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
Total Time
Prep Time
Cook Time
Ingredients
- 5 tbsp. all-purpose flour
- 1 c. milk
- 1 c. sugar
- 1 c. butter
- 1 tsp. vanilla extract
- 1 1/2 c. chopped pecans
- 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
PrintIn 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.
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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