GRANDMOTHER PAUL’S RED VELVET CAKE

There’s something truly special about a recipe passed down through generations. Grandmother Paul’s Red Velvet Cake is one such classic that never fails to impress. Its rich, velvety texture combined with a luscious cream cheese icing makes it an irresistible treat for any occasion. If you’re looking to break free from the usual cake fare and indulge in something extraordinary, this is the recipe for you!

Why You’ll Love This Recipe

This Red Velvet Cake is not only visually stunning with its vibrant red hue, but it also boasts a unique blend of flavors that are both comforting and delectable. The subtle hint of cocoa, the tanginess of buttermilk, and the creamy, nutty icing create a symphony of tastes that will leave you wanting more. Plus, it’s a piece of cake to make!

Kitchen Equipment You’ll Need

• Three 8-inch round cake pans
• Mixing bowls
• Electric mixer
• Spatula
• Sifter
• Measuring cups and spoons

Ingredients

• 1 teaspoon vanilla
• 1 cup buttermilk
• 1 teaspoon salt
• 2 1/2 cups cake flour
• 3 sticks butter, 2 for cake, 1 (softened) for icing
• 2 oz red food coloring
• 2 tablespoons cocoa
• 2 cups sugar
• 2 eggs
• 1/2 teaspoon baking soda
• 1 tablespoon vinegar
• 1 (16 oz) box confectioner’s sugar
• 1 cup marshmallows, melted
• 1 cup shredded coconut
• 1 cup pecans, chopped
• 1 (8 oz) package cream cheese

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, beat the eggs and gradually add the sugar.
3. In a separate bowl, mix the cocoa and red food coloring.
4. Combine 2 sticks of butter with the egg mixture, then add the cocoa mixture and blend well.
5. Sift the flour and salt together, then add to the creamed mixture alternately with the buttermilk.
6. Stir in the vanilla extract.
7. In a small bowl, mix the baking soda and vinegar, then incorporate into the cake batter.
8. Divide the batter evenly into three greased and floured 8-inch round cake pans.
9. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
10. For the icing, blend the cream cheese with 1 stick of softened butter.
11. Add the melted marshmallows and confectioner’s sugar, mixing until smooth.
12. Fold in the shredded coconut and chopped pecans.
13. 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 ingredients are at room temperature for a smoother batter.
• Use gel food coloring for a more vibrant red hue.
• Do not overmix the batter to keep the cake tender.

Additional Tips and Variations

If you prefer a different flavor, try adding a hint of orange zest to the icing for a citrusy twist. You can also substitute walnuts for pecans if desired.

Nutritional Highlights (Per Serving)

While indulgent, this cake provides a balance of sweetness and a touch of protein from the nuts, making it a delightful treat when enjoyed in moderation.

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time? Yes, you can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store at room temperature.

Can I freeze this cake? Absolutely! Wrap the cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Conclusion

Grandmother Paul’s Red Velvet Cake is a true classic that’s sure to become a favorite in your household. Its rich flavors and stunning appearance make it perfect for any celebration. Give it a try, and don’t forget to share your baking adventures in the comments below!