GRANDMA'S RED VELVET CAKE
Provided by SomethingSwanky.com
Number Of Ingredients 19
Steps:
- Preheat oven 350ºF. Line two 9-inch round cake pans with foil and grease with a non-stick cooking spray. Set aside.
- Cream the butter and sugar together. Mix in the buttermilk, vinegar, vanilla, food coloing and eggs.
- In a separate bowl, mix together the cocoa powder, salt, baking powder, and baking soda. Add dry ingredients to the wet ingredients and mix until batter forms and is a uniform color.
- Divide batter between the two cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before cutting each cake through the center to create 4 layers of cake.
- In a small bowl, whisk together the flour and milk until thick paste forms. Set aside.
- Cream together the butter, sugar, and vanilla. Mix in the flour paste, coconut, and chopped pecans.
- Layer the frosting in between each layer. Garnish with additional coconut and pecans if desired.
GRANDMA'S RED VELVET CAKE
It's just not Christmas at our house until this festive cake appears. This is different from other red velvets I've had; the icing is as light as snow. -Kathryn Davison, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 14 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely. , For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.
Nutrition Facts : Calories 595 calories, Fat 34g fat (21g saturated fat), Cholesterol 115mg cholesterol, Sodium 564mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMA'S RED VELVET CAKE
I found this in the 2012 "Taste of Home" cookbook. It was submitted by Kathryn Davison of Charlotte, NC.
Provided by PSU Lioness
Categories Dessert
Time 50m
Yield 14 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in the food coloring, vinegar and vanilla.
- Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
- Transfer to two greased and floured 9 inch round baking pans.
- Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes; remove from pans to wire racks to cool completely.
- For frosting, in a small saucepan, combine the cornstarch and water until smooth.
- Bring to a boil; cook and stir for 1-2 minutes or until thickened.
- Cool to room temperature.
- In a large bowl, beat butter and vanilla until light and fluffy.
- Beat in cornstarch mixture.
- Gradually beat in confectioners' sugar.
- Spread the frosting between layers and over top and sides of cake.
Nutrition Facts : Calories 593.9, Fat 34, SaturatedFat 21.2, Cholesterol 114.4, Sodium 575.8, Carbohydrate 70.5, Fiber 0.6, Sugar 51.8, Protein 3.8
GRANDMA'S RED VELVET CAKE
My Grandma's Red Velvet Cake recipe (from scratch) was handed down to me 45 years ago and has been a delicious family favorite ever since!
Provided by JB @ The Grateful Girl Cooks!
Categories Dessert
Time 45m
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Generously grease and flour two 9" round cake pans or one 13"x9" baking pan on bottom and sides.
- Using electric mixer or stand mixer, cream together granulated sugar and vegetable shortening until well combined. Add red food coloring and eggs. Continue mixing until batter is deep red in color and creamy in texture.
- In separate bowl, SIFT together flour, salt and cocoa powder. Add this mixture to the batter; beat on low speed until fully incorporated. Mix buttermilk and baking soda together in a separate bowl; fold them into batter. Add vanilla and vinegar; stir until combined.
- Pour batter into prepared pan(s). If using two round cake pans, evenly divide batter between them. Bake at 350°F. (on middle rack) for approximately 25 minutes, or until a toothpick inserted into top of the cake comes out clean. Transfer pan(s) to a wire rack to cool.
Nutrition Facts : ServingSize 1 slice (1/12th of total), Calories 545 kcal, Carbohydrate 72 g, Protein 5 g, Fat 27 g, SaturatedFat 10 g, TransFat 3 g, Cholesterol 55 mg, Sodium 400 mg, Fiber 1 g, Sugar 55 g
GRANDMA'S RED VELVET CAKE
Provided by Sunny Anderson
Categories dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- In a stand mixer fitted with the paddle attachment, cream butter and sugar, until light and fluffy. Meanwhile, in a small bowl, make a paste out of the red food coloring, cocoa and salt. Remove bowl from stand mixer and mix in paste by hand to the creamed butter. In a measuring cup, stir eggs with buttermilk and add to batter. Mix in vinegar and vanilla, and then add flour and baking soda. Mix until combined but do not over mix.
- Butter a sheet pan. Lay parchment on top. Butter the parchment. Pour batter into pan and smooth the top to even the batter out, using an offset spatula. Bake cake until a toothpick comes out clean, about 30 minutes. Remove from oven and cool in pan.
- Meanwhile, make the frosting: Heat all ingredients in a medium saucepan. Whisk until sauce thickens, about 15 minutes. Let cool slightly before using.
- Invert cake onto a cutting board and slice into quarters from the longer side. To assemble cake, spread 1 of the quarters with some of the frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Continue until last layer is added. Frost the top of that and sprinkle with remaining pecans.
GRANDMOTHER PAUL'S RED VELVET CAKE RECIPE - (4.2/5)
Provided by Jrhayashi
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.
GRANDMA'S RED VELVET CAKE W/ RED VELVET MOCHA FROSTING RECIPE - (5/5)
Provided by dawnita7
Number Of Ingredients 19
Steps:
- Cake: 1. Cream shortening and sugar in bowl with mixer until light and fluffy. Add eggs, one at a time, mixing well after each addition. 2. Combine cocal, food coloring and hot water in small bowl; mix until smooth. 3. Stir in the creamed mixture. 4. Sift flour with salt 3 times. Add to creamed mixture alternately with mixture of sour milk and baking soda; mixing well after each addition. 5. Stir in vanilla. Pour into 2 greased and floured 9 inch cake pans. 6. Bake at 350 degreed for 30 minutes or until cakes test done. 7. Cool in pans for 10 minutes. Remove to wire racks to cool completely. 8. Spread with Red Velvet Mocha Frosting. Frosting: 1. Cream butter until light. Sift in confectioner's sugar, beating constantly until fluffy. 2. Combine remaining ingredients in small bowl and mix well. 3. Add to creamed mixture; beat until of spreading consistency, adding additional coffee if necessary.
GRANDMA'S CHOCOLATE RED VELVET CAKE
Clipped from the newspaper a few years ago, this recipe is from executive chef Sean McLendon at Chops restaurant in Atlanta, GA. You will have leftover ganache and frosting that you can use to decorate holiday cookies or cupcakes. Prep time includes cooking time.
Provided by Epi Curious
Categories Dessert
Time 1h30m
Yield 12 , 12 serving(s)
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans.
- To make the cake: In a bowl, combine flour, sugar, cocoa, baking soda and salt and stir to blend. Set aside.
- In another bowl, beat eggs and oil. Add Coca-Cola, coffee, food coloring and vanilla and mix to combine. Alternately add flour mixture and buttermilk, beginning and ending with dry ingredients. Divide equally into pans. Bake for 30 minutes. Cool 10 minutes and remove from pans and cool completely on a rack.
- To make the ganache: Place chocolate in a heatproof bowl. In a saucepan, heat cream and butter just to boiling. Pour over chocolate and allow it to stand for 2 minutes. Add cognac and whisk until smooth. Set aside to cool.
- To make the frosting: With an electric mixer, cream butter and cream cheese. On low speed, gradually add sugar. Scrape down beater and sides of bowl and stir to incorporate. Increase speed and beat well to combine. Add salt, ganache and vanilla and beat until incorporated.
- Assembly: Place one cake layer on a serving plate. Top with frosting. Add second layer and frost top and sides of cake.
Nutrition Facts : Calories 620.2, Fat 29.2, SaturatedFat 13.4, Cholesterol 78.6, Sodium 433.8, Carbohydrate 87.3, Fiber 2.4, Sugar 63.3, Protein 7.3
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