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The Best Southern Red Velvet Cake Recipe: Ultra-Moist and Tender

A perfect slice of moist red velvet cake layered with thick white cream cheese frosting.
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Create a showstopper dessert with this authentic Southern Red Velvet Cake recipe. This recipe focuses on achieving an ultra-moist crumb and classic flavor, finished with a rich, smooth cream cheese frosting. It is perfect for birthdays or any special occasion.

Ingredients

Scale
  • 1 1/2 cups vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 tablespoon white vinegar
  • 1 teaspoon baking soda
  • 2 tablespoons red food coloring (liquid or gel)
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the vegetable oil and granulated sugar until combined.
  3. Beat in the eggs one at a time, followed by the vanilla extract.
  4. In a separate small bowl, mix the buttermilk, white vinegar, baking soda, and red food coloring until the baking soda dissolves and the mixture is vibrant red.
  5. In a medium bowl, whisk together the flour, cocoa powder, and salt.
  6. Alternate adding the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth.
  11. Gradually add the sifted powdered sugar, mixing until fully incorporated. Beat in the vanilla extract until the frosting is light and fluffy.
  12. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • For the most vibrant red color, use high-quality gel food coloring instead of liquid coloring.
  • Buttermilk is essential for the classic tangy flavor and tender crumb; do not substitute it with regular milk if possible.
  • To make the cake batter quickly, mix the wet ingredients first, then whisk the dry ingredients separately, and combine them gently.
  • This recipe yields a classic two-layer cake, perfect for a birthday cake centerpiece.

Nutrition

Find it online: https://www.unfoldrecipes.com/red-velvet-cake-recipe-moist-tender/