Aunt Pattis Red Velvet Cake Recipes

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RED VELVET CAKE



Red Velvet Cake image

A family favorite--great for the Christmas holiday.

Provided by Eleanor Johnson

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h25m

Yield 12

Number Of Ingredients 16

½ cup shortening
1 ½ cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 ½ cups sifted all-purpose flour
1 ½ teaspoons baking soda
1 tablespoon distilled white vinegar
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter, room temperature
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
  • Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.
  • Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.
  • Pour batter into prepared pans. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.
  • To Make Icing: Cook 5 tablespoons flour and milk over low heat till thick, stirring constantly. Let cool completely! While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.

Nutrition Facts : Calories 513.4 calories, Carbohydrate 66.6 g, Cholesterol 74.1 mg, Fat 25.7 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 12.6 g, Sodium 502.5 mg, Sugar 43.8 g

RED VELVET CAKE



Red Velvet Cake image

Bake this classic Red Velvet Cake recipe from Food Network for a layered, cocoa-spiked dessert with cream cheese frosting.

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 15

2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans

Steps:

  • For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
  • Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
  • In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
  • Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
  • Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
  • Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
  • For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
  • Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

RED VELVET CAKE



Red Velvet Cake image

Provided by Alton Brown

Time 1h53m

Yield 2 (9-inch) rounds, 10 to 12 servings

Number Of Ingredients 19

Nonstick spray
5 1/2 ounces all-purpose flour
4 ounces cake flour
1/2 ounce natural cocoa
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup low-fat buttermilk, room temperature
1 fluid ounce red liquid food coloring
1 tablespoon white vinegar
1 teaspoon vanilla extract
10 1/2 ounces dark brown sugar
4 ounces unsalted butter, room temperature
2 whole eggs, room temperature
Cream Cheese Frosting, recipe follows
13 1/2 ounces powdered sugar
12 ounces cream cheese, room temperature
3 ounces unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
Pinch kosher salt

Steps:

  • Set a rack in the middle of the oven and preheat to 325 degrees F. Spray 2 (9-inch) round pans with nonstick spray, line the bottom of the pan with a parchment paper round, spray the parchment with nonstick spray, and set aside.
  • Whisk the flours, cocoa, baking soda, and salt together in a bowl and set aside. Whisk the buttermilk, food coloring, vinegar, and vanilla together in a small bowl and set aside.
  • Combine the brown sugar and butter in the bowl of a stand mixer with the paddle attachment and cream on medium speed until lightened in color, 2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula. Return the mixer to medium speed and slowly add the eggs and beat until they are fully incorporated.
  • With the mixer on low, add the flour mixture in 3 installments, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Stop the mixer and scrape down the sides of the bowl between each installment. Mix on low speed until smooth, 30 to 45 seconds.
  • Divide the batter evenly between the prepared pans and bake until the cake springs back when pressed or reaches an internal temperature of 205 degrees F, 30 to 35 minutes.
  • Cool in the pans on a rack for 10 minutes, and then remove the cake from the pans and cool completely, about 1 hour, before frosting.
  • Combine the cream cheese and butter on medium speed, just until blended, in the bowl of a stand mixer fitted with the paddle attachment. Stop and scrape down the sides of the bowl. Add the vanilla and salt and beat until combined. With the speed on low, add the powdered sugar in 4 batches, beating until smooth between each addition. Refrigerate for 5 to 10 minutes before using.

AUNT PATTY'S COFFEE CAKE



Aunt Patty's Coffee Cake image

Coffee cake is a classic and after you try this recipe, you'll crave this timeless dish again and again. It can be frozen and served with coffee or hot chocolate as part of breakfast, or you can change it up and serve with a scoop of ice cream for dessert.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 Bundt cake

Number Of Ingredients 12

2 tablespoons sugar
1 tablespoon instant coffee
1 tablespoon unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons coarse salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
  • In a small bowl, mix together the sugar, instant coffee, and cocoa.
  • Separately whisk together the flour, baking soda, baking powder, and salt. Using an electric mixer, cream together the butter and sugar. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. (Always start with flour and end with flour.) Add the vanilla and mix for another minute or two, scraping the sides of the bowl well with a spatula.
  • Pour one third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter in about six places.
  • Bake for 50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool on a rack for 30 minutes, then turn out onto a plate or onto foil. The cake can be frozen while still warm.

AUNT LOUISE'S RED VELVET CAKE



Aunt Louise's Red Velvet Cake image

Categories     Cake     Side     Bake

Yield makes one 9-inch cake

Number Of Ingredients 18

2 1/2 cups all-purpose flour
2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup buttermilk
1 teaspoon pure vanilla extract
1 teaspoon distilled white vinegar
2 cups vegetable oil
1 1/2 cups sugar
2 large eggs
1 (1-ounce) bottle red food coloring
Cream Cheese Frosting
8 ounces cream cheese, at room temperature
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
2 to 3 teaspoons whole milk, as needed
1 cup chopped pecans, for garnish

Steps:

  • Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans and line the bottoms with waxed or parchment paper. Butter and flour the paper. In a bowl, sift together the flour, cocoa, baking soda, and salt. Set aside. In a measuring cup, combine the buttermilk, vanilla extract, and vinegar. Set aside.
  • To prepare the batter, in the bowl of a heavy-duty mixer fitted with the paddle, combine the oil and the sugar on medium speed. Add the eggs, one at a time, and mix well after each addition. With the mixer on low speed, add the food coloring. Add the flour mixture alternating with the buttermilk mixture, beginning and ending with flour, scraping down the sides of the bowl as needed. Mix until just combined.
  • To bake the layers, divide the batter among the prepared pans. Bake until firm and a toothpick inserted into the cakes comes out clean, 25 to 30 minutes. Let the cakes cool in the pans on a rack for 5 minutes. Invert the cakes onto the rack to cool completely.
  • Meanwhile, to prepare the frosting, in the bowl of a heavy-duty mixer fitted with the paddle, cream the cream cheese and butter on medium speed until smooth. Sift over the confectioners' sugar. Beat until light and fluffy. Beat in the vanilla. If too stiff, add the milk, 1 teaspoon at a time, to achieve the correct consistency.
  • To assemble, place one layer on a cardboard cake round. Spread with frosting. Repeat with the remaining 2 layers, placing the final layer bottom-side up. Finish with the remaining frosting. Sprinkle over the pecans. Serve the cake immediately, or store it in an airtight container in the refrigerator for up to 5 days.

RED VELVET CAKE



Red Velvet Cake image

This is similar to the original recipe that began the red velvet craze. It was developed by the Adams Extract company in Gonzales, Tex. The original recipe, popularized in the 1940s, called for butter flavoring and shortening and is usually iced with boiled milk, or ermine, frosting.

Provided by Kim Severson

Time 1h

Yield One 9-inch cake

Number Of Ingredients 12

1/2 cup/115 grams butter, at room temperature, plus 2 tablespoons to prepare pans
3 tablespoons/20 grams cocoa powder, divided
1 1/2 cups/300 grams granulated sugar
2 eggs
2 teaspoons/10 milliliters vanilla extract
2 tablespoons/30 milliliters red food coloring
1 teaspoon/6 grams salt
1 teaspoon/5 grams baking soda
2 1/2 cups/320 grams flour, sifted
1 cup/240 milliliters whole buttermilk
1 tablespoon/15 milliliters vinegar
Ermine icing (see recipe), or other fluffy white icing

Steps:

  • Heat oven to 350 degrees. Prepare three 9-inch cake pans by buttering lightly and sprinkling with 1 tablespoon sifted cocoa powder, tapping pans to coat and discarding extra cocoa. (This recipe can also be made in 2 9-inch cake pans.)
  • Cream butter and sugar together. Add eggs one at a time and beat vigorously until each is incorporated. Mix in vanilla.
  • In a separate bowl, make a paste of the remaining 2 tablespoons cocoa and the food coloring. Blend into butter mixture.
  • Sift together remaining dry ingredients. Alternating in 2 batches each, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, mix in the vinegar before adding to the batter. Mix until blended.
  • Divide batter among 3 pans and bake for about 20 to 25 minutes. Cool on a rack completely.
  • To assemble, remove 1 cake from its pan and place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.

CLASSIC RED VELVET CAKE



Classic Red Velvet Cake image

The "red" makes sense, but what about the "velvet" in Red Velvet Cake's iconic name? Food historians say it was a common description during the Victorian era when the term described cakes that had an especially soft and "velvety" crumb. From the color to the crumb, this homemade Red Velvet Cake is a dessert classic. If you prefer cupcakes over cakes, our Classic Red Velvet Cake recipe works perfectly for that - check out our "Expert Tips" section for guidance.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 15

2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 cups sugar
2 tablespoons unsweetened baking cocoa
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups vegetable oil
1 cup buttermilk
1 teaspoon vanilla
1 bottle (1 oz) red food color
2 eggs
1/2 cup Gold Medal™ all-purpose flour
1 1/2 cups milk
1 1/2 cups sugar
1 1/2 cups butter, softened
1 tablespoon vanilla

Steps:

  • Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
  • In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
  • Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.

Nutrition Facts : Calories 800, Carbohydrate 76 g, Cholesterol 100 mg, Fat 10 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 52 g, TransFat 1 g

AUNT PATTY'S OLD-FASHIONED COFFEE CAKE



Aunt Patty's Old-Fashioned Coffee Cake image

This old-fashioned recipe combines a sour cream batter with a filling of sugar, instant coffee, and cocoa powder. To marbleize the cake, run a thin knife through the batter in several spots, creating swirls as you work. The cake goes best with -- what else? -- hot coffee with milk and sugar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 10-inch cake

Number Of Ingredients 12

3 tablespoons sugar
4 1/2 teaspoons instant coffee granules
4 1/2 teaspoons unsweetened Dutch-process cocoa powder
1/2 cup (1 stick) unsalted butter, softened, plus more for pan
2 cups all-purpose flour, plus more for pan
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sugar
2 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. Make the filling: Stir together sugar, coffee, and cocoa powder in a small bowl; set aside.
  • Butter a 10-inch (12-cup) Bundt pan. Dust with flour, and tap out excess. Make the batter: Whisk flour, baking powder, baking soda, and salt in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Mix in eggs, one at a time. Mix in flour mixture in 3 batches, alternating with sour cream. Add vanilla, and mix 1 minute.
  • Spread 1/3 of the batter into prepared pan. Sprinkle with half the filling. Spread another third of the batter on top, followed by the remaining filling. Spread remaining batter over top. Run a thin knife through batter to marbleize.
  • Bake until a cake tester inserted into center comes out clean, 35 to 38 minutes. Let cool 30 minutes. Invert onto a plate.

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From allrecipes.com


RED VELVET CAKE RECIPE – JOE PASTRY
2013-02-19 Add the cocoa powder and the salt. Turn the mixer on low and blend the dry ingredients for about one minute. Add the soft butter and the remaining nine ounces of buttermilk. Slowly raise the mixer speed to medium and beat for 1 1/2 minutes until the batter is smooth and uniform. Scrape down the bowl.
From joepastry.com


HOW TO MAKE CLASSIC RED VELVET CAKE - KITCHN
2019-05-01 Prepare the cake pans and heat the oven: Arrange a rack in the middle of the oven and heat to 350°F. Coat 2 (9-inch) round cake pans with cooking spray. Line the bottom of the pan with parchment paper rounds; set aside. (Image credit: Lauren Volo) Meghan Splawn. Food Editor, Skills. Meghan was the Food Editor for Kitchn's Skills content.
From thekitchn.com


PATTI LABELLE RED VELVET CAKE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Patti Labelle Red Velvet Cake are provided here for you to discover and enjoy. Healthy Menu. Healthy English Muffin Recipe Healthy Breakfast Alternatives Healthy Lemon Ricotta Pancakes Recipe ...
From recipeshappy.com


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