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The Best Southern Style Moist Red Velvet Cake From Scratch with Classic Cream Cheese Frosting

Close-up of a moist, two-layer red velvet cake slice covered in white cream cheese frosting.
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You deserve a show-stopping dessert. This recipe delivers a perfectly moist and soft red velvet layer cake with the authentic flavor profile—a hint of cocoa balanced by buttermilk. We pair it with a classic, tangy cream cheese frosting for a truly memorable homemade cake.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons red food coloring (for vibrant red velvet cake color)
  • 8 ounces cream cheese, softened
  • 1/2 cup 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 flour, sugar, baking soda, cocoa powder, and salt. This is your dry mix.
  3. In a separate medium bowl, whisk together the oil, buttermilk, eggs, vinegar, and vanilla extract. Add the red food coloring and mix until you achieve a vibrant red color.
  4. Pour the wet ingredients into the dry ingredients. Mix on low speed until just combined. Do not overmix the batter.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth.
  9. Gradually add the sifted powdered sugar, beating until combined. Mix in the vanilla extract until the frosting is light and fluffy.
  10. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
  11. Frost the top and sides of the entire red velvet layer cake with the remaining cream cheese frosting.

Notes

  • For the most authentic Southern red velvet flavor, do not skip the buttermilk and vinegar; they react with the baking soda to give the cake its signature soft crumb.
  • If you want a truly vibrant red velvet cake, use gel food coloring instead of liquid, as it provides more color without adding excess liquid to the batter.
  • You can make this an easy baking recipe by preparing the layers a day ahead and storing them tightly wrapped at room temperature.

Nutrition

Find it online: https://tasteportfolio.com/red-velvet-cake-moist-easy-recipe/