Sandra This Paula Deen Red Velvet Cake Recipe is a moist and classic recipe, which is made with buttermilk and cocoa. It’s a classic, foolproof recipe, ready in about 1 hour of hands-on time.
Paula Deen Red Velvet Cake Recipe Ingredients
For the Cake:
- 2 1/2 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 teaspoon vanilla
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar
For the Icing:
- 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 Red Velvet Cake
- Prep oven and pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- 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. Add the eggs one at a time, beating well after each addition.
- Add color and cocoa: In a small bowl, mix the cocoa powder and red food coloring to form a paste. Add this to the butter mixture and blend well. Stir in the vanilla.
- Combine wet and dry ingredients: Sift the cake flour and salt together. Add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour. Mix until just combined.
- Add leavening and bake: In a small bowl, combine the baking soda and vinegar (it will fizz). Gently fold this into the cake batter. Pour the batter evenly into 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 a wire rack.
- Make the icing: In a large bowl, beat the softened cream cheese and 1 stick of softened butter until smooth. Add the melted marshmallows and confectioner’s sugar and blend until well combined. Fold in the shredded coconut and chopped pecans.
- Assemble the cake: Place one cake layer on a serving plate. Spread a generous amount of icing over it. Top with the second layer and repeat. Place the final layer on top and frost the top and sides of the entire cake.
Recipe tips
- How do I get a vibrant red color? For that classic, deep red velvet look, use a full 2-ounce bottle of liquid red food coloring. Gel food coloring is more concentrated, so you would need less.
- How do I get a moist, tender cake? Buttermilk is the key ingredient. Its acidity reacts with the leavening agents and also breaks down the gluten in the flour, resulting in a wonderfully soft and tender crumb.
- How do I keep my cake layers from sticking? For best results, grease the pans thoroughly with butter or shortening, then dust them with flour, tapping out any excess. You can also line the bottom of the pans with parchment paper rounds.
- Can I make this without nuts or coconut? Yes. The coconut and pecans in the frosting are optional. You can simply omit them for a smooth, creamy marshmallow-cream cheese frosting.
What To Serve With Red Velvet Cake
This rich cake is a dessert all on its own, but it’s wonderful with:
- A cold glass of milk
- A hot cup of coffee or black tea
- A small scoop of vanilla bean ice cream
How To Store Red Velvet Cake
Refrigerate: Because of the cream cheese icing, this cake must be stored in the refrigerator. Cover it with a cake dome or plastic wrap and it will keep for up to 5 days. Freeze: You can freeze unfrosted cake layers by wrapping them tightly in plastic wrap and then foil. The frosting can also be frozen separately. Thaw everything in the refrigerator before assembling.
Red Velvet Cake Nutrition Facts
- Calories: 650 kcal
- Carbohydrates: 85g
- Protein: 7g
- Fat: 32g
- Saturated Fat: 19g
- Sodium: 450mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
This combination creates a chemical reaction that produces carbon dioxide gas. This reaction gives the cake an extra lift, making it light and fluffy. It’s a classic technique used in older red velvet recipes.
Yes, you can use two 9-inch pans instead of three 8-inch pans. The layers will be slightly thinner, so you will need to adjust the baking time. Start checking for doneness around the 25-30 minute mark.
No, this is a unique style of cooked or “heritage” frosting that includes melted marshmallows, coconut, and pecans. If you prefer a more traditional, tangy cream cheese frosting, you can omit the marshmallow
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Paula Deen Red Velvet Cake Recipe
Description
A classic Southern three-layer red velvet cake with a unique and decadent cooked frosting made with cream cheese, marshmallows, coconut, and pecans.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round pans.
- Cream 2 sticks of butter and sugar. Beat in eggs. Mix in a paste of cocoa and food coloring, then the vanilla.
- Alternately add the sifted flour/salt mixture and the buttermilk to the creamed mixture.
- In a small bowl, combine baking soda and vinegar, then fold into the batter.
- Pour batter into pans and bake for 20-25 minutes. Cool completely.
- For the icing, beat cream cheese and 1 stick of butter. Blend in melted marshmallows and sugar. Fold in coconut and nuts.
- Spread icing between the cooled layers and over the top and sides of the cake.
Notes
- Ensure all cold ingredients (butter, eggs, cream cheese, buttermilk) are at room temperature for the best results.
- The “cooked” style frosting with marshmallows is a signature part of this recipe, but the coconut and pecans can be omitted if desired.
- Do not overmix the cake batter once the flour is added to ensure a tender crumb.
- Let the cake layers cool completely before frosting to prevent the icing from melting.
