The Ultimate Moist Southern Red Velvet Cake with Classic Cream Cheese Frosting

Name: The Ultimate Moist Southern Red Velvet Cake with Classic Cream Cheese Frosting
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Southern
Ingredients: 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; 1 teaspoon white vinegar; 1 teaspoon vanilla extract; 1/4 cup red food coloring; 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar, sifted; 1 teaspoon vanilla extract (for frosting)

Red velvet cake is a classic Southern treat that never fails to impress. With its striking red hue and rich, velvety texture, this cake is a celebration in every slice. The subtle cocoa flavor balances beautifully with the sweetness, while the cream cheese frosting adds a tangy creaminess that makes each bite irresistible. Perfect for birthdays, holidays, or any special occasion, this cake is sure to become a staple in your baking repertoire. As the aroma fills your kitchen, it evokes the warmth and love synonymous with Southern baking traditions.

Ingredients

2 1/2 cups all-purpose flour: This provides the structure and a light texture to the cake.
1 teaspoon baking soda: Helps the cake rise and become fluffy.
1 teaspoon salt: Enhances the flavors in the cake batter.
1 tablespoon unsweetened cocoa powder: Adds a touch of richness without overpowering the red color.
1 cup unsalted butter, softened: Creates a moist and tender cake.
1 1/2 cups granulated sugar: Sweetens the cake and contributes to its moisture.
2 large eggs: Binds the ingredients together and adds richness.
1 cup buttermilk: Provides moisture and tanginess, helping to create a tender crumb.
1 teaspoon white vinegar: Reacts with the baking soda for a lighter texture and adds tartness.
1 teaspoon vanilla extract: Infuses warmth and depth of flavor into the cake.
1/4 cup red food coloring: Gives the iconic red hue to the cake.
8 ounces cream cheese, softened: The main component of the creamy frosting with a rich tang.
1/2 cup unsalted butter, softened: Balances the cream cheese for smooth frosting.
4 cups powdered sugar, sifted: Adds sweetness and structure to the frosting.
1 teaspoon vanilla extract: Adds an extra layer of flavor to the frosting.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set this mixture aside for later.
In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
In a small bowl, mix together the buttermilk, vinegar, vanilla extract, and red food coloring until fully blended.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk mixture. Mix until just combined; be careful not to overmix.
Divide the batter evenly between the two prepared cake pans.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes. Then, invert them onto a wire rack to cool completely.
For the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar and finish with the vanilla extract, mixing until well combined.
Once the cakes have cooled, place one layer on a serving plate. Spread one-third of the frosting on top, add the second layer, and frost the top and sides of the cake with the remaining frosting.

Recipe Details

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Calories: Approximately 400 per slice

Tips, Storage & Variations

Tips: Use room temperature ingredients for a smoother batter. Sifting the powdered sugar prevents clumps in the frosting.
Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for a softer texture.
Freezing: To freeze, wrap the un-frosted cake layers in plastic wrap, then aluminum foil. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before frosting.
Variations: You can add nuts like pecans or walnuts to the batter for added texture. For a more decadent version, layer the cake with chocolate ganache.

FAQ

1. What gives red velvet cake its flavor?

Red velvet cake has a subtle cocoa flavor complemented by a hint of tanginess from buttermilk and vinegar.

2. Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but note that it may alter the texture slightly.

3. How can I store leftover frosting?

Leftover frosting can be refrigerated in an airtight container for up to a week. Just re-whip it before using.

4. Can I use a different frosting?

Absolutely! While classic cream cheese frosting is traditional, buttercream or whipped cream can also work beautifully.

5. Why is my cake dense?

A dense cake can result from overmixing or not measuring the flour correctly. Be sure to spoon and level the flour rather than scooping it directly from the bag.

Conclusion

There’s nothing quite like the taste and texture of a homemade Southern red velvet cake. It’s a delightful blend of flavors and colors that brings people together, making it perfect for any celebration. So, gather your ingredients, put on your apron, and share your delicious creation with family and friends. Enjoy the sweet moments this cake will undoubtedly bring into your lives!

The Ultimate Moist Southern Red Velvet Cake with Classic Cream Cheese Frosting

Print Recipe

A classic Southern red velvet cake with a rich cocoa flavor and creamy tangy frosting, perfect for any special occasion.

Author: hannah-reed
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Southern
Diet: Vegetarian

Ingredients

Scale

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
1 teaspoon white vinegar
1 teaspoon vanilla extract
1/4 cup red food coloring
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract (for frosting)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
Beat in the eggs one at a time.
In a small bowl, mix together the buttermilk, vinegar, vanilla extract, and red food coloring.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk mixture, mixing until just combined.
Divide the batter evenly between the prepared pans.
Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then invert onto a wire rack to cool completely.
For the frosting, beat the cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, mixing in the vanilla extract until well combined.
Once cooled, place one cake layer on a serving plate, frost the top with one-third of the frosting, add the second layer, and frost the top and sides with the remaining frosting.