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Grandma’s Red Velvet Cake

It's just not Christmas at our house until this festive cake appears. This is different from other red velvets I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina
  • Total Time
    Prep: 30 min. Bake: 20 min. + cooling
  • Makes
    14 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 2 bottles (1 ounce each) red food coloring
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups cake flour
  • 2 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • FROSTING:
  • 1/2 cup cold water
  • 1 tablespoon cornstarch
  • 2 cups butter, softened
  • 2 teaspoons vanilla extract
  • 3-1/2 cups confectioners' sugar

Directions

  • Preheat oven to 350°. Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring, vinegar and vanilla. In another bowl, whisk together flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool layers 10 minutes before removing from pans to wire racks to cool completely.
  • For frosting, combine water and cornstarch in a small saucepan over medium heat. Stir until thickened and opaque, 2-3 minutes. Cool to room temperature. Beat butter and vanilla until light and fluffy. Beat in cornstarch mixture. Gradually add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake.
Nutrition Facts
1 slice: 595 calories, 34g fat (21g saturated fat), 115mg cholesterol, 564mg sodium, 71g carbohydrate (52g sugars, 1g fiber), 4g protein.