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Southern Red Velvet Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 33 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Description

This Southern Red Velvet Cake is a classic rich and moist dessert featuring a tender crumb with a subtle cocoa flavor and vibrant red color. The cake is layered with a creamy, tangy cream cheese frosting, making it a perfect treat for celebrations or any sweet craving.

Ingredients

Cake Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

Frosting Ingredients

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder to distribute the ingredients evenly.
  3. Combine Wet Ingredients: In a separate bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until you have a smooth mixture.
  4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix to maintain cake’s tender texture.
  5. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is cooked through.
  6. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before transferring them onto wire racks. Allow them to cool completely before frosting.
  7. Prepare Frosting: In a large bowl, beat the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar, mixing until the frosting is fluffy. Stir in the vanilla extract for flavor.
  8. Assemble the Cake: Place one cake layer on a serving plate, spread a generous amount of frosting on top, then add the second layer. Frost the top and sides of the cake evenly.
  9. Serve: Slice the cake into 12 servings and enjoy this moist, flavorful Southern classic dessert.

Notes

  • Bring eggs and buttermilk to room temperature before mixing to ensure better batter consistency and cake texture.
  • If you don’t have buttermilk, you can substitute it by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.
  • Use gel-based red food coloring for a more vibrant and natural red hue without affecting the batter’s consistency.
  • Allow cakes to cool completely before frosting to prevent the frosting from melting.
  • Store leftover cake covered in the refrigerator for up to 4 days.

Find it online: https://slsrecipes.com/southern-red-velvet-cake-recipe-2/