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

A tall, moist slice of red velvet cake with three layers and thick cream cheese frosting, served on a white plate.
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Bake the ultimate showstopper! This recipe delivers a perfectly moist and soft red velvet layer cake with a tender crumb and just the right hint of cocoa. We pair it with a classic, tangy cream cheese frosting for a truly authentic Southern dessert.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons red food coloring (for vibrant red velvet cake)
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 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, sugar, baking soda, cocoa powder, and salt. This ensures your dry ingredients are well combined for a fluffy red velvet cake.
  3. In a separate medium bowl, whisk together the eggs, oil, buttermilk, vinegar, and vanilla extract. Add the red food coloring until you achieve your desired vibrant red color.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix the batter.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  7. Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth.
  8. Gradually add the sifted powdered sugar, beating until creamy. Mix in the vanilla extract. Beat on medium-high speed for 2 minutes until the frosting is light and fluffy.
  9. Once the cake layers are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  10. Frost the top and sides of the entire red velvet layer cake with the remaining cream cheese frosting. Slice and serve this showstopping dessert.

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 that perfect vibrant red velvet cake color, use a high-quality gel food coloring rather than liquid drops.
  • If you want a softer crumb, you can substitute 1 tablespoon of white vinegar with 1 teaspoon of lemon juice in the batter.

Nutrition

Find it online: https://flavorvista.com/red-velvet-cake-moist-easy-from-scratch/