- 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
- 1 tablespoon cornstarch
- 1/2 cup water
- 2 cups butter, softened
- 2 teaspoons vanilla extract
- 3-1/2 cups confectioners' sugar
- 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.
- Pour into two greased and floured 9-in. round baking pans. Bake at 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. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool to room temperature.
- In a large bowl, beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually beat in confectioners' sugar. Spread frosting between layers and over top and sides of cake. Yield: 14 servings.
Reviews forGrandma's Red Velvet Cake
"I'm reading all of the reviews before I try the recipe. The comments saying they added more chocolate are making my eyes twitch. Traditional red velvet cake is very mild chocolate flavor. It's not supposed to taste like a chocolate cake.The 2 tablespoons of cocoa, buttermilk and vinegar in this recipe has me thinking this one is right on track. I'll try it soon."
"AWESOME!! I've been looking for this recipe forever. This was the original red velvet cake my sister made years and years ago. Somewhere along the like we both misplaced the recipe. There are lots and lots of red velvet cakes out there but no frosting like this one. Other recipes we've seen don't have the cooked thickened frosting!! Makes for such a PRETTY and DELICIOUS cake with a really great texture!!! Thank you for posting this recipe!!"
"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!!"