Nanas Red Velvet Cake Recipes

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

Nana's Red Velvet Cake Icing image

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

Ingredients

5 tablespoons flour
1/2 lb butter (do not use margarine)
1 cup milk
1 cup powdered sugar
1 teaspoon vanilla extract

THE REAL RED VELVET CAKE

Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe. Completing the classic look is a coat of bright white ermine frosting, cooked the old-fashioned way.

Provided by Smart Cookie

Categories Desserts Cakes Red Velvet Cake Recipes

Time 3h25m

Yield 16

Number Of Ingredients 17

The Real Red Velvet Cake image

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.

Nutrition Facts : Calories 669.3 calories, Carbohydrate 89.1 g, Cholesterol 117 mg, Fat 33.8 g, Fiber 1.5 g, Protein 5.9 g, SaturatedFat 21 g, Sodium 312.4 mg, Sugar 64.8 g

Ingredients

cooking spray
1 ½ cups all-purpose flour
1 ½ cups cake flour
½ cup cocoa powder
1 ½ teaspoons baking soda
½ teaspoon kosher salt
1 ½ cups buttermilk
2 teaspoons vanilla extract
3 ¾ cups brown sugar
1 ½ sticks unsalted butter, softened
3 eggs, at room temperature
1 cup white sugar
1 cup whole milk
½ cup all-purpose flour, sifted
½ teaspoon salt
2 cups unsalted butter, softened
1 ½ teaspoons vanilla extract