Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 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
- Cream cheese frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- 3 8-inch cake pans
- Parchment paper
- Electric mixer
- Cake leveler
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line three 8-inch cake pans with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Divide the batter evenly between the three prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
7. Allow the cakes to cool completely in the pans.
8. While the cakes are cooling, make the cream cheese frosting. In a large mixing bowl, beat the cream cheese and butter until smooth and creamy.
9. Gradually add the powdered sugar and vanilla extract, and continue to beat until the frosting is light and fluffy.
10. Once the cakes are cool, use a cake leveler to trim the tops of the cakes to make them level.
11. Place the first cake layer on a cake stand or serving plate. Spread a layer of frosting over the top of the cake.
12. Repeat with the remaining cake layers, spreading frosting between each layer.
13. Use the remaining frosting to frost the top and sides of the cake.
14. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 570
Fat: 30g
Saturated Fat: 7g
Cholesterol: 60mg
Sodium: 420mg
Carbohydrates: 75g
Fiber: 1g
Sugar: 59g
Protein: 4g
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 adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- If you don't have red food coloring, you can use beet juice or natural food coloring.
Variations:
- You can add chopped pecans or walnuts to the cream cheese frosting for a crunchy texture.
- You can add a layer of fresh berries between the cake layers for a fruity twist.
Tips and tricks:
- Make sure to level the cakes before frosting to ensure a stable and even cake.
- Chill the cake in the refrigerator before serving to allow the frosting to set and make it easier to slice.
- To make the cake extra moist, brush each cake layer with simple syrup before frosting.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Allow the cake to come to room temperature before serving.
Presentation ideas:
- Dust the top of the cake with powdered sugar for a simple and elegant look.
- Top the cake with fresh berries or edible flowers for a pop of color.
Garnishes:
- Fresh berries
- Edible flowers
- Powdered sugar
Pairings:
- Coffee
- Tea
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake layers are too thin, you may have overmixed the batter. Try mixing the batter less next time.
- If the cake is too dry, you may have overbaked it. Try reducing the baking time next time.
Food safety advice:
- Make sure to store the cake in the refrigerator to prevent spoilage.
Food history:
- Red velvet cake originated in the southern United States in the early 1900s. The red color was originally achieved by using beets, but later food coloring was used instead.
Flavor profiles:
- Sweet, tangy, and slightly chocolatey.
Serving suggestions:
- Serve the cake as a dessert for a special occasion or holiday.
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Taste: Rich, Sweet, Moist, Creamy, Chocolatey