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Grandma's Red Velvet Cake

 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. —Kathryn H. Davison, Charlotte, N
14 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 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 McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 3-1/2 cups confectioners' sugar


  • Preheat oven to 350°. 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 food coloring, vinegar and vanilla. Combine
  • 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 for

2 of 2

Grandma's Red Velvet Cake (continued)

Directions (continued)

  • 20-25 minutes or until a toothpick inserted in center comes out
  • clean. Cool 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.
Nutritional 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.