Southern Red Velvet Cake
Indulge in the velvety charm of a true Southern classic with this Southern Red Velvet Cake recipe! Known for its vibrant crimson hue and ultra-moist crumb, this cake strikes the perfect balance between a hint of cocoa and tangy buttermilk. A rich and creamy homemade cream cheese frosting takes it to decadent new heights, making every slice irresistibly smooth and flavorful. This foolproof recipe uses simple pantry staples, a touch of red food coloring for its signature color, and a dash of white vinegar to enhance its delicate texture. Perfect for birthdays, holidays, or any celebration, this show-stopping dessert is as impressive to behold as it is delicious to eat. Serve it chilled for a luxurious, Southern-inspired treat that’s sure to wow your guests.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.75 cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 2 tablespoons red food coloring
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt.
In another bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix to ensure a tender cake.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting.
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy.
Gradually sift in the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract and beat until the frosting is fluffy and spreadable.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread an even layer of frosting on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Optional: Decorate with cake crumbs, fresh berries, or a dusting of cocoa powder for added flair.
Refrigerate the cake for 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 363 mg | 16% | |
| Total Carbohydrate | 91.8 g | 33% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 71.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
