- 1/2 cup butter, softened
- 1-1/2 cups granulated sugar
- 2 large 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
- 1 tablespoon cornstarch
- 1/2 cup cold water
- 2 cups butter, softened
- 2 teaspoons vanilla extract
- 3-1/2 cups confectioners' sugar
- Preheat oven to 350°. Cream butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together 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 until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely.
- For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Yield: 14 servings.
Reviews for Grandma's Red Velvet Cake
"This cake looked pretty, but the amount of butter in the frosting was just too much for our family. A whole pack of butter! I think I'll keep looking for a better recipe."
"I made this recipe but I thought it had an underlying egg tast to it. Everyone liked it, and i will use it, but I will still try other recipes."
"This cake is exceptionally good and the icing delicious. I used 1 bottle of red food coloring as suggested and increased the baking cocoa to 4 tbsp. Tossed my old red velvet cake recipe and replaced it w/ this one! Really tasty and the presentation is great when garnished w/ a raspberry sauce and a few fresh raspberries. A keeper!"
"I have never rated a recipe before but I have made this recipe both as a cake and cupcakes 3 times within a one month period. They are my families new favorite. I did make 2 minor changes. I use only 1 bottle of red food coloring and add 1 more tablespoon of baking cocoa. Hope you enjoy as much as we have."
"Super moist cake with THE best buttercream frosting ever!!"
"While this cake was very nice & moist, we all thought it needed a little more chocolate taste (Red Velvet is always a mild chocolate, but this was just too mild)."
"i made this recipe for my cake decorating class it turned out really moist. I only had on 1 oz bottle of red food dye( which is the perfect amount if you ask me this one pictures looks a little too dark). It turned out great!!"
"I liked this recipe. The frosting was good, but I used less butter than the recipe called for because I don't like the buttery frostings. I found that the cake didn't rise as much as I was expecting, but it was still fabulous."