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

A close-up of a thick, moist slice of red velvet cake layered with white cream cheese frosting.
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You will bake the absolute best Red Velvet Cake, achieving that signature moist, soft, and velvety texture. This classic Southern recipe uses buttermilk and vinegar for authentic flavor, topped with rich, homemade cream cheese frosting. It is a showstopper dessert perfect for birthdays and holidays.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup buttermilk, room temperature
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 bottle (1 ounce) red food coloring (or more for vibrant color)
  • 1 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set this dry mixture aside.
  3. In a large bowl, cream together the 1 cup of butter and 1 1/2 cups of granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
  4. In a separate small bowl, mix the buttermilk, white vinegar, vanilla extract, and red food coloring until the color is uniform and vibrant.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix to keep your cake tender.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes cool, prepare the cream cheese frosting: In a large bowl, beat the 1 cup cream cheese and 1/2 cup butter until smooth. Gradually add the sifted powdered sugar, beating until combined. Add the vanilla extract and salt, beating until the frosting is light and fluffy.
  9. Once the cake layers 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 authentic Southern red velvet cake flavor, do not skip the buttermilk and vinegar; they react with the cocoa to create the signature slight tang and tender crumb.
  • If you want a truly vibrant red cake coloring, use a good quality gel food coloring instead of liquid drops.
  • You can easily make this an easy red velvet cake by using a box mix and adding the buttermilk and vinegar for moisture, but baking from scratch gives you the best velvety cake texture.

Nutrition

Find it online: https://whiskdaily.com/best-red-velvet-cake-recipe/