Grandmas Red Velvet Cake Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
• In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
• Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
• Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
• Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
• Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
• In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
• Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

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.

Steps:

• 1. Preheat oven 350
• 2. Cream sugar and butter, add eggs ( make sure they are large if not use 3 eggs) beat until fluffy.
• 3. Make a paste by mixing the cocoa and vinegar and add to butter mixture.
• 4. Sift salt, baking soda and flour together, add this and buttermilk, vanilla and red food coloring to butter mixture.
• 5. Pour batter into 2 round cake pans that have been coated with nonstick spray ( or what ever you use to prevent sticking to pan). Bake at 350 for 25 minutes. The cake layers will be thin so I would check them at 20 minutes to be safe. Varies with different ovens.
• 6. While the cake is baking cream the butter and powder sugar and flour, sweet milk and vanilla. Once it is smooth and creamy add the coconut and pecans mixing well.
• 7. Once the cake has cooled completely frost the cake. I use the icing sparingly on the middle layer just to make sure I have enough to cover entire cake.

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.