Grandmas Chocolate Red Velvet Cake Recipes

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RED VELVET CHOCOLATE CAKE



Red Velvet Chocolate Cake image

What could make traditional red velvet cake even better? Chocolate, of course!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 1 two-layer cake

Number Of Ingredients 13

Unsalted butter, for cake pans
2 1/2 cups cake flour, not self-rising
1 teaspoon salt
1/4 cup cocoa powder
1 1/2 cups sugar
1 1/2 cups canola oil
2 large eggs
1/4 cup red food coloring
1 teaspoon pure vanilla extract
1 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons white vinegar
Seven-Minute Frosting for Red Velvet Chocolate Cake

Steps:

  • Heat oven to 350 degrees. Generously butter two 9-by-2-inch round cake pans. Sprinkle with flour, and tap out the excess; set aside. In a medium bowl, whisk cake flour, salt, and cocoa; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar and oil, and beat on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add food coloring and vanilla, and beat until well combined. Add flour mixture, alternating with buttermilk, scraping the sides of the bowl with a rubber spatula as needed.
  • In a small bowl, mix baking soda and vinegar until combined. Add to batter, and beat for 10 seconds. Evenly divide batter between the prepared pans. Bake until a cake tester inserted in the center of each cake comes out clean, 30 to 35 minutes. Transfer to a wire rack to cool in the pans for 5 minutes. Remove from the pans, and return to the rack to cool completely.
  • Spread 1 1/2 cups of the frosting on one of the layers. Place the second layer on top; spread and swirl the remaining frosting around the sides and top of the cake.The cake can be stored in the refrigerator for up to 6 hours. Bring to room temperature before serving.

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

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

OLD FASHIONED SOUTHERN RED VELVET CAKE



Old Fashioned Southern Red Velvet Cake image

My mom grew up with her grandma making this for special occasions. She finally found a recipe just like her grandmother's a few years ago on the internet and was sooo happy to have it back!!! This is from the Southern forum on about. This DOES not have cream cheese in the icing or coconut, if that's what your looking for keep on a looking.

Provided by Jessica K

Categories     Dessert

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 16

1/2 cup crisco butter flavor shortening
2 eggs
2 1/2 cups flour
2 teaspoons cocoa
1 teaspoon vanilla
1 1/2 cups sugar
1/4 cup red food coloring
1 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda, in
1 tablespoon vinegar
1 cup milk
1 1/4 cups granulated sugar
1/4 cup flour
3/4 cup shortening
1 teaspoon vanilla

Steps:

  • Cream shortening & sugar. Add eggs. Beat well. Sift flour, salt & cocoa together. Add alternately with buttermilk. Beat after each addition.
  • Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter.
  • Bake 30 minute at 350 degrees in 2 9" greased pans round cake pans.
  • For frosting:.
  • Combine milk and flour and cook until thick (like a white sauce) Stir constantly. Set aside to cool. Cream sugar and shortening until light and fluffy. Add vanilla and cooled cream sauce. Beat until icing becomes stiff. Frost cooled cakes.
  • Enjoy!

Nutrition Facts : Calories 760.6, Fat 35.1, SaturatedFat 9.3, Cholesterol 58.4, Sodium 513.6, Carbohydrate 104.9, Fiber 1.2, Sugar 70.5, Protein 8.1

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

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

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.

GRANDMOTHER PAUL'S RED VELVET CAKE (PAULA DEEN)



Grandmother Paul's Red Velvet Cake (Paula Deen) image

From The Lady and Sons Savannah Country Cookbook. This is definitely not a traditional Red Velvet cake, but it's very moist and sweet and it was highly complimented when I made it for my family. Some people sub a container of marshmallow creme for the mini marshmallows. I have seen versions of this recipe with 9" rounds and 8" rounds--I used 8". UPDATE: Other sources on the web, including Food Network and Paula Deen's site, list 2 Tablespoons of cocoa rather than the 1 tsp listed in the cookbook. I also have a penciled note on my copy saying to add 1/2 cup applesauce (for moistness).

Provided by Renegade Chef

Categories     Dessert

Time 55m

Yield 16-20 serving(s)

Number Of Ingredients 18

2 eggs
2 cups sugar
1 teaspoon cocoa
2 ounces red food coloring
1 cup butter
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda
1 tablespoon vinegar
2 egg whites
1 1/2 cups sugar
5 tablespoons cold water
2 tablespoons light corn syrup
1 cup miniature marshmallow
1 cup shredded coconut
1 cup pecans, chopped

Steps:

  • For the cake:.
  • Preheat oven to 350.
  • Beat eggs; add sugar and butter and cream.
  • Mix cocoa and food coloring, then add to creamed mixture.
  • Sift flour and salt together.
  • Alternately add flour/salt mixture and buttermilk to creamed mixture. Blend in vanilla.
  • In a small bowl, combine soda and vinegar, then add to mixture.
  • Pour into three 8-inch greased rounds.
  • Bake for 20 - 25 minutes.
  • For the icing:.
  • Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat.
  • Add marshmallows; stir until melted.
  • Fold in coconut and pecans.
  • Spread between layers and on the tops and sides of the cooled cake.

Nutrition Facts : Calories 461.1, Fat 19.4, SaturatedFat 9.8, Cholesterol 57.5, Sodium 318.1, Carbohydrate 69.7, Fiber 1.3, Sugar 50, Protein 4.5

RED VELVET CHOCOLATE CAKE



Red Velvet Chocolate Cake image

This is a recipe passed on through my grandmother, my mother, my sister and onto me. All of my family have enjoyed eating this cake, especially my father! It's especially great for any Fourth of July celebration.

Provided by Debbie Smith

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

3 teaspoons cocoa
1 tablespoon red food coloring
1/2 cup shortening
1 1/4 cups white sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1 cup milk
1 teaspoon baking soda
1 tablespoon vinegar

Steps:

  • Prepare cake pan (s) for baking by rubbing them with butter and sprinkling flour throughout the inside.
  • You can either use one 9"x13" pan or two circular 8" or 9" cake pans.
  • Make a paste of cocoa and red food coloring.
  • Set aside.
  • Cream shortening and white sugar.
  • Add 2 eggs, beat well.
  • Add vanilla and the paste of cocoa and red food coloring.
  • Sift 2 cups of flour and salt.
  • Add alternatively with milk.
  • Beat mixture well.
  • Dissolve baking soda in vinegar.
  • Add to cake mixture while foaming.
  • Pour mixture into pan (s) for baking.
  • Bake at 350 degrees for around 40 minutes.
  • Test to see if the cake is done by sticking a toothpick into its center.
  • If it comes out clean, the cake is done.
  • After cooled, top with Red Velvet Chocolate Cake Icing.

Nutrition Facts : Calories 256.8, Fat 10.3, SaturatedFat 2.9, Cholesterol 38.1, Sodium 223.9, Carbohydrate 37.2, Fiber 0.7, Sugar 20.1, Protein 4

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