Ingredients and Weight:
- All-purpose flour: 2 1/2 cups (300g)
- Granulated sugar: 2 cups (400g)
- Unsweetened cocoa powder: 1/2 cup (60g)
- Baking soda: 1 teaspoon (5g)
- Salt: 1/2 teaspoon (2.5g)
- Buttermilk: 1 1/2 cups (355ml)
- Vegetable oil: 1 cup (240ml)
- Large eggs: 2
- Red food coloring: 2-3 tablespoons
- White vinegar: 1 tablespoon (15ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, food coloring, and vinegar.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Nutritional Information:
- Calories per slice: 450
- Fat: 20g
- Saturated fat: 10g
- Cholesterol: 100mg
- Sodium: 300mg
- Carbohydrates: 60g
- Dietary fiber: 2g
- Sugar: 40g
- Protein: 5g
Dish Characteristics:
- Moist and fluffy cake with a rich red color
- Velvety texture from the buttermilk
- Hint of cocoa flavor
- Perfect for special occasions and dessert parties
User Comments:
- "This is the best Red Velvet Cake I've ever had. It's so moist and flavorful!" - Sarah
- "I love the crumbly texture and the creamy white frosting." - Jane
- "My guests raved about this cake. It was a hit at my party!" - Emily
Special Precautions and Tips:
- Do not overmix the batter, as this will result in a dense cake.
- Allow the cakes to cool completely before frosting, to prevent the frosting from melting.
- If you don't have red food coloring, you can use beet juice instead.
