Best Grandmas Marvelous Chocolate Velvet Cake Recipes

GRANDMA'S CHOCOLATE RED VELVET CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans.
• To make the cake: In a bowl, combine flour, sugar, cocoa, baking soda and salt and stir to blend. Set aside.
• In another bowl, beat eggs and oil. Add Coca-Cola, coffee, food coloring and vanilla and mix to combine. Alternately add flour mixture and buttermilk, beginning and ending with dry ingredients. Divide equally into pans. Bake for 30 minutes. Cool 10 minutes and remove from pans and cool completely on a rack.
• To make the ganache: Place chocolate in a heatproof bowl. In a saucepan, heat cream and butter just to boiling. Pour over chocolate and allow it to stand for 2 minutes. Add cognac and whisk until smooth. Set aside to cool.
• To make the frosting: With an electric mixer, cream butter and cream cheese. On low speed, gradually add sugar. Scrape down beater and sides of bowl and stir to incorporate. Increase speed and beat well to combine. Add salt, ganache and vanilla and beat until incorporated.
• Assembly: Place one cake layer on a serving plate. Top with frosting. Add second layer and frost top and sides of cake.

GRANDMA'S RED VELVET CAKE

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.

THE REAL RED VELVET CAKE

Steps:

• Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Spray the sides with cooking spray.
• Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl.
• Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla extract.
• Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes.
• Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight.
• Meanwhile, whisk sugar, milk, flour, and salt together in a medium saucepan for the frosting. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill for about 45 minutes, stirring occasionally.
• Beat butter until smooth, about 5 minutes. Slowly add the milk and flour mixture, 1/4 cup at a time, beating in between each addition and scraping the sides of the bowl occasionally. Mix in the vanilla extract.
• Level the cake layers before assembling the cake. Scoop about 2/3 cup of frosting onto the first layer and spread into an even layer. Repeat with the second and third cake layers. Frost the outsides of the cake with thin layer of frosting to catch any crumbs and chill for 20 minutes.
• Finish frosting the cake with remaining frosting. Cut and serve.

GRANDMA'S MARVELOUS CHOCOLATE VELVET CAKE

Steps:

• In blender, mix well all ingredients, except vinegar, until creamy. Then blend in vinegar. Spread mixture evenly in a nonstick cooking-sprayed 9" x 13" cake pan. Bake at 350 degrees for 30 to 35 minutes, until a toothpick comes out clean after being inserted in cake center. Top with your favorite lowfat chocolate frosting and vanilla ice milk. (See frosting recipe under Chocolate Frosting.) My Grandmother Althera has made this delicious cake since I was a little girl. It's the best chocolate cake I've ever tasted! At age 89, she still makes at least two of these a month. *This is not a diabetic recipe or a fat-loss recipe for those who are highly resistant to fat loss. It is a much better choice than typical chocolate cake which may range from 30 to 50 percent fat! **Purchase canned white beans and pureé them in your blender. Their consistency should be similar to that of thick wall-paper paste or creamed shortening and sugar. If too thick, add liquid from beans or water (1 to 3 tablespoons). Grandma's original recipe called for ½ cup of butter. When one cup of pureéd beans replaced the butter completely, it took on the texture of dense sponge cake. However, with ¼ cup butter and ½ cup beans, it tastes exactly like the original recipe and the texture is wonderful with 3 ½ fat grams per serving instead of 6 fat grams per serving. This brings the overall fat percentage of the cake from 31 percent down to 16 percent-amazing!

RED VELVET MARBLE CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vinegar and vanilla. In another bowl, whisk flour and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer half the batter to another bowl; stir in cocoa and food coloring until blended. Alternately drop plain and chocolate batters by 1/4 cupfuls into prepared pans, dividing batter evenly between pans. To make batter level in pans, bang cake pans several times on counter., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter, confectioners' sugar, vanilla and enough milk to reach a spreading consistency. Spread frosting between layers and over top and sides of cake.

GRANDMOTHER PAUL'S RED VELVET CAKE (PAULA DEEN)

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.