Print

The Most Authentic, Moist, and Easy Southern Red Velvet Cake

A tempting slice of multi-layered red velvet cake with thick white frosting layers, sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake a classic Southern red velvet cake from scratch. This recipe focuses on achieving a tender, moist crumb with the perfect balance of cocoa and color, topped with a rich cream cheese frosting.

Ingredients

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

Instructions

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

Notes

  • For the most vibrant red velvet cake color, use gel food coloring instead of liquid.
  • Buttermilk is essential for the classic tang and moist texture; do not substitute.
  • You can make this a beginner red velvet cake by using a box mix, but this scratch recipe is superior.
  • This recipe yields a classic red velvet layer cake perfect for birthdays.

Nutrition

Find it online: https://juliameal.com/red-velvet-cake-moist-easy-recipe/