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

A close-up of a perfectly moist slice of red velvet cake layered with thick cream cheese frosting.
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Make this authentic Southern Red Velvet Cake from scratch. This recipe yields a perfectly moist, soft, and fluffy layer cake with a hint of cocoa, paired with a rich, classic cream cheese frosting. It is an easy recipe for any celebration.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 tablespoon white vinegar
  • 1 to 2 bottles (1 ounce each) red food coloring (for vibrant red velvet cake)
  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the 1 cup of softened butter and 2 cups of granulated sugar until the mixture is light and fluffy. This step helps create a soft homemade cake texture.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. In a separate small bowl, whisk together the buttermilk, vinegar, and red food coloring until you achieve a vibrant red color.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix the batter.
  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 1/2 cup softened butter until smooth.
  11. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase the speed to medium-high and beat until fluffy. Mix in the vanilla extract and salt.
  12. Once the cakes are completely cool, frost and stack the layers to create your red velvet layer cake.

Notes

  • For the most authentic Southern red velvet flavor, use real buttermilk and a small amount of cocoa powder; this is not just chocolate cake with coloring.
  • To get a truly vibrant red velvet cake color, use gel food coloring instead of liquid.
  • 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://littlekitchendiary.com/moist-red-velvet-cake-recipe-from-scratch/