Name: Southern Red Velvet Cake
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: Southern
Ingredients: Vegetable oil, for greasing pans; 2 1/2 cups all-purpose flour; 1 1/2 cups sugar; 1 teaspoon baking soda; 1 teaspoon fine salt; 1 teaspoon cocoa powder; 1 1/2 cups vegetable oil; 1 cup buttermilk, at room temperature; 2 large eggs, at room temperature; 2 tablespoons red food coloring (1 ounce); 1 teaspoon white distilled vinegar; 1 teaspoon vanilla extract; Crushed pecans, for garnish; 1 pound cream cheese, softened; 4 cups sifted confectioners’ sugar; 2 sticks (1 cup) unsalted butter, softened; 1 teaspoon vanilla extract (for frosting)

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A true Southern classic, red velvet cake is known for its rich, velvety texture, vibrant red hue, and subtle cocoa flavor, all topped with tangy cream cheese frosting. This show-stopping dessert is perfect for celebrations, holidays, or any time you want a slice of sweet Southern tradition.

Why You’ll Love This Recipe

Iconic Southern dessert with timeless appeal
Perfectly moist with a delicate crumb and mild cocoa flavor
Beautiful layered presentation for special occasions
Tangy cream cheese frosting balances the sweetness
Can be made ahead for easy entertaining

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake
Vegetable oil, for greasing the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Crushed pecans, for garnish

For the Cream Cheese Frosting
1 pound cream cheese, softened
4 cups sifted confectioners’ sugar
2 sticks (1 cup) unsalted butter, softened
1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C). Lightly oil and flour three 9-by-1 1/2-inch round cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In another large bowl, whisk together the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract.
Using a standing mixer or handheld electric mixer, mix the dry ingredients into the wet ingredients until just combined and smooth.
Divide the batter evenly among the prepared cake pans.
Bake for about 30 minutes, rotating the pans halfway through, until the cakes pull away from the sides and a toothpick inserted into the center comes out clean.
Run a knife around the edges to loosen the cakes. Invert onto a plate, then re-invert onto a wire rack, rounded-sides up. Let cool completely.
Make the Frosting: In a standing mixer with a paddle attachment (or handheld mixer), beat cream cheese, sugar, and butter on low speed until combined. Increase to high speed and beat until light and fluffy, about 5 minutes, scraping down the sides as needed. Reduce speed to low, add vanilla, then return to high speed briefly until fluffy. Refrigerate until slightly firm before using.
Assemble the Cake: Place the first cake layer, rounded-side down, on a cake stand. Spread 1/4–1/2 inch of frosting evenly over the top. Repeat with the second layer. Place the third layer on top and frost the top and sides completely.
Sprinkle with crushed pecans and serve.

Servings and Timing

Servings: 12
Prep time: 25 minutes
Cook time: 30 minutes
Cooling & assembly: 1 hour
Total time: about 1 hour 55 minutes

Variations

Cupcake version: Divide batter into cupcake tins and bake for 18–20 minutes.
Nut-free: Omit the pecans for those with allergies.
Extra cocoa flavor: Increase cocoa powder to 2 teaspoons for a richer taste.
Pink velvet: Use less food coloring for a softer pastel hue.
Layer filling twist: Add a thin layer of raspberry jam between cake layers for a fruity surprise.

Storage/Reheating

Store covered in the refrigerator for up to 3 days.
Bring to room temperature before serving for best flavor and texture.
Cake layers (unfrosted) can be frozen for up to 2 months; thaw before frosting.
Leftover slices can be wrapped individually and frozen for up to 1 month.

FAQs

1. Can I make this cake ahead of time?

Yes, bake and cool the layers, wrap tightly, and store at room temperature for 1 day or refrigerate for up to 3 days before frosting.

2. What gives red velvet cake its color?

Traditionally, a reaction between cocoa, vinegar, and buttermilk contributed to a reddish hue, but modern recipes rely on red food coloring for the vibrant color.

3. Can I use gel food coloring instead of liquid?

Yes, but use less—about 1 teaspoon gel coloring should be enough.

4. Is buttermilk necessary?

Yes, it helps tenderize the cake and balances the sweetness, but you can make a substitute by mixing 1 cup milk with 1 tablespoon vinegar or lemon juice.

5. Can I make this recipe gluten-free?

Yes, use a gluten-free all-purpose flour blend.

6. Why is my cake dry?

Overbaking or adding too much flour can cause dryness—be sure to measure accurately and check for doneness early.

7. Can I use margarine instead of butter for the frosting?

Yes, but it may slightly change the flavor and texture.

8. How do I get smooth frosting on the cake?

Chill the cake layers before frosting, and use an offset spatula for even spreading.

9. Can I omit the pecans?

Yes, the cake will still be delicious without them.

10. Can I make this cake in a 9×13-inch pan?

Yes, bake for 35–40 minutes, checking for doneness with a toothpick.

Conclusion

Southern Red Velvet Cake is more than just a dessert—it’s a celebration in every slice. With its iconic color, moist crumb, and luscious cream cheese frosting, it’s the perfect centerpiece for any special occasion. Whether you’re making it for a holiday, birthday, or just because, this recipe delivers classic Southern charm in every bite.

Ezabella