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

A close-up, tempting slice of moist red velvet cake layered with thick cream cheese frosting.
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Make this authentic Southern Red Velvet Cake from scratch. This recipe delivers a perfectly moist, soft, and fluffy cake with the classic hint of cocoa, topped with rich cream cheese frosting. It is easy to make and perfect for birthdays or holidays.

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, room temperature
  • 1 teaspoon white vinegar
  • 1/2 teaspoon red liquid food coloring (or more for vibrant color)
  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 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, baking soda, salt, and cocoa powder. Set this dry mixture aside.
  3. In a large bowl, cream together the 1 cup of 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, 1 teaspoon of vinegar, and the red food coloring until the color is uniform.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. In a final small bowl, mix the 1 teaspoon of vinegar with the baking soda until it foams slightly. Gently fold this mixture into the cake batter.
  8. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 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: Beat the 1 cup of cream cheese and 1/2 cup of butter until smooth. Add 1 teaspoon of vanilla extract and 1 teaspoon of vinegar. Gradually beat in the powdered sugar until the frosting is creamy and spreadable.
  11. Once the cakes are completely cool, frost the layers and the outside of your red velvet layer cake.

Notes

  • For the most vibrant red velvet cake color, use a high-quality gel food coloring instead of liquid, or increase the amount of liquid coloring slightly.
  • Buttermilk is key for the authentic Southern flavor and moist crumb; do not substitute it with regular milk if possible.
  • To make a quick buttermilk substitute, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.

Nutrition

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