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    You are in: Home / Recipes / Grandmother Paul's Red Velvet Cake (Paula Deen) Recipe
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    Grandmother Paul's Red Velvet Cake (Paula Deen)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Renegade Chef's Note:

    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).

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    Units: US | Metric

    For the cake

    For the icing


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

    Browse Our Top Cake Fillings and Frostings Recipes

    Ratings & Reviews:

    • on February 25, 2010


      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...

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    • on January 03, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Grandmother Paul's Red Velvet Cake (Paula Deen)

    Serving Size: 1 (104 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 461.0
    Calories from Fat 175
    Total Fat 19.4 g
    Saturated Fat 9.8 g
    Cholesterol 57.5 mg
    Sodium 318.0 mg
    Total Carbohydrate 69.7 g
    Dietary Fiber 1.3 g
    Sugars 49.9 g
    Protein 4.4 g

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