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Southern Red Velvet Cake Recipe

A guide to making the best red velvet cake with cream cheese frosting. It's tender, moist, and always delicious.
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour 10 minutes
Servings: 16 slices
Calories: 531kcal
Author: Lucy Brewer

Ingredients

Cake

  • 3 cups cake flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cocoa powder
  • 1 cup unsalted butter, softened
  • ½ cup vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon white vinegar
  • 1 cup full-fat buttermilk
  • 2 teaspoons vanilla
  • 1-2 ounces red food coloring

Frosting

  • 2 sticks sticks unsalted butter (16 tablespoons)
  • 1 8-ounce block regular cream cheese
  • 4 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • pinch salt

Instructions

  • Preheat oven to 350 degrees F. Grease and flour 3 9" round cake pans, then line the bottom with parchment paper and grease and flour the parchment paper.
  • In a large bowl, sift together 3 cups cake flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 teaspoons cocoa powder. Set aside.
    A glass bowl filled with a light brown dry flour mixture sits on a wooden surface next to a red cloth.
  • In a separate large mixing bowl or stand mixer, cream 1 cup unsalted butter, softened and 1/2 cup vegetable oil for about 3 minutes then add 2 cups granulated sugarCream together until light and fluffy.
    A metal mixing bowl with creamed butter and sugar sits on a wooden surface next to a red cloth.
  • Add 4 large eggs, room temperature and 1 teaspoon white vinegar and mix until just combined.
    A metal mixing bowl with creamed butter and sugar, with an egg cracked in the center, sits on a wooden surface next to a red cloth.
  • Add flour mixture alternately with 1 cup full-fat buttermilk to the egg mixture, mixing after each addition. Add 2 teaspoons vanilla and 1-2 ounces red food coloring, mixing well.
    A metal mixing bowl with red batter and dry flour mixture on top sits on a wooden surface, next to a red cloth.
  • Pour batter evenly into prepared cake pans and bake for 20-25 minutes or until done.
    Three round baking pans filled with smooth, unbaked red cake batter sit on a wooden surface next to a red cloth.

Frosting

  • In a large mixing bowl, beat 2 sticks sticks unsalted butter (16 tablespoons) until creamy.
    A white mixing bowl containing creamed butter and sugar sits on a wooden surface next to a red cloth.
  • Add 1 8-ounce block regular cream cheese and beat until mixed with butter and fluffy. 
    A white mixing bowl containing whipped yellow batter with a dollop of white cream on top, placed on a wooden surface next to a red cloth.
  • Add 4 cups powdered sugar a little at a time, scraping down the sides and bottom of bowl, beating just until blended. Add 2 teaspoons pure vanilla extract and a pinch of salt and mix well.
    A white mixing bowl with yellow batter and a pile of powdered sugar on top, sitting on a wooden surface with a red cloth nearby.
  • Frost the cooled cake, making sure you have at least 3/4 cup in between each layer.
    A hand uses an offset spatula to spread white frosting on a partially frosted red velvet cake on a plate.

Notes

Note: I double the frosting for this cake.
Tips for Making the Best Red Velvet Cake:
  • One 1-ounce bottle of red food coloring will turn the cake a light red, while two will give it a deeper red. I use two bottles. 
  • Imitation vanilla is clear, so you can use it for the frosting if you want it slightly whiter. I rarely have imitation, so I use regular. 
  • Be sure you use cake flour. It will give this cake the lightest, most consistent texture. 
  • Use full-fat buttermilk; don't use a buttermilk substitute.
Slightly adapted from Favorite Recipes from the Clearview Mennonite Church, Volume II, Mrs. Miriam Brenneman's recipe.
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