Ingredients with Measurements:
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
For the Filling:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
For the Glaze:
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 2 tablespoons unsweetened cocoa powder
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 2 9-inch cake pans
- Parchment paper
- Cake leveler or serrated knife
- Offset spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease two 9-inch cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, cream together the sugar and butter until light and fluffy. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, until everything is well combined.
5. In a small bowl, mix together the red food coloring, vinegar, and baking soda. Add this mixture to the cake batter and stir until the color is evenly distributed.
6. Divide the batter evenly between the two prepared cake pans. 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, prepare the filling. In a large mixing bowl, beat the butter until light and fluffy. Gradually add in the powdered sugar, vanilla extract, and heavy cream, beating until the filling is smooth and creamy.
9. Once the cakes have cooled, use a cake leveler or serrated knife to level off the tops. Place one cake layer on a cake plate or stand and spread a thick layer of filling over the top. Place the second cake layer on top and spread another thick layer of filling over the top.
10. To make the glaze, melt the butter and milk in a small saucepan over low heat. Whisk in the cocoa powder until smooth. Remove from heat and gradually whisk in the powdered sugar and vanilla extract until the glaze is smooth and glossy.
11. Pour the glaze over the top of the cake, using an offset spatula to spread it evenly over the sides.
12. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Calories: 625
Fat: 32g
Carbohydrates: 82g
Protein: 5g
Sodium: 250mg
Sugar: 65g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use apple cider vinegar instead of white vinegar.
- You can use Dutch-processed cocoa powder instead of unsweetened cocoa powder.
Variations:
- You can add chopped pecans or walnuts to the filling for added texture.
- You can add a layer of cream cheese frosting between the cake layers for a classic red velvet cake flavor.
- You can use different food coloring to create different colored cakes.
Tips and Tricks:
- Be sure to use room temperature ingredients for the cake batter to ensure a smooth and even texture.
- Use a cake leveler or serrated knife to level off the tops of the cakes for a professional-looking finish.
- Chill the cake in the refrigerator before serving to help the glaze set and make it easier to slice.
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:
Decorate the top of the cake with fresh berries, chocolate curls, or edible flowers.
Garnishes:
Fresh berries, chocolate curls, edible flowers.
Pairings:
Coffee, tea, or a glass of milk.
Suggested Side Dishes:
Fresh fruit salad, whipped cream, or vanilla ice cream.
Troubleshooting Advice:
- If the cake is too dry, try adding a bit more buttermilk to the batter.
- If the cake is too dense, try reducing the amount of flour in the recipe.
- If the glaze is too thick, add a bit more milk to thin it out.
Food Safety Advice:
Be sure to use pasteurized eggs in the cake batter and store the cake in the refrigerator to prevent the growth of harmful bacteria.
Food History:
The Doberge cake is a New Orleans specialty that was created by Beulah Ledner in the 1930s. It is a layered cake that is typically made with alternating layers of cake and pudding or custard.
Flavor Profiles:
This Red Velvet Doberge Cake is rich and chocolatey with a tangy cream cheese filling and a sweet glaze.
Serving Suggestions:
Serve this cake as a dessert for a special occasion or as a sweet treat for any occasion.
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Taste: Rich, Sweet, Moist, Creamy, Chocolatey