Southern red velvet cake has a soft, moist crumb, subtle cocoa flavor, and distinctive red color beneath a rich cream cheese frosting. It is not quite a chocolate cake or a vanilla cake; cocoa, buttermilk, vanilla, and a small amount of vinegar create its characteristic flavor.
Using both butter and oil gives the cake a balance of flavor and moisture. The butter contributes richness, while the oil helps the layers stay soft after refrigeration.
This recipe makes two 9-inch layers with enough cream cheese frosting to fill, cover, and decorate the cake.
Why You’ll Love This Recipe
- Butter and oil create flavorful, moist cake layers.
- Buttermilk adds tenderness and a subtle tang.
- The cocoa flavor is present without overpowering the vanilla.
- Cream cheese frosting balances the sweetness of the cake.
- The layers can be baked ahead and frozen.
- The recipe can also be prepared as cupcakes or a sheet cake.
Ingredients
For the Red Velvet Cake
- 2 1/2 cups all-purpose flour: Provides structure for the cake layers.
- 2 tablespoons natural unsweetened cocoa powder: Adds the traditional mild cocoa flavor.
- 1 teaspoon baking soda: Helps the cake rise.
- 1/2 teaspoon kosher salt: Balances the sweetness.
- 1/2 cup unsalted butter, softened: Adds flavor and richness.
- 1 1/2 cups granulated sugar: Sweetens the cake and contributes to its soft texture.
- 1/2 cup vegetable oil: Keeps the layers moist.
- 2 large eggs, at room temperature: Add structure and help bind the batter.
- 1 tablespoon pure vanilla extract: Adds warmth and complements the cocoa.
- 1 teaspoon distilled white vinegar: Supports the cake’s texture and works with the baking soda.
- 1 1/2 teaspoons red gel food coloring: Gives the cake its distinctive color.
- 1 cup buttermilk, at room temperature: Adds moisture, tenderness, and mild tanginess.
For the Cream Cheese Frosting
- 2 packages (8 ounces each) full-fat brick-style cream cheese, softened: Provide the frosting’s tangy flavor and creamy body.
- 1 cup unsalted butter, softened: Adds structure and richness.
- 4 cups powdered sugar, sifted if lumpy: Sweetens and thickens the frosting.
- 2 teaspoons pure vanilla extract: Adds flavor.
- 1/8 teaspoon kosher salt: Balances the sweetness.
Ingredient Substitutions
- Buttermilk: Combine 1 cup whole milk with 1 tablespoon lemon juice or white vinegar. Let it stand for 5 to 10 minutes.
- Vegetable oil: Use canola oil, avocado oil, or another neutral-flavored oil.
- Natural cocoa powder: Regular natural unsweetened cocoa works most reliably with the baking soda. Dutch-process cocoa is not recommended without adjusting the leavening.
- Red gel food coloring: Use 1 ounce of liquid red food coloring. The coloring can also be omitted, though the cake will have a muted reddish-brown color.
- All-purpose flour: Cake flour can be used for a slightly softer texture.
- Full-fat cream cheese: Reduced-fat cream cheese may create softer frosting. Whipped or spreadable cream cheese is not recommended.
- Unsalted butter: Salted butter can be used if the added salt is omitted.
How to Make Southern Red Velvet Cake
- Prepare the oven and pans.
Preheat the oven to 350°F. Grease two 9-inch round cake pans. Line the bottoms with parchment paper, then lightly grease the paper. - Combine the dry ingredients.
Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl. Continue whisking until the cocoa and leavening are evenly distributed. - Cream the butter and sugar.
Place the softened butter and granulated sugar in a large mixing bowl. Beat with an electric mixer on medium speed for 2 to 3 minutes, until lighter in color and slightly fluffy. - Add the oil.
Pour in the vegetable oil and beat until evenly combined. Scrape the bottom and sides of the bowl. - Add the eggs.
Beat in the eggs one at a time, mixing until each disappears into the batter before adding the next. - Add the flavorings and color.
Mix in the vanilla, vinegar, and red gel food coloring. The mixture should have an even red color without visible streaks. - Alternate the flour and buttermilk.
Add approximately one-third of the dry ingredients and mix on low just until combined. Add half of the buttermilk, followed by another third of the dry mixture. Repeat with the remaining buttermilk and finish with the remaining flour. - Finish the batter gently.
Scrape the bowl with a spatula and fold the batter a few times to incorporate any remaining flour. Avoid excessive mixing. - Divide the batter.
Distribute the batter evenly between the prepared pans. Smooth the tops with a spatula and tap each pan gently on the counter to release large air bubbles. - Bake the cake layers.
Bake for 25 to 30 minutes. The layers are ready when the tops spring back after a gentle touch and a toothpick inserted into the center comes out clean or with a few moist crumbs. - Cool the cakes.
Let the layers cool in their pans for 10 minutes. Run a thin knife around the edges, turn them onto wire racks, remove the parchment, and cool completely. - Prepare the cream cheese frosting.
Beat the softened butter on medium speed for 1 to 2 minutes, until smooth. Add the cream cheese and beat briefly until combined. - Add the powdered sugar.
Reduce the mixer speed to low. Gradually add the powdered sugar, followed by the vanilla and salt. Beat only until the frosting is smooth and spreadable. - Level the layers if needed.
Once completely cool, trim any domed tops with a serrated knife. Reserve the crumbs for decorating if desired. - Fill the cake.
Place one layer on a cake plate. Spread approximately 1 cup of frosting evenly over the top. - Add the second layer.
Position the second cake layer over the frosting. Spread a thin crumb coat over the top and sides. - Chill the crumb coat.
Refrigerate the cake for 20 to 30 minutes, until the thin frosting layer feels firm. - Finish decorating.
Spread the remaining frosting over the top and sides. Decorate with reserved cake crumbs, if desired. Refrigerate briefly if the frosting becomes too soft.
Tips for the Best Southern Red Velvet Cake
- Bring the eggs and buttermilk to room temperature so the batter combines evenly.
- Measure the flour by spooning it into the measuring cup and leveling the top.
- Use natural unsweetened cocoa rather than Dutch-process cocoa.
- Mix the batter on low after adding the flour.
- Divide the batter evenly so both layers finish baking at the same time.
- Cool the layers completely before applying cream cheese frosting.
- Beat the cream cheese frosting only until smooth because overmixing can make it loose.
Common Mistakes to Avoid
Adding Too Much Cocoa
Red velvet cake should have a mild cocoa flavor. Excess cocoa makes it taste more like a standard chocolate cake and darkens the color.
Overmixing the Batter
Too much mixing after adding the flour can make the cake firm or develop large tunnels. Stop once the ingredients are combined.
Overbaking the Layers
Red velvet cake can dry out if baked too long. Begin checking at 25 minutes and remove the layers when a toothpick has only a few moist crumbs.
Frosting Warm Cake
Warm layers melt cream cheese frosting and cause the cake to slide. Let them cool completely.
Using Spreadable Cream Cheese
Cream cheese sold in tubs contains more moisture and can produce loose frosting. Use full-fat brick-style cream cheese.
Variations
Red Velvet Cupcakes
Divide the batter among 24 lined standard muffin cups, filling each approximately two-thirds full. Bake for 18 to 22 minutes.
Red Velvet Sheet Cake
Bake the batter in a greased 9-by-13-inch pan for approximately 30 to 35 minutes. Cool completely before frosting.
Pecan Red Velvet Cake
Press 1 cup of chopped toasted pecans onto the sides or top of the frosted cake.
Chocolate Chip Red Velvet Cake
Fold 3/4 cup miniature semisweet chocolate chips into the finished batter.
Red Velvet Cake Without Food Coloring
Omit the red coloring. The cake will retain the same flavor but have a natural reddish-brown appearance.
What to Serve With Southern Red Velvet Cake
- Hot coffee or espresso
- Cold milk
- Black tea
- Fresh strawberries or raspberries
- Vanilla ice cream
- Lightly sweetened whipped cream
How to Store
Because the cake contains cream cheese frosting, keep it covered and refrigerated. It will retain its quality for up to 4 days.
For a softer texture, let individual slices stand at room temperature for 20 to 30 minutes before serving. Reheating is not necessary and may melt the frosting.
Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. Frosted slices can be frozen for up to 2 months in airtight containers. Thaw frozen cake overnight in the refrigerator.
Frequently Asked Questions
What flavor is red velvet cake?
Red velvet cake has a mild cocoa flavor balanced with vanilla, butter, and tangy buttermilk. It is less chocolate-forward than chocolate cake.
Do I have to use red food coloring?
No. The coloring affects the appearance rather than the structure. Without it, the cake will have a reddish-brown color.
Why is vinegar added to red velvet cake?
Vinegar contributes acidity and works with the baking soda. Its flavor is not noticeable in the baked cake.
Why did my cake turn out dry?
The flour may have been overmeasured, or the cake may have baked too long. Measure carefully and begin checking the layers at 25 minutes.
Can I make the cake layers ahead?
Yes. Bake the layers up to two days ahead and keep them tightly wrapped, or freeze them for longer storage.
Why is my cream cheese frosting runny?
The butter or cream cheese may have been too warm, or the frosting may have been overmixed. Refrigerate it for 20 to 30 minutes before decorating.
Can I use a different pan size?
Yes. The batter can be baked as cupcakes or in a 9-by-13-inch pan. Adjust the baking time and check the center for doneness.
Final Thoughts
Southern red velvet cake balances mild cocoa, vanilla, buttermilk, and cream cheese frosting in a moist two-layer dessert. Careful flour measurement, gentle mixing, and complete cooling help the cake retain its soft texture and clean appearance.