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Grandma’s Red Velvet Cake

Grandma's Red Velvet Cake | www.somethingswanky.com

I know I really missed the boat on getting this posted in time for Valentine’s day and the rest of red velvet-palooza that’s been happening here all month.

Palm to the head.

But I just had to post it anyway, because it’s seriously the best red velvet cake I’ve ever had. And even better than that– it’s a family recipe. Like, a real family recipe.

I mean, of course I have other family recipes on hand. But they mostly come from… like, you know… underneath the Cool Whip lid and stuff.

Grandma's Red Velvet Cake | www.somethingswanky.com

But not this one. It’s completely legit, from scratch, and totally amazing.

I have a small notebook with a handful of recipes that come from my mom, aunts, grandparents, and those recipes are really special to me. This one happens to be from my great grandmother (and we even have it in her handwriting!). My Grandma made it for our Christmas dessert last year, which was the first time I remember eating it.

I was blown away.

Grandma's Red Velvet Cake | www.somethingswanky.com

The cake manages to be moist and dense at the same time. The frosting isn’t a traditional cream cheese frosting, which surprised me– but in a good way. It’s filled with pecans and coconut, and it’s not overly sweet since the base is made from a flour and milk paste. I know that sounds a little weird, but you’ll have to take my word on it. This frosting is FABULOUS. And it really pairs perfectly with the red velvet.

My great-grandma’s recipe calls for making this a 6 or 8 layer cake (which my Grandma, the queen of layered cakes, pulled off beautifully at Christmas), but I’m took that down a notch and went for 4 layers. However, if you have the magic touch with layered cakes, definitely go for it. I’d double the frosting if you’re doing more layers though… just a note.

I hope you enjoy this special family recipe as much as I have!

Grandma’s Red Velvet Cake

Yield: 20

Ingredients

    For the Red Velvet Cake:
  • 2 cups granulated sugar
  • 1/2 cup butter, softened
  • 1 cup buttermilk
  • 1 Tbsp. vinegar
  • 3 eggs
  • 2 tsp vanilla
  • 2 ounces red food coloring
  • 1 Tbsp. cocoa powder
  • 1/2 tsp salt
  • 2 1/2 cups flour
  • 1/4 tsp baking powder
  • 1 1/2 tsp baking soda
  • For the Coconut Pecan Frosting:
  • 1 cup milk
  • 1 cup flour
  • 1 cup granulated sugar
  • 1 cup butter, softened
  • 2 cups shredded coconut
  • 1 cup chopped pecans
  • 1 tsp vanilla

Instructions

    For the cake:
  1. Preheat oven 350ºF. Line two 9-inch round cake pans with foil and grease with a non-stick cooking spray. Set aside.
  2. Cream the butter and sugar together. Mix in the buttermilk, vinegar, vanilla, food coloing and eggs.
  3. In a separate bowl, mix together the cocoa powder, salt, baking powder, and baking soda. Add dry ingredients to the wet ingredients and mix until batter forms and is a uniform color.
  4. Divide batter between the two cake pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before cutting each cake through the center to create 4 layers of cake.
  5. For the frosting:
  6. In a small bowl, whisk together the flour and milk until thick paste forms. Set aside.
  7. Cream together the butter, sugar, and vanilla. Mix in the flour paste, coconut, and chopped pecans.
  8. Layer the frosting in between each layer. Garnish with additional coconut and pecans if desired.

Notes

I have two versions of this recipe in my family recipe book. I didn't notice until I was typing this up that the frosting recipes are different. One recipe calls cooking 3 tbsp of flour with 1 cup of milk over the stove top until thickened, and then letting it cool before adding it to the butter and sugar. Obviously, I used the version that calls for mixing together 1 cup of milk with 1 cup of flour.

I have no idea how the other version comes together since I haven't made it myself, but if you are averse to using so much flour (I know that 1 cup of raw flour is substantial), I would definitely recommend trying the stove top version.

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Follw me!

Ashton

Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
Follw me!

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24 Responses to “Grandma’s Red Velvet Cake”

  1. Averie @ Averie Cooks posted on February 17, 2014 at 8:48 pm (#)

    Ashton this cake is AMAZING! Since you’re the RV queen, if you say this is the best RV cake you’ve ever had, it’s the best. And those few treasured recipes that are actually WRITTEN DOWN from family, yes, they’re totally cherished. I wish I had more of those. Nothing was written down by my grandmas! pinned

  2. Madison posted on February 17, 2014 at 8:49 pm (#)

    This is so special! Family recipes are always the best…

  3. Teresa Young posted on February 17, 2014 at 9:57 pm (#)

    I love the picture that shows the recipe! I bet this is one fantastic cake.

  4. Dorothy @ Crazy for Crust posted on February 17, 2014 at 10:17 pm (#)

    It’s AMAZING. Gorgeous. I love that it’s a family recipe. I can’t wait to make it!

  5. Kimmy G posted on February 18, 2014 at 12:26 am (#)

    This looks very much like my mother’s recipe except that she used a powered red food coloring that I can’t find. Her icing was the cooked style and was always marvelous. She gave her recipe to a dear family friend who unfortunately lost it in later years. I will be trying yours in the near future. Thanks for sharing this special keepsake.

  6. Elizabeth @ Confessions of a Baking Queen posted on February 18, 2014 at 2:59 am (#)

    Family recipes are the best, its lovely to think of your grandma each time you make/eat this cake. It looks os moist and dense my two favorite words to describe my perfect cake so I know I would adore this one!

  7. Jovita @ Yummy Addiction posted on February 18, 2014 at 5:30 am (#)

    This cake is GORGEOUS! I love everything about it. It’s so festive. Grandmas always make the best cakes! :) Pinned.

  8. Emma posted on February 18, 2014 at 6:51 am (#)

    Oh I am so in love with this cake, Im going to pin this for my very own birthday this year! Love, love, love. And how special to have it in your grandma’s handwriting. So, so special.

    Thanks for sharing Ashton. Amaze!!!!!!

  9. Karly posted on February 18, 2014 at 9:47 am (#)

    Oh, this is SO pretty! My mother-in-law loves red velvet…I might have to surprise her with this when she comes to visit!

  10. Jennie @themessybakerblog posted on February 18, 2014 at 10:00 am (#)

    Ashton, this is one good lookin’ cake. It’s absolutely stunning. I’m in love with the frosting. Pinned!

  11. Jocelyn @BruCrew Life posted on February 18, 2014 at 10:23 am (#)

    That is one gorgeous cake!! I can’t even imagine it 8 layers though! You are the queen of Red Velvet officially :-) I adore that shot with your grandma’s recipe…so cool!

  12. Jamielyn Nye posted on February 18, 2014 at 11:16 am (#)

    This looks amazing! Grandma’s recipes are the best!

  13. Rebecca Cooper posted on February 18, 2014 at 12:01 pm (#)

    I just LOVE that you have this recipe written in your Grandmother’s handwriting! Looks delicious and your photos are beautiful! :)

  14. katie posted on February 18, 2014 at 1:11 pm (#)

    My husband LOVES red velvet cake… must make this for him soon!

  15. Better With Sugar posted on February 18, 2014 at 1:37 pm (#)

    Your photos are amazing! … Wow I can’t believe the original recipe makes a 6 or 8 layer cake, that would be quite a (delicious!) tower of cake!

  16. Charlotte Moore posted on February 18, 2014 at 5:49 pm (#)

    I don’t believe it!!!!! This is the frosting I have always used for a red velvet, carrot, or even a chocolate cake. The only difference is mine called for shortening instead of butter. My cake may be a little different but not sure. I have never seen a frosting anywhere on red velvet that was not cream cheese until I came across the one I use. I don’t like cream cheese so I was thrilled. Plus must red velvet is dry and the recipe I use isn’t. Yours looks very moist. I could eat this frosting with a spoon.

  17. Amy posted on February 18, 2014 at 10:35 pm (#)

    This is so special! The photo with your grandmother’s recipe is my favorite; it tells such a sweet story. And red velvet is delicious ANY time of year, not just Valentine’s Day! I love how your frosted it too, leaving the side bare; it looks so cozy and comforting and rustic and perfect. :)

  18. Jennifer Beile posted on February 19, 2014 at 12:16 am (#)

    Grandma’s do know best, so I think I will have to tuck this one away!

    xo Jennifer

    http://seekingstyleblog.wordpress.com

  19. Lindsay @ Life, Love and sugar posted on February 19, 2014 at 2:21 pm (#)

    Such a pretty layered cake, Ashton! I love that it’s from your great-grandmother! I have a recipe book from my grandmother and posted a recipe it from it last week too. :) So fun to share their awesome recipes!

  20. Hayley @ The Domestic Rebel posted on February 19, 2014 at 5:58 pm (#)

    Can your grandma be my grandma, too?! My grandma doesn’t bake ANYTHING and thus I am experiencing grandma envy, haha. This cake looks so perfect!

  21. Teresa posted on February 19, 2014 at 11:31 pm (#)

    I really don’t need another Red Velvet Cake recipe, but you got me with this family favorite! I can’t wait to try it! I love the idea of coconut and pecans in the frosting and your pictures are marvelous. Thanks to your grandma for sharing this jewel.

  22. Kristyn posted on February 20, 2014 at 12:38 pm (#)

    YUMMY!! And family recipes are the best!!

  23. MamaH posted on May 9, 2014 at 8:53 am (#)

    Was wondering when using the 1 c. of flour version could you taste the flour in the frosting,
    I have made the cooked version and there is no flour taste, the frosting actually taste like vanilla icecream.

    • Ashton replied: — May 21st, 2014 @ 12:23 am

      I didn’t taste the flour at all :)

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