Indulge in Southern Charm: Red Velvet Cake with Cream Cheese Frosting

Southern History of Red Velvet Cake

Originating in the South, red velvet cake is more than just a dessert—it’s a piece of culinary history. The cake’s striking red color and flavors of cocoa create a delightful treat that often graced the tables during special occasions and gatherings. Its roots can be traced back to the 1920s when the red hue was enhanced by the chemical reaction between cocoa and buttermilk, and it quickly became a favorite in southern households. Each bite of this delicate cake paired with creamy frosting evokes memories of warm family gatherings and the sweet essence of Southern hospitality.

This Southern red velvet cake with cream cheese frosting is a classic that is sure to impress.

Moist, buttery, and beautifully vibrant — this Red Velvet Cake is a true Southern classic, layered with tangy cream cheese frosting and a hint of cocoa perfection.

🕒 Recipe Overview

• Prep Time: 25 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour

• Servings: 10–12

🧂 Ingredients

For the Cake

• 2½ cups (315g) all-purpose flour

• 2 tablespoons unsweetened cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1½ cups (300g) granulated sugar

• 1 cup (240ml) vegetable oil

• 2 large eggs

• 1 cup (240ml) buttermilk, room temperature

• 2 teaspoons vanilla extract

• 1 teaspoon white vinegar

• 2 tablespoons red food coloring (liquid or gel)

For the Cream Cheese Frosting

• 8 oz (225g) cream cheese, softened

• ½ cup (115g) unsalted butter, softened

• 3½ cups (440g) powdered sugar

• 1 teaspoon vanilla extract

🔪 Directions

1. Preheat the Oven
   Preheat oven to 350°F (177°C).
   Grease and flour two 9-inch round cake pans (or line with parchment paper).

2. Mix the Dry Ingredients
   In a bowl, whisk together flour, cocoa powder, baking soda, and salt.

3. Combine the Wet Ingredients
   In another bowl, whisk sugar, oil, eggs, buttermilk, vanilla, vinegar, and red food coloring until smooth.

4. Combine and Mix
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined (don’t overmix).

5. Bake the Cakes
   Divide the batter evenly between the pans.
   Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
   Cool completely on wire racks before frosting.

6. Make the Frosting
   Beat cream cheese and butter together until creamy.
   Add vanilla and gradually beat in powdered sugar until fluffy and smooth.

7. Assemble the Cake
   Spread frosting between layers and over the top and sides.
   Garnish with cake crumbs or shaved white chocolate if desired.

💡 Pro Tips

• Always use buttermilk — it gives red velvet its signature tang and texture.

• For a deeper red color, use gel food coloring.

• Chill the cake before slicing for cleaner layers.