Prep 30 mins
Cook 25 mins
From The Lady and Sons Savannah Country Cookbook. This is definitely not a traditional Red Velvet cake, but it's very moist and sweet and it was highly complimented when I made it for my family. Some people sub a container of marshmallow creme for the mini marshmallows. I have seen versions of this recipe with 9" rounds and 8" rounds--I used 8". UPDATE: Other sources on the web, including Food Network and Paula Deen's site, list 2 Tablespoons of cocoa rather than the 1 tsp listed in the cookbook. I also have a penciled note on my copy saying to add 1/2 cup applesauce (for moistness).
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
- For the cake:.
- Preheat oven to 350.
- Beat eggs; add sugar and butter and cream.
- Mix cocoa and food coloring, then add to creamed mixture.
- Sift flour and salt together.
- Alternately add flour/salt mixture and buttermilk to creamed mixture. Blend in vanilla.
- In a small bowl, combine soda and vinegar, then add to mixture.
- Pour into three 8-inch greased rounds.
- Bake for 20 - 25 minutes.
- For the icing:.
- Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat.
- Add marshmallows; stir until melted.
- Fold in coconut and pecans.
- Spread between layers and on the tops and sides of the cooled cake.
I used Paula's recipe, and it was fabulous. I didnt think it needed all of the red coloring... And, the recipe I saw used marshellow fluff, and that worked good. Both the cake and the frosting are amazing...
The cake tasted great, but I had a moment of confusion when i realized halfway thru the prep that the recipe never said when to add the vanilla (i added it at Step 6). I didn't have time to prepare a layered cake, so I poured the batter into a large casserole dish; well, what I didn't factor for was that this would about triple the cooking time! So no idea really how much time I saved or wasted doing it that way. I passed on the proposed Marshmallow Creme frosting and instead used Kittencal's White Chocolate Buttercream frosting (#130623). WOW! What a yummy pairing!
Awesome cake - and very moist. I have been baking red velvet cakes for years. Sometimes they would be quite dry, but still good. This recipe was very moist. I used my own favorite frosting recipe, but the cake recipe will be my new standby every time I bake one!