Red Velvet Cake

Y'all if you are looking for an authentic Southern red velvet cake, you have come to the right place. This baby is a showstopper! It's got moist tender layers with a hint of cocoa in the mix. They are the perfect foundation for a creamy cream cheese frosting that's tangy and the perfect contrast to the flavors in the cake. You will want to lick the spoon (no judgement here!) For real, this is the best red velvet cake recipe out there! Get into it!
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Y’all if you are looking for an authentic Southern red velvet cake, you have come to the right place. This baby is a showstopper! It’s got moist tender layers with a hint of cocoa in the mix. They are the perfect foundation for a creamy cream cheese frosting that’s tangy and the perfect contrast to the flavors in the cake. You will want to lick the spoon (no judgement here!) For real, this is the best red velvet cake recipe out there! Get into it!

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Slices of red velvet cake on white plates with striped black and white napkin

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Y’all there is something super special about red velvet cake boos. It has subtle chocolate flavor in a melt-in-your-mouth package. Then it’s topped off with a smooth and creamy cream cheese buttercream that makes red velvet the ultimate Southern treat. Whether you make it for a holiday, birthday or any special occasion you can think of, it is guaranteed to wow anyone who is at the table. Let’s get into it!

The Lowdown on The Best Red Velvet Cake Recipe

Closeup of Jocelyn in pink dress smiling

Cuisine Inspiration: Southern classic

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Velvety smooth rich cake with just a whisper of chocolate wrapped in tang creamy frosting

Skill Level: Intermediate (Bring on those cake icing skillz)

This super moist cake practically melts in your mouth with just a hint of chocolate flavor that isn’t overpowering. And when you add that frosting? Baby it sets the whole thing off!

This cake is a head-turner boos. That red color just pops and stuns with each glance. It’s perfect for pulling out for any holiday or special occasion you can dream up!

Red velvet cake is a whole Southern mood, and it must be done correctly. This straightforward recipe helps you nail this recipe the right way.

Ingredients you’ll need to make authentic red velvet cake

Cocoa powder, salt, sugar, flour, eggs and other ingredients to make cake on white countertop
  • Flour and Cocoa Powder: All-purpose flour provide the cake structure, while just a touch of cocoa powder brings in that signature red velvet chocolate vibe ya dig?
  • Sugar: Granulated sugar helps sweeten the package while balancing out the tanginess from the buttermilk and vinegar.
  • Leavening and Vinegar: Baking soda teams up with apple cider vinegar for the perfect rise, giving you that fluffy texture and light rise.
  • Oil and Buttermilk: Vegetable oil is neutral so the rest of the ingredients shine but it keeps the cake super moist while the buttermilk adds richness and a slight tang to the batter.
  • Eggs: These are the ultimate binders bringing everything together as well as good ole fashioned richness.
  • Coffee: We deepen that cocoa flavor with a bit of strong coffee. But don’t worry, you won’t taste the coffee boos.
  • Vanilla: Just a little brings warmth and aromatic essence to the cake batter and cake frosting.
  • Red Food Coloring: Canโ€™t have red velvet without the bold, vibrant hue. Feel free to use liquid, gel or even some bomb natural versions in the market.
  • Butter and Cream Cheese: Unsalted butter and cream cheese are the ultimate combo for creating a rich, creamy, and perfectly tangy frosting.
  • Confectioner’s Sugar: This sweetens and stiffens up the frosting giving that silky-smooth finish.
  • Salt: Just a pinch balances out the sweetness and enhances all those flavors in the mix

How to make Red Velvet Cake

Cocoa, flour, sugar and leavening in a stand mixer bowl on white countertop
1
Add flour, granulated sugar, cocoa powder, baking soda, and salt and mix on low speed in your stand mixer.
Oil and buttermilk added to a cake mixture in stand mixer on white countertop
2
Slowly add the oil and buttermilk.
Eggs being added to a chocolate cake batter on white countertop
3
Increase the speed to medium-low and add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
Red food coloring and coffee going into cake mix
4
Slowly add the coffee, vanilla extract, vinegar, and food coloring.
Final red food cake batter in a stand mixer bowl on a white countertop
5
Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
Red velvet cake batter in prepared cake pans before baking
6
Evenly pour the batter into prepared pans with a nonstick method.
Baked red velvet layer in a prepared pan on white countertop
7
Bake in a 325ยฐF preheated oven for 20 to 27 minutes, or until a toothpick inserted into the center of a layer comes out clean. Do not overbake.
Butter and cream cheese in a stand mixer bowl on white countertop
8
Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
Powdered sugar added to stand mixer on white countertop
9
Next, slow down mixer and carefully add in confectionerโ€™s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
Completed cream cheese frosting on white countertop
10
Add salt and vanilla extract and continue whipping until it is smooth.
Frosting being added to cake layers
11
Spread just the top of one layer (chilled) with 1/3 of the frosting. Add the second layer and spread with another 1/3 of the frosting.
Frosting added to cake layers on white countertop
12
Add the final layer, bottom-side up, and top with the remaining frosting. Only frost the sides if you wish. Serve at room temperature.

What to serve with Moist Red Velvet Cake

A fried turkey on a white platter
Fried turkey is perfectly seasoned and juicy. Slice it up and serve it on a plate as your holiday main dish.
Casserole dish of southern cornbread dressing with a spoon scooping a serving up.
Southern cornbread dressing on deck from my auntie. We make it for every single holiday without fail especially for Christmas.
Overhead of three white bowls filled with Southern Collard Greens with hamhock against gray background
Mama’s collard greens are the ultimate veggie and necessary for your holiday table.
Sliced candy sweet potatoes being lifted fro white bowl ready to enjoy
Candied sweet potatoes better always be on my holiday soul food table for reals. Just make sure you save room for the red velvet cake at the end of the meal.

Recipe Substitutions

  • All-Purpose Flour: While this cake is super duper tender, you can change the texture to be even softer with a homemade cake flour.
  • Vegetable Oil: You can use another neutral oil like canola. You just don’t want a super strong oil like olive oil used here.
  • Buttermilk: You can make your own if you ran out. Just add a tablespoon of vinegar or lemon juice to 1 cup of milk and let sit for 5-10 minutes until ready to go!
  • Apple Cider Vinegar: Replace with white vinegar.
  • Confectioner’s Sugar: If you ran out, you can make your own with homemade powdered sugar with granulated sugar and a blender.

Recipe Variations and Additions

  • Vegan: You can swap out the butter, buttermilk and cream cheese with your fave plant-based milk options. For the eggs, flax eggs or unsweetened applesauce work well.
  • Gluten-Free: Replace the flour with your fave 1:1 ratio gluten-free baking flour. The texture may change slightly but it will still taste so bomb y’all.
  • Go Nutty: Add chopped pecans into the frosting for some nice crunchy texture.
  • Spice it Up: Add some warm spice to the batter with some cinnamon or nutmeg.
The best red velvet cake on a white plate before serving

Expert Tips and Tricks for making the best red velvet chocolate cake

  1. Go Room Temp: Make sure the buttermilk, eggs, butter and cream cheese are brought to room temperature before using so your batter is consistent and your frosting is smooth.
  2. Don’t Overmix: Once you mix your batter, don’t overwork it or the cake will end up tough and dense from over-activating the gluten.
  3. Chill the Layers: These cake layers are super tender so they can be very soft to work with when frosting your cake. I like to stiffen them by popping them in the freezer to get a little hard before frosting the cake.
  4. Use Gel: If you want that super nice vibrant hue, go with gel food coloring versus liquid. Also beet juice is a nice option if you want a natural color that isn’t as bold but still gives some color.

How to store red velvet cake

Because we are using cream cheese frosting, this cake definitely needs to be refrigerated. Just keep it covered or add to a cake dome and pop in the fridge.

How long will Southern red velvet cake last in the fridge?

It should last in the fridge for up to to 3-4 days.

Can I freeze this red velvet cake recipe?

Absolutely boos! I love to freeze individual slices by adding them to a baking sheet to freeze initially for about an hour. Then I wrap them tightly in plastic wrap followed by a layer of foil. When youโ€™re ready to get into it again, let a slice thaw in the fridge overnight and bring it to room temp before serving.

Cake layers of red velvet ready to remove

Frequently asked questions

Can I make this red velvet cake in advance?

Absolutely boos! You can make this ahead and pop in the fridge the day before you serve. Just bring it back to room temp before serving. You can also make the layers and keep in the freezer for about a month before you need.

Help! My cream cheese frosting is too runny?

If your frosting is too soft, the cream cheese or butter could be the culprit because it started out too soft. You can add more powdered sugar to it to stiffen it up or pop in the fridge to let it get firmer.

Can I make this red velvet cake without the red food coloring?

Of course, you can leave it out and it will just have a light ting of cocoa color.

A slice of red velvet cake on white plate in white background

Y’all this red velvet cake recipe is straight up Southern authenticity. It has all of the flavors you know and love in this classic. The subtle chocolate flavor with the mix of buttermilk and vinegar creates the ultimate texture. And that cream cheese frosting is absolutely perfect with this cake. Boos, this is the one you have been waiting for.

More Southern layer cake recipes

Slices of red velvet cake on white plates with striped black and white napkin

Red Velvet Cake

Y'all if you are looking for an authentic Southern red velvet cake, you have come to the right place. This baby is a showstopper! It's got moist tender layers with a hint of cocoa in the mix. They are the perfect foundation for a creamy cream cheese frosting that's tangy and the perfect contrast to the flavors in the cake. You will want to lick the spoon (no judgement here!) For real, this is the best red velvet cake recipe out there! Get into it!
No ratings yet
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course: Dessert
Servings: 22 servings

Ingredients

For the Cake:

  • 2 1/2 cups sifted all-purpose flour
  • 2 cups granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/3 cups vegetable oil
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 1/4 cup coffee strong and hot
  • 1 tablespoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1 ounce liquid red food coloring

For the Cream Cheese Whipped Frosting:

  • 1 cup unsalted butter room temperature
  • 32 oz cream cheese somewhat softened but still a little stiff
  • 7 cups confectioner's sugar to stiffen more, go up another cup
  • 1 tsp salt
  • 2 tsp vanilla extract

Instructions

For the Cake:

  • Preheat your oven to 325ยฐF. Liberally prepare 3 9-inch round cake pans with the nonstick method of your choice. (I recommend the parchment method described on p. 17.)
  • In the bowl of your stand mixer fitted with the whisk attachment, add the flour, granulated sugar, cocoa powder, baking soda, and salt and mix on low speed. Slowly add the oil and buttermilk.
  • Increase the speed to medium-low and add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed. Slowly add the coffee, vanilla extract, vinegar, and food coloring. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
  • Evenly pour the batter into the prepared pans and bake for 20 to 27 minutes, or until a toothpick inserted into the center of a layer comes out clean. Do not overbake.
  • Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the cakes with foil or plastic wrap so they do not dry out.

For the Cream Cheese Frosting:

  • Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
  • Next slow down mixer and carefully add in confectionerโ€™s sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
  • Add salt and vanilla extract and continue whipping until it is smooth.

To Assemble:

  • Before you start: The cake layers can be quite tender, so feel free to refrigerate them (20 to 30 minutes should do it) to firm them up and make them easier to work with when frosting.
  • Once the layers are completely cooled, place 1 layer on a serving plate.
  • Spread just the top with 1/3 of the frosting. Add the second layer and spread with another 1/3 of the frosting.
  • Add the final layer, bottom-side up, and top with the remaining frosting. Only frost the sides if you wish. Serve at room temperature. Store in the refrigerator or freezer.

Notes

How to store red velvet cake

Because we are using cream cheese frosting, this cake definitely needs to be refrigerated. Just keep it covered or add to a cake dome and pop in the fridge.

How long will Southern red velvet cake last in the fridge?

It should last in the fridge for up to to 3-4 days.

Can I freeze this red velvet cake recipe?

Absolutely boos! I love to freeze individual slices by adding them to a baking sheet to freeze initially for about an hour. Then I wrap them tightly in plastic wrap followed by a layer of foil. When youโ€™re ready to get into it again, let a slice thaw in the fridge overnight and bring it to room temp before serving.
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Filed Under:  Cake, Christmas, New Year's, Oven, Valentine's Day

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