Aunt Pattis Red Velvet Cake Recipes

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THE BEST RED VELVET CAKE RECIPE. EASY. MOIST. HOMEMADE



The BEST Red Velvet Cake Recipe. Easy. Moist. Homemade image

Easy, moist red velvet cake recipe full of Southern charm with a secret ingredient! Frosted with Cream Cheese frosting

Provided by Divas Can Cook

Time 30m

Number Of Ingredients 14

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons unsweetened (cocoa powder)
2 cups sugar
1 cup vegetable oil or canola
2 eggs
1 cup buttermilk
2 teaspoons vanilla extract
1-2 oz. red food coloring (more or less depending on how deep you want the color)
1/2 cup plain hot coffee (prepared (don't skip this ingredient))
1 teaspoon white distilled vinegar
Real Cream Cheese Frosting Recipe

Steps:

  • Preheat oven to 325 F.
  • Generously grease and flour (2) 9-inch round cake pans. Set aside.
  • In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
  • In a large bowl, combine the sugar and vegetable oil.
  • Mix in the eggs, buttermilk, vanilla, and red food coloring until combined.
  • Stir in the coffee and white vinegar.
  • Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. (Batter will be thin)
  • Pour the batter evenly into each pan.
  • Bake in the middle rack for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake as the cake will continue to cook as it cools.
  • Let pans cool on a cooling rack until the pans are warm to the touch.
  • Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
  • Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
  • Frost the cake with cream cheese frosting when the cakes have cooled completely.

RED VELVET CAKE



Red Velvet Cake image

Bake this classic Red Velvet Cake recipe from Food Network for a layered, cocoa-spiked dessert with cream cheese frosting.

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 15

2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans

Steps:

  • For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
  • Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
  • In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
  • Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
  • Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
  • Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
  • For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
  • Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

MONTCLAIR MARTHA'S RED VELVET CAKE



Montclair Martha's Red Velvet Cake image

This rendition of a Southern specialty gets its deep-red hue from food coloring and comes from Martha Stewart -- not our Martha but her namesake, a home cook from Montclair, New Jersey.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 8-inch cake

Number Of Ingredients 14

3/4 cup unsalted butter, room temperature, plus more for pans
2 1/2 cups cake flour (not self-rising), sifted, plus more for pans
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
2 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 one-ounce bottles liquid red food coloring
3 tablespoons lukewarm water
1 cup buttermilk
1 teaspoon baking soda
1 tablespoon white vinegar
Cream Cheese Frosting for Red Velvet Cake

Steps:

  • Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line with parchment paper, and butter again. Dust with flour, and tap out the excess; set aside. In a medium bowl, sift together cake flour, cocoa, and baking powder; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium speed until light and fluffy, about 15 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla, salt, food coloring, and water; beat, scraping down the sides of the bowl, until well combined. Add reserved dry ingredients in additions, alternating with the buttermilk; beat on low speed until well combined.
  • In a small bowl, stir together baking soda and vinegar; add to batter. Beat on medium speed for 10 seconds. Be sure not to overbeat. Divide batter between prepared pans, and bake until a cake tester inserted into the center comes out clean, 25 to 30 minutes. Remove pans from oven, and transfer to a wire rack to cool, about 15 minutes. Turn cakes out onto rack; let stand until completely cool.
  • Using a serrated knife, trim tops of cakes so surfaces are level. Place a layer on a cake stand or cardboard round, and spread about 1/3 of the frosting over top. Place the second layer on top, and spread with the remaining frosting over the tops and sides of assembled cake. Transfer to refrigerator, and chill until ready to serve.

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!

EASY RED VELVET CAKE



Easy Red Velvet Cake image

When red velvet is the requested cake, don't worry about creating a complicated batter. Just pick up Betty Crocker™ cake mix, red food color and a few other pantry staples for an Easy Red Velvet Cake. The classic frosting is made with cream cheese, milk, whipping cream and powdered sugar. Make red velvet cake for the next birthday party request or just because you're craving it.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ German chocolate cake mix
1 cup buttermilk or water
1/2 cup vegetable oil
3 eggs
1 bottle (1 oz) red food color
2 tablespoons unsweetened baking cocoa
2 oz cream cheese, softened
2 teaspoons milk
1 1/2 cups whipping cream
1/2 cup powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom and sides of 13x9-inch pan or two 9-inch round cake pans and lightly flour, or spray with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan(s).
  • Bake as directed on box. Cool rounds 10 minutes; remove from pans. Cool completely.
  • In chilled large bowl, mix cream cheese and milk until smooth. Beat in whipping cream and powered sugar with electric mixer on high speed, scraping bowl occasionally, until soft peaks form. Frost top of 13x9-inch cake or fill and frost cake layers. Store loosely covered in refrigerator.

Nutrition Facts : Calories 150, Carbohydrate 27 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 19 g, TransFat 1 g

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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