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
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- Cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- 2 9-inch round cake pans
- Parchment paper
- Electric mixer
- Cake leveler
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and line two 9-inch round 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, whisk together the oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Divide the batter evenly between the two prepared 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 in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. To make the cream cheese frosting, beat the cream cheese and butter together until smooth and creamy.
9. Gradually add in the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
10. Once the cakes are completely cool, use a cake leveler to trim the tops of the cakes to create a flat surface.
11. Place one cake layer on a cake plate or stand and spread a layer of frosting over the top.
12. Place the second cake layer on top and spread frosting over the entire cake, covering the sides and top.
13. Decorate the cake with additional frosting, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Total time: 1 hour
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 545
Fat: 29g
Saturated Fat: 8g
Cholesterol: 69mg
Sodium: 420mg
Carbohydrates: 70g
Fiber: 1g
Sugar: 54g
Protein: 5g
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 oil in place of vegetable oil.
- If you don't have cream cheese, you can use mascarpone cheese or Greek yogurt in the frosting.
Variations:
- Add chopped nuts or chocolate chips to the cake batter.
- Use a different type of frosting, such as chocolate ganache or whipped cream.
- Add a layer of fresh berries or fruit between the cake layers.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Use a cake leveler to create an even surface for frosting.
- Chill the cake in the refrigerator for 30 minutes before serving to help the frosting set.
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 or cocoa powder.
- Top the cake with fresh berries or fruit.
- Pipe additional frosting around the edges of the cake.
Garnishes:
- Fresh berries or fruit
- Chocolate shavings
- Chopped nuts
Pairings:
- Serve with a glass of milk or a cup of coffee.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try adding an extra tablespoon of oil to the batter.
- If the cake is too dense, make sure you are not overmixing the batter.
Food safety advice:
- Make sure to properly store the cake in the refrigerator to prevent spoilage.
Food history:
- Red velvet cake is believed to have originated in the southern United States in the early 1900s.
Flavor profiles:
- Sweet, tangy, and slightly chocolatey.
Serving suggestions:
- Serve the cake as a dessert for a special occasion or celebration.
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Taste: Rich, Sweet, Creamy, Velvety, Chocolatey