Southern Red Velvet Cake

Name: Southern Red Velvet Cake
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Yield: 8
Cuisine: Southern
Ingredients: 1 tablespoon vegetable oil, for greasing pans; All-purpose flour, for dusting pans; 2 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon fine sea salt; 1 teaspoon unsweetened 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 teaspoon white distilled vinegar; 1 teaspoon vanilla extract; 1 pound cream cheese, softened to room temperature; 4 cups sifted confectioners' sugar; 1 cup unsalted butter, softened to room temperature; 1 teaspoon vanilla extract

Recipe GLPReef816ebf1c741

Southern

Dessert

90 min

1503 cal

Servings: 8

Oven

SNAP eligible

A classic Southern layer cake with a distinctive deep red color and subtle cocoa flavor, paired with a rich and silky cream cheese frosting. This elegant dessert features three tender, moist cake layers finished with generous frosting between each layer and covering the entire cake.

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Ingredients

1 tablespoon vegetable oil, for greasing pans

All-purpose flour, for dusting pans

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon fine sea salt

1 teaspoon unsweetened 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 teaspoon white distilled vinegar

1 teaspoon vanilla extract

1 pound cream cheese, softened to room temperature

4 cups sifted confectioners' sugar

1 cup unsalted butter, softened to room temperature

1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F.
Lightly coat three 9-inch round cake pans with vegetable oil, then dust lightly with flour, tapping out the excess.
In a large bowl, sift together the flour, granulated sugar, baking soda, salt, and cocoa powder.
In another large bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until well combined.
Using an electric mixer, gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix; the batter should be smooth.
Divide the cake batter equally among the three prepared pans.
Place the pans in the preheated oven, spacing them evenly on the racks for even heat circulation.
Bake for about 30 minutes, rotating the pans halfway through baking. The cakes are done when a toothpick inserted into the center comes out clean and the cake edges pull away slightly from the pan sides.
While the cakes bake, prepare the cream cheese frosting. In a large bowl, combine the softened cream cheese, softened butter, and sifted confectioners' sugar.
Using an electric mixer on low speed, blend until the ingredients are incorporated.
Increase the mixer speed to high and beat for approximately 5 minutes, occasionally scraping down the sides of the bowl with a rubber spatula, until the frosting is light and fluffy.
Reduce the mixer speed to low, add the vanilla extract, then raise the speed back to high and mix briefly until fluffy, scraping the bowl as needed.
Transfer the frosting to the refrigerator and chill until it reaches a spreadable, slightly stiff consistency.
Remove the baked cake layers from the oven. Run a thin knife around the edges of each pan to loosen the cake.
Invert each cake onto a plate, then flip it right-side up onto a wire cooling rack, with the rounded top facing up. Allow the layers to cool completely to room temperature.
Place the first cake layer, rounded side down, on a cake stand or serving plate.
Using a palette knife or offset spatula, spread a generous layer of cream cheese frosting (about 1/4 to 1/2 inch thick) over the top of the first layer.
Carefully place the second cake layer on top, rounded side down, and repeat with another layer of frosting.
Top with the third cake layer, rounded side up, and frost the entire exterior of the cake with the remaining frosting, creating an even coating.

Comments

Grocery List Plus Editorial Staff4.5

Red velvet cake is a Southern classic that checks every box for Charlotte cooks: all ingredients are standard pantry staples or dairy case finds at any major chain, and the cost per serving lands around $1.50–$2.00 with cream cheese frosting, making it budget-friendly for a special dessert. The stated 90 minutes is honest—about 30 minutes for mixing, baking, and cooling the cake layers, then another 30–45 for the frosting and assembly—though you'll want to plan for cooling time between layers if you're not using sheet cake pans. This is a fussy dessert that demands attention to mixing (the cocoa and vinegar react with the baking soda, so order matters) and careful frosting application, but it's not a same-night dish if you want layers set properly; make it the day before for best results. It's a showstopper for a dinner party or potluck rather than a weeknight impulse, and the eight servings stretch the value even further.