Classic Southern Red Velvet Cake with Cream Cheese Frosting

This Southern red velvet cake has a velvety, tender crumb and a tang that comes from real buttermilk and a little vinegar. Topped with a thick swoop of cream cheese frosting, it’s the classic you get at family reunions and church suppers across the South.

The recipe is straightforward, even with its dramatic red color. I’ll walk you through each step so your cake bakes up level and stays moist, with that signature red that makes everyone smile.

What Makes This Southern Red Velvet Cake So Good

It’s the balance of flavors. The cocoa is just a hint, never chocolate, and the tang from the buttermilk and vinegar cuts through the richness of the cream cheese frosting. The crumb is so soft it almost melts.

I appreciate that this recipe uses both butter and oil. The butter gives it flavor, while the oil keeps the cake moist for days. Even the layer of frosting in the middle stays creamy.

And the color! Using a full dose of liquid red food coloring gives you that deep, unmistakable southern red. No beige or muddy pink here.

Ingredients

• 2 ½ cups cake flour, spooned and leveled: low protein for a tender crumb
• 2 tbsp unsweetened cocoa powder: just a hint, not chocolate
• 1 tsp baking soda: helps with the rise
• ½ tsp fine sea salt: balances the sweetness
• 1 cup buttermilk, at room temperature: tangy, tenderizing
• 1 tbsp white vinegar: reacts with baking soda for a soft texture
• 1 tsp vanilla extract: rounds out the flavor
• 1 oz liquid red food coloring (about 2 tbsp; see note for gel): gives the classic color
• ½ cup unsalted butter, softened: adds richness
• ½ cup vegetable oil: locks in moisture
• 1 ½ cups granulated sugar: sweetens
• 2 large eggs, at room temperature: structure

For the cream cheese frosting:

• 1 lb (two 8-oz blocks) full-fat cream cheese, softened: tangy base
• ½ cup unsalted butter, softened: smoothness
• 4 cups powdered sugar, sifted: sweetness and body
• 1 tsp vanilla extract: flavor
• Pinch of fine sea salt: balances sweetness

Variations / Substitutions

• Swap for cupcakes: Divide batter into lined muffin tins and bake at 350°F for 18 to 22 minutes.
• Use gel food coloring: Replace the 1 oz liquid with about ½ teaspoon of super red gel food coloring for an equally vivid color.
• Gluten-free: Use a 1:1 gluten-free flour blend that contains xanthan gum.
• Dairy-free: Substitute vegan butter sticks, dairy-free cream cheese, and make your own buttermilk with almond milk plus 1 tbsp vinegar.
• No red food coloring: The cake will be a cocoa-colored brown but still delicious.

Cake Mix Cobbler is next on our list if this cake is your kind of dessert.

How to Make Southern Red Velvet Cake

Step 1: Cream the Butter and Sugar

Place the softened ½ cup butter, ½ cup vegetable oil, and 1 ½ cups sugar in a large bowl. Using an electric mixer on medium speed, beat until the mixture looks fluffy and pale, about 3 minutes. Add the 2 eggs one at a time, beating well after each addition and scraping down the sides of the bowl with a spatula.

You want the butter-sugar mix to be light and almost white. This is where you trap air, which helps the cake rise nicely. The mixture will look thick and creamy.

Don’t rush this step. If you skip the creaming, the cake can turn out dense. Take the full 3 minutes to let the sugar cut into the butter and create those tiny air pockets.

Step 2: Whisk the Red Tangy Mix

In a medium bowl or large liquid measuring cup, whisk together the 1 cup buttermilk, 1 tbsp white vinegar, 1 tsp vanilla, and 1 oz liquid red food coloring. Go ahead and add the 1 tsp baking soda right into this liquid mixture and whisk again — it will foam and fizz as the soda reacts with the vinegar.

You’ll see a bright red froth forming on top. That reaction is exactly what gives red velvet cake its famously soft, velvety texture. The acid tenderizes the gluten and the bubbles lighten the batter.

Use the full amount of food coloring. If you have gel paste, stir a small amount into the buttermilk until the color is a deep, almost unnatural red before adding the baking soda.

Step 3: Fold the Batter and Bake the Layers

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper and grease the paper, then dust lightly with flour. In a separate bowl, sift the 2 ½ cups cake flour, 2 tbsp cocoa powder, and ½ tsp salt. With your mixer on low, add the dry mixture to the butter mixture in three parts, alternating with the red liquid mixture in two parts, beginning and ending with the dry. Mix just until no streaks of flour remain.

The batter will be a shocking neon red and quite thin, that’s normal. Divide it evenly between the prepared pans. The pans will be about halfway full. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean and the layers just start to pull away from the sides.

Don’t open the oven door before the 25-minute mark, or the layers might sink. When they’re done, let them cool in the pans on a wire rack for 10 minutes, then turn out onto the rack to cool completely before you frost.

Step 4: Beat the Cream Cheese Frosting

In a clean mixer bowl, beat the 1 lb softened cream cheese and ½ cup softened butter together on medium speed until smooth and no lumps remain, about 2 minutes. Stop and scrape the bowl often so you don’t end up with a pocket of unmixed cream cheese.

Turn the mixer to low and slowly add the sifted 4 cups powdered sugar, mixing until it’s mostly absorbed. Stir in the 1 tsp vanilla and a pinch of salt. Then increase the speed to medium and beat for another 2 minutes until the frosting is light, fluffy, and spreadable.

If the frosting feels too soft, pop it in the fridge for 15 minutes before you frost. You want it firm enough to hold between the layers, but not so cold that it tears the cake.

Step 5: Frost and Slice the Cake

Place one completely cooled cake layer on your serving plate with the flat bottom facing up. Spoon about 1 cup of frosting onto the center and spread it out to the edges with an offset spatula. Place the second layer on top, this time with the flat bottom down, so you have a nice flat top.

Spread a thin crumb coat of frosting over the entire cake, just enough to trap any loose red crumbs, and chill for 20 minutes. Then pile on the remaining frosting and swoop it around the top and sides to cover the cake completely. You can use the back of a spoon to make swirls.

Slice the cake into 12 big wedges and serve. The contrast of the deep red crumb and stark white frosting is the whole point. Every bite is tangy, sweet, and unbelievably soft.

Tips for a Perfect Southern Red Velvet Cake

• Room temperature ingredients really matter here, cold eggs or buttermilk can make the batter curdle and affect the rise.
• If you don’t have cake flour, measure 2 ½ cups all-purpose flour, remove 5 tablespoons, and replace with 5 tablespoons cornstarch. Sift twice.
• The batter will look alarmingly red and thin; trust the process.
• For clean slices, run your knife under hot water and wipe it dry between cuts.
• Make the frosting just before assembling; it sets quickly and spreads best at room temperature.

Bake times by pan size:

Storing Red Velvet Cake

• Refrigerate: Cover the frosted cake with a cake dome or wrap loosely in plastic and refrigerate for up to 5 days. The frosting firms up but stays creamy.
• Room Temperature: For the best flavor and texture, let slices sit out for 30 minutes before eating. The cake tastes sweeter and softer when not chilled.
• Freeze: You can freeze unfrosted cake layers wrapped tightly in plastic and foil for up to 2 months. Thaw in the fridge overnight before frosting.

What to Serve with Southern Red Velvet Cake

This cake stands beautifully on its own, but if you want to round it out, a strong cup of black coffee or a cold glass of milk are classic companions. For a dessert spread, serve thin slices alongside a bowl of fresh strawberries or a scoop of vanilla bean ice cream, the creaminess of the ice cream echoes the frosting while the strawberries add a bright, fresh note.

Frequently Asked Questions

Can I use natural cocoa powder?

Yes, and it’s actually traditional. Natural cocoa has more acid, which reacts with the baking soda for a better rise and brighter red color.

Why is my red velvet cake not red?

Usually it’s because you used too little food coloring or swapped in Dutch-process cocoa, which dulls the color. Stick with natural cocoa and the full amount of coloring.

How do I keep the cake from sticking to the pans?

Grease the pans well, line with parchment paper, and flour the sides. That parchment bottom is a lifesaver.

Can I halve this recipe for a smaller cake?

Yes, you can make one 9-inch round or a small 6-inch cake. Just use half of every ingredient and bake the single layer for about 25 minutes.

Southern Red Velvet Cake Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Calories: 620

Ingredients Method Notes

Ingredients

  

• 2 ½ cups cake flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp fine sea salt
• 1 cup buttermilk, at room temperature
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 1 oz liquid red food coloring (about 2 tbsp)
• ½ cup unsalted butter, softened
• ½ cup vegetable oil
• 1 ½ cups granulated sugar
• 2 large eggs, at room temperature
• For the frosting: 1 lb full-fat cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of fine sea salt

Method

 

1. Cream butter, oil, and sugar until fluffy and pale, about 3 minutes. Beat in eggs one at a time, scraping the bowl.
2. In a separate bowl, whisk buttermilk, vinegar, vanilla, and food coloring. Stir in the baking soda until foamy.
3. Sift flour, cocoa, and salt. Alternate adding dry ingredients and red liquid to the creamed mixture, beginning and ending with dry. Divide between two greased 9-inch pans and bake at 350°F for 25 to 30 minutes until a toothpick comes out clean. Cool completely.
4. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt, then beat until fluffy, about 2 minutes.
5. Layer the cakes with frosting between, apply a thin crumb coat, chill 20 minutes, then finish frosting. Slice and serve.

Notes

Let the cake layers cool completely before frosting, or the frosting will melt. If the frosting feels too soft, chill it for 15 minutes before assembling.