Grandma's Red Velvet Cake

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • For the cake batter:
  • 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
  • For the Frosting:
  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup sugar
  • 2 sticks butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped pecans
  • Special Equipment: 12 by 17-inch jelly roll pan, parchment paper
Directions
Watch how to make this recipe.
  • 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.


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    This recipe is featured in:

    Everyday Celebrations