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The Best Authentic Southern Red Velvet Layer Cake with Homemade Cream Cheese Frosting

A tall, moist slice of red velvet cake with three layers of deep red cake separated by thick white cream cheese frosting.
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You will bake a truly moist and fluffy red velvet cake from scratch. This classic Southern recipe uses buttermilk and vinegar for a tender crumb, topped with rich, homemade cream cheese frosting. It is the perfect showstopper dessert for birthdays or holidays.

Ingredients

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  • 1 1/2 cups vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (liquid or gel)
  • 1 teaspoon white distilled vinegar
  • 1 cup buttermilk
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, 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 vegetable oil and granulated sugar until combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring.
  3. In a separate small bowl, mix the white vinegar into the buttermilk. Set aside.
  4. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
  5. 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.
  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. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the cream cheese frosting: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
  9. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract until the frosting is light and fluffy.
  10. Once the cake layers 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.

Notes

  • For the most vibrant red cake coloring, use a high-quality gel food coloring.
  • True Southern red velvet cake gets its slight tang and tender crumb from the reaction between the buttermilk and vinegar, so do not skip these ingredients.
  • If you want a slightly easier assembly, you can make this as a sheet cake using a 9×13 inch pan. Adjust baking time accordingly.

Nutrition

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