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

Close-up of a thick slice of moist red velvet cake layered with white cream cheese frosting.
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You deserve a show-stopping dessert! This recipe delivers an authentic Southern Red Velvet Cake that is perfectly moist, soft, and fluffy. We blend just the right amount of cocoa with buttermilk for that classic flavor, and we pair it with the best homemade cream cheese frosting.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 teaspoon white vinegar
  • 1 to 2 bottles (1 ounce each) red food coloring (use more for a vibrant red velvet cake)
  • 1 teaspoon baking soda (for the frosting reaction)
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar, sifted

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, 1 teaspoon baking soda, salt, and cocoa powder. Set this dry mixture aside.
  3. In a large bowl, cream together the 1 cup of softened butter and 1 1/2 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. Stir in 1 teaspoon of vanilla extract.
  5. In a separate small bowl, mix the buttermilk, vinegar, and red food coloring until you achieve your desired vibrant red color.
  6. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix.
  7. In a very small bowl, dissolve the remaining 1 teaspoon of baking soda in 1 tablespoon of water. Quickly stir this into the batter.
  8. Divide the batter evenly between the prepared cake pans. Bake for 25 to 30 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. Beat in 1 teaspoon of vanilla extract. Gradually add the sifted powdered sugar until the frosting is creamy and spreadable.
  11. Once the cakes are completely cool, frost and stack them to create your red velvet layer cake.

Notes

  • For the most authentic Southern red velvet flavor, do not skip the buttermilk and vinegar; they react with the cocoa powder to give the cake its signature subtle tang.
  • If you want a truly vibrant red velvet cake, use a good quality gel food coloring instead of liquid drops.
  • You can make this an easy baking recipe by preparing the layers a day ahead and storing them tightly wrapped at room temperature.

Nutrition

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