MOM'S SIGNATURE RED VELVET CAKE
This red velvet cake is constantly requested by friends and family...it has the best flavor, and features real cooked frosting for a delicious, yet light finish.
Provided by Lisa Miller
Categories Desserts Cakes Red Velvet Cake Recipes
Time 1h50m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift cake flour with baking soda.
- Mash the vegetable shortening with 1 1/2 cup of sugar in a large bowl until thoroughly combined, and stir in the eggs, one at a time. Pour the red food coloring into a small bowl, and fill the empty food coloring container with water; add the water to the food coloring. Stir in cocoa powder to make a paste, and mix the paste into the shortening mixture.
- Stir the buttermilk, salt, vanilla extract, and apple cider vinegar in a bowl, and mix into the colored shortening mixture, alternating with the flour mixture, until well combined. Scrape the batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Allow the cakes to cool completely.
- To make frosting, whisk together the milk and all-purpose flour in a saucepan until the mixture is free of lumps, and bring to a simmer over medium-low heat. Cook, whisking constantly, until the mixture is thick, about 1 minute. Pour the thickened sauce into a mixing bowl, and chill until completely cooled, at least 30 minutes. When cold, place the butter into the mixture, and beat with an electric mixer to combine; add the vanilla extract and 2 cups of sugar to the bowl, and beat with the mixer set on Medium speed until the frosting is light and fluffy, about 3 minutes.
Nutrition Facts : Calories 543.8 calories, Carbohydrate 63.6 g, Cholesterol 87.3 mg, Fat 31.1 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 16.9 g, Sodium 425.5 mg, Sugar 46.1 g
MOMMA'S RED VELVET CAKE 1960'S
From my Momma, it was popular in the 60's the recipe comes from the Waldorf Astoria Hotel Of course i have tweaked this a bit. Dear Grand Daughter isn't suppose to have red dye #40 so i substitute the 2 oz of dye and 1 Tbs of cocoa for the beet powder and more cocoa. i also added 1-2 more eggs [depending on the size i have...
Provided by Mrs. Michael J. Lively
Categories Cakes
Time 1h45m
Number Of Ingredients 18
Steps:
- 1. **** Cream butter and sugar. This would be key to cream butter & sugar until light and fluffy [15 min. approx.] Mix cocoa and beet powder together in a small bowl, till they are well mixed and there are no chunkies [a mortar and pestle would work beautifully if i had one]. Add beet powder and cocoa to your creamed butter and sugar, Mix well.
- 2. Add eggs one at a time, mixing well, but Do Not over beat. i read somewhere if you mix your eggs too much your cake will fall in the middle, because, by beating the eggs too long you add too much air.
- 3. Mix salt and vanilla w/buttermilk. Add to creamed mixture alternately w/flour.
- 4. Blend in soda, baking powder and vinegar; fold into mixture. Do Not Beat***. i mixed this together at the beginning in a small bowl and set aside. i also mixed the salt, vanilla and buttermilk and the beet powder and cocoa and let them sit in little bowls till i'm ready for them****.
- 5. Turn batter into a prepared 9x13 stoneware pan. Bake at 350 for 45 minutes. Turn out of pan in 10 min. Cool completely 12 cupcakes 18-20 minutes.
- 6. BAKERY FROSTING Blend 5 tbs flour and 1 cup milk cook to a very thick paste, stirring constantly. Pour into bowl cover w/clear wrap. Let stand until cool. In the mean time, cream 1 c of butter till light, gradually add 1 c of granulated sugar, continue beating till very light and fluffy. Gradually add paste beat about 10 minutes until frosting is about the consistency of whipped cream. Finally add 1 Tsp of vanilla
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.
MISS MAMA'S RED VELVET CAKE
This was my Great-Grandmother's recipe, it is truly a velvety crumb cake. This recipe includes the old timey "flour icing". Decadent richness shared by generations in our family. I hope you will share for generations in your own families as well.
Provided by Andra Kubala
Categories Cakes
Time 1h
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350*
- 2. In the bowl of a mixer, cream together the butter, eggs and sugar. In a separate small bowl, mix cocoa and food coloring into a paste. Add the paste to the butter mixture. Sift the cake flour, salt, and baking soda together. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
- 3. * Cooked Flour Icing * Make paste of flour and milk over heat. Let cool. Mix sugar, butter and vanilla. Cream until fluffy and then add the paste and mix at high speed until it looks like whipped cream.
- 4. Frost the top of the first layer with icing and set the second layer on top. Frost the entire cake with remaining icing.
MOM'S DELICIOUS RED VELVET CAKE
This recipe is great anytime, but especially at Christmas and Valentine's Day. Although I usually make it with a boxed mix, you can always be brave and make the cake itself from scratch. The frosting is really the key to this cake.
Provided by Fran Murray
Categories Cakes
Time 55m
Number Of Ingredients 6
Steps:
- 1. For cake: bake cake in two round 8-inch cake pans (this is the prettiest), 24 cupcakes or in a 13x9-inch baking pan according to package directions. Cool cake completely before frosting.
- 2. For frosting: with electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds. Beat in vanilla and salt. Refrigerate until ready to use.
- 3. When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting. Cover and refrigerate until ready to serve, up to 3 days.
MOM'S EASY RED VELVET CAKE
Make and share this Mom's Easy Red Velvet Cake recipe from Food.com.
Provided by Donna Luckadoo
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix all ingredients and pour the batter into 2 8 or 9-inch round cake pans.
- Time and bake cakes according to the cake mix directions.
- Let cakes cool and icing layers with the cream cheese frosting then sprinkle the top with the crushed pecans or the walnuts.
- Enjoy!
- Note: If you use a yellow or white cake mix the red color of the cake is more intense, but I use chocolate for the flavor.
Nutrition Facts : Calories 611.6, Fat 32.3, SaturatedFat 8.6, Cholesterol 108.3, Sodium 694.1, Carbohydrate 78.1, Fiber 1.8, Sugar 53.9, Protein 7.2
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