Grandma’s Red Velvet Cake

Name: Grandma's Red Velvet Cake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 14 servings.
Ingredients: 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; FROSTING:; 1 tablespoon cornstarch; 1/2 cup cold water; 2 cups butter, softened; 2 teaspoons vanilla extract; 3-1/2 cups confectioners' sugar

In our family no one thinks it’s Christmas without this Red Velvet Cake recipe. 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, North Carolina

Ingredients

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
FROSTING:
1 tablespoon cornstarch
1/2 cup cold water
2 cups butter, softened
2 teaspoons vanilla extract
3-1/2 cups confectioners' sugar

Directions

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 Facts

1 slice: 595 calories, 34g fat (21g saturated fat), 115mg cholesterol, 564mg sodium, 71g carbohydrate (52g sugars, 1g fiber), 4g protein.

Originally published as Grandma's Red Velvet Cake in Reminisce February/March 2009

Reviews

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Average Rating:

Jillybean

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!
Robyn

Feb 21, 2018

If I wanted to make a sheet cake instead of a layered cake, how long would I cook it for?
MarineMom_texas

Dec 5, 2017

I prepared this delicious cake last night to take to a church event. I followed the recipe with no changes. I do recommend turning the mixer off when adding the food coloring to avoid splattering. I used parchment in the cake pans and the layers came out beautifully. This is a beautiful and delicious cake.Volunteer Field Editor
Chargett

Oct 24, 2017

if a chemical reaction in the cake mix is supposed to turn the cake red then why the need for red food coloring?
Tracie

Oct 2, 2017

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.
marciaemig

Sep 27, 2017

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!!
Debra Torres

Jan 16, 2017

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.
Jan

Dec 25, 2016

Followed directions- added 1 more T cocoa and only1 bottle red food coloring. I watched the baking time closely. My cake was moist, pretty as the picture , and everyone loved it for Christmas dessert. Will keep this recipe. There sure was a lot of frosting
GaitherMom

Oct 25, 2011

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.
parksville

May 8, 2011

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!