Best 6 Grandma Harrisons Old Fashion Red Velvet Cake Recipes

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.

OLD-FASHIONED RED VELVET CAKE

Steps:

• Preheat oven to 350°F. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Add sour cream, food coloring, and vanilla, beating to combine.
• In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter among prepared pans (smoothing tops if necessary).
• Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake. Garnish with cake crumbs, if desired. Refrigerate for 1 hour before serving.
• In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy, 4 to 5 minutes. Gradually add confectioners' sugar, vanilla, and salt, beating until smooth.

GRANDMA'S RED VELVET CAKE

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.

GRANDMA HARRISON'S OLD FASHION RED VELVET 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.

OLD-FASHIONED RED VELVET CAKE

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 one 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.
• Frosting: Blend cream cheese and butter together in a mixing bowl.
• Add marshmallows and sugar and blend.
• Fold in nuts.
• Spread between layers and on top and sides of cooled cake.

OLD FASHIONED SOUTHERN RED VELVET CAKE

Steps:

• Cream shortening & sugar. Add eggs. Beat well. Sift flour, salt & cocoa together. Add alternately with buttermilk. Beat after each addition.
• Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter.
• Bake 30 minute at 350 degrees in 2 9" greased pans round cake pans.
• For frosting:.
• Combine milk and flour and cook until thick (like a white sauce) Stir constantly. Set aside to cool. Cream sugar and shortening until light and fluffy. Add vanilla and cooled cream sauce. Beat until icing becomes stiff. Frost cooled cakes.
• Enjoy!