Aunt Pattis Red Velvet Cake Recipes

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter three 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour.
• Sift the flour, cocoa, baking soda and salt into a large bowl. Whisk the granulated sugar and eggs in a separate large bowl until combined. Gradually stir in the vegetable oil. Add the flour mixture, alternating with the buttermilk, beginning and ending with the flour mixture, stirring well after each addition. Stir in the vanilla and red food coloring.
• Divide the batter evenly among the pans and bake until a toothpick inserted into the center comes out clean, about 40 minutes. Cool the cakes in the pans for 10 minutes, then turn out onto racks to finish cooling; peel off the parchment.
• Make the frosting: Beat the cream cheese and butter in a large bowl with a mixer until creamy. Beat in the confectioners' sugar until the mixture is smooth. Beat in the vanilla and nuts, reserving 2 tablespoons nuts for garnish. (You can make the cakes and/or frosting up to 2 days ahead; wrap the cakes in plastic wrap and refrigerate the frosting.)
• Spread the frosting between the layers, on the side and on top of the cake. Garnish with the reserved pecans.

Steps:

• Beat butter and sugar till very fluffy and add one egg at a time. Add red food coloring and vanilla. In another bowl combine dry ingredients. In another bowl combine buttermilk and vinegar. Lightly blend flour mixture and buttermilk mixture into butter and sugar mixture alternating starting and ending with flour mixture. You can use 2 9" pans or 3 8" pans. Bake in 350 degree oven. To check if done, press your finger in center of cake. It should leave a slight dent. You will think it needs to go a little more but take it out. Keep in pan for 20 minutes. It keeps cooking after it is out of the oven.
• For frosting heat milk and flour on the stove until you have a very thick paste. Cover with a piece of plastic wrap so that you don't get a skin on top. Cool to room temperature. Make sure it is cooled to room temperature before you go any further. Beat butter and margarine with sugar till well combined. Add vanilla and cooled flour and milk mixture and beat on high for a very long time till very fluffy. Frost cake and keep in refrigerator. Take out of refrigerator about 1/2 hour before you want to serve it.
• I usually make the milk and flour mixture for the frosting in the morning because it has to be cool before you can make the frosting.

Steps:

• 1. Preheat oven to 350°F Grease and line with wax paper 2-9" cake pans ICING BASE (thickener): Cook over medium heat, 3 T all-purpose flour and 1 cup milk, stirring constantly until thickened. Set aside. As it cools, stir frequently.
• 2. CAKE: Mix together: 1/2 c shortening 1 1/2 c sugar 2 eggs 1 t salt 2 1/4 c cake flour 1 c buttermilk 1 t vanilla extract PASTE: 2 oz red food coloring 2 T cocoa powder Make paste of 2 and add to mixture
• 3. When all ingredients are mixed, add: 1 T white vinegar mixed with 1 t baking soda and fold into cake. DO NOT BEAT. Divide into 2 cake pans and bake 30-35 minutes.
• 4. When cakes are cooled, slice through layers and ice between, making a 4-layer cake. Ice sides and top and press chopped walnuts into sides, only. Keep cake cool.
• 5. ICING: Cream together, 1 lb. butter, 1 cup sugar, and 1 t vanilla extract. Beat thickener into sugar/butter mixture and whip until lite and fluffy.
• 6. Aunt Marilyn's Personal Notes: 1 cake recipe = 32 cupcakes A single icing recipe is sufficient For any red cakes I make, I increase the amount of icing by 1 1/2 times. NOTE: I have found that this icing recipe quantities is sufficient for a 4-layer cake. I don't know if what she wrote was the "increase 1 1/2 times" or the "single" icing recipe. ~Carolyn

Steps:

• For the Cake:
• Preheat the oven to 350 degrees F.
• Grease and flour 2 (9-inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, 1 at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans.
• Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
• For the Frosting:
• In a large bowl, combine the cream cheese and butter. Beat in confectioners' sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill and ice cake.
• Slice and serve on individual plates.

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.

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.