In the world of classic cakes, nothing quite compares to the rich flavor and deep, vibrant color of Southern Red Velvet Cake. This iconic Southern treat is a celebration in itself—moist, tender layers of velvety crimson cake topped generously with tangy cream cheese frosting. Every forkful is pure bliss, marrying a delicate hint of cocoa with a smooth, luscious crumb. If you’ve ever wanted to impress family and friends with a showstopping dessert that feels like a warm hug from the South, this is the cake to bake.
Ingredients You’ll Need
What makes Southern Red Velvet Cake stand out is the carefully balanced combination of simple pantry ingredients and a couple of delightful surprises. Every element plays a vital role, from giving the cake its signature color to ensuring the perfect texture and flavor.
- All-purpose flour: This is the backbone of the cake, providing the necessary structure for those soft, fluffy layers.
- Granulated sugar: Offers just the right amount of sweetness to complement the tangy frosting.
- Baking soda: Gives the cake its light and airy rise, so your layers don’t end up dense.
- Salt: Enhances all the other flavors and keeps the cake from tasting flat.
- Cocoa powder: Just a touch gives red velvet cake its subtle, signature chocolate undertone.
- Vegetable oil: Makes for a supremely moist and tender crumb that lingers on your palate.
- Buttermilk (room temperature): Adds unmistakable tang and keeps the texture soft and luxurious.
- Large eggs: Bind everything together and give additional richness.
- Red food coloring: The secret to that iconic appearance—gel coloring will give the brightest color.
- White distilled vinegar: Reacts with the baking soda and buttermilk for extra tenderness and a light, airy crumb.
- Vanilla extract: Rounds out the flavor and makes the whole cake beautifully aromatic.
- Cream cheese (softened): The heart of the frosting, offering classic tang and creaminess.
- Unsalted butter (softened): Brings rich flavor and fluffs up the frosting.
- Powdered sugar: Sweetens the frosting while keeping it silky and smooth.
- Vanilla extract (for frosting): Enhances the frosting’s depth and complexity.
How to Make Southern Red Velvet Cake
Step 1: Prep Your Pans and Preheat
Start by setting your oven to 350°F and preparing two 9-inch cake pans. Grease them up and dust with flour, tapping out any excess. This ensures your beautiful layers of Southern Red Velvet Cake will come out flawlessly without sticking.
Step 2: Mix Dry Ingredients
Take a large bowl and sift together your flour, sugar, baking soda, salt, and cocoa powder. Sifting not only combines everything evenly, it also helps create that fine, velvety crumb we’re after in every bite.
Step 3: Combine Wet Ingredients
In another mixing bowl, whisk the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla. Make sure everything is well blended, especially the coloring—it should look delightfully reddish, hinting at what’s to come.
Step 4: Create the Batter
Add the wet mixture gradually to the dry ingredients. Stir gently until the batter is just smooth—overmixing can toughen your cake, and we want it tender and plush. The transformation from pale to deep red is always an exciting moment!
Step 5: Bake
Divide the batter evenly between your prepared pans and smooth out the tops. Bake for 30–35 minutes, or until a toothpick comes out clean from the center. The aroma is mouthwatering, so don’t be surprised if people wander into the kitchen at this stage!
Step 6: Cool Completely
Let the cakes rest in their pans for 10 minutes—the sides should pull away a bit. Then gently turn them onto wire racks to cool completely. This step is key; frosting a warm cake can lead to slippery, melting disaster.
Step 7: Prepare the Cream Cheese Frosting
Beat together the softened cream cheese and butter until airy and creamy. Gradually add the powdered sugar (to avoid a sugar storm!) and vanilla extract. Mix until the frosting is luxuriously light and fluffy—the perfect partner for our Southern Red Velvet Cake.
Step 8: Frost and Assemble
Once your cakes are cool, slather frosting over the top of one layer, stack the second layer on top, and spread the remaining frosting over the entire cake. You can go rustic or aim for silky smooth—either way, it’s going to look irresistible!
How to Serve Southern Red Velvet Cake
Garnishes
Southern Red Velvet Cake loves a pretty finish. Sprinkle cake crumbs along the edges, decorate with a few pecan halves, or even lightly dust with powdered sugar for that snow-kissed effect. If you’re feeling extra fancy, pipe a few rosettes of frosting along the top!
Side Dishes
Because this cake is rich and tangy, serve it with a scoop of vanilla bean ice cream or a handful of fresh berries. A mug of strong coffee, sweet tea, or ice-cold milk is the ultimate beverage pairing to make every southern hospitality dream come true.
Creative Ways to Present
Try baking your Southern Red Velvet Cake as cupcakes for a portable twist or serve thin slices on elegant platters for parties. For special occasions, top with edible gold flakes, or add a layer of chopped pecans between the layers for extra Southern flair. You could even use cookie cutters to make mini red velvet cake sandwiches for a playful treat.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the cake tightly with plastic wrap or place slices in an airtight container. Stored in the fridge, it’ll stay moist and flavorful for up to five days—the flavors actually deepen with time.
Freezing
For longer storage, wrap the unfrosted cake layers well in plastic and foil, then freeze for up to two months. You can also freeze frosted slices by wrapping them individually. Thaw overnight in the fridge before serving.
Reheating
While Southern Red Velvet Cake is delicious straight from the fridge, you can bring it to room temperature for about 30 minutes to restore its soft texture. Don’t microwave—this can melt the frosting and make the cake a bit gummy.
FAQs
What makes Southern Red Velvet Cake different from chocolate cake?
While both cakes contain cocoa powder, Southern Red Velvet Cake uses only a small amount for a subtle flavor, relying on buttermilk and vinegar for its signature tang and velvety crumb. Plus, it boasts a brilliant red hue that’s instantly recognizable!
Can I use natural food coloring instead of red food dye?
Yes, you can! Beet juice or powdered natural colors can work, though the shade may be less vibrant than traditional food coloring. Gel colorings produce the most eye-catching red, but feel free to experiment for a natural twist.
Why add vinegar to the cake batter?
Vinegar reacts with the baking soda and buttermilk, helping the cake rise and ensuring extra tenderness. It’s a Southern bakers’ secret for that melt-in-your-mouth texture that keeps people coming back for seconds.
Do I have to use buttermilk?
Buttermilk is a key ingredient in Southern Red Velvet Cake for both taste and texture. If you’re out, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for five minutes.
Can I make the frosting in advance?
Absolutely! Cream cheese frosting can be made up to three days ahead. Store it in the refrigerator in an airtight container, and let it soften at room temperature before spreading it on the cake.
Final Thoughts
If there’s ever a cake worth gathering people around the table, it’s Southern Red Velvet Cake. Every bite is the perfect celebration of tradition and indulgence—trust me, one slice is never enough. Give this recipe a try and let yourself be swept up in the joy (and compliments!) that always follow.
Print
Southern Red Velvet Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Description
Indulge in the rich, velvety goodness of this classic Southern Red Velvet Cake. Moist layers of vibrant red cake are sandwiched together with a decadent cream cheese frosting, creating a dessert that’s perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
Wet Ingredients:
- 1 ½ cups vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 2 teaspoons vanilla extract
Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- Combine Wet Ingredients: In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla until well combined.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Bake: Divide the batter between the pans and bake for 30–35 minutes until a toothpick comes out clean.
- Make Frosting: Beat cream cheese and butter, add powdered sugar and vanilla, beat until fluffy.
- Assemble: Frost the cakes once cool and stack to form a layer cake.
Notes
- Refrigerate the cake for at least 1 hour before slicing for best flavor.
- Use gel food coloring for a vibrant red hue.
- Add chopped pecans to the frosting for a Southern twist.
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