Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 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
Special equipment needed:
- 2 9-inch cake pans
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
2. In a large mixing bowl, sift together the flour, sugar, 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 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.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (175°C)
Serving size:
12 servings
Nutritional information:
Calories: 400
Fat: 22g
Carbohydrates: 47g
Protein: 4g
Sodium: 360mg
Sugar: 28g
Substitutions for ingredients:
- Instead of buttermilk, you can use 1 cup of milk mixed with 1 tablespoon of white vinegar or lemon juice.
- You can use any type of vinegar in place of white vinegar.
Variations:
- Add 1 cup of chopped pecans or walnuts to the batter for a crunchy texture.
- Top the cake with cream cheese frosting for a classic red velvet cake flavor.
- Add 1/2 cup of mini chocolate chips to the batter for a chocolate twist.
Tips and tricks:
- Be sure to use gel or paste food coloring instead of liquid food coloring to achieve a vibrant red color.
- Do not overmix the batter, as this can result in a tough cake.
- To make the cake more moist, add 1/2 cup of mayonnaise to the batter.
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 a 350°F (175°C) oven for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar.
Garnishes:
Garnish the cake with fresh berries or whipped cream.
Pairings:
Pair the cake with a cup of coffee or a glass of milk.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, add 1/4 cup of vegetable oil to the batter.
- If the cake is too dense, reduce the amount of flour by 1/4 cup.
Food safety advice:
- Be sure to wash your hands and all equipment thoroughly before preparing the cake.
- Use fresh ingredients and check expiration dates before using.
Food history:
Depression cake, also known as Wacky cake, originated during the Great Depression when ingredients such as eggs and butter were scarce. This cake is made without these ingredients and is still a popular dessert today.
Flavor profiles:
This cake has a sweet and slightly tangy flavor with a hint of cocoa.
Serving suggestions:
Serve the cake as a dessert after a meal or as a sweet treat with coffee or tea.
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Taste: Rich, Moist, Sweet, Chocolatey, Creamy