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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.

14 ServingsPrep: 30 min. Bake: 20 min. + cooling

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

2 of 2

Grandma's Red Velvet Cake (continued)

Directions (continued)

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.

Nutrition Facts: 1 slice equals 590 calories, 34 g fat (21 g saturated fat), 117 mg cholesterol, 518 mg sodium, 70 g carbohydrate, 1 g fiber, 4 g protein.