Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons cocoa powder
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer
- Spatula
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder.
3. In a large bowl, beat together the sugar and oil with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. In a separate bowl, mix together the buttermilk, food coloring, vinegar, and vanilla extract.
6. Add the dry ingredients to the wet ingredients in three batches, alternating with the buttermilk mixture, and mixing until just combined.
7. Divide the batter evenly between the two prepared pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cakes cool in the pans for 10 minutes before turning out onto a cooling rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 2 9-inch round cakes
Nutritional Information:
Calories: 590
Fat: 28g
Carbohydrates: 79g
Protein: 6g
Sodium: 590mg
Substitutions for Ingredients
- Vegetable oil can be substituted with melted butter or coconut oil.
- Buttermilk can be substituted with regular milk mixed with 1 tablespoon of white vinegar or lemon juice.
Variations:
- Add 1 cup of chopped nuts or dried fruit to the batter for added texture and flavor.
- Substitute the red food coloring with 1 teaspoon of beet juice for a more natural color.
Tips and Tricks:
- Make sure to grease and flour the cake pans before pouring in the batter to ensure the cakes come out easily.
- Let the cakes cool completely before frosting.
Storage Instructions:
- The cakes can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- To reheat the cakes, wrap them in foil and place in a preheated 350°F oven for 10 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar or cocoa powder for a decorative touch.
- Decorate the cake with fresh fruit or edible flowers.
Garnishes:
- Fresh fruit such as strawberries, raspberries, or blueberries.
- Chocolate shavings or sprinkles.
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Mashed potatoes
Troubleshooting Advice:
- If the cakes are overbaked, they will be dry. To prevent this, check the cakes for doneness after 25 minutes and adjust the cooking time accordingly.
Food Safety Advice:
- Make sure to wash your hands and all utensils and surfaces that come in contact with raw eggs.
- Store the cakes in an airtight container to prevent them from spoiling.
Food History:
- Red velvet cake is believed to have originated in the United States in the late 19th century.
Flavor Profiles:
- Sweet
- Rich
- Moist
Serving Suggestions:
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
- Drizzle the cake with a simple glaze made with powdered sugar and milk.
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