Aunt Pattis Red Velvet Cake Recipes

AUNT INEZ RED VELVET CAKE

Steps:

• Cream the oil and sugar.
• In separate bowl sift the flour, salt, soda, cocoa.
• Add the sifted flour mixture to the creamed oil and sugar then beat with mixer until smooth (about 45 seconds).
• Add the eggs, buttermilk, vanilla, vinegar, and red food coloring and continue to beat with mixer until smooth.
• Pour equal amount of mixture into 3 (9 inch) round cake pans and bake at 350F for 27-35 minutes or until tester comes out clean. Don't over cook.
• Remove from oven a cool to room temperature.
• Make Frosting:.
• With mixer beat butter and powdered sugar until smooth.
• Add vanilla and pecans and continue to beat until mixed and smooth.
• Make layers and frost the cake.
• Make sure cake layers are completely cooled and frost the three layers.
• Store in refrigerator to keep frosting from melting.

AUNT LOUISE'S RED VELVET CAKE

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.