Recipe courtesy of Paula Deen
Episode: Cakes
Print
Grandmother Paula's Red Velvet Cake
Total:
2 hr 55 min
Prep:
30 min
Inactive:
2 hr
Cook:
25 min
Yield:
16 to 20 servings
Level:
Intermediate
Total:
2 hr 55 min
Prep:
30 min
Inactive:
2 hr
Cook:
25 min
Yield:
16 to 20 servings
Level:
Intermediate

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

Preheat oven to 350 degrees F.

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.

Icing:

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.

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