Description
Indulge in the rich and velvety goodness of this classic Southern Red Velvet Cake with its signature deep red color and luscious cream cheese frosting. Perfect for special occasions or any time you crave a decadent treat.
Ingredients
Scale
For the Cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1½ cups vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar until well blended. Gradually add the dry ingredients to the wet ingredients and mix just until smooth.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then remove from pans and cool completely on a wire rack.
- To make the frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar, vanilla, and salt, beating until smooth and fluffy.
- Frost the completely cooled cake layers and decorate as desired.
Notes
- For deeper flavor, bake the cake a day ahead and store tightly wrapped before frosting.
- Use gel food coloring for a more vibrant red hue.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 42g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
