Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 2 tablespoons white vinegar
Special Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer
- Sifter
- Parchment paper
- Cooling rack
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, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat together the oil and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Add the buttermilk and mix until combined.
7. Add the red food coloring and mix until combined.
8. Add the dry ingredients to the wet ingredients in three batches, mixing until just combined after each addition.
9. Add the vinegar and mix until just combined.
10. Divide the batter evenly between the two prepared pans.
11. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
12. Let cool in the pans for 10 minutes before transferring to a cooling rack to cool completely.
Time:
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information:
Calories: 400
Fat: 18g
Carbohydrates: 54g
Protein: 5g
Sodium: 250mg
Substitutions for Ingredients
- Vegetable oil can be substituted with melted butter or coconut oil.
- Buttermilk can be substituted with equal parts milk and lemon juice or white vinegar.
Variations:
- Add 1 cup of chopped walnuts or pecans to the batter for added crunch.
- Substitute the red food coloring with 1 teaspoon of beetroot powder for a natural coloring.
Tips and Tricks:
- Make sure to sift the dry ingredients together to ensure a light and fluffy cake.
- Use a toothpick to check for doneness.
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the microwave for 30-45 seconds.
Presentation Ideas:
- Dust with powdered sugar.
- Top with fresh berries and a dollop of whipped cream.
Garnishes:
- Whipped cream
- Fresh berries
- Powdered sugar
Pairings:
- Vanilla ice cream
- Hot fudge sauce
- Caramel sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too dense, add a few tablespoons of vegetable oil to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Make sure to use pasteurized eggs.
Food History:
Red velvet cake is believed to have originated in the United States in the early 1900s. It was popularized in the 1950s when it was served at the Waldorf Astoria Hotel in New York City.
Flavor Profiles:
This cake has a rich, buttery flavor with hints of cocoa and a subtle sweetness from the sugar.
Serving Suggestions:
This cake is best served with a dollop of whipped cream and fresh berries.
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Region: British