Ingredients for Grandmother Paul's Red Velvet Cake Paula Deen
- 4 large eggs
- 2 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- Red Food Coloring
- 1 cup (2 sticks) unsalted butter
- Cake Flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 tablespoon white vinegar
- 2 large egg whites
- Cold Water
- Light Corn Syrup
- Miniature Marshmallow
- Shredded Coconut
- ½ cup chopped pecans
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How to Make Grandmother Paul's Red Velvet Cake Paula Deen
- **Prep the Oven & Pans:** Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- **Cream Butter & Sugar:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- **Add Eggs:** Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- **Combine Dry Ingredients:** In a separate bowl, whisk together 2 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, 1 teaspoon salt.
- **Alternate Wet & Dry:** Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- **Add Vinegar & Food Coloring:** In a small bowl, combine 1 tablespoon white vinegar with 1 teaspoon red food coloring. Add to the batter and mix until evenly colored.
- **Optional Applesauce:** Stir in ½ cup applesauce for extra moisture (optional).
- **Bake the Cakes:** Pour batter evenly into the prepared pans. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool & Frost:** Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- **Make the Icing:** In a double boiler or heat-safe bowl set over simmering water, combine 2 large egg whites, 1 cup granulated sugar, ¼ cup water, and ¼ cup light corn syrup. Whisk constantly until sugar dissolves and mixture reaches 160°F (71°C).
- **Add Marshmallows:** Remove from heat and stir in 1 cup mini marshmallows (or 1 cup marshmallow creme) until completely melted and smooth.
- **Fold in Extras:** Gently fold in 1 cup sweetened shredded coconut and ½ cup chopped pecans.
- **Frost the Cake:** Once the cakes are completely cool, frost between the layers and on top and sides of the cake.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
199g
Fat
49g
Carbs
23g
