Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa 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 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon baking powder
Special equipment needed:
- Stand mixer or hand mixer
- 9-inch cake pan
- Piping bag and tip
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour a 9-inch cake pan.
2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the vanilla extract and red food coloring.
6. Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients.
7. In a small bowl, mix together the white vinegar and baking powder. Add it to the cake batter and mix until just combined.
8. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely in the pan before removing it.
10. Once the cake is cooled, use a serrated knife to level the top of the cake.
11. Cut the cake horizontally into three equal layers.
12. In a stand mixer or with a hand mixer, whip 1 cup of heavy cream until stiff peaks form.
13. Place the bottom layer of the cake onto a serving plate. Spread a layer of whipped cream on top.
14. Place the second layer of cake on top of the whipped cream. Spread another layer of whipped cream on top.
15. Place the final layer of cake on top of the whipped cream.
16. Fill a piping bag fitted with a star tip with the remaining whipped cream. Pipe the whipped cream onto the top of the cake in a decorative pattern.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 22g
Saturated Fat: 13g
Cholesterol: 105mg
Sodium: 280mg
Carbohydrates: 53g
Fiber: 2g
Sugar: 38g
Protein: 5g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour.
- You can use natural cocoa powder instead of unsweetened cocoa powder.
- You can use regular milk with 1 tablespoon of lemon juice or white vinegar instead of buttermilk.
Variations:
- Add chopped nuts or chocolate chips to the cake batter.
- Use a cream cheese frosting instead of whipped cream.
- Add a layer of fresh berries between the cake layers.
Tips and tricks:
- Make sure the cake is completely cooled before assembling and decorating.
- Level the cake layers with a serrated knife for a more even cake.
- Use a piping bag with a star tip for a decorative whipped cream topping.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand with fresh berries or chocolate shavings on top.
Garnishes:
Fresh berries, chocolate shavings, or edible flowers.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
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 baking it for an additional 5-10 minutes.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils thoroughly before preparing the cake.
Food history:
Red velvet cake is believed to have originated in the southern United States in the early 1900s.
Flavor profiles:
Sweet, chocolatey, and slightly tangy.
Serving suggestions:
Serve the cake as a dessert after a meal or as a special occasion cake.
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