Paula Deen Grandmother Paul’s Southern Red Velvet Cake Recipe

This Paula Deen Grandmother Paul’s Southern Red Velvet Cake is a moist and classic recipe, which is made with tangy buttermilk and rich cocoa powder. It’s a classic, foolproof recipe, featuring a unique marshmallow-coconut-pecan frosting that sets it apart.

Paula Deen Grandmother Paul’s Southern Red Velvet Cake Ingredients

A classic Southern combination for a truly decadent and unique cake.

For the Red Velvet Cake:

• 2 ½ cups cake flour
• 1 teaspoon salt
• 2 tablespoons cocoa powder
• 2 sticks (1 cup) butter, softened
• 2 cups sugar
• 2 eggs
• 2 oz red food coloring
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 tablespoon white vinegar

For the Marshmallow Cream Cheese Frosting:

• 1 (8 oz) package cream cheese, softened
• 1 stick (1/2 cup) butter, softened
• 1 cup melted marshmallows
• 1 (16 oz) box confectioner’s sugar
• 1 cup shredded coconut
• 1 cup chopped pecans

How To Make Paula Deen Grandmother Paul’s Southern Red Velvet Cake

A step-by-step guide to this wonderfully moist and classic layer cake.

1. Prep Oven and Pans: Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans.
2. Cream Butter and Sugar: In a large bowl, beat the 2 sticks of softened butter and the sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time. In a separate small bowl, make a paste with the cocoa powder and red food coloring, then add it to the creamed mixture and mix well.
3. Alternate Wet and Dry: Sift together the cake flour and salt. With the mixer on low, add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour. Mix in the vanilla.
4. Activate Soda and Bake: In a small bowl, combine the baking soda and vinegar (it will fizz). Gently fold this into the cake batter. Divide the batter evenly among the three prepared pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the layers cool completely on wire racks.
5. Make the Unique Frosting: In a large bowl, beat the softened cream cheese and the 1 stick of softened butter until smooth. Beat in the melted marshmallows and the confectioner’s sugar until well combined and fluffy.
6. Assemble the Cake: Using a spatula, fold the shredded coconut and chopped pecans into the frosting. Spread the frosting between the cooled cake layers and over the top and sides of the cake.

Recipe Tips

For the most moist, velvety cake and unique frosting.

• How to get the classic red velvet flavor? The signature “velvet” texture and tangy flavor come from the chemical reaction between the acidic buttermilk and vinegar with the alkaline baking soda. This creates a very fine, tender crumb. Don’t skip these ingredients!
• What’s the secret to this unique frosting? Unlike a standard cream cheese frosting, this version includes melted marshmallows, coconut, and pecans. This creates a much sweeter, denser, and more textured frosting with a delicious, chewy quality.
• How to get a vibrant red color? For that classic, deep red hue, 2 full ounces of liquid red food coloring are needed. If you are using a gel food coloring, you will need less, so add it gradually until you reach your desired color.
• Can I make this ahead of time? Yes, this is a great cake to make in stages. You can bake the cake layers a day in advance, let them cool completely, and wrap them tightly in plastic wrap at room temperature. The frosting can also be made ahead and stored in the fridge; just let it soften slightly and stir well before you assemble the cake.

What To Serve With Southern Red Velvet Cake

This sweet, decadent cake is a complete dessert on its own.

A slice of this classic Southern celebration cake is a star at any party, potluck, or family gathering. It’s wonderful served with:

• A tall, cold glass of milk
• A hot cup of black coffee to cut the sweetness

How To Store Southern Red Velvet Cake

Keeping your cake fresh and moist.

• Refrigerate: Because of the cream cheese frosting, this cake must be stored in the refrigerator. Keep it in a cake carrier or cover it loosely. It will stay moist and delicious for up to a week. For the best flavor and texture, let slices sit at room temperature for about 20-30 minutes before serving.

Paula Deen Grandma Hiers’ Southern Red Velvet Cake Nutrition Facts

An estimated guide per slice.

• Calories: 720 kcal
• Carbohydrates: 95 g
• Protein: 8 g
• Fat: 38 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Paula Deen Grandma Hiers’ Southern Carrot Cake Recipe
• Paula Deen Red Velvet Cupcakes with Cream Cheese Frosting Recipe
• Grandmother Paul’s Sour Cream Pound Cake Recipe