Print

The Best Authentic Southern Red Velvet Cake from Scratch with Classic Cream Cheese Frosting

A tall, moist slice of red velvet cake showing three layers of deep red cake separated by thick white cream cheese frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a truly moist and soft Southern Red Velvet Cake from scratch. This classic recipe uses buttermilk and vinegar for the perfect texture, topped with a rich, homemade cream cheese frosting. This is a dependable dessert for any celebration.

Ingredients

Scale
  • 1 1/2 cups vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (liquid or gel)
  • 1 teaspoon white vinegar
  • 1 cup buttermilk
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the vegetable oil and granulated sugar until combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate small bowl, mix the red food coloring, white vinegar, and buttermilk. Set this aside.
  4. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. Slowly pour the buttermilk mixture into the batter, mixing only until the batter is smooth. Do not overmix.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth.
  11. Gradually add the powdered sugar, beating until the frosting is light and fluffy. Mix in the vanilla extract.
  12. Once the cakes are completely cool, frost the layers and stack them.

Notes

  • For the most vibrant red cake color, use a high-quality gel food coloring instead of liquid coloring.
  • Authentic Southern Red Velvet Cake relies on the reaction between buttermilk and vinegar with the baking soda for its tender crumb.
  • If you do not have buttermilk, mix 1 cup of whole milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://cookincorner.com/red-velvet-cake-moist-fluffy-recipe-scratch/