Best 3 Grandmas Red Velvet Cake Recipes

Indulge in a culinary journey with Grandma's Red Velvet Cake, a timeless classic that has captivated hearts for generations. This delectable cake is a symphony of flavors and textures, boasting moist and fluffy layers infused with cocoa's richness, perfectly balanced by tangy buttermilk and a hint of vinegar. The vibrant red hue, a hallmark of this iconic dessert, adds a touch of elegance and drama to any occasion. This article presents a collection of carefully curated recipes that pay homage to Grandma's Red Velvet Cake, each with its unique twist and charm. From the classic version to variations featuring cream cheese frosting, chocolate ganache, or even a surprise ingredient like beetroot, these recipes promise an unforgettable taste experience. Whether you're a seasoned baker or a novice in the kitchen, Grandma's Red Velvet Cake is an adventure worth embarking on.

Check out the recipes below so you can choose the best recipe for yourself!

GRANDMA'S RED VELVET CAKE

Grandma's Red Velvet Cake image

I found this in the 2012 "Taste of Home" cookbook. It was submitted by Kathryn Davison of Charlotte, NC.

Provided by PSU Lioness

Categories Dessert

Time 50m

Yield 14 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
2 (1 ounce) bottles red food coloring
1 tablespoon white vinegar
1 teaspoon vanilla extract
2 1/4 cups cake flour
2 tablespoons baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 tablespoon cornstarch
1/2 cup water
2 cups butter, softened
2 teaspoons vanilla extract
3 1/2 cups confectioners' sugar

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.

Nutrition Facts : Calories 593.9, Fat 34, SaturatedFat 21.2, Cholesterol 114.4, Sodium 575.8, Carbohydrate 70.5, Fiber 0.6, Sugar 51.8, Protein 3.8

GRANDMA'S RED VELVET CAKE

Grandma's Red Velvet Cake image

Provided by Sunny Anderson

Categories dessert

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 18

Ingredients

2 sticks butter, room temperature
1 1/2 cups sugar
2 ounces red food coloring
3 tablespoons cocoa powder
Pinch salt
2 eggs
1 cup buttermilk
1 teaspoon vinegar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
Butter, for pan
5 tablespoons all-purpose flour
1 cup milk
1 cup sugar
2 sticks butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans

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'S RED VELVET CAKE

Grandma's Red Velvet Cake image

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

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
2 bottles (1 ounce each) red food coloring
1 tablespoon white vinegar
1 teaspoon vanilla extract
2-1/4 cups cake flour
2 tablespoons baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
FROSTING:
1/2 cup cold water
1 tablespoon cornstarch
2 cups butter, softened
2 teaspoons vanilla extract
3-1/2 cups confectioners' sugar

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.

Tips:

Ensure all ingredients are at room temperature before starting the recipe.
Use a high-quality cocoa powder for the best flavor.
Cream the butter and sugar together until light and fluffy for a smooth batter.
Add the eggs one at a time, beating well after each addition.
Sift the dry ingredients together before adding them to the wet ingredients.
Mix the batter until just combined, overmixing can lead to a tough cake.
Bake the cake in a preheated oven to ensure even cooking.
Let the cake cool completely before frosting.
Use a cream cheese frosting for a classic red velvet cake experience.

Conclusion:

With its striking red color, velvety texture, and rich flavor, grandma's red velvet cake is a timeless classic that continues to delight. Whether you're a seasoned baker or a novice in the kitchen, this detailed recipe provides all the guidance you need to create this iconic dessert. Remember to follow the tips mentioned above to ensure success. From the initial preparation to the final decoration, each step is explained clearly, making it easy for you to achieve a stunning and delicious red velvet cake that will impress your family and friends.