Grandma's Red Velvet Cake

By caligma

Special Equipment needed:
12 X 17 inch jelly roll pan, parchment paper.

Ingredients

• 2 sticks butter, room temp.
• 1 1/2 cups sugar2 ounces red food coloring (two bottles)
• 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 powder
• butter, for pan
• 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

Details

Servings 12

Preparation

Step 1

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 the 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 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. 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.