securedownload Submitted by: Renegade Chef About this Recipe: This is the authentic North Carolina Red Velvet Cake that was given to me 40 years ago by Grandma Dunlap. None of her heirs were interested in the recipe…they grew up eating it, so to them it was just a cake. It was new to me (being from New York), and I thought it was the best cake ever. So, she gave the recipe to me!



2 cups sugar

2 sticks butter, at room temp.

2 eggs, at room temp.

2 ½ cups cake flour

1 teaspoon salt

1 teaspoon baking soda

2 tablespoons cocoa powder

2 oz. red food coloring

1 cup buttermilk

1 teaspoon vanilla extract

1 tablespoon distilled vinegar



1 cup buttermilk

2 tablespoons all-purpose four

1 stick butter, at room temp.

1 cup sugar

1 teaspoon vanilla

1 can of angel flake coconut

½ cup black walnuts, crushed



For the Cake:

Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy.

Add the eggs one at a time and mix well after each addition.

In a separate bowl, sift together the cake flour, salt, baking soda and cocoa powder.

In another bowl, add the food coloring, buttermilk, vanilla extract and vinegar and mix thoroughly.


Pour 2 cups of the flour mixture into the creamed butter, mix and add 1 cup of the buttermilk mixture. Continue mixing alternating between the flour and buttermilk mixtures until all ingredients are added.


Pour batter into two 8-inch round cake pans, greased and floured.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before icing.


For the Icing:

Using a double boiler, whisk together the buttermilk and flour until smooth.

Cook until mixture is thick.  Refrigerate until cool [while cake is baking].

Once cake is done and you set it aside to cool, start putting together your icing.

In a medium bowl, add butter, making sure it‘s at room temperature or soft enough to cream. Then add the sugar, vanilla and cooled buttermilk mixture and mix or whisk until creamy. Add coconut flakes and walnuts; mix thoroughly.


Once cake has cooled you can begin icing it.

Spread icing between layers and on top and sides of cake.

Renegade Chef’s website is