Southern Red Velvet Cake Recipe

Craving a slice of the South? This Southern Red Velvet Cake is the rich, buttery, tender layer cake that defines Southern baking at its finest.

With its deep crimson hue, subtle chocolate undertones, and signature tang from buttermilk and vinegar, it’s no wonder this classic cake has stood the test of time.

Topped with a luscious, smooth cream cheese frosting, it’s the perfect dessert for holidays, birthdays, or any day you want to impress.

Whether you’re new to baking or a seasoned cake lover, this recipe guides you step-by-step so you can recreate the magic of a true homemade red velvet cake from scratch—moist, flavorful, and beautifully vibrant.

Ingredients List

For the Cake:

• ½ cup (1 stick) salted butter, softened to room temperature
• 1 ½ cups granulated sugar
• ¼ cup vegetable oil
• 2 large eggs, at room temperature
• 2 ounces liquid red food coloring (about 2 bottles)
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 2 ½ cups cake flour
• 1 tablespoon unsweetened cocoa powder (use 2 tablespoons for a richer chocolate flavor)
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 cup buttermilk, at room temperature

For the Cream Cheese Frosting:

• ½ cup (1 stick) salted butter, softened to room temperature
• 16 ounces cream cheese, softened
• 1 tablespoon vanilla extract
• 2 lbs. confectioners’ sugar, sifted

Required Kitchen Tools

When baking a Southern Red Velvet Cake from scratch, having the right tools on hand makes all the difference. Here’s what I use in my kitchen:

1. Stand Mixer or Hand Mixer – A must for creaming butter, sugar, and whipping up a fluffy frosting with ease.
2. Two 9-inch Round Cake Pans – For those perfect, evenly-baked layers. Don’t forget to grease and line them!
3. Sifter – To ensure your flour and powdered sugar are lump-free and your cake is as smooth as silk.
4. Offset Spatula – Great for frosting the cake evenly and achieving that polished, bakery-style finish.
5. Wire Cooling Rack – To cool your cakes without them becoming soggy underneath.
6. Mixing Bowls – Several sizes will come in handy as you prep both wet and dry ingredients separately.

Cake Preparation

Baking a Southern Red Velvet Cake from scratch is all about balance—fluffy texture, subtle cocoa, and that signature velvety red crumb. Here’s how I make mine come out perfect every time.

Mixing the Batter

1. Preheat and Prep:
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, line them with parchment paper, then grease and flour again for good measure. This ensures easy release after baking.
2. Cream the Butter and Sugar:
   In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This takes about 3-4 minutes with a mixer on medium speed.
3. Add Oil and Eggs:
   Slowly add in the vegetable oil. Then add eggs one at a time, mixing well after each addition. You’re looking for a creamy, well-emulsified batter at this stage.
4. Color and Flavor:
   Stir in the red food coloring, white vinegar, and vanilla extract. The batter should be vibrantly red and glossy.
5. Sift and Combine Dry Ingredients:
   In a separate bowl, sift together the cake flour, cocoa powder, salt, and baking soda. Sifting helps lighten the flour and prevents any lumps in the batter.
6. Alternate with Buttermilk:
   With your mixer on low speed, alternate adding the dry ingredients and the buttermilk to the wet mixture—starting and ending with the dry. Mix until just combined. Be careful not to overmix; that’s the key to keeping the cake tender.
7. Final Scrape and Pour:
   Scrape down the sides and bottom of the bowl to make sure everything is incorporated. Divide the batter evenly between the prepared pans. Tap each pan on the counter to remove air bubbles.

Baking and Cooling

1. Bake:
   Place the pans in the center of the oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool the Layers:
   Let the cakes cool in the pans for 10 minutes. Then run a knife around the edges, invert them onto wire racks, and let them cool completely before frosting.

Frosting and Assembly

Now that the cake layers are fully cooled, it’s time to move on to the frosting—arguably the best part of any red velvet cake. This cream cheese frosting is rich, tangy, and perfectly sweetened to complement the cake’s subtle cocoa flavor.

Preparing the Cream Cheese Frosting

1. Cream the Butter and Cream Cheese:
   In a large bowl, use an electric mixer to beat the softened butter and cream cheese together until the mixture is smooth, light, and fluffy—about 3 minutes on medium speed.
2. Add the Vanilla:
   Mix in the vanilla extract and beat for another minute to combine.
3. Incorporate the Sugar:
   Gradually add the sifted confectioners’ sugar, about ½ cup at a time, mixing on low speed to prevent a sugar cloud. Scrape down the bowl as needed. Once all the sugar is in, increase to medium speed and beat for 2–3 more minutes until the frosting is smooth and spreadable.

Assembling the Cake

1. Level the Cake Layers:
   Using a serrated knife, slice a thin layer off the top of each cake to create a flat surface. (Pro tip: Save the scraps and crumble them for decoration.)
2. Layer the Cake:
   Place one cake layer on a cake stand or plate. Spread a thick, even layer of cream cheese frosting over the top.
3. Add the Second Layer:
   Carefully place the second cake layer on top, upside-down for a flat surface, and gently press down.
4. Frost the Top and Sides:
   Spread a thin crumb coat of frosting over the entire cake to trap crumbs, then chill for 20 minutes. After chilling, apply a thicker final layer of frosting and smooth it out with an offset spatula for a clean finish.
5. Decorate (Optional):
   Sprinkle the reserved red velvet crumbs around the top edge or base of the cake for a simple but elegant touch.

Chill Before Serving

Refrigerate the frosted cake for at least 1 hour before slicing. This helps the cream cheese frosting set and makes for neater slices.

Serving and Storage

Whether you’re serving this cake for a celebration or just to satisfy a serious sweet tooth, here’s how to present and preserve it like a pro.

Serving Suggestions

• Let It Sit at Room Temp Before Slicing:
  While refrigeration helps the frosting set, this cake tastes best when it’s allowed to sit at room temperature for about 20–30 minutes before serving. The flavors deepen, and the frosting becomes ultra creamy.
• Presentation Tip:
  Garnish with red velvet crumbs, shaved white chocolate, or a few fresh berries for a beautiful finishing touch. A slice of this cake pairs perfectly with a hot cup of coffee or a glass of cold milk.
• Occasions:
  Southern Red Velvet Cake is a go-to for birthdays, holidays like Christmas and Valentine’s Day, or anytime you want a show-stopping dessert that looks as good as it tastes.

How to Store Red Velvet Cake

• Refrigeration:
  Since the frosting contains cream cheese, keep the cake refrigerated when not serving. Store it in an airtight cake carrier or wrap it loosely in plastic wrap. It will stay fresh for up to 5 days in the fridge.
• Freezing Tips:
  Want to make it ahead? You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw them in the fridge overnight and bring to room temperature before frosting. You can also freeze the fully frosted cake (or slices) for up to 1 month—just be sure to double-wrap to prevent freezer burn.

Conclusion

There’s nothing quite like the comfort of a homemade Southern Red Velvet Cake. With its delicate crumb, rich cream cheese frosting, and eye-catching color, this cake isn’t just dessert—it’s a statement. By following this step-by-step guide, you can bring this beloved Southern classic to life in your own kitchen.

Remember: use room temperature ingredients, don’t skip the buttermilk, and be generous with the frosting. Whether you stick with the traditional red hue or add your own twist, the result is always delicious.

Now go ahead—slice in, serve it up, and enjoy the sweet reward of homemade Southern baking.