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Black Folks Southern Red Velvet Cake Recipe

Southern Red Velvet Cake

Southern red velvet cake is a slice of pure indulgence! Smooth, rich, and unforgettable. Imagine sinking your fork into a soft, velvety crumb that’s moist and tender, with the slightest hint of cocoa teasing your taste buds.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Making the frosting: 5 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: Soul Food, Southern Food
Servings: 8
Calories: 445kcal
Author: Shaunda Necole • The Soul Food Pot®

Equipment

  • 9-inch round cake pan
  • Stand mixer or handheld electric mixer
  • Baker’s cooling rack
  • Cake scraper (optional for ease in frosting a layered cake)

Ingredients

For the cake

  • 2 cups all-purpose flour
  • 1 ½ cup sugar granulated
  • ⅓ teaspoon salt
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • ⅓ cup butter softened
  • ¼ cup mayonnaise
  • ¾ cup sour cream
  • 3 eggs
  • ⅓ cup vegetable oil
  • 2 teaspoons vanilla extract
  • ⅔ cup buttermilk
  • 1 tablespoon vinegar white
  • 0.67 oz food coloring one gel tube

For the frosting

  • 8 oz cream cheese softened or whipped cream cheese
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Instructions for the cake

  • Preheat the oven to 350 degrees F, grease the cake pan, and set it aside.
  • Starting with the wet ingredients, combine the buttermilk and vinegar in a medium-sized mixing bowl, stir, and set aside.
  • In a separate medium-sized mixing bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt, stirring well to blend, and set aside.
  • Mix the butter and sugar in a large mixing bowl with an electric mixer for 2-3 minutes until creamy.
  • Add the vegetable oil and mix again.
  • Add the eggs one by one, beating each one into the butter mixture.
  • Then add the vanilla extract, mayonnaise, and sour cream and mix again.
  • Squeeze the entire contents of the red food coloring tube into the mixture to achieve a batter with an intense color.
  • Next, pour in the vinegar and buttermilk mixture into the red batter.
  • Gradually pour in the flour mixture that was set aside.
  • Mix until all ingredients are absorbed into the batter, and the mixture is uniform.
  • Pour the batter into the greased pan.
  • Bake the red velvet cake at 350 degrees F for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. 
  • Set the cake pan on a baking rack to cool for at least 10 minutes. 
  • Then, carefully turn the cake out of the pan and onto the cooling rack.
  • Allow the Southern red velvet cake to cool to room temperature for at least 2 hours before frosting. 
  • For a layer cake, carefully slice the cooled cake horizontally into two even layers before frosting.

Instructions for the cream cheese frosting

  • *Refer to the notes below for my tips on frosting and assembling a layered cake, as well as decorating it with a crumb coating.
  • Add the cream cheese to a large mixing bowl.
  • Using an electric mixer, beat the cream cheese on medium speed for 2 minutes.
  • Turn the mixer down to low and add the powdered sugar and vanilla extract. 
  • Once the ingredients are combined, turn the mixer up to medium and beat for another 2 minutes.
  • Spread the cream cheese frosting onto the cooled red velvet cake.
  • Optionally, garnish with chopped pecans, crushed pecans, or red velvet cake crumbs.
  • Pro tip: Refrigerating a cake with cream cheese frosting for a few hours will give it a firm texture, making it easy to slice upon serving. Enjoy!

Video

Notes

How to frost and assemble a layer cake
  1. Once the cake has completely cooled, carefully slice it horizontally into two even layers.
  2. Place the bottom layer on a cake stand or serving plate.
  3. Spread a thin, even layer of frosting over the top.
  4. Place the second layer on top with its flat bottom facing upward. This creates a smooth surface for frosting.
  5. Frost the top and sides of the cake.
  6. Use an offset spatula or cake scraper to smooth the frosting as desired.
Decorating Tips
  1. Trim a thin layer from the bottom or edges of the cake and crumble it into fine crumbs.
  2. Refrigerate the frosted cake for 15–20 minutes until the frosting firms slightly.
  3. Sprinkle the cake crumbs over the top or sides for a classic red velvet finish.

Nutrition

Calories: 445kcal | Carbohydrates: 66g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 305mg | Potassium: 122mg | Fiber: 1g | Sugar: 49g | Vitamin A: 449IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

❤️ Shaunda's Soul Food Standard

Created and tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that never sacrifice flavor or legacy. No AI-generated instructions. Every measurement, timing note, and technique is written, cooked, and verified by Shaunda, with make-it-your-way guidance so you can cook confidently with the tools you have.

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