The Best Classic Southern Red Velvet Cake (Moist & Fluffy!)

Is there any cake more dramatic, more stunning, or more universally beloved than a classic, from-scratch Southern Red Velvet Cake? That breathtaking contrast of a deep, vibrant crimson cake against pristine, snow-white cream cheese frosting is a true showstopper, promising a dessert experience that is as delicious as it is beautiful.

This isn’t just a recipe; it’s your ultimate guide to mastering this iconic Southern dessert. We’ll demystify the secrets behind its unique flavor and its signature “velvet” texture. From the perfectly moist, oil-based crumb to the rich, tangy, and impossibly smooth cream cheese frosting, this is the foolproof, step-by-step guide that will have you creating a spectacular, three-layer masterpiece worthy of any celebration.

Table of Contents

Table of Contents

Recipe Overview: A True Southern Showstopper

What makes this Red Velvet Cake recipe truly “the best” is its commitment to the classic techniques that create its signature texture and flavor. This is an oil-based cake, which is the secret to an incredibly moist and tender crumb that stays fresh for days. The unique flavor—a delicate dance between tangy buttermilk, a hint of cocoa, and sweet vanilla—is what makes red velvet so special. Paired with a generous amount of luxurious, tangy cream cheese frosting, this stunning three-layer cake is the ultimate centerpiece for birthdays, holidays, or any time you need a truly spectacular dessert.

Metric	Time / Level
Total Time	2 hours (plus cooling time)
Active Prep Time	30 minutes
Difficulty Level	Easy
Servings	12-16

The Essential Ingredients for a Classic Red Velvet Cake

This recipe is made from two perfect, from-scratch components.

• The “Velvet” Cake: The secret to the signature texture and flavor lies in a few key ingredients.
  • Vegetable Oil: Using a neutral oil instead of butter is the number one secret to an incredibly moist cake with a wonderfully tender crumb that will not dry out.
  • Buttermilk & Vinegar: The combination of acidic buttermilk and white distilled vinegar is a classic Southern technique. It reacts with the baking soda to create an extra-tender, “velvet-like” texture.
  • Cocoa Powder: A true Red Velvet Cake is not a chocolate cake! It has just a small amount of unsweetened cocoa powder to add a subtle depth of flavor and a traditional, reddish-brown starting point for the color.
  • Red Food Coloring: To achieve that iconic, vibrant, and dramatic crimson color, a generous amount of red food coloring is essential.
• The Classic Cream Cheese Frosting: The rich, sweet, and tangy crown of our cake.
  • Room Temperature Ingredients: This is the non-negotiable secret to a perfectly smooth, creamy, and lump-free cream cheese frosting. Your full-fat, block-style cream cheese and your unsalted butter must both be fully softened to room temperature before you begin.
  • Confectioners’ Sugar: Also known as powdered sugar, this is used to sweeten and thicken the frosting. Sifting it first is a great way to ensure an ultra-smooth final texture.

Step-by-Step to the Best Red Velvet Cake

This is a rewarding baking project. Follow these detailed steps for a perfect, show-stopping result.

Part 1: Bake the Moist Red Velvet Cake Layers

Step 1: First, preheat your oven to 350°F (175°C). Generously oil and flour three 9-inch round cake pans.

Step 2: In a large bowl, sift together the 2 1/2 cups of all-purpose flour, the 1 1/2 cups of sugar, the 1 teaspoon of baking soda, the 1 teaspoon of fine salt, and the 1 teaspoon of cocoa powder.

Step 3: In another large bowl, whisk together the 1 1/2 cups of vegetable oil, the 1 cup of room temperature buttermilk, the 2 large room temperature eggs, the 2 tablespoons of red food coloring, the 1 teaspoon of white distilled vinegar, and the 1 teaspoon of vanilla extract.

Step 4: Using a standing mixer or a handheld electric mixer, mix the dry ingredients into the wet ingredients on a low speed until they are just combined and a smooth, vibrant red batter is formed.

Pro Tip: The secret to a tender, velvety cake is to not overmix the batter after the flour has been added.

Step 5: Divide the cake batter evenly among your three prepared cake pans. Bake for about 30 minutes, rotating the pans halfway through the cooking time. The cakes are perfectly done when they begin to pull away from the sides of the pans and a wooden skewer or a toothpick inserted into the center comes out clean.

Step 6: Let the cakes cool in the pans for about 10 minutes. Then, carefully run a knife around the edges and invert the cakes onto a wire rack to cool completely.

Part 2: Whip Up the Classic Cream Cheese Frosting

Step 1: In the large bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the 1 pound of softened cream cheese, the 4 cups of sifted confectioners’ sugar, and the 2 sticks of softened unsalted butter on low speed until they are just incorporated.

Step 2: Increase the mixer’s speed to high and beat for about 5 minutes, until the frosting is very light and fluffy. Be sure to occasionally turn the mixer off and scrape down the sides of the bowl with a rubber spatula.

Step 3: Reduce the speed of the mixer back to low. Add the 1 teaspoon of vanilla extract, then raise the speed back to high and mix briefly until the frosting is fluffy and smooth.

Step 4: Store the frosting in the refrigerator until it is somewhat stiff before you use it.

Part 3: Assembling and Frosting Your Masterpiece

Step 1: Once your cake layers are completely cool, you can begin to frost your cake. Place one cake layer, with the rounded-side facing down, in the middle of a rotating cake stand or a serving platter.

Step 2: Using a palette knife or an offset spatula, spread a generous, even layer of the cream cheese frosting over the top of the first cake layer (about 1/4 to 1/2-inch thick).

Step 3: Carefully set the second cake layer on top, also with the rounded-side facing down, and repeat the process with another generous layer of frosting.

Step 4: Top the cake with the third and final layer. Cover the entire cake—the top and the sides—with the remaining frosting, using your spatula to create a beautiful, smooth, or rustic swirled finish.

Step 5: For a classic, decorative touch, you can sprinkle the top of the cake with crushed, toasted pecans.

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Storage and Make-Ahead Tips

A Red Velvet Cake is a fantastic dessert to make ahead for a party or a special celebration.

• Make-Ahead: You can bake the cake layers up to 2 days in advance. Let them cool completely, then wrap them tightly in plastic wrap and store them at room temperature. The cream cheese frosting can also be made up to a week in advance and stored in an airtight container in the refrigerator. Just be sure to let it soften at room temperature and give it a quick whip with your mixer to make it light and fluffy again before you frost the cake.
• Storage: The finished, frosted cake must be stored in the refrigerator because of the cream cheese frosting. It will stay fresh and delicious, covered, for up to 5 days. For the best flavor and texture, let the cake sit out at room temperature for about 30 minutes before serving.

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Creative Recipe Variations

This classic and delicious cake is a wonderful base for your own creative twists.

1. Make it into Red Velvet Cupcakes: This recipe is perfect for making about 24 to 30 beautiful red velvet cupcakes. Simply line your muffin tins with paper liners and fill them about two-thirds of the way full with the batter. You will need to reduce the baking time to about 18-22 minutes.
2. Add a “Naked Cake” Finish: For a beautiful, modern, and rustic look, you can make this a “naked cake.” Simply apply a generous amount of frosting between the layers, and then use your spatula to apply just a very thin, scraped layer of frosting on the outside of the cake, leaving the beautiful red layers peeking through.
3. Use a Different Frosting: While cream cheese is the undisputed classic pairing, a traditional Southern “ermine” frosting (a cooked flour frosting) is another authentic and delicious choice that is a bit less sweet than a standard buttercream.

Enjoy This Iconic Southern Classic!

You’ve just created a truly special, show-stopping dessert that is the very definition of a celebration. This classic, from-scratch Southern Red Velvet Cake, with its moist, velvety crumb and its rich, tangy frosting, is a rewarding baking project that is guaranteed to impress. It’s a timeless treat that makes any occasion feel special.

We hope you enjoy every last, perfect, and delicious slice!

If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, classic cake!

Frequently Asked Questions (FAQs)