Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- 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 cup (240ml)
- Vegetable oil: 3/4 cup (180ml)
- Eggs: 4 large
- Vanilla extract: 1 tablespoon (15ml)
- Red food coloring: 1-2 tablespoons (15-30ml)
Preparation Time:
30 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2/5 (Simple)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, and red food coloring.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter between 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: 350
- Fat: 15g
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- Soft and moist texture
- Rich and creamy frosting
- Vibrant red color
- Sweet and decadent flavor
User Comments:
- "This cake is so delicious! It's the perfect combination of sweet and tangy."
- "I'm not usually a fan of red velvet cake, but this one is an exception. It's incredibly moist and flavorful."
- "The frosting is the best part! It's light and fluffy, and it pairs perfectly with the cake."
Special Precautions and Tips:
- Do not overmix the batter, as this will make the cake tough.
- To make sure the cakes are cooked evenly, rotate them in the oven halfway through baking.
- Let the cakes cool completely before frosting to prevent the frosting from melting.
