Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 tbsp red food coloring
- 1/2 cup cooked and crumbled bacon
Special equipment needed:
- 9-inch cake pan
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F and grease a 9-inch cake pan.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
7. Stir in the red food coloring until the batter is evenly colored.
8. Fold in the cooked and crumbled bacon.
9. Pour the batter into the prepared cake pan and smooth the top with a rubber spatula.
10. Bake for 30-35 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: 30-35 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe makes one 9-inch cake, serving size varies.
Nutritional information:
Calories: 320
Fat: 14g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 280mg
Carbohydrates: 46g
Fiber: 2g
Sugar: 32g
Protein: 5g
Substitutions for ingredients:
- Instead of buttermilk, you can use 1 cup of milk mixed with 1 tbsp of vinegar or lemon juice.
- If you don't have red food coloring, you can use beet juice or raspberry puree for a natural red color.
- If you don't eat bacon, you can omit it or substitute it with chopped nuts or chocolate chips.
Variations:
- You can add cream cheese frosting on top of the cake for a classic red velvet flavor.
- Instead of a cake, you can make red velvet pancakes or waffles by adding the red food coloring and bacon to your favorite pancake or waffle recipe.
- You can also make red velvet cupcakes by dividing the batter into cupcake liners and baking for 18-20 minutes.
Tips and tricks:
- Make sure to measure your ingredients accurately for the best results.
- Don't overmix the batter or the cake will be tough.
- Let the cake cool completely before frosting or serving.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover 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.
- Top the cake with whipped cream and fresh berries for a colorful and festive look.
- Drizzle chocolate sauce or caramel sauce over the cake for added flavor.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate sauce
- Caramel sauce
- Powdered sugar
Pairings:
- Coffee
- Milk
- Hot chocolate
- Red wine
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it. Check the cake a few minutes before the recommended baking time to avoid overbaking.
- If the cake is too dense, you may have overmixed the batter. Mix the batter until just combined.
- If the cake is too sweet, you can reduce the amount of sugar in the recipe or use a less sweet frosting.
Food safety advice:
- Make sure to cook the bacon thoroughly before adding it to the cake batter.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
Food history:
Red velvet cake is a classic Southern dessert that originated in the early 1900s. The cake gets its name from its vibrant red color, which is traditionally achieved with red food coloring. The addition of cocoa powder gives the cake a subtle chocolate flavor, and the tangy cream cheese frosting is the perfect complement to the sweet cake.
Flavor profiles:
- Sweet
- Chocolatey
- Tangy (if using cream cheese frosting)
- Salty (from the bacon)
Serving suggestions:
Serve this red velvet flæskeæggekage as a dessert or a sweet brunch dish. It pairs well with coffee, milk, or hot chocolate. Add fresh fruit or a green salad on the side for a balanced meal.
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Region: Danish