Grandmother Paul’s Red Velvet Cake (Paula Deen)

The memory hits me like a wave of warm vanilla. I was maybe seven, perched on a stool in my grandmother’s kitchen, the air thick with the scent of cocoa and something distinctly…red. It was Red Velvet Cake, of course, but not the kind you find in fancy bakeries. This was Grandmother Paul’s Red Velvet, a towering confection of moist, slightly tangy cake cloaked in a cloud of marshmallow-studded icing. I remember thinking it looked like a party on a plate, and taking that first bite – the creamy sweetness, the tender crumb, the faint tang of buttermilk – sealed my fate as a lifelong dessert enthusiast.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Servings: 16-20
• Yield: One 3-layer cake
• Dietary Type: Not specified

Ingredients

For the Cake:

• 2 large eggs
• 2 cups granulated sugar
• 1 teaspoon cocoa (Note: Some sources suggest 2 Tablespoons for a richer cocoa flavor.)
• 2 ounces red food coloring
• 1 cup butter, softened
• 2 1/2 cups cake flour
• 1 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 tablespoon vinegar

For the Icing:

• 2 large egg whites
• 1 1/2 cups granulated sugar
• 5 tablespoons cold water
• 2 tablespoons light corn syrup
• 1 cup miniature marshmallows
• 1 cup shredded coconut
• 1 cup chopped pecans

Equipment Needed

• Three 8-inch round cake pans
• Mixing bowls
• Electric mixer
• Sifter
• Double boiler (or a heatproof bowl set over a saucepan of simmering water)
• Rubber spatula
• Cooling rack

Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease and flour three 8-inch round cake pans. This ensures the cakes release cleanly after baking.
3. In a large mixing bowl, beat the eggs until light and frothy.
4. Add the sugar and softened butter to the bowl with the eggs. Cream the mixture together until it is light and fluffy. This step is crucial for a tender crumb, so don’t rush it.
5. In a separate small bowl, mix together the cocoa and red food coloring to form a paste. Add this mixture to the creamed butter and sugar mixture, and blend well. Don’t be alarmed by the vibrant color; it’s what makes Red Velvet Cake so iconic.
6. In another bowl, sift together the cake flour and salt. Sifting helps to eliminate lumps and ensures a light and even texture in the final cake.
7. Alternately add the flour/salt mixture and the buttermilk to the creamed mixture, beginning and ending with the flour mixture. Blend until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
8. Blend in the vanilla extract.
9. In a small bowl, combine the baking soda and vinegar. The mixture will fizz and bubble – this is the chemical reaction that helps to leaven the cake.
10. Add the baking soda and vinegar mixture to the batter and mix well.
11. Pour the batter evenly into the three prepared 8-inch cake pans.
12. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Keep a close eye on the cakes, as baking times can vary depending on your oven.
13. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
14. While the cakes are cooling, prepare the icing. In the top of a double boiler (or a heatproof bowl set over a saucepan of simmering water, making sure the bowl doesn’t touch the water), cook the egg whites, sugar, water, and corn syrup for 5 minutes, beating constantly with an electric mixer. The mixture should thicken slightly and become opaque.
15. Remove the double boiler from the heat.
16. Add the marshmallows to the icing and stir until melted and smooth.
17. Fold in the coconut and pecans.
18. Once the cakes are completely cool, spread the icing between the layers and on the tops and sides of the cake. The icing will set quickly, so work efficiently.

Expert Tips & Tricks

• For extra moistness, consider adding 1/2 cup of unsweetened applesauce to the cake batter.
• If you don’t have cake flour, you can make a substitute by measuring out 2 1/2 cups of all-purpose flour, removing 5 tablespoons of the flour, and then adding 5 tablespoons of cornstarch. Whisk to combine.
• To prevent the bottom layer from sticking, line the bottom of the cake pans with parchment paper rounds before greasing and flouring.
• If the icing becomes too thick while you’re working with it, you can gently warm it over low heat in the double boiler, stirring constantly, to loosen it up.
• For a more intense red color, use gel food coloring instead of liquid.

Serving & Storage Suggestions

This Red Velvet Cake is best served at room temperature. The marshmallow icing is quite rich, so a small slice goes a long way. It pairs beautifully with a cup of strong coffee or tea.

To store leftovers, keep the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The cake can also be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	461.1 kcal	N/A
Calories from Fat	175 g	38%
Total Fat	19.4 g	29%
Saturated Fat	9.8 g	49%
Cholesterol	57.5 mg	19%
Sodium	318.1 mg	13%
Total Carbohydrate	69.7 g	23%
Dietary Fiber	1.3 g	5%
Sugars	50 g	199%
Protein	4.5 g	8%

Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Cream Cheese Frosting: For a more traditional Red Velvet experience, replace the marshmallow icing with a classic cream cheese frosting. Use 8 ounces of softened cream cheese, 1/2 cup of softened butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract. Beat until smooth and creamy.
• Chocolate Chips: Add 1 cup of mini chocolate chips to the cake batter for an extra chocolatey treat.
• Gluten-Free: Substitute the cake flour with a gluten-free all-purpose baking flour blend. Be sure to check the label to ensure it contains xanthan gum, which helps to bind the ingredients together.
• Nut-Free: Omit the pecans from the icing for a nut-free version.
• Spice Cake Twist: Add 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground nutmeg to the cake batter for a warm, spiced flavor.

FAQs (Frequently Asked Questions)

Q: Why is it called Red Velvet Cake?
A: The name comes from the reaction between the cocoa and acidic ingredients like buttermilk and vinegar, which gives the cake a reddish hue and a slightly tangy flavor. The red food coloring enhances this natural color.

Q: Can I use all-purpose flour instead of cake flour?
A: While you can, cake flour has a lower protein content, which results in a more tender and delicate crumb. If using all-purpose flour, consider removing a few tablespoons and replacing them with cornstarch to mimic the effect of cake flour.

Q: My cake came out dry. What did I do wrong?
A: Overbaking is the most common cause of a dry cake. Use an oven thermometer to ensure your oven is at the correct temperature, and check the cake for doneness a few minutes before the recommended baking time. Overmixing the batter can also contribute to a dry cake.

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers ahead of time and store them, tightly wrapped in plastic wrap, at room temperature for up to 2 days or in the freezer for up to 2 months. Frost the cake just before serving.

Q: Why is there vinegar and baking soda in the recipe?
A: The vinegar and baking soda react together to create carbon dioxide, which helps to leaven the cake and give it a light and airy texture.

Final Thoughts

Grandmother Paul’s Red Velvet Cake is more than just a dessert; it’s a journey back to simpler times, to the warmth of family and the joy of sharing something delicious. While this recipe might not be considered “traditional” by some Red Velvet purists, its moist crumb and marshmallow-studded icing are undeniably delightful. So, preheat your oven, gather your ingredients, and get ready to create a cake that will bring smiles to faces and create memories that will last a lifetime. Don’t be afraid to experiment with variations, and most importantly, enjoy the process. I’d love to hear about your baking adventures – feel free to share your experiences and any tweaks you make to the recipe! And perhaps, pair this cake with a scoop of vanilla ice cream for an extra decadent treat. Happy baking!