Red Ribbon Chocolate Cake Recipe – Step-by-Step Guide
Introduction
Hey there, it’s Ava here, and today I’m going to share with you my all-time favorite cake recipe – the Red Ribbon Chocolate Cake! I’ve been making this cake for years, and it’s always a hit with my family and friends. So, if you’re looking for a delicious and easy-to-make cake recipe, you’ve come to the right place.
What is Red Ribbon Chocolate Cake?
Red Ribbon Chocolate Cake is a Filipino dessert that has gained popularity all over the world. It’s a moist and fluffy chocolate cake that is filled and frosted with a rich and creamy chocolate frosting. The cake is then topped with chocolate shavings and sometimes, cherries.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- For the frosting: 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/2 cup milk
Note: You can substitute buttermilk with regular milk and vinegar, and vegetable oil with melted butter.
Instructions
- Preheat your oven to 350°F (180°C) and grease two 9-inch round cake pans with cooking spray or butter.
- In a large mixing bowl, whisk together the dry ingredients – flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the wet ingredients – buttermilk, vegetable oil, eggs, and vanilla extract – to the dry ingredients and mix until well combined.
- Gradually add the hot water to the batter and mix until smooth. The batter will be thin, but don’t worry, that’s how it should be.
- Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened butter in a large mixing bowl until creamy.
- Add the powdered sugar and cocoa powder to the bowl and mix until well combined.
- Gradually add the milk to the mixture and beat until smooth and creamy.
- Once the cakes have cooled, place one cake layer on a plate or cake stand and spread a thick layer of frosting over it.
- Place the second cake layer on top of the frosting and spread another thick layer of frosting on top and around the sides of the cake.
- Decorate the cake with chocolate shavings and cherries, if desired.
- Refrigerate the cake for at least an hour before serving.
My Experience
I first tried Red Ribbon Chocolate Cake when I visited the Philippines a few years ago, and I fell in love with it instantly. It was so rich and chocolatey, and the frosting was to die for. When I came back home, I tried to recreate the recipe, and after a few attempts, I finally got it right. Since then, I’ve been making this cake for almost every occasion, and it’s always a crowd favorite.
Expert Opinion
Red Ribbon Chocolate Cake is a classic Filipino dessert that has become popular all over the world. Its moist and fluffy texture and rich chocolate flavor make it a perfect treat for any occasion. If you’re looking for a delicious and easy-to-make cake recipe, this is definitely one to try. – Chef Maria Gonzales, Filipino Cuisine Expert.
FAQs
- Can I use regular milk instead of buttermilk?
- Can I use melted butter instead of vegetable oil?
- How long does the cake last?
- Can I freeze the cake?
Yes, you can substitute buttermilk with regular milk and vinegar. For every cup of buttermilk, use 1 tablespoon of vinegar and enough milk to make 1 cup. Let the mixture sit for 5 minutes before using it.
Yes, you can substitute vegetable oil with melted butter. Use the same amount of butter as the oil in the recipe.
The cake can last up to 3-4 days in the refrigerator if stored properly in an airtight container.
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store it in an airtight container or freezer bag. It will last up to 2-3 months in the freezer.