Southern Red Velvet Cake

Super easy to make Red Velvet Cake is similar to the original recipe that started it all. Made entirely from scratch with a few tips and tricks, this is one cake that takes center stage of all cakes, you know. Red velvet is such a unique cake because it has a vanilla flavor but also a hint of chocolate. It can also be hard to get just right because it should be buttery, yet stay moist.

This recipe delivers all of that and it’s incredibly delicious too. It is ofter than most cakes with a mouth-watering velvet-like texture in each bite. To make this red velvet cake, you’ll start by whisking together your dry ingredients: cake flour, unsweetened cocoa powder, baking soda, and salt.

Use cake flour because it has a lower protein content than all-purpose flour which creates a softer, lighter cake. Once you’ve mixed up the wet ingredients, you’ll alternate mixing the dry ingredients in three additions with some buttermilk. 

There’s also 1/4 cup of unsweetened cocoa powder in this cake so the cake isn’t super chocolatey, but it has a hint of chocolate that is expected in red velvet cakes.

Once you’ve whisked together the dry ingredients, sift them as well to remove any lumps of cocoa powder and help keep the cake light. Once the cake batter is mixed up it will be a beautiful bright red colour. Just divide the batter between two 9-inch cake pans and bake them for about 30 minutes. If you want to make it easier to get the cake layers out of your pans using parchment paper.

Preheat oven to 350°F (177°C). Spray tw 9-inch cake pans well with nonstick cooking spray, line the bottoms of the pans with parchment paper, and set aside.

In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt.

Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes.

Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed.

Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients.

Make sure to mix each addition until just combined and be careful not to over mix the batter.

Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer.

Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.

Bake at 350°F (177°C) for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Carefully remove from the oven and place on a wire rack to cool in the pans for 15-20 minutes.

Carefully remove the cakes from the cake pans and place on the wire rack to cool completely.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth.

Add the butter and mix for about 30 seconds-1 minute until well combined and smooth.

Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

Level the tops of each cake with a knife or cake leveler.

Place one of the cake layers on a cake stand or plate, top with a layer of frosting, and smooth it out into one even layer.

Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.