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The Best Truly Moist and Fluffy Classic Southern Red Velvet Cake from Scratch

A tall, moist slice of red velvet cake showing three vibrant red layers separated by thick white cream cheese frosting.
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Make the best red velvet cake you have ever tasted. This recipe delivers a perfectly moist, soft, and tender crumb, balanced with just the right amount of cocoa. You will finish it with rich, homemade cream cheese frosting for a truly decadent dessert.

Ingredients

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  • 1 1/2 cups vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 tablespoon red food coloring (liquid or gel)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon white vinegar
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the vegetable oil and granulated sugar until combined. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate small bowl, mix the buttermilk and red food coloring together. Set aside.
  4. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder.
  5. Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix only until just combined after each addition.
  6. In a small bowl, mix the white vinegar into the batter last. Do not overmix.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar until fully incorporated. Stir in the vanilla extract until the frosting is light and fluffy.
  10. Once the cakes are completely cool, frost and stack the layers. You have a bakery style cake ready to serve.

Notes

  • For an authentic Southern red velvet cake flavor, use real buttermilk.
  • If you want a deeper red color, use gel food coloring instead of liquid.
  • You can make this cake ahead of time; wrap cooled layers tightly in plastic wrap and freeze for up to one month.

Nutrition

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