Aunt Louises Red Velvet Cake Recipes

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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

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.

AUNTIE'S RED VELVET CAKE!



Auntie's Red Velvet Cake! image

What a wonderful cake! And the icing... well, I could just eat that straight out of the bowl!

Provided by Krista Hanna

Categories     Chocolate

Time 1h

Number Of Ingredients 19

CAKE
1 c shortening
1 3/4 c sugar
2 1/2 c cake flour
1 1/4 tsp salt
2 large eggs
1 c buttermilk
1 tsp vanilla
1 tsp baking soda
1 1/2 tsp vinegar
1 oz red food coloring
1 1/2 tsp cocoa powder
ICING
1/2 c shortening
1/2 c margarine
1 c sugar
3 Tbsp flour
2/3 c milk
1 tsp vanilla

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Mix sugar, shortening, salt, and baking soda in power mixer with whisk attachment.
  • 3. In seperate bowl measure out flour.
  • 4. In another bowl mix together eggs, buttermilk, vanilla and vinegar.
  • 5. Alternate pouring the flour and buttermilk mixture into the mixing bowl.
  • 6. Mix in the cocoa and the red food coloring. Do not over beat.
  • 7. Bake in 2 8" round pans for 25 minutes or until toothpick comes out clean.
  • 8. Mix all icing ingredients in electric mixer for 15 minutes. *You MUST mix for the full 15 minutes or you WILL be disappointed!
  • 9. After the cake is completely cool, layer it up and ice it!

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.

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