Grandma’s Red Velvet Cake
Total TimePrep: 30 min. Bake: 20 min. + cooling
- 1/2 cup butter, softened
- 1-1/2 cups sugar
- 2 large eggs, room temperature
- 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.
Nutrition Facts1 slice: 595 calories, 34g fat (21g saturated fat), 115mg cholesterol, 564mg sodium, 71g carbohydrate (52g sugars, 1g fiber), 4g protein.
Nov 2, 2019
My grandmother always made this cake for birthdays and holidays. If you look at the “original “ recipe it calls for the frosting made with milk and flour. Cream cheese frosting is not the original. The “proper” name for the cake is Waldorf Astoria Red Cake.
Oct 20, 2019
My grandmother passed her recipe to my mom, who passed it to me. This is my favorite cake, and has been my birthday cake for 59 years. I'm with Jane (Oct 16,2019), this is the icing always used on our Christmas cakes and my birthday cakes. Frosting: 1 cup milk ¼ cup flour 1 ½ cups granulated sugar 3/4 cup butter, (1 1/2 sticks room temperature) 1 tsp vanilla Over medium low heat cook milk and flour until thick, stirring constantly. Remove from heat, set aside; let cool. Cream together sugar and butter until light and fluffy. Add vanilla and blend in well. Add cooled Milk sauce; beat until stiff. Frost cooled cake Good stuff! :)
Oct 17, 2019
Karila, when there's acid, as in buttermilk, use baking soda. I always stir my soda into my buttermilk....that's the way my grandmother taught me.
Oct 16, 2019
I’m 80 and was making the red velvet cake when I was in my 20’s. I thought I had the original recipe. The frosting wasn’t like the one here but possibly had the same results. It was one cup of milk and one-third cup of flour cooked until thick and then cooled completely. The sugar was granulated sugar beaten with the butter until fluffy. I think the butter is two sticks, not two cups, and then the cooled milk flour mixture and one teaspoon vanilla was added and beaten until it became very fluffy and silky. Takes quite a bit of beating.
Oct 16, 2019
The cake recipe part is fine, but it's not a true red velvet cake if it's frosted with buttercream frosting. A true red velvet cake will always have a cream cheese frosting!
Aug 23, 2019
I wish there was a picture anywhere of how this case is supposed to turn out. This recipe calls for baking soda, but now I’m thinking maybe baking powder may have caused a little bit of a better rise? Am I wrong?
Jul 25, 2019
Love this recipe! It is just like my grandma use to make! I will definitely use this again!
Feb 11, 2019
I'm nearly 54 yrs. old
Feb 10, 2019
Really yummy! I used Hershey's special dark cocoa and did throw a little extra in because I love chocolate. I will use the frosting recipe as my go to frosting from now on.
Dec 23, 2018
After made, is it safe to leave on the counter for 3-4 days or does it need to be refrigerated? Im hopeful it can since there’s no cream cheese and no “sweet” milk. I’m looking forward to making this today!