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

A close-up, appetizing slice of moist red velvet cake showing three rich red layers separated by thick white cream cheese frosting.
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You deserve a show-stopping dessert! This recipe delivers the authentic Southern Red Velvet Cake experience: ultra-moist, soft, and tender layers with just the right hint of cocoa. We pair it with the best homemade cream cheese frosting. This is an easy baking recipe perfect for birthdays or any celebration.

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 tablespoons red food coloring (use gel for vibrant color)
  • 1 teaspoon baking soda (for frosting)
  • 8 ounces cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

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, baking soda, salt, and cocoa powder. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. This step adds air for a fluffy cake.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. In a separate small bowl, mix the buttermilk, vinegar, and red food coloring until you achieve your desired vibrant red velvet color.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix.
  7. In a small bowl, dissolve the remaining 1 teaspoon of baking soda into the batter. Stir gently until it foams slightly, then quickly fold it into the cake batter.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  11. Prepare the cream cheese frosting: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract. Beat until light and creamy.
  12. Once the cakes are completely cool, frost and stack the layers to create your homemade cake.

Notes

  • For the most authentic Southern red velvet flavor, do not skip the buttermilk and vinegar; they react with the cocoa powder and baking soda to create the classic slight tang and tender crumb.
  • Use gel food coloring instead of liquid for a more intense, vibrant red velvet cake color without thinning the batter.
  • If you want a truly soft homemade cake, ensure all your cold ingredients (buttermilk, eggs, butter) are at room temperature before starting.

Nutrition

Find it online: https://cookifyme.com/best-moist-red-velvet-cake-from-scratch/