Description
This Southern Red Velvet Cake is a classic beloved dessert featuring moist, tender layers of red velvet cake paired with a smooth, creamy cream cheese frosting. The cake boasts a perfect balance of subtle cocoa flavor and vibrant red color, finished with a luscious vanilla-scented frosting. Ideal for celebrations or any special occasion, this recipe yields a beautifully layered, rich cake that’s 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 Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder until thoroughly combined for an even distribution of ingredients.
- Combine Wet Ingredients: In a separate bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and homogeneous to create the base of the batter.
- Make the Batter: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix as that can lead to a dense cake.
- Bake: Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
- Cool the Cakes: After baking, allow the cakes to cool in their pans for about 10 minutes to set. Then, turn them out onto wire racks to cool completely before frosting.
- Prepare the Frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, continuing to beat until the frosting is fluffy. Stir in the vanilla extract for flavor.
- Assemble the Cake: Place one cake layer onto a serving plate. Spread a generous amount of frosting on top. Carefully place the second cake layer over the first and frost the top and sides evenly with the remaining frosting to create a smooth finish.
- Serve: Slice the cake and enjoy your rich, classic Southern red velvet cake with creamy frosting.
Notes
- For best results, ensure all wet ingredients are at room temperature before mixing.
- Use gel-based red food coloring for a more vibrant color without adding extra liquid.
- Allow cakes to cool completely before frosting to prevent the frosting from melting.
- The frosting can be refrigerated for up to 3 days; bring to room temperature and re-whip before using.
- This cake keeps well for 3-4 days when stored covered in the refrigerator.
