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Classic Southern Red Velvet Cake Recipe Easy Homemade with Cream Cheese Frosting

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A classic Southern red velvet cake with a tender, moist crumb and tangy cream cheese frosting, perfect for celebrations or comforting treats.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 cup (240 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • 2 tablespoons red food coloring (liquid or gel)
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch (23 cm) round cake pans and lightly dust with flour or line them with parchment paper.
  2. In a large bowl, sift together the flour, granulated sugar, cocoa powder, salt, and baking soda.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until smooth.
  4. Gradually pour the wet mixture into the dry ingredients, mixing with a spatula or mixer on low speed until just combined.
  5. Pour the batter evenly into the prepared pans. Tap the pans gently on the counter to release air bubbles.
  6. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Start checking after 25 minutes.
  7. Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack to cool completely.
  8. To make the frosting, beat the cream cheese and butter until fluffy, about 2-3 minutes.
  9. Gradually add powdered sugar, mixing on low speed to avoid a sugar cloud. Add vanilla extract and salt, then beat until smooth and creamy.
  10. Place one cake layer on a serving plate and spread a generous layer of frosting on top.
  11. Place the second cake layer on top and frost the top and sides of the cake evenly.
  12. Refrigerate the cake for at least 30 minutes before serving to let the frosting set.

Notes

Use room-temperature eggs and buttermilk for best results. Avoid overmixing the batter to keep the cake tender. Chill frosting if too soft before applying. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use coconut yogurt and vegan cream cheese.

Nutrition

Keywords: red velvet cake, classic southern cake, cream cheese frosting, easy red velvet, homemade cake, celebration cake, moist cake

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