Desserts
Old-Fashioned Southern Red Velvet Cake
A deep red cocoa crumb layered with tangy cream cheese frosting. A beautiful centerpiece for Christmas, celebrations and family gatherings.
Prep time
30 min
Cook time
25 min
Cooling and assembly
1 hr
Total time
1 hr 55 min approximately
Servings
12 · Two 9-inch layers
Origin Story
Red velvet cake is a 20th-century American creation whose signature texture came from cocoa paired with acidic buttermilk and vinegar. Over time, the striking cake found a special place in African American celebrations and soul food traditions, becoming a familiar sight at holidays, birthdays and special gatherings.
Ingredients
Cake
- 2½ cups cake flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups granulated sugar
- 1½ cups vegetable oil
- 2 large eggs
- 1 cup full-fat buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon distilled white vinegar
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- 1
Heat oven to 350°F.
- 2
Grease and flour two 9-inch round cake pans.
- 3
Whisk flour, cocoa, baking soda and salt together.
- 4
In another bowl, beat sugar, oil and eggs until combined.
- 5
Mix in buttermilk, food coloring, vanilla and vinegar.
- 6
Gradually mix in the dry ingredients just until smooth.
- 7
Divide batter between pans and bake about 25–30 minutes, until a tester comes out clean.
- 8
Cool completely before frosting.
- 9
Beat cream cheese and butter until smooth, then gradually add powdered sugar, vanilla and salt.
- 10
Frost between the layers and over the cooled cake.
Heritage Kitchen Tips
- Bring the cream cheese and butter to true room temperature so the frosting beats up smooth and spreadable, never lumpy.
Storage and reheating
Store covered in the refrigerator for up to 3–4 days. Bring slices toward room temperature before serving for the best texture.
Round out the meal
Complete the meal
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Best Buttermilk Substitutes
What to use when the cornbread is halfway mixed and the buttermilk is gone.
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