Grandma's Red Velvet Cake

In our family no one thinks it’s Christmas without the Red Velvet Cake. I baked the first one for Christmas in 1963 when I found the recipe in the newspaper and my Mother kept the tradition going into the ’80s. It’s different than other Red Velvet Cakes I’ve tasted over the years, since this one tastes only mildly chocolate and the icing is as light as snow.

Grandma's Red Velvet Cake
Grandma's Red Velvet Cake

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup butter, softened

  • 1-1/2

    cups sugar

  • 2

    eggs

  • 2

    bottles (1 ounce each) red food coloring

  • 1

    tablespoon white vinegar

  • 1

    teaspoon vanilla extract

  • 2-1/4

    cups cake flour

  • 2

    tablespoons baking cocoa

  • 1

    teaspoon baking soda

  • 1

    teaspoon salt

  • 1

    cup buttermilk

  • FROSTING:

  • 1

    tablespoon cornstarch

  • 1/2

    cup water

  • 2

    cups butter, softened

  • 2

    teaspoons vanilla extract

  • 3-1/2

    cups confectioners' sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a small saucepan, combine cornstarch and water until smooth. Cook and stir over medium heat for 2-3 minutes or until thickened and opaque. Cool to room temperature. In a large bowl, beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until frosting is light and fluffy. Spread frosting between layers and over top and sides of cake. Yield: 14 servings.

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