Grandmother Paula's Red Velvet Cake

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  • Level: Intermediate
  • Total: 2 hr 55 min
  • Prep: 30 min
  • Inactive: 2 hr
  • Cook: 25 min
  • Yield: 16 to 20 servings
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Ingredients

Cake:

2 cups sugar

1/2 pound (2 sticks) butter, at room temperature

2 eggs

2 tablespoons cocoa powder

2 ounces red food coloring

2 1/2 cups cake flour

1 teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 tablespoon vinegar

Icing:

One 8-ounce package cream cheese

1 stick butter, softened

1 cup melted marshmallows

One 1-pound box confectioners' sugar

1 cup shredded coconut

1 cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.
  3. Icing:
  4. Blend cream cheese and butter together in a mixing bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts. Spread between layers and on top and sides of cooled cake.