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Red Velvet Cake Recipe Paula Deen

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: dessert
Cuisine: American
Servings: 8 people
Author: Amelia


  • Oven


  • 2 1/2 cups cake flour
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 3 sticks butter 2 for cake, 1 (softened) for icing butter
  • 2 oz red food coloring
  • 2 tablespoons cocoa
  • 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


  • Preheat the oven to 350F. Prepare three 8-inches round baking pans. Grease and flour them.
  • Beat eggs and sugar together then add cocoa and food coloring. Add 2 sticks of butter in egg mixture and mix them well.
  • Combine and sift the flour and salt then add to egg mixture alternately with buttermilk. Add vanilla and blend.
  • In a small mixing bowl, combine soda and vinegar and add it to the mixture.
  • Pour the mixture into prepared baking pans and bake for 20 to 25 minutes or until wooden pick inserted comes out clean.
  • Now prepare the icing. Blend together cream cheese and 1 remaining stick of softened butter. Add marshmallows, sugar and continue toblend. Add coconut and nuts, fold them well.
  • Spread the icing between the layers of cooked cakes and on top and sides as well.
  • Garnish with nuts and coconut if you like or with freshfruits and serve.


Keep the red velvet cake in the refrigerator for 3-4 days maximum.