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Grandmother Paula's Red Velvet Cake Recipe

Grandmother Paula's Red Velvet Cake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (586)

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Average Rating:

Total Reviews: 586

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  • on May 05, 2013

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    Thank you Paula, this recipe was wonderful, the cake was perfectly moist and the icing was a dream to put on the cake. I loved the way it almost self frosted the sides.

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  • on March 19, 2013

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    I made the cake it was good but i like to know what brand of coloring paula use to get that bright red mine was not as bright
    margaret from trinidad

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  • on March 10, 2013

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    My daughter and I made this for her birthday. It was excellent, very moist with great flavor. I followed the recipe exactly, used unsalted butter. But I made regular cream cheese icing instead of the icing listed above after reading some of the reviews. I'll definitely be making this one again.

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  • on March 06, 2013

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    The frosting was perfect! The cake on the other hand was really heavy. Cake is supposed to be light and fluffy. The flavor was there but something just wasn't right with the cake. I'll try it again and maybe cook it for less time.

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  • on February 16, 2013

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    I made this cake 3xs the 1st time it turned out great but the 2nd/3rd time it was too densed but aft reading comments am seeing I must have over beat the batter but I made my own cream cheese frosting I dnt like this recipe frosting I love Paula Deen and most of her recipes I hate to try another red velvet recipe and can some one tell me if adding the baking soda/vinger should be added aft the batter is mix or aft mixing the butter & sugar or do it matter

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  • on February 13, 2013

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    I made this cake for a party last week and again today as cupcakes. Both turned out fantastic. Only change was extra cocoa and used traditional cream cheese frosting. Love this cake!!!!!

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  • on February 11, 2013

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    Best cake I have ever made. I added one more egg and 1 tablespoon of oil to the cocoa and food coloring mixture. For the icing, I used less sugar.

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  • on February 10, 2013

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    Made this for my daughter's 14th Birthday(she asked for a red velvet cake??. She totally loved it and her friends was stunned to see a blood red cake..lol. Moist, silky and so soft. The frosting was so yummy with the pecans but next time will omit the marshmallows,had a bit of trouble with it. This recipe is a keeper. Thank you Ms. Deen:

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  • on February 09, 2013

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    I love this recipe. I add more red dye because I like it extra red. I also add 2 extra eggs and a tablespoon or two of oil, I come out with a moister cake. Just my preference. Enjoy!

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  • on February 06, 2013

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    this cake was amazing. I done it for a wedding and I got nothing but compliments from the bride. I did use my own Cream cheese frosting. Everyone is saying the cake was to dense, but if you sifted the flour it helps and also when you are alternating from flour to buttermilk its very important that you DO NOT OVER MIX the batter. Just mix the cake flour until it incorrp (30 secs more less. if you over mix you will get a dense cake.

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