Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 cup buttermilk
- 1/4 cup hot water
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups cold milk
- Whipped cream, for serving
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9x13 inch baking dish.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and red food coloring.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until just combined.
5. In a small bowl, whisk together the hot water and instant pudding mix until smooth. Gradually whisk in the cold milk until well combined.
6. Pour the cake batter into the prepared baking dish. Spoon the pudding mixture over the top of the cake batter.
7. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool for 10 minutes before serving. Serve with whipped cream.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 340
Total Fat: 13g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 330mg
Total Carbohydrate: 51g
Dietary Fiber: 1g
Sugars: 38g
Protein: 5g
Substitutions for ingredients:
- Instead of buttermilk, you can use 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
- You can use any flavor of instant pudding mix.
Variations:
- Add chocolate chips to the cake batter for extra chocolate flavor.
- Top with fresh berries or chocolate shavings for added texture and flavor.
Tips and tricks:
- Make sure to whisk the pudding mixture until smooth to avoid lumps.
- Don't overmix the cake batter to avoid a tough cake.
- Let the cake cool for at least 10 minutes before serving to allow the pudding to set.
Storage instructions:
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, microwave individual portions for 20-30 seconds or until warm.
Presentation ideas:
Serve the cake in individual dessert cups or bowls for a more elegant presentation.
Garnishes:
Top with whipped cream and a sprinkle of cocoa powder or chopped nuts.
Pairings:
Serve with a cup of coffee or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding more buttermilk to the batter.
- If the cake is too wet, reduce the amount of liquid in the batter.
Food safety advice:
Make sure to store any leftover cake in the refrigerator to prevent spoilage.
Food history:
Red velvet cake originated in the southern United States in the early 1900s. The cake's signature red color comes from the reaction between cocoa powder and vinegar or buttermilk.
Flavor profiles:
This cake has a rich chocolate flavor with a creamy vanilla pudding layer.
Serving suggestions:
Serve the cake warm with a dollop of whipped cream on top.
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Taste: Rich, Moist, Sweet, Creamy, Chocolatey