Ingredients with Measurements:
- 2 cups all-purpose flour
- 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
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Special equipment needed:
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Cake leveler or serrated knife
- Cake stand or plate
- Large mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
3. In a separate bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
4. Gradually add the wet ingredients to the dry ingredients, mixing with an electric mixer on medium speed until well combined.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
8. Once the cakes are cooled, use a cake leveler or serrated knife to level the tops of the cakes.
9. Place one cake layer on a cake stand or plate, and spread a layer of frosting over the top.
10. Place the second cake layer on top of the frosting, and spread another layer of frosting over the top and sides of the cake.
11. Decorate the cake with additional frosting, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
12-14 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 55g
Protein: 4g
Sugar: 40g
Sodium: 340mg
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Granulated sugar can be substituted with brown sugar or coconut sugar.
- Buttermilk can be substituted with regular milk or almond milk.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Red food coloring can be substituted with beet juice or natural food coloring.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Use cream cheese frosting instead of buttercream frosting for a classic red velvet cake flavor.
- Add a layer of raspberry or strawberry jam between the cake layers for a fruity twist.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting the recipe.
- Use a cake leveler or serrated knife to level the cake layers for a more professional look.
- Chill the cake in the fridge for 30 minutes before decorating to make it easier to work with.
- Use a piping bag and tip to create decorative designs with the frosting.
Storage instructions:
Store the cake in an airtight container in the fridge 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 yet elegant look.
- Top the cake with fresh berries or edible flowers for a pop of color.
- Use a cake stand with a dome to showcase the cake.
Garnishes:
- Fresh berries
- Edible flowers
- 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, try adding more oil or buttermilk to the batter.
- If the cake is too dense, try using cake flour instead of all-purpose flour.
- If the cake is too moist, try reducing the amount of oil or buttermilk in the batter.
Food safety advice:
- Make sure to properly store the cake in the fridge to prevent spoilage.
- Use fresh ingredients and check expiration dates before starting the recipe.
Food history:
Red velvet cake originated in the southern United States in the early 1900s. The cake's signature red color was originally achieved by using beet juice, but modern recipes typically use red food coloring.
Flavor profiles:
Sweet, tangy, and slightly chocolatey.
Serving suggestions:
Serve the cake as a dessert for special occasions or as a treat for family and friends.
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Taste: Rich, Creamy, Sweet, Chocolatey, Velvety