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The Best Ultra-Moist Southern Red Velvet Cake with Classic Cream Cheese Frosting

A tempting slice of two-layer red velvet cake with thick white cream cheese frosting, sitting on a white plate.
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Make a classic Southern Red Velvet Cake that is deeply colored, soft, and extremely moist. This recipe includes instructions for a superior, homemade cream cheese frosting, making it perfect for celebrations.

Ingredients

Scale
  • 1 1/2 cups vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 tablespoon white vinegar
  • 1 teaspoon baking soda
  • 2 tablespoons red food coloring (high-quality liquid or gel)
  • 1 teaspoon unsweetened cocoa powder
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 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. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate small bowl, combine the buttermilk, white vinegar, and red food coloring. Mix well.
  4. In another small bowl, whisk together the baking soda and cocoa powder. Add this mixture to the wet ingredients and mix until just combined.
  5. In a medium bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  6. Gently fold in the buttermilk mixture until the batter is smooth and uniformly red.
  7. Divide the batter evenly between the prepared cake pans. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  10. Gradually add the sifted powdered sugar, beating until fully incorporated. Stir in the vanilla extract until the frosting is light and fluffy.
  11. Once the cakes are completely cool, frost and stack the layers.

Notes

  • For the deepest crimson color, use a high-quality gel food coloring.
  • Buttermilk and eggs should be at room temperature to help the cake texture stay soft.
  • Do not overmix the batter after adding the flour; this keeps the cake velvety and soft.
  • For a slight tang that balances the sweetness, use a small amount of strong brewed coffee instead of some of the buttermilk, if desired.

Nutrition

Find it online: https://daisyrecipe.com/red-velvet-cake-ultra-moist-southern-recipe/