Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons red food coloring
Special Equipment Needed:
- 9-inch round cake pans
- Electric mixer
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer, beat together the sugar, oil, eggs, and vanilla extract until light and fluffy.
4. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
5. Add the buttermilk and red food coloring and mix until combined.
6. Divide the batter evenly between the two prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 2 9-inch round cakes
Nutritional Information (per serving):
Calories: 590
Fat: 27g
Carbohydrates: 78g
Protein: 6g
Substitutions for Ingredients
- All-purpose flour: can be substituted with gluten-free flour
- Vegetable oil: can be substituted with melted coconut oil
- Buttermilk: can be substituted with plain yogurt or milk
Variations:
- Add 1 cup of chopped pecans or walnuts to the batter
- Add 1 cup of shredded coconut to the batter
- Add 1 teaspoon of ground cinnamon to the batter
Tips and Tricks:
- Make sure to grease and flour the cake pans before adding the batter
- Allow the cakes to cool completely before frosting
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar
- Top the cake with fresh berries
- Drizzle the cake with melted chocolate
Garnishes:
- Fresh berries
- Chopped nuts
- Chocolate shavings
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
Suggested Side Dishes:
- Roasted vegetables
- Green salad
- Grilled fruit
Troubleshooting Advice:
- If the cake is too dry, add a splash of milk or buttermilk to the batter.
- If the cake is too dense, add an extra egg to the batter.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Make sure to use pasteurized eggs to avoid any risk of salmonella.
Food History:
Red velvet cake is believed to have originated in the United States in the early 1900s. It is a classic Southern dessert that is still popular today.
Flavor Profiles:
The cake has a rich, buttery flavor with a hint of chocolate and a subtle tang from the buttermilk.
Serving Suggestions:
- Serve the cake with a dollop of whipped cream
- Serve the cake with a scoop of ice cream
- Serve the cake with a drizzle of caramel sauce
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