Paula Deen Grandmother Paul’s Southern Red Velvet Cake

Paula Deen Grandmother Paul's Southern Red Velvet Cake is a tender three-layer cake with cocoa, buttermilk and cream cheese icing that comes together in 40 minutes. This old-fashioned Southern red velvet cake fits holiday table dinners, church suppers, potlucks and birthday parties.

Alternate the flour with the buttermilk instead of dumping it all in at once, because that keeps the batter smooth and the crumb soft. Skip that and the cake turns dense and tough.

Paula's icing folds coconut and chopped pecans into a cream cheese and marshmallow base, so it tastes like a cross between frosting and a Southern candy. Frost only once the layers are fully cooled, or the icing slides right off.

Paula Deen Grandmother Paul's Southern Red Velvet Cake

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Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

20

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

520

kcal

Cocoa, buttermilk and a splash of vinegar give three red layers a soft, velvety crumb. A cream cheese icing full of coconut and pecans holds them together and covers the whole cake.

Ingredients

• 1 teaspoon vanilla
  

• 1 cup buttermilk
  

• 1 teaspoon salt
  

• 2 1/2 cups cake flour
  

• 3 sticks 2 for cake, 1 (softened) for icing Butter
  

• 2 oz red food coloring
  

• 2 tablespoons cocoa
  

• 2 cups sugar
  

• 2 eggs
  

• 1/2 teaspoon baking soda
  

• 1 tablespoon vinegar
  

• 1 (16 oz) box confectioner's sugar
  

• 1 cup melted marshmallows
  

• 1 cup shredded coconut
  

• 1 cup chopped pecans
  

• 1 (8 oz) package cream cheese
  

Directions

• Preheat and mix: Preheat the oven to 350°F and grease and flour three 8-inch round pans. Beat the 2 eggs, then add the 2 cups sugar.
• Color the batter: Mix the 2 tablespoons cocoa with the 2 oz red food coloring into a paste. Add 2 sticks butter and the egg mixture, then mix well.
• Add the dry ingredients: Sift the 2 1/2 cups cake flour with the 1 teaspoon salt. Add it to the creamed mixture alternately with the 1 cup buttermilk, then blend in the 1 teaspoon vanilla.
• Add the soda and vinegar: Stir the 1/2 teaspoon baking soda and 1 tablespoon vinegar together in a small bowl. Then fold the fizzy mixture into the batter.
• Bake the layers: Divide the batter among the three prepared pans. Bake for 20 to 25 minutes, or until a toothpick comes out clean, then cool the layers completely.
• Make the icing: Blend the 8 oz cream cheese with 1 stick softened butter until smooth. Add the 1 cup melted marshmallows and the 16 oz box of confectioner's sugar and blend again.
• Fold in the coconut and pecans: Fold in the 1 cup shredded coconut and 1 cup chopped pecans. That gives the icing its texture and keeps it from being too sweet.
• Frost the cake: Spread icing between the cooled layers, then over the top and sides. Press a few extra pecans on top if you like.

Tools for this recipe

• Fat Daddio's 9-inch round cake pans, set of 2, KitchenAid 5-speed hand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use all-purpose flour instead of cake flour?

You can, but the cake will come out a little heavier. For each cup, remove 2 tablespoons of all-purpose flour and add 2 tablespoons of cornstarch, then sift it well to get closer to cake flour.

How long does this red velvet cake keep?

Because of the cream cheese icing, store it covered in the fridge for up to 4 days. Let a slice sit out for 20 minutes before serving so the layers soften.

Can I make the layers ahead of time?

Yes. Wrap the cooled layers tightly in plastic wrap and keep them in the fridge for a day or freeze them for up to 2 months. Make the icing and frost the cake the day you serve it.

Can I leave the coconut and pecans out?

Leave them out if someone has an allergy or just doesn't like them. The icing will be smoother and a bit sweeter, so a pinch of salt helps balance it.

Why did my red velvet cake turn out dry?

Overbaking is the most common cause, since these layers are done at 20 to 25 minutes. Measure the flour by spooning it into the cup and leveling it, because packing it in makes the cake dry.