Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring
- 1/2 cup mini chocolate chips
- 1/2 cup candy sprinkles
- 1/2 cup mini marshmallows
Special Equipment Needed:
- 2 9-inch round cake pans
- parchment paper
- electric mixer
- whisk
- spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat together the oil and sugar with an electric mixer until combined.
4. Add the eggs one at a time, beating until combined.
5. Add the buttermilk, vanilla extract, and white vinegar and mix until combined.
6. Add the red food coloring and mix until combined.
7. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
8. Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
10. Place one cake layer on a cake plate and spread the top with mini chocolate chips, candy sprinkles, and mini marshmallows.
11. Place the second layer on top and press down gently.
12. Serve and enjoy!
Time:
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information (per serving):
Calories: 437
Fat: 18g
Carbohydrates: 61g
Protein: 4g
Substitutions for Ingredients
- Vegetable oil can be substituted with melted butter or coconut oil.
- Buttermilk can be substituted with plain yogurt or milk.
- White vinegar can be substituted with apple cider vinegar.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter.
- Substitute the mini chocolate chips and candy sprinkles with different types of candy.
- Add a teaspoon of ground cinnamon or nutmeg to the batter for a spiced version.
Tips and Tricks:
- Make sure all of your ingredients are at room temperature before beginning.
- Use a kitchen scale to measure out the ingredients for more accurate results.
- When adding the red food coloring, start with a small amount and add more until you reach the desired color.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
- The cake can also be stored in the refrigerator for up to 5 days.
Reheating Instructions:
- Reheat the cake in the oven at 350°F for 10 minutes, or until warmed through.
Presentation Ideas:
- Decorate the top of the cake with additional mini chocolate chips, candy sprinkles, and mini marshmallows.
- Top with a dollop of whipped cream or a scoop of ice cream.
- Drizzle with melted chocolate or caramel sauce.
Garnishes:
- Chopped nuts
- Dried fruit
- Chocolate shavings
- Coconut flakes
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- Chocolate sauce
Suggested Side Dishes:
- Fresh fruit salad
- Ice cream sundae
- Chocolate mousse
Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk or buttermilk to the batter.
- If the cake is too dense, add an additional egg to the batter.
- If the cake is too crumbly, add an additional tablespoon of oil to the batter.
Food Safety Advice:
- Make sure all of your ingredients are fresh and not expired.
- Store the cake in an airtight container at room temperature or in the refrigerator.
Food History:
Red velvet cake is believed to have originated in the United States in the early 1900s. It was popularized in the 1940s and 1950s, and has since become a classic dessert.
Flavor Profiles:
This cake has a rich, velvety texture and a subtle chocolate flavor. It is sweet and moist, with a hint of vanilla and a pop of color from the red food coloring.
Serving Suggestions:
- Serve with a scoop of ice cream or a dollop of whipped cream.
- Top with a drizzle of melted chocolate or caramel sauce.
- Serve with a side of fresh fruit salad or a chocolate mousse.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Rich, Moist, Sweet, Creamy, Chocolatey