Dessert

Grandma’s Red Velvet Cake

Moist layers of buttermilk-tender cake are sandwiched together with creamy frosting and crunchy pecans in this sky-high holiday treat from Sunny Anderson that’s sure to dazzle. 

Yields

12 servings

Total Time

Prep Time

Cook Time

Ingredients

Frosting

  • 5 tbsp. all-purpose flour
  • 1 c. milk
  • 1 c. sugar
  • 1 c. butter
  • 1 tsp. vanilla extract
  • 1 1/2 c. chopped pecans

Red Velvet Cake

  • 1 c. butter at room temp
  • 1 1/2 c. sugar
  • 2 fl oz. red food coloring
  • 3 tbsp. unsweetened cocoa powder
  • 1 pinch of salt
  • 2 eggs
  • 1 c. buttermilk
  • 1 tsp. white vinegar
  • 1 tsp. vanilla extract
  • 2 1/2 c. all-purpose flour
  • 1 1/2 tsp. baking soda

Instructions

Frosting

In pot, combine all ingredients except pecans. Cook over medium heat, whisking constantly, until thickened, about 15 min. Cool slightly.

Invert cake onto cutting board; cut crosswise into quarters. 

To assemble, spread 1 cake quarter with some of frosting to cover. Sprinkle with 6 Tbs. pecans.  Add another layer of cake and repeat with frosting and pecans. Continue until last layer is added. Frost top of that and sprinkle remaining pecans.

Red Velvet Cake

Heat oven to 350°F.  

Butter 17”x12” rimmed baking sheet. Line bottom with parchment paper.

On medium speed, beat 1 cup butter and sugar until light and fluffy.

Meanwhile, in small bowl, make a paste out of food coloring, cocoa and salt. With spoon, stir food coloring paste into butter mixture.  

In measuring cup, stir eggs with buttermilk; add to batter. Mix in vinegar and vanilla; add flour and baking soda. Mix until combined, but do not over mix. 

Pour into baking sheet; smooth top. Bake 30 min. or until toothpick comes out clean. Cool in pan.

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