.
- Cut the cake into small cubes and serve them on a platter for a party.
Garnishes:
- Fresh berries, such as raspberries or strawberries, make a great garnish for this cake.
Pairings:
- Serve the cake with a glass of cold milk or a cup of coffee.
Suggested Side Dishes:
- Vanilla ice cream or whipped cream make great accompaniments to this cake.
Troubleshooting Advice:
- If the cake is too dry, try adding a tablespoon of sour cream or yogurt to the batter.
- If the cake is too moist, try reducing the amount of buttermilk or adding a tablespoon of flour to the batter.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- 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:
- Red velvet cake has a slightly tangy and chocolatey flavor, with a moist and tender crumb.
Serving Suggestions:
- Serve the cake as a dessert or a sweet snack.
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Taste: Rich, Moist, Sweet, Creamy, Chocolatey