Ingredients with Measurements:
- 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 cup vegetable oil
- 2 eggs
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
Special equipment needed:
- 2 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Mix well.
3. In a separate mixing bowl, beat the oil and eggs with an electric mixer until well combined.
4. Add the buttermilk, red food coloring, vanilla extract, and white vinegar to the oil and egg mixture. Mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
6. Pour the batter evenly into the prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes.
9. Remove the cakes from the pans and place them on a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 53g
Protein: 4g
Substitutions for ingredients:
- Instead of buttermilk, you can use 1 cup of milk mixed with 1 tablespoon of white vinegar or lemon juice.
- You can use any type of vinegar in place of white vinegar.
Variations:
- You can add chopped nuts or chocolate chips to the batter for added texture.
- You can make a cream cheese frosting to go on top of the cake.
Tips and tricks:
- Make sure to grease and flour the cake pans well to prevent the cake from sticking.
- Use room temperature ingredients for best results.
- Do not overmix the batter, as this can result in a tough 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:
- Dust the top of the cake with powdered sugar.
- Pipe cream cheese frosting around the edges of the cake.
- Top the cake with fresh berries or whipped cream.
Garnishes:
- Fresh berries
- Whipped cream
- Powdered sugar
Pairings:
- Coffee
- Milk
- Tea
Suggested side dishes:
- Fresh fruit
- Salad
Troubleshooting advice:
- If the cake is too dry, try adding more oil or buttermilk to the batter.
- If the cake is too moist, try reducing the amount of oil or buttermilk in the batter.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Use fresh ingredients and check expiration dates.
- Store the cake in an airtight container to prevent contamination.
Food history:
Red velvet cake is believed to have originated in the southern United States in the early 1900s.
Flavor profiles:
Red velvet cake has a slightly tangy and sweet flavor, with a hint of cocoa.
Serving suggestions:
Serve the cake as a dessert or as a special treat for a celebration.
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