I have to admit. I did not start eating Red Velvet Cake until I was way into my 30’s. For some explainable reason, my family never made this cake. I am not sure to this day why not, but I am sure glad I discovered it.
To this date I like to use Paula Deen’s recipe for mine. It always leaves the cake so moist and with just the right amount of chocolate taste. And the frosting. OMG, the frosting I could just sit down and eat right out of the bowl. LOL…I have eaten a few big spoonfuls from time to time. Note: I usually leave the pecans out of the recipe, but I left them in the directions below to stay true to Paula’s recipe.
So here y’all go.
Mine and Paula Deen’s RED VELVET CAKE. (Link to her recipe here)
- 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
Preheat oven to 350°. Beat eggs; add sugar. Mix cocoa and food coloring. Add 2 sticks butter and egg mixture; mix well. Sift together flour and salt. Add to creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine soda and vinegar and add to mixture. Pour into three 8-inch round greased and floured pans. Bake for 20 to 25 minutes, or until tests done.
Blend cream cheese and 1 stick softened butter. 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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