Grandma's Red Velvet Cake
Susan Maxey
Sunny Anderson
ingredients
- For the cake batter:
- 2 sticks butter, room temperature
- 1 1/2 cups sugar
- 2 ounces red food coloring
- 3 tablespoons cocoa powder
- Pinch salt
- 2 eggs
- 1 cup buttermilk
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- Butter, for pan
- For the Frosting:
- 5 tablespoons all-purpose flour
- 1 cup milk
- 1 cup sugar
- 2 sticks butter
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
- Special Equipment: 12 by 17-inch jelly roll pan, parchment paper
directions
- 1
Preheat oven to 350 degrees F.
- 2
In a stand mixer fitted with the paddle attachment, cream butter and sugar, until light and fluffy. Meanwhile, in a small bowl, make a paste out of the red food coloring, cocoa and salt. Remove bowl from stand mixer and mix in paste by hand to the creamed butter. In a measuring cup, stir eggs with buttermilk and add to batter. Mix in vinegar and vanilla, and then add flour and baking soda. Mix until combined but do not over mix.
- 3
Butter a sheet pan. Lay parchment on top. Butter the parchment. Pour batter into pan and smooth the top to even the batter out, using an offset spatula. Bake cake until a toothpick comes out clean, about 30 minutes. Remove from oven and cool in pan.
- 4
Meanwhile, make the frosting: Heat all ingredients in a medium saucepan. Whisk until sauce thickens, about 15 minutes. Let cool slightly before using.
- 5
Invert cake onto a cutting board and slice into quarters from the longer side. To assemble cake, spread 1 of the quarters with some of the frosting to cover. Sprinkle with a quarter of the pecans. Add another layer of cake and repeat. Continue until last layer is added. Frost the top of that and sprinkle with remaining pecans.
Source: Susan Maxey
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