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Grandma Cutchen’s Red Velvet Cake Recipe

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This recipe for Grandma Cutchen’s Red Velvet Cake is from Our Favorite International Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Red Velvet Cake
3 c flour
1 t salt
1 ½ t baking soda
1 c butter
½ c oil
2 ¼ c sugar
3 T cocoa
5 large eggs
1 ½c buttermilk
1 T vinegar
2 t vanilla
2 oz. red food coloring (usually found in 1 oz. bottles)

Frosting:
1 8oz. pkg. cream cheese (softened)
2 sticks butter softened
2 lbs. powdered sugar (found in boxes)
1 or 2 t vanilla
1 ½ broken up pecans (not as small as chopped—I break the halves with my hands)
Directions:
Directions:

Grease and flour (or use spray) 4- 9inch cake pans. Preheat oven to 325 degrees.
Sift flour, salt, and soda together and set aside.
In large mixing bowl, cream butter, oil and sugar together and then add cocoa.
Alternate adding flour and eggs, beginning with flour.
Buttermilk should be added with egg, but save about a fourth cup of buttermilk and mix with the T of vinegar to prevent vinegar from cooking the eggs. Vinegar and buttermilk mixture should be added last followed by vanilla and red food coloring.
Pour into 4- 9” pans and bake at 325 F for about 23 minutes. Frost with Cream Cheese Icing when cool.

CREAM CHEESE ICING
Add Milk to get the frosting to correct consistency (you’ll know) abt ¼ c (I use whole, half and half, or evaporated)
Cream together cream cheese, butter, powdered sugar. Add vanilla, and milk. Mix well. Stir in nuts.
Frost the cake!

 

 

 

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