Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 2 tsp vanilla extract
- 1 oz red food coloring
- 1 tsp white vinegar
Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9x5 inch loaf pan.
2. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In another mixing bowl, cream the butter until light and fluffy using an electric mixer.
4. Add the eggs one at a time, beating well after each addition.
5. In a small bowl, mix together the buttermilk, vanilla extract, red food coloring, and white vinegar.
6. Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture, starting and ending with the dry ingredients.
7. Mix until just combined, being careful not to overmix.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 60-70 minutes
Temperature:
Preheat oven to 350°F
Serving size:
Serves 8-10
Nutritional information:
Calories: 420
Fat: 20g
Saturated Fat: 12g
Cholesterol: 125mg
Sodium: 460mg
Carbohydrates: 54g
Sugar: 34g
Protein: 6g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use regular milk with 1 tablespoon of lemon juice or white vinegar instead of buttermilk.
- You can use apple cider vinegar instead of white vinegar.
Variations:
- You can add chopped pecans or walnuts to the batter for added texture.
- You can make a cream cheese frosting to top the cake.
- You can add chocolate chips to the batter for a chocolate twist.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the batter to avoid a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, it's ready.
- Let the cake cool completely before slicing to avoid crumbling.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Warm the cake in the oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
Slice the cake and serve on a platter or cake stand. Dust with powdered sugar or drizzle with cream cheese frosting.
Garnishes:
Garnish with fresh berries or a dollop of whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, it may have been overbaked. Check the oven temperature and baking time.
- If the cake is too dense, it may have been overmixed. Mix the batter until just combined.
- If the cake sinks in the middle, it may have been underbaked. Check the oven temperature and baking time.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash your hands and all utensils before starting.
- Store the cake in an airtight container to prevent contamination.
Food history:
Red velvet cake originated in the southern United States in the early 1900s. The red color was originally achieved by using beets, but now red food coloring is used.
Flavor profiles:
Red velvet cake has a slightly tangy and sweet flavor with a hint of cocoa.
Serving suggestions:
Serve the cake as a dessert or for a special occasion.
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Taste: Rich, Creamy, Sweet, Chocolatey, Moist