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The Best Authentic Southern Red Velvet Layer Cake with Homemade Cream Cheese Frosting

A decadent slice of red velvet cake showing three layers of deep red cake separated by thick layers of white cream cheese frosting.
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Create the ultimate showstopper dessert with this authentic Southern Red Velvet Cake recipe. You get a moist, fluffy texture and vibrant color, perfectly paired with rich, homemade cream cheese frosting. This recipe is your blueprint for a classic cake perfect for birthdays or holidays.

Ingredients

Scale
  • 1 1/2 cups vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (liquid or gel)
  • 1 cup buttermilk, room temperature
  • 1 teaspoon white vinegar
  • 2 tablespoons unsweetened cocoa powder
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 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, then mix in the vanilla extract and red food coloring until the mixture is uniformly red.
  4. In a separate small bowl, whisk together the buttermilk and white vinegar. Set aside for 5 minutes to curdle slightly.
  5. In a medium bowl, whisk together the flour, cocoa powder, and salt.
  6. In a small bowl, dissolve the baking soda in 1 tablespoon of hot water, then immediately stir it into the buttermilk mixture.
  7. Alternate adding the dry ingredients and the buttermilk mixture to the oil mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix to keep the cake tender.
  8. Divide the batter evenly between the prepared cake pans.
  9. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  11. To make the frosting, beat the softened cream cheese and butter together until smooth.
  12. Gradually add the sifted powdered sugar, mixing on low speed until incorporated, then increase speed to medium-high and beat until fluffy. Mix in the vanilla extract.
  13. Once the cakes are completely cool, frost and stack the layers.

Notes

  • For the most vibrant red color, use a high-quality gel food coloring.
  • Using room temperature buttermilk helps create a softer, more velvety crumb texture.
  • Do not substitute the vinegar; it reacts with the baking soda and cocoa to give the cake its signature tang and texture.

Nutrition

Find it online: https://epicureempire.com/best-authentic-southern-red-velvet-cake-2/