Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 1 cup whiskey
Special Equipment Needed:
- 9-inch cake pans (2)
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Cake leveler
- Cake stand or plate
- Pastry brush
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
2. In a mixing bowl, combine flour, sugar, baking soda, salt, and cocoa powder. Mix well.
3. In another mixing bowl, whisk together oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
4. Gradually add the dry ingredients to the wet ingredients, mixing 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 in the center comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes.
8. Remove the cakes from the pans and let them cool completely on a wire rack.
9. Using a cake leveler, level the tops of the cakes.
10. Place one cake layer on a cake stand or plate.
11. Brush the top of the cake layer with whiskey.
12. Place the second cake layer on top of the first layer.
13. Brush the top of the second cake layer with whiskey.
14. Brush the sides of the cake with whiskey.
15. Let the cake sit for at least 30 minutes to allow the whiskey to soak in.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 50g
Protein: 4g
Sodium: 320mg
Sugar: 36g
Substitutions for ingredients:
- Instead of buttermilk, you can use 1 cup of milk mixed with 1 tablespoon of white vinegar or lemon juice.
- Instead of whiskey, you can use rum, brandy, or bourbon.
Variations:
- Instead of red velvet cake, you can use chocolate cake or vanilla cake.
- Instead of whiskey, you can use a different liquor or liqueur, such as Grand Marnier or Kahlua.
Tips and Tricks:
- Make sure the cake layers are completely cooled before brushing with whiskey.
- Use a pastry brush to evenly distribute the whiskey on the cake layers.
- For a stronger whiskey flavor, brush the cake layers with more whiskey.
- You can also add whiskey to the frosting for an extra kick.
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.
- Top the cake with fresh berries or whipped cream.
- Drizzle caramel or chocolate sauce over the cake.
Garnishes:
- Fresh berries
- Whipped cream
- Chocolate shavings
- Caramel sauce
Pairings:
- Coffee
- Tea
- Milk
Suggested Side Dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting Advice:
- If the cake layers are not level, use a serrated knife to trim them.
- If the cake is too dry, brush it with more whiskey or add a simple syrup to the layers.
Food Safety Advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- 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 comes from the reaction between cocoa powder and vinegar or buttermilk.
Flavor Profiles:
- Sweet
- Rich
- Boozy
- Chocolatey
Serving Suggestions:
- Serve the cake as a dessert after a meal.
- Serve the cake at a party or gathering.
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Taste: Rich, Moist, Sweet, Creamy, Chocolatey