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In the world of cakes, few can rival the elegance and flavor of a classic red velvet cake. Today, I’m thrilled to share with you a cherished family treasure: Grandmother Paul’s Red Velvet Cake. This isn’t just any cake; it’s a delightful blend of rich flavors and vibrant colors, perfect for any occasion. Let’s dive into what makes this recipe so special and how you can bring a slice of history to your table.
Why You’ll Love This Recipe
Grandmother Paul’s Red Velvet Cake is a testament to timeless baking. With its moist layers, delicate cocoa flavor, and a hint of tang from the buttermilk, this cake is wonderfully balanced. Topped with a creamy, nutty icing, it’s a treat that’s both nostalgic and indulgent. Whether you’re a seasoned baker or a novice, this recipe is straightforward and rewarding.
Kitchen Equipment You’ll Need
- 3 8-inch round baking pans
- Mixing bowls
- Electric mixer
- Spatula
- Sifter
- Measuring cups and spoons
- Oven
Ingredients
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 teaspoon of salt
- 2 1/2 cups cake flour
- 3 sticks of butter, 2 for the cake, 1 (softened) for the icing
- 2 oz. red food coloring
- 2 tablespoons of cocoa
- 2 cups of sugar
- 2 eggs
- 1/2 teaspoon baking soda
- 1 tablespoon of vinegar
- 1 box of powdered sugar (16 oz)
- 1 cup marshmallows, melted
- 1 cup of grated coconut
- 1 cup pecans, chopped
- 1 package of cream cheese (8 oz)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the eggs and gradually add the sugar until well combined.
- In a separate bowl, mix the cocoa and red food coloring to form a paste.
- Add 2 sticks of butter to the egg mixture, then incorporate the cocoa paste. Mix well.
- Sift together the flour and salt, then add to the creamy mixture, alternating with the buttermilk. Stir in the vanilla extract.
- In a small bowl, combine the baking soda and vinegar, then add this to the batter.
- Divide the batter evenly between three greased and floured 8-inch round baking pans.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Icing Instructions:
- Combine the cream cheese and 1 stick of softened butter in a bowl. Mix until smooth.
- Add the melted marshmallows and powdered sugar. Mix until well combined.
- Stir in the grated coconut and chopped pecans.
- Once the cakes have cooled, spread the icing between the layers and over the top and sides of the cake.
Tips for Success
- Ensure all your ingredients are at room temperature before starting.
- Use gel food coloring for a more vibrant red color.
- Sift the cake flour to avoid lumps and ensure a smooth batter.
Additional Tips and Variations
For a nut-free version, simply omit the pecans. You can also add a touch of lemon zest to the icing for an extra zing.
Nutritional Highlights (Per Serving)
Calories: 480 | Fat: 25g | Carbohydrates: 59g | Protein: 5g | Sugar: 42g
Frequently Asked Questions (FAQ)
Can I use regular flour instead of cake flour?
Yes, but the texture might be slightly different. For every cup of cake flour, remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch.
How should I store the cake?
Keep it in an airtight container in the fridge for up to 5 days.
Can I freeze the cake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.
Conclusion
Grandmother Paul’s Red Velvet Cake is more than just a dessert; it’s a slice of family tradition that’s sure to bring joy to your table. I hope you enjoy baking and tasting this delightful cake as much as my family has over the years. I’d love to hear about your baking adventures, so feel free to share your experiences and any creative twists you’ve added!
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