Paula Deen Red Velvet Cake

Paula Deen’s Red Velvet Cake is made with butter, cream cheese, buttermilk, cocoa, red food coloring, sugar, eggs, flour, baking soda, vinegar, vanilla extract, melted marshmallows, shredded coconut, and chopped pecans. This traditional Red Velvet Cake recipe creates a delicious dessert that takes about 1 hour to prepare and can serve up to 12 people.

Ingredients Needed:

• 1 teaspoon vanilla
• 1 cup buttermilk
• 1 teaspoon salt
• 2 1/2 cups cake flour
• 3 sticks 2 for cake, 1 (softened) for icing butter
• 2 oz red food coloring
• 2 tablespoons cocoa
• 2 cups sugar
• 2 eggs
• 1/2 teaspoon baking soda
• 1 tablespoon vinegar
• 1 (16 oz) box confectioner’s sugar
• 1 cup melted marshmallows
• 1 cup shredded coconut
• 1 cup chopped pecans
• 1 (8 oz) package cream cheese

How To Make Red Velvet Cake?

1. Prepare the batter: Preheat your oven to 350 °F (175 °C). Beat the eggs in a large bowl and add the sugar, mixing until well combined. Mix the cocoa and red food coloring together in a small bowl. Add 2 sticks of butter to the egg mixture, then add the cocoa mixture, and blend well.
2. Add dry ingredients and buttermilk: Sift together the cake flour and salt. Gradually add this mixture to the creamed ingredients, alternating with the buttermilk. Blend in the vanilla extract.
3. Add soda and vinegar: In a small bowl, combine the baking soda and vinegar. Stir this mixture into the batter.
4. Bake: Pour the batter evenly into three 8-inch (20 cm) greased and floured round cake pans. Bake for 20 to 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.

Recipe Tips:

• Use Room Temperature Ingredients: For a smooth and lump-free batter, make sure all ingredients like butter, cream cheese, and eggs are at room temperature. This ensures everything mixes evenly.
• Don’t Skip the Vinegar and Baking Soda: Mixing these two creates a reaction that makes the cake extra fluffy. Add it to the batter right before pouring into the pans to get the best rise.
• Evenly Divide the Batter: To ensure your cake layers bake evenly, use a measuring cup to divide the batter equally among the pans. This keeps the layers consistent in size and baking time.
• Cool Completely Before Icing: Make sure the cake is fully cooled before you start icing. A warm cake will cause the icing to melt and slide off.
• Fold in Coconut and Pecans Last: When making the icing, gently fold in the coconut and pecans at the end to keep their texture. Overmixing them can cause the icing to become too dense.

How To Store Leftovers?

• Refrigerate: First, let the leftover Red Velvet Cake cool until it reaches room temperature. Once cooled, store it in an airtight container and place it in the refrigerator. The cake can be kept refrigerated for up to 4 days.
• Freeze: Allow the cake to cool completely before freezing. Slice the cake into individual pieces and wrap each piece tightly in plastic wrap. Place the wrapped slices in a resealable freezer bag or airtight container. The cake can be frozen for up to 2 months. To thaw, transfer the slices to the refrigerator overnight and bring them to room temperature before serving.

Nutrition Facts

Serving Size: 1 slice (of 20 slices)

• Calories: 480
• Total Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 70mg
• Sodium: 350mg
• Potassium: 100mg
• Total Carbohydrate: 60g
• Dietary Fiber: 1g
• Sugars: 40g
• Protein: 4g

Try More Paula Deen Recipe:

• Paula Deen Pumpkin Cheesecake
• Paula Deen Pumpkin Pie
• Paula Deen Pineapple Casserole
• Paula Deen Cinnamon Rolls