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Square side shot of a slice of red velvet cake on a plate
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5 from 4 votes

Southern Red Velvet Cake

A show-stopping layer cake with cream cheese frosting that's perfect for any special occasion!
Course Dessert
Cuisine American
Keyword red velvet cake, southern red velvet cake
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 3 hours
Servings 12 - 16 people
Calories 613kcal
Author Blair Lonergan

Ingredients

FOR THE CAKE:

FOR THE CREAM CHEESE FROSTING:

Instructions

BAKE THE CAKE:

  • Preheat oven to 350°F. Grease and flour two 9-inch cake pans, line with parchment paper, and then grease and flour again.
  • Cream together the butter and sugar until light and fluffy. Add oil and eggs, one at a time, until incorporated. Mix in the food coloring, vinegar, and vanilla extract.
  • In a separate bowl, sift together the flour, cocoa powder, salt and baking soda.
  • Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Beat until well blended.
  • Scrape the sides of the bowl and incorporate any unmixed batter, if necessary.
    Red Velvet Cake batter in mixer
  • Divide the batter evenly between the two prepared pans. Tap the pans on the counter to ensure that there are no air bubbles.
    Process shot showing how to make red velvet cake from scratch
  • Bake until a toothpick inserted in the center of the cakes comes out clean, about 25-30 minutes. Cool the cakes for at least 10 minutes on a wire rack before removing from the pans. Allow the cakes to cool completely before frosting.
    Easy red velvet cake recipe cooling in the pans on a wire rack

PREPARE THE FROSTING:

  • Use an electric mixer to cream together the butter and cream cheese until light and fluffy, about 3 minutes. Scrape the bowl. Add vanilla and beat for 1 more minute. With the mixer on low speed, gradually add the confectioners’ sugar. Scrape the bowl, as necessary, to make sure that all of the ingredients are completely combined. Once you’ve added all of the sugar, beat on low for 3 more minutes.
    Cream cheese frosting in a stand mixer
  • Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard the extra cake, or crumble and set aside to decorate the top of the frosted cake with the red crumbs. Spread the frosting in between the two cake layers, and then on the top and sides of the cake.
    Process shot showing how to make red velvet cake frosting
  • Refrigerate for at least 1 hour before slicing and serving.
    Close up front shot of a big slice of the best Southern red velvet cake recipe served on a plate on a white table

Notes

  • Make sure that all of your ingredients are at room temperature. This helps them blend together more easily and smoothly.
  • Use thick, whole, real buttermilk if possible for the best texture and flavor.
  • Refrigerate the cake for at least 1 hour before slicing and serving. The cream cheese frosting will be quite soft when first spread, so you'll have a cleaner cut if you give the cake time to firm up.
  • For a three-layer cake, divide the batter between three 9-inch round cake pans instead of two. Bake the thinner cake layers for about 22-25 minutes. You should have enough frosting for that extra layer, too.
  • Sift the confectioners' sugar to avoid any lumps in your frosting.
  • Use full-fat block-style cream cheese for the frosting. The cream cheese frosting will be thin and runny if you substitute with low fat cream cheese or cream cheese spread from a tub.

Nutrition

Serving: 1slice (1/16 of the cake) | Calories: 613kcal | Carbohydrates: 92g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 84mg | Sodium: 359mg | Potassium: 91mg | Fiber: 1g | Sugar: 76g | Vitamin A: 790IU | Calcium: 54mg | Iron: 1mg