Ingredients with Measurements:
- 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 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 cup buttermilk
Special equipment needed:
- 2 round cake pans (8-inch)
- Parchment paper
- Electric mixer
- Mixing bowls
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line the cake pans with parchment paper.
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 until light and fluffy using an electric mixer.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract and red food coloring.
6. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
7. Divide the batter evenly between the prepared pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
9. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. Once the cakes are cooled, place one cake layer on a serving plate.
11. Spread whipped cream or cream cheese frosting over the top of the cake layer.
12. Place the second cake layer on top of the frosting.
13. Spread more frosting on top of the second cake layer.
14. Garnish with fresh berries or chocolate shavings.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 18g
Saturated Fat: 11g
Cholesterol: 90mg
Sodium: 300mg
Carbohydrates: 62g
Fiber: 2g
Sugar: 42g
Protein: 5g
Substitutions for ingredients:
- You can use Dutch-processed cocoa powder instead of unsweetened cocoa powder.
- You can use regular milk with 1 tablespoon of vinegar or lemon juice instead of buttermilk.
Variations:
- You can add chopped nuts or chocolate chips to the batter.
- You can use a different frosting, such as chocolate ganache or whipped cream.
Tips and tricks:
- Make sure the butter is softened before mixing it with the sugar.
- Use room temperature eggs for better mixing.
- Don't overmix the batter, or the cake will be tough.
- Use a serrated knife to cut the cake layers for a clean cut.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Let the cake come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Add fresh berries or chocolate shavings on top of the frosting.
Garnishes:
- Fresh berries
- Chocolate shavings
- Whipped cream
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, you may have overbaked it.
- If the cake is too dense, you may have overmixed the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Store the cake in the refrigerator to prevent spoilage.
Food history:
- Red velvet cake originated in the southern United States in the early 1900s.
Flavor profiles:
- Sweet
- Chocolatey
- Creamy
Serving suggestions:
- Serve the cake as a dessert or for a special occasion.
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Taste: Rich, Sweet, Creamy, Tangy, Chocolatey