Description
This Southern Red Velvet Cake recipe delivers a moist, tender cake with the perfect balance of cocoa and buttermilk tang, layered with a rich and creamy homemade cream cheese frosting. Ideal for celebrations or as a delightful dessert, this classic cake is easy to make and sure to impress.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily after baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until thoroughly combined.
- Combine wet ingredients: In a separate bowl, mix the vegetable oil, room temperature buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth and well blended.
- Form the batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overdevelopment of gluten which can make the cake tough.
- Bake the cakes: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting.
- Prepare the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until fluffy. Stir in the vanilla extract to combine.
- Assemble the cake: Place one cooled cake layer on a serving plate, spread frosting over the top, then position the second layer on top and frost the top and sides evenly.
- Serve: Slice the cake into 12 generous pieces and enjoy this rich and classic Southern dessert to delight your guests.
Notes
- For best results, use room temperature ingredients for a smoother batter and even baking.
- Do not overmix the batter to keep the cake light and tender.
- Ensure the cake layers are completely cool before frosting to prevent the frosting from melting.
- Red food coloring can be adjusted depending on the desired intensity of red.
- Store leftover cake covered in the refrigerator for up to 3 days.
