Classic Southern Red Velvet Cake Recipe

My Southern Red Velvet Cake is a showstopper and has been a reader favorite for more than a decade. There’s a reason people return to this recipe again and again — the cake stays moist, has a delicate, tender crumb, and works for every occasion.

This version is classic: a little vinegar, a subtle hint of cocoa, and the traditional buttermilk tang. In our taste tests this recipe stood out. Top the cake with the Cream Cheese Frosting included here and you’ll have a dessert that guests will love and ask for again.

“This has to be the BEST layer cake I have ever made. The batter was so silky smooth and beautiful! It baked up amazing and the color was perfect. Tasted out of this world. I doubled the frosting and used almost all of it — it made filling and covering the cake easy.”

— amy

My entire family loves this Southern Red Velvet Cake. We tested several versions over the years — recipes from local restaurants and cookbooks — and I finally settled on this one because it consistently produces a tender, moist cake with excellent flavor.

I organized a simple blind bake-off with two classic recipes and six of seven tasters chose the recipe that inspired this version. The two cakes we compared were both delicious and uncomplicated to make, which I appreciate: no unnecessary tricks, no extra steps mixing small batches of ingredients separately. This cake is straightforward.

Testing results for Southern red velvet cake

1. A combination of butter and oil gives the best balance of flavor and moisture. Oil helps keep the crumb moist; butter adds richness.
2. I recommend doubling the frosting recipe for this layered cake. A single batch will cover the cake, but a thicker layer between and on top is ideal.

Note: Red velvet is not simply chocolate cake with red food coloring. If a recipe calls for more than about a tablespoon of cocoa, it’s likely more chocolate than true red velvet.

My recommended topping is a classic Cream Cheese Frosting. If you enjoy experimenting, try other red velvet treats such as a bundt or whoopie pies using the same flavors — cream cheese plays beautifully with the cake.

Ingredient notes

Below are quick notes to help you get the best results. Full amounts and step-by-step instructions appear in the recipe section.

Cake flour: Use cake flour — it gives a lighter, tender crumb. Avoid substituting all-purpose flour without adjusting.

Cocoa powder: A small amount provides depth without turning the cake into a chocolate cake. Standard cocoa (for example, Hershey’s) works fine.

Vinegar: Vinegar is a traditional component for red velvet. It contributes to texture and helps the cake develop its characteristic flavor; you won’t taste vinegar in the finished cake.

Full-fat buttermilk: For best flavor and texture use cultured buttermilk from the store rather than a vinegar-and-milk substitute.

Red food coloring: One 1-ounce bottle gives a light red; two bottles deepen the color. Use the amount you prefer. Natural alternatives may be used but can alter the final shade.

Frosting for red velvet cake

Traditionally, red velvet was often topped with ermine (boiled-milk) frosting, but I prefer cream cheese frosting. The slight tang of cream cheese balances the cake’s sweetness and complements the buttermilk and cocoa notes.

Southern Red Velvet Cake Recipe

Summary: A guide to making a tender, moist red velvet layer cake with cream cheese frosting.

Prep: 45 mins • Cook: 25 mins • Total: 1 hr 10 mins • Servings: 16 slices

Equipment

• Three 9‑inch round cake pans
• Stand mixer or large mixing bowl and hand mixer

Ingredients

Cake

• 3 cups cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cocoa powder
• 1 cup unsalted butter, softened
• 1/2 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 unsalted butter (16 tablespoons)
• 1 (8-ounce) block regular cream cheese
• 4 cups powdered sugar
• 2 teaspoons pure vanilla extract
• Pinch of salt

Instructions

1. Preheat the oven to 350°F. Grease and flour three 9″ round cake pans, line bottoms with parchment, and grease the parchment.
2. In a large bowl, sift together cake flour, baking soda, salt, and cocoa powder. Set aside.
3. In a separate large bowl or stand mixer, cream the butter and oil about 3 minutes. Add the sugar and beat until light and fluffy.
4. Add the eggs and vinegar, mixing until just combined.
5. Alternate adding the flour mixture and buttermilk to the wet ingredients, mixing after each addition. Stir in vanilla and red food coloring until evenly combined.
6. Divide batter evenly among prepared pans and bake 20–25 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake layers cool completely before assembling and frosting.
8. For the frosting: Beat the butter until creamy, add the cream cheese and beat until fluffy. Add powdered sugar a little at a time until blended, then add vanilla and a pinch of salt. Chill briefly if the frosting is too soft to spread.
9. Frost the cooled cake, using at least 3/4 cup frosting between each layer. Many bakers prefer to double the frosting recipe to ensure generous layers and easy finishing.

Notes

• I double the frosting for a richer finish and easier assembly.
• One 1-ounce bottle of red food coloring produces a light red; two bottles create a deeper red.
• If you prefer a slightly whiter frosting, imitation vanilla is clear; otherwise use pure vanilla for best flavor.
• Use cake flour and full‑fat buttermilk for the best texture and flavor.
• This recipe is slightly adapted from a classic community church collection.

Nutrition (approximate)

Per slice: 531 kcal • Carbohydrates: 73 g • Protein: 5 g • Fat: 25 g • Saturated fat: 15 g • Sugar: 55 g

If you try the recipe, please leave a comment and rating where you found it — feedback helps other bakers and helps refine tips for success.