Grandmother Paul's Red Velvet Cake

Grandmother Paul's Red Velvet Cake
Servings: 16 to 20 Prep 20 mins Bake 350°F 20 mins to 25 mins Cook 7 mins


  • 2 eggs
  • 2 cups sugar
  • 1 teaspoon unsweetened cocoa powder
  • 2 1 ounce bottles red food coloring
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 1/2 cups cake flour (not self-rising)
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 tablespoon vinegar
  • 2 egg whites
  • 1 1/2 cups sugar
  • 5 tablespoons cold water
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon cream of tartar
  • 1 cup miniature marshmallows
  • 1 cup shredded coconut
  • 1 cup chopped pecans

Make It


1. Heat oven to 350 degrees F. Grease and flour three 9-inch round cake pans. Set aside. In medium-size bowl, beat eggs slightly; add sugar. Mix in cocoa and food coloring. In a large bowl, combine butter and egg mixture; mix well. Sift flour and salt onto waxed paper. Add to butter mixture alternately with buttermilk. Blend in vanilla.

2. In a small bowl, combine soda and vinegar and add to mixture. Pour into prepared pans. Bake at 350 degrees F for 20 to 25 minutes or until tests done.


3. Combine egg whites, sugar, water, corn syrup and cream of tartar in the top of a double boiler or a medium-size metal bowl placed over a saucepan of simmering water. Cook for 5 to 6 minutes, beating constantly with an electric mixer, until icing is white, billowy and registers at least 160 degrees F on an instant-read thermometer. Add marshmallows; stir until melted. Fold in coconut and nuts. Let stand 5 minutes, then frost cooled cake layers.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 448, Fat, total (g): 20, chol. (mg): 58, carb. (g): 66, fiber (g): 1, pro. (g): 4, sodium (mg): 238, Percent Daily Values are based on a 2,000 calorie diet.