Grandmother Paul's Red Velvet Cake (Paula Deen)

Total Time
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).

Ingredients Nutrition


  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.
Most Helpful

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...

Cooking Kate latedateda February 25, 2010

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!

chefyl January 03, 2009

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!

vicgor September 11, 2008