Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Frosting:
- 1 1/2 cups unsalted butter, softened
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips, melted
- 1/2 cup blueberries, for decoration
Special equipment needed:
- 2 9-inch round cake pans
- Piping bag and tip
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
3. In a separate mixing bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
4. Pour the wet ingredients into the dry ingredients and mix until well combined.
5. Divide the batter evenly between the two prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. While the cakes are cooling, make the frosting. In a large mixing bowl, beat the softened butter until creamy.
9. Gradually add the powdered sugar, vanilla extract, heavy cream, and salt, beating until smooth and creamy.
10. Add the melted white chocolate chips and mix until well combined.
11. Once the cakes have cooled, place one cake layer on a cake stand or plate. Spread a layer of frosting on top of the cake.
12. Place the second cake layer on top of the frosting and spread another layer of frosting on top.
13. Use a piping bag and tip to pipe frosting around the edges of the cake.
14. Decorate the top of the cake with blueberries to resemble snowflakes.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories per serving: 680
Fat: 41g
Carbohydrates: 76g
Protein: 4g
Sodium: 370mg
Sugar: 63g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- If you don't have buttermilk, you can make your own by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice.
- You can use cream cheese frosting instead of buttercream frosting.
Variations:
- Add a layer of raspberry jam between the cake layers for a fruity twist.
- Use different food coloring to create different colored cakes, such as green for St. Patrick's Day or pink for Valentine's Day.
- Add sprinkles or edible glitter to the frosting for a festive touch.
Tips and tricks:
- Make sure to measure your ingredients accurately for the best results.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
- Use an offset spatula to spread the frosting evenly and smoothly.
- To make the frosting extra smooth, use a bench scraper to smooth out the sides of the cake.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Place the cake on a cake stand and decorate the base with snowflake decorations.
- Dust the top of the cake with powdered sugar to resemble snow.
- Place the cake on a bed of fake snow for a winter wonderland effect.
Garnishes:
- Blueberries
- Sprinkles
- Edible glitter
- Snowflake decorations
Pairings:
- Hot cocoa
- Tea
- Coffee
Suggested side dishes:
- Fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dense, make sure you are measuring your ingredients accurately and not overmixing the batter.
- If the frosting is too runny, add more powdered sugar until it reaches the desired consistency.
- If the frosting is too thick, add more heavy cream until it reaches the desired consistency.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use pasteurized eggs to avoid the risk of salmonella.
- Store the cake in an airtight container to prevent contamination.
Food history:
Red velvet cake originated in the United States during the early 1900s. The cake's signature red color comes from the reaction between cocoa powder and vinegar or buttermilk. The cake became popular during World War II when food rationing made it difficult to obtain ingredients for chocolate cakes.
Flavor profiles:
Sweet, tangy, and creamy.
Serving suggestions:
Serve the cake on a cake stand or plate and slice into individual servings.
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