Grandmas Red Velvet Cake Recipes

GRANDMA'S RED VELVET CAKE

Grandma's Red Velvet Cake image

Provided by Sunny Anderson

Categories dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 18

Ingredients

2 sticks butter, room temperature
1 1/2 cups sugar
2 ounces red food coloring
3 tablespoons cocoa powder
Pinch salt
2 eggs
1 cup buttermilk
1 teaspoon vinegar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
Butter, for pan
5 tablespoons all-purpose flour
1 cup milk
1 cup sugar
2 sticks butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans

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.

GRANDMA'S RED VELVET CAKE

Grandma's Red Velvet Cake image

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

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
2 bottles (1 ounce each) red food coloring
1 tablespoon white vinegar
1 teaspoon vanilla extract
2-1/4 cups cake flour
2 tablespoons baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
FROSTING:
1/2 cup cold water
1 tablespoon cornstarch
2 cups butter, softened
2 teaspoons vanilla extract
3-1/2 cups confectioners' sugar

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

Grandma's Red Velvet Cake image

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

Ingredients

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
2 (1 ounce) bottles red food coloring
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 1/4 cups cake flour
2 tablespoons baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 tablespoon cornstarch
1/2 cup water
2 cups butter, softened
2 teaspoons vanilla extract
3 1/2 cups confectioners' sugar

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

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