Best Nanas Red Velvet Cake Recipes
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.
BEST RED VELVET CAKE
Originally adapted from 02/14/2007 NY Times. If you have an aversion to artificial food coloring, you can either omit it or substitute 1/4 c. beet juice and add an extra 2 Tbsp. flour. I had no food coloring, so substituted 1 c. red sugar sprinkles for 1 c. of the sugar with great success. Frost with a cream cheese icing of your choice; mine is 1 pkg. neufchatel cheese + 1/2 c. butter +4-5 c. powdered sugar + 1 tsp. vanilla and a little milk to achieve the desired consistency.
Provided by Miss_Amy
Categories Dessert
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F; grease three 9" round cake pans with butter and line bottoms with parchment. (If you've only got 2 pans, that's okay).
- Sift flour, cocoa and salt into a bowl.
- Cream butter and sugar in an electric mixer until fluffy. Add oil and beat until incorporated. Beat in eggs one at a time. With machine on low, add red food coloring or beet juice, if using, very slowly. (Take care, it may splash.) Add vanilla. Add flour mixture alternately with buttermilk or yogurt & milk in 2 batches. Scrape down bowl and beat just long enough to combine.
- Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat just until batter is smooth.
- Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40-45 minute if using three pans, 50 minute for two pans. Let cool in pans 20 min., then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.
Nutrition Facts : Calories 604.4, Fat 36.7, SaturatedFat 12.5, Cholesterol 90.7, Sodium 682.1, Carbohydrate 64.6, Fiber 2.2, Sugar 34.8, Protein 7
NANA'S RED VELVET CAKE ICING
My mother in law gave me this recipe. She has been making it for 40 years! I use it for all of my cakes, I can't stand regular icing. This icing is not too sweet or buttery. This icing does best if cake is kept in the fridge.
Provided by Jessica Hayes
Categories Dessert
Time 20m
Yield 1 cake
Number Of Ingredients 5
Steps:
- Mix the flour and milk in a small saucepan.
- Over medium heat bring to a slow boil while stirring constantly (use a wisk).
- Boil until thick, remove from heat, place pan in refrigerator.
- While boiled mixture is cooling, using mixer cream together butter, powdered sugar and vanilla extract.
- When boiled mixture is completely cool add to butter mixture and beat until very fluffy and thick.
Nutrition Facts : Calories 2404.8, Fat 193.4, SaturatedFat 122.2, Cholesterol 522.2, Sodium 1743.9, Carbohydrate 161.6, Fiber 1.1, Sugar 118.1, Protein 14
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