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Leo’s Best Southern Style Moist Red Velvet Cake From Scratch

A perfect slice of moist red velvet cake layered with cream cheese frosting, sitting on a white plate.
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You deserve a show-stopping dessert! This recipe delivers a perfectly moist, soft, and fluffy red velvet layer cake with that classic vibrant red color, paired with rich homemade cream cheese frosting. It is easy to make from scratch.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, room temperature
  • 1 teaspoon white vinegar
  • 1/2 teaspoon red liquid food coloring (or more for vibrant color)
  • 1 cup Cream Cheese Frosting (recipe below)
  • **For the Cream Cheese Frosting:**
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk or heavy cream (if needed)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, whisk together the buttermilk, white vinegar, and red food coloring until combined.
  6. With the mixer on low speed, add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture in two additions, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. **Make the Frosting:** In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, beating until combined. Mix in the vanilla extract. If the frosting is too thick, add milk or cream one teaspoon at a time until you reach a smooth, spreadable consistency.
  11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the cream cheese frosting over the top. Place the second layer on top and frost the top and sides of the entire cake.

Notes

  • For the most vibrant red velvet cake color, use a high-quality gel food coloring instead of standard liquid coloring.
  • The reaction between the buttermilk and vinegar creates the soft crumb structure, so do not skip them!
  • This cake is perfect for Valentine’s Day or any special birthday celebration.

Nutrition

Find it online: https://tastytribune.com/best-moist-red-velvet-cake-recipe-from-scratch/