Grandma Harrison's Old Fashion Red Velvet Cake

Name: Grandma Harrison's Old Fashion Red Velvet Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 1 Tbsp vinegar; 1 Tbsp cocoa; 2 c sugar; 2 1/2 c cake flour; 1 bottle red food color; 1 tsp baking soda; 2 large eggs; 1/4 tsp salt; 1 c buttermilk; 1 can(s) sweeten coconut; 1 c butter; 3 Tbsp flour; 1 c sweet milk; 1 tsp vanilla extract; 1 c powder sugar 4x; 1 c chopped pecans

Grandma Harrison's Old Fashion Red Velvet Cake Recipe

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By Brenda Nance
@Brendanna

This recipe was my Grandma's Great Grandmas' recipe. She made it every Christmas or if requested for our birthday. This is the only way I will eat a Red Velvet cake, it is sinfully rich and well worth the tine spent making it. Each time I make it I think of Grandma working in her kitchen with me beside her while she made it.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

Prep:

30 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 Tbsp

vinegar
1 Tbsp

cocoa
2 c

sugar
2 1/2 c

cake flour
1 bottle

red food color
1 tsp

baking soda
2 large

eggs
1/4 tsp

salt
1 c

buttermilk
1 can(s)

sweeten coconut
1 c

butter
3 Tbsp

flour
1 c

sweet milk
1 tsp

vanilla extract
1 c

powder sugar 4x
1 c

chopped pecans
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How to Make Grandma Harrison's Old Fashion Red Velvet Cake

Step-by-Step

Preheat oven 350
Cream sugar and butter, add eggs ( make sure they are large if not use 3 eggs) beat until fluffy.
Make a paste by mixing the cocoa and vinegar and add to butter mixture.
Sift salt, baking soda and flour together, add this and buttermilk, vanilla and red food coloring to butter mixture.
Pour batter into 2 round cake pans that have been coated with nonstick spray ( or what ever you use to prevent sticking to pan). Bake at 350 for 25 minutes. The cake layers will be thin so I would check them at 20 minutes to be safe. Varies with different ovens.
While the cake is baking cream the butter and powder sugar and flour, sweet milk and vanilla. Once it is smooth and creamy add the coconut and pecans mixing well.
Once the cake has cooled completely frost the cake. I use the icing sparingly on the middle layer just to make sure I have enough to cover entire cake.