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The Best Authentic Southern Red Velvet Layer Cake with Homemade Cream Cheese Frosting

A stunning, tall slice cut from a red velvet cake showing four layers of deep red cake separated by thick white cream cheese frosting.
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Deliver a message of comfort with this authentic Southern Red Velvet Cake. It achieves a perfectly moist, soft, and velvety texture using buttermilk and vinegar, paired with a classic, rich cream cheese frosting. This recipe is easy to follow and makes a showstopper dessert for any celebration.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 tablespoon white vinegar
  • 1/4 cup red food coloring (liquid or gel)
  • 1/2 cup cream cheese, softened
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the 1 cup of granulated sugar and 1/2 cup of softened butter until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  5. In a separate small bowl, mix the buttermilk, white vinegar, and red food coloring until the color is uniform and vibrant.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Pour the batter evenly into the prepared cake pans.
  8. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the frosting: In a large bowl, beat the 1/2 cup softened cream cheese and 1/2 cup softened butter until smooth.
  11. Gradually add the sifted powdered sugar, mixing until fully incorporated. Beat in 1 teaspoon of vanilla extract until the frosting is light and creamy.
  12. Once the cakes are completely cool, frost the layers and the outside of the cake.

Notes

  • For the most vibrant red cake coloring, use a high-quality gel food coloring instead of liquid coloring.
  • The reaction between the buttermilk and vinegar creates the signature tender crumb texture. Do not skip this step.
  • If you want a slightly richer flavor, use a little less red coloring and allow the cocoa notes to come through more, creating a true ‘velvet’ taste.

Nutrition

Find it online: https://cookerycourier.com/best-authentic-red-velvet-cake-recipe/