Print

The Best Southern Style Moist Red Velvet Cake from Scratch

Close-up of a delicious slice of red velvet cake layered with thick cream cheese frosting and topped with red crumbs.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make this authentic Southern Red Velvet Cake from scratch. It is incredibly moist, soft, and features the perfect hint of cocoa, topped with a classic, tangy cream cheese frosting. This recipe is perfect for birthdays or any special occasion.

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
  • 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 (for vibrant red velvet cake)
  • 8 ounces cream cheese, softened
  • 1/2 cup 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.
  3. In a separate medium bowl, whisk together the oil, buttermilk, eggs, vinegar, and vanilla extract. Add the red food coloring until you achieve a vibrant red velvet cake color.
  4. Pour the wet ingredients into the dry ingredients and 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. While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  8. Gradually add the powdered sugar, beating until fully incorporated. Mix in the vanilla extract until the frosting is light and fluffy.
  9. Once the cakes 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 and frost the top and sides of the entire cake.
  10. For a showstopping dessert, decorate as desired. Slice and serve your homemade cake.

Notes

  • For the most authentic Southern red velvet flavor, use real buttermilk. The combination of buttermilk, vinegar, and baking soda creates the cake’s signature tender crumb.
  • If you want an extra moist red velvet cake, you can lightly brush the cooled layers with a simple sugar syrup before frosting.
  • When mixing the batter, stop as soon as the streaks of flour disappear. Overmixing develops gluten, which results in a tougher cake texture.

Nutrition

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