Grandmother Paul'S Red Velvet Cake (Paula Deen)

Name: Grandmother Paul'S Red Velvet Cake (Paula Deen)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 2 eggs; 2 cups sugar; 1 teaspoon cocoa; 2 ounces red food coloring; 1 cup butter; 2 1/2 cups cake flour; 1 teaspoon salt; 1 cup buttermilk; 1 teaspoon vanilla; 1/2 teaspoon baking soda; 1 tablespoon vinegar; For the icing; 2 egg whites; 1 1/2 cups sugar; 5 tablespoons cold water; 2 tablespoons light corn syrup; 1 cup miniature marshmallow; 1 cup shredded coconut; 1 cup pecans, chopped

Servings: persons

For the cake
2 eggs
2 cups sugar
1 teaspoon cocoa
2 ounces red food coloring
1 cup butter
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda
1 tablespoon vinegar
For the icing
2 egg whites
1 1/2 cups sugar
5 tablespoons cold water
2 tablespoons light corn syrup
1 cup miniature marshmallow
1 cup shredded coconut
1 cup pecans, chopped

1
For the cake:
2
Preheat oven to 350.
3
Beat eggs; add sugar and butter and cream.
4
Mix cocoa and food coloring, then add to creamed mixture.
5
Sift flour and salt together.
6
Alternately add flour/salt mixture and buttermilk to creamed mixture. Blend in vanilla.
7
In a small bowl, combine soda and vinegar, then add to mixture.
8
Pour into three 8-inch greased rounds.
9
Bake for 20 - 25 minutes.
10
For the icing:
11
Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat.
12
Add marshmallows; stir until melted.
13
Fold in coconut and pecans.
14
Spread between layers and on the tops and sides of the cooled cake.

2109

kcal

Calories

123

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the cake, 2 eggs, 2 cups sugar, 1 teaspoon cocoa, and more.

Yes, Grandmother Paul'S Red Velvet Cake (Paula Deen) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!