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–+ servings
classic southern red cake

Southern Red Velvet Cake

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Prep Time 25 minutes
Cook Time 28 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 23 minutes
Course Dessert
Cuisine Southern
Servings 12 servings

Equipment

  • 2 9-inch round cake pans
  • 1 stand mixer or hand mixer
  • 3 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Wire rack
  • 1 offset spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 sifter or fine-mesh sieve
  • 1 parchment paper sheet cut into 2 rounds

Ingredients
  

  • 2 1/2 cup all-purpose flour sifted
  • 1 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 tablespoon unsweetened natural cocoa powder
  • 1 1/2 cup vegetable oil
  • 2 large eggs room temperature
  • 1 cup buttermilk room temperature
  • 2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoon red liquid food coloring
  • 8 ounce cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1 teaspoon vanilla extract for frosting
  • fine salt pinch, for frosting

Instructions
 

  • Preheat the oven to 350°F (175°C), grease the cake pans, line with parchment rounds, and lightly flour the sides.
  • In a medium bowl whisk together flour, sugar, baking soda, salt, and cocoa powder.
  • In a large bowl whisk together oil, eggs, buttermilk, vanilla, vinegar, and red food coloring until smooth.
  • Add the dry ingredients to the wet in two additions, whisking just until a smooth batter forms without overmixing.
  • Divide batter evenly between the pans and tap each pan gently to release air bubbles.
  • Bake for 25 to 28 minutes until the centers spring back and a toothpick comes out with a few moist crumbs.
  • Cool cakes in pans on a wire rack for 10 minutes, then invert, remove parchment, and cool completely for 1 hour.
  • For the frosting beat cream cheese and butter on medium-high until creamy and fluffy, about 2 minutes.
  • Add powdered sugar, vanilla, and a pinch of salt and beat on low to combine then on medium until smooth and spreadable.
  • Level cake tops if needed, place one layer on a stand, spread frosting, top with second layer, and frost the sides and top.
  • Chill the assembled cake for 20 minutes to set the frosting before slicing.

Notes

Use natural cocoa powder for classic tang and color, and be sure your buttermilk and eggs are at room temperature so the batter emulsifies smoothly. Red food coloring intensity varies by brand; adjust to achieve a vibrant but not dark hue, or use gel color sparingly. Avoid overmixing once flour is added to keep the crumb tender. If your kitchen is warm, chill frosting briefly if it gets too soft, and crumb-coat the cake before the final layer for a clean finish. For extra moisture, brush cooled layers lightly with buttermilk or simple syrup. The cake keeps covered and refrigerated for up to 4 days; bring to room temperature before serving for best texture.
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