Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 ½ cups buttermilk
- 2 tablespoons red food coloring
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
Special Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer
- Whisk
- Spatula
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 flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. In a small bowl, mix together buttermilk, red food coloring, vinegar, and vanilla extract.
6. Add the dry ingredients to the butter mixture in three batches, alternating with the wet ingredients.
7. Mix until just combined.
8. Divide the batter evenly between the two prepared pans.
9. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
10. Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 20 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information:
Calories: 350
Fat: 16g
Carbohydrates: 46g
Protein: 5g
Substitutions for Ingredients:
- For the buttermilk, you can substitute with 1 ½ cups of milk mixed with 1 ½ tablespoons of white vinegar.
- For the butter, you can substitute with 1 cup of vegetable oil.
Variations:
- Add 1 cup of chopped walnuts or pecans to the batter for a crunchy texture.
- Add 1 cup of shredded coconut to the batter for a tropical flavor.
- Add 1 cup of chopped fresh or frozen berries to the batter for a fruity flavor.
Tips and Tricks:
- Make sure to cream the butter and sugar together until light and fluffy for a light and airy texture.
- Make sure to mix the batter just until combined to avoid overmixing.
- Let the cakes cool completely before frosting.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Decorate the cake with fresh berries and a dusting of powdered sugar.
- Pipe swirls of cream cheese frosting around the edges of the cake.
- Top the cake with a layer of chocolate ganache.
Garnishes:
- Fresh berries
- Powdered sugar
- Chocolate chips
- Chopped nuts
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh fruit
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Mashed potatoes
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too dense, make sure to cream the butter and sugar together until light and fluffy.
- If the cake is not cooked through, bake for a few minutes longer.
Food Safety Advice:
- Make sure to use pasteurized eggs to avoid any risk of salmonella.
- Make sure to store the cake in an airtight container to avoid contamination.
Food History:
Red velvet cake is believed to have originated in the United States in the late 19th century. It has since become a popular dessert around the world.
Flavor Profiles:
This cake has a rich, buttery flavor with a hint of cocoa and a subtle sweetness from the buttermilk.
Serving Suggestions:
This cake is best served with a dollop of whipped cream or a scoop of vanilla ice cream.
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Taste: Rich, Moist, Sweet, Creamy, Chocolatey