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The Best Ultra-Moist Southern Red Velvet Cake with Classic Cream Cheese Frosting

A tall, moist slice of red velvet cake layered with thick white cream cheese frosting, sitting on a white plate.
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Follow this reliable, easy-to-follow recipe to create a classic Southern Red Velvet Cake. You get a deeply colored, soft, and velvety crumb paired with a superior homemade cream cheese frosting for your next celebration.

Ingredients

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  • 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
  • 1/4 cup red food coloring (high-CPC phrase: vibrant red food coloring)
  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar, sifted
  • 1/4 teaspoon salt

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 sugar until the mixture is light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a small bowl, mix the buttermilk, vinegar, and red food coloring until the color is uniform.
  5. Alternate adding the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the frosting: In a large bowl, beat the 1 cup of cream cheese and 1/2 cup of butter until smooth. Add the vanilla extract.
  10. Gradually beat in the sifted powdered sugar until the frosting is smooth and creamy. Add the salt. Beat on high speed for 2 minutes until light.
  11. Once the cakes are completely cool, frost and stack the layers.

Notes

  • For the deepest crimson color, use a high-quality, concentrated gel food coloring instead of liquid drops.
  • Buttermilk is essential for the cake’s tender crumb and tang; do not substitute it.
  • To make buttermilk, add 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk and let it sit for 5 minutes before using.
  • For a classic Southern texture, do not overmix the batter after adding the flour.

Nutrition

Find it online: https://cookerycommand.com/best-ultra-moist-red-velvet-cake-recipe/