Grandmother Paul’s Red Velvet Cake

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Grandmother Paul’s Red Velvet Cake Grandmother Paul’s Red Velvet Cake

Servings: 16 to 20 servings
Prep Time: 20 min
Cook Time: 25 min
Difficulty: Moderate

Ingredients Add to grocery list

1 teaspoon vanilla
1 cup buttermilk
1 teaspoon salt
2 1/2 cup cake flour
1/2 lb (2 sticks) butter
2 ounces red food coloring
2 tablespoons cocoa
2 cups sugar
2   eggs
1/2 teaspoon baking soda
1 tablespoon vinegar

1 16-ounce box of confectioner’s sugar
1 stick butter, softened
1 cup melted marshmallows
1 cup shredded coconut
1 cup chopped pecans
1 8-ounce package of cream cheese





Preheat oven to 350 degrees. Beat eggs; add sugar.  Mix cocoa and food coloring.  Add 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 butter. Add marshmallows and sugar and blend.  Fold in coconut and nuts.  Spread between layers and on top and sides of cooled cake.

L&S SCCB, Pg. 126-127

Recipe courtesy Paula Deen

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Reader Comments:


Thank you Paula for all the great reciepes you provide us. I will be making your red velvet cake this evening. I would like some suggestions to serve along with your Chicken salad besides rolls. I will be going to a pot luck luncheon and would like idea what to serve with the Chicken salad. Your help is greatly appreciated .

By Sandy Granger on October 01, 2013


i love al the food u make

By keyanna landry on August 15, 2013


Finally. An excellent red velvet cake recipe!!

By Anonymous on August 13, 2013


This red velvet cake icing is soooooooooooo good! I love it! My family and friends love it! Thank you, Paula!

By Ala Scroggins on July 15, 2013



By LYNNETTE EDWARDS on April 24, 2013


Do you have a recipe for icing that is not cream cheese for red velvet cake?

By Tracy Esselman on April 15, 2013


Did ya'll use unsalted or salted butter? And sweetened or unsweetened coconut?

By Anonymous on March 07, 2013


omg!! this recipe saved my life! My mom has alll of these recipes from decades ago and we were looking for the red velvet cake we found one that was so faded you can hardly see it so i went on the search to find one using the same exact ingredients and tada!! So happy didn't think i would find an exact replica!! the only difference was mixing the soda and vinegar where as my mom would put the soda in the flour mixture and sift.

By angie on February 26, 2013


Are you supposed to soften or melt the butter before mixing it with the other ingredients?

By Rochelle on February 15, 2013


the greatest red velvet cake you could ever smack you're lips @ teeth on!.

By Shirley Capps on February 01, 2013


Kimberly smith I found a recipe that has beet juice here is the link Hope this helps.

By Lisa on January 23, 2013


This is fabulous. The only thing is that I followed the recipe exactly and it only filled two 8" rounds. I suppose you could try for three but it would literally barely cover the bottom. Made two great layers though! smile

By Brittany on November 27, 2012


I am looking for the recipe for a red velvet cake like my grandmother used to make... Instead of using food coloring for color, it called for "beet juice" for coloring.. Can anyone please help me... Thank you, sincerely kimberly smith

By kimberly smith on October 25, 2012


Im going to try this recipe for Thanksgiving an the sweet potatoe pie this wk..hope it comes out as good as it looks! wish me luck!

By LASHONDA C. on October 15, 2012


Absolutely perfect. This recipe has just the right amount of everything. Moist, fluffy, deep rich smelled heavenly while baking. I made this for my fiance for his birthday, its his favorite cake. I tweaked it a little for a bundt style cake by adjusted the baking time accordingly (slightly longer for bundts mine took roughly 30 mins vs the standard 25), converted the frosting to a poured glaze, added a little lemon zest, vanilla extract and used home made marshmallows, toasted the coconut and pecans for the topping. It is by far the best one I've used...ever. I still cant get over how perfectly deep blood red the cake is. The color was perfect! Thank you so much for sharing this, we enjoyed it immensely.

By Monique Robinson on May 10, 2012


I love your recipes and have been looking for a red velvet cake recipe for my sister's birthday cake. However, I do not want to use food flooring. Have you tried using beets and if so can you recommend how I can alter the recipe accordingly? Thank you so much!

By Gina on April 17, 2012


sooooo cool i love it but lay of on the shugar and the salt a little bit! smile smile ;0

By addison on March 14, 2012


awesome i love this recip doing it for a project at school!!!!!

By Anonymous on March 14, 2012


paula its my dear friends birthday march 13, her favorite cake is red velvet. iam never disapointed in your recipes. i look forward to making this for her. thanks again paula sincerely darla rector ps, maybe someday i can treat her to a meal at lady and sons. GOD BLESS YOU AND YOUR FAMILY

By darla rector on March 10, 2012


English is not my first language and I couldn´t get the sense of the part of the recipe that says "Beat eggs; add sugar. Mix cocoa and food coloring. Add butter and egg mixture;" So I did beat the eggs, food color and half of the sugar in one mixer. Then in a separate bowl I beat the butter and the other half of the sugar, then I mixed the two mixtures together. I sifted the cocoa with the flour and salt. And because here we can´t get cake flour I took out one tablespoon per each cup of flour and substituted by cornstarch. The cake came out fluffy, moist and delicious. The color is beautiful. I have been looking for a good recipe and some other cakes were always dry and dense. Finnally I am 100% satisfied with this one. Thank you Paula

By Linda G. Stampfli on March 06, 2012

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