Classic Southern Red Velvet Cake is my favorite recipe for red velvet cake and is sure to be your go-to recipe as well. It's moist yet dense with just a hint of cocoa and topped with a fluffy cream cheese buttercream.
I made this cake for my son's 14th birthday. When I asked him what kind of cake he wanted, he simply said, "a red velvet cake." In years past, I would always make him a cake with a "theme" like Legos, Minecraft, or Pokemon. Last year it was Fortnite. But not this year. He just wanted his favorite cake flavor. And that is red velvet. He was very happy with the cake too!
What is Red Velvet Cake?
Red Velvet is a red colored chocolate layer cake that gets its name from its velvety texture. It's basically a buttermilk butter cake with a small amount of cocoa added for depth of flavor. Food coloring gives it the beautiful red color. It's a very popular cake in the Southern United States.
How to make Red Velvet Cake (Full Recipe Follows)
1) Whisk together cake flour, cocoa powder and salt. Set aside
2) Cream butter and sugar, then add eggs.
3) Alternate adding your flour mixture and buttermilk, plus vanilla extract.
4) Then add red food coloring and a mixture of baking soda plus vinegar.
5) Mix until all ingredients are completely combined.
6) Bake in 3 (9-inch round) cake pans lined with parchment and greased. Bake at 350° for 20-25 minutes.
7) Let cool and frost.
While the cake is cooling, whip up your cream cheese buttercream frosting (recipe follows).
Fill and frost the cake.
Use a rustic method of frosting the top of the cake by creating a swirling pattern with your spatula. It's much easier than trying to achieve a perfectly smooth frosting finish.
Slice, serve and enjoy!
This Classic Southern Red Velvet Cake is perfect for a birthday or any special occasion. It's also perfect for the holidays!
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Classic Southern Red Velvet Cake
For the cake
For the cake
- Preheat the oven to 350°F. Line 3 (9-inch round) cake pans with parchment paper and spray with non-stick cooking spray. Set aside
- In a medium bowl, place cake flour, cocoa powder and salt. Whisk together. Set aside
- In a large bowl, beat butter and sugar with an electric mixer until smooth. With mixer on low, gradually add eggs. Turn up to medium and beat until combined.
- With mixer on low, alternate adding buttermilk (with vanilla added) and flour mixture. Once it's combined, beat on medium for 30 seconds. With mixer on low, carefully add food coloring (you don't want it to splatter and stain your shirt).
- In a separate small bowl, stir together vinegar and baking soda. Add to batter and mix until just combined. Pour into prepared cake pans. Bake at 350°F for 20-25 minutes or until a toothpick inserted in center comes out clean. Let cool.
For the frosting
- In a large bowl, beat the butter and cream cheese until smooth. With the mixer on low, gradually add the powdered sugar, then the vanilla. Turn mixer up to medium and beat for 2 minutes.
- Frost cooled cakes and serve. Store covered in the refrigerator for up to 1 week.
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All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.