Do you want to make a delicious cake for your next event?
Then why not wow the crowd with a classic Southern dessert– Black folks red velvet cake!
It’s the best way to celebrate a special occasion, from anniversaries, birthdays, graduations. Or for holidays like Thanksgiving, Christmas, New Year’s, or Valentine’s Day.
What is a Black folks’ Southern red velvet cake?
A Black folks’ Southern red velvet cake is a made-from-scratch decadent red sponge cake. It’s made with a bit of yummy cocoa powder and homemade cream cheese frosting that’s just sweet enough to be irresistible!
It’s a cake so good, they’ll ask which bakery did you buy it from?!
Did Black people create red velvet cake?
What’s the story behind red velvet cake? Did Black folks invent it?
Red velvet cake is considered to be soul food of the South!
Because like most Southern cuisine that originated in the 1800s, red velvet cake is believed to also be of African-American origin.
How is red velvet cake related to Juneteenth?
So what does red velvet cake have to do with Juneteenth?
Red is the prominent color of Juneteenth celebrations to recognize the bloodshed and honor the lives of Black ancestors pre-emancipation. Those who never got the chance to taste the freedoms we savor today.
You’ll typically find red velvet cake included as a Juneteenth food on the menu at most celebrations today.
What’s the secret to Southern red velvet cake?
The secret to any red velvet cake is that the intense red color comes from red food coloring. And that vinegar is an ingredient to balance the chocolate cocoa powder with a bit of acidity and tang.
What’s the secret ingredient in this Black Folks Southern red velvet cake?
Two secret ingredients make a Black folks’ Southern red velvet cake moist and delicious – sour cream and mayonnaise. Using these ingredients for scratch red velvet cake or box mixes will eliminate the age-old question, “Why is my cake dry?”
Bonus ingredient: This red velvet cake recipe includes a bonus ingredient of chocolate chip morsels!
How do you make a Black folks’ Southern red velvet cake?
Butter is stirred into all-purpose flour to create a light texture. The iconic red hue comes from adding beets or food coloring. The granulated sugar provides sweetness along with a hint of tang from the buttermilk and vinegar.
Complete the cake mix by adding vanilla extract and milk to give it that lovely light flavor. Finish off your red velvet cake with a cream cheese frosting made from fresh whipped cream and confectioners’ powdered sugar sprinkled on top.
Red velvet cake should be moist (with the addition of mayo and sour cream) yet fluffy on the inside and velvety as it touches your lips!
Black folks Southern red velvet cake recipe
Red velvet cake is a dichotomy, fluffy and at the same time moist. The texture will melt in your mouth just like cotton candy does when you eat it.
Once baked, the outside of this red velvet cake has a light crust, while the inside remains soft with a hint of chocolate flavor that makes every bite worth savoring.
We promise you won’t regret trying out this classic cake today! Plus, there’s no need to worry about leftovers since everyone will go back for seconds (and thirds) when they get their hands on this scrumptious dessert!
It’s so easy to make, too – follow my recipe instructions below!
Kitchen equipment for Black folks Southern red velvet cake
If using an Instant Pot for this recipe:
- Instant Pot electric pressure cooker
- Instant Pot 7-inch Bundt pan (or a 9-10″ Bundt pan if not using Instant Pot)
- Instant Pot baking sling
- KitchenAid stand mixer or electric mixer
- Aluminum foil (for Instant Pot)
- Paper towel (for Instant Pot)
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Ingredients for Black folks Southern red velvet cake
For the cake
- 2 cups all-purpose flour
- 1 cup of granulated sugar
- ⅓ teaspoon of salt
- 2 tablespoons of cocoa powder
- 1 teaspoon of baking soda
- ⅓ cup of unsalted butter, softened
- ¼ cup of mayonnaise
- ¾ cup of sour cream
- 3 eggs
- ⅓ cup of vegetable oil
- 2 teaspoons of vanilla extract
- ⅔ cup of buttermilk (see this recipe HERE for how to make buttermilk, ratio 1:1)
- 1 tablespoon of white vinegar
- 4 tablespoons of red food coloring (liquid or gel)
- 1 cup of mini semi-sweet chocolate chips (optional)
- ¾ cup of water (for the Instant Pot)
For the frosting
- 8 ounces cream cheese, softened or whipped cream cheese
- ¼ cup butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions for Southern Black folks red velvet cake
- Grease a Bundt or cake pan and set it aside.
- Starting with the wet ingredients, in a medium-sized mixing bowl, combine the buttermilk and vinegar, 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.
- In a large mixing bowl with an electric mixer, mix the butter and sugar until creamy for 2-3 minutes.
- Add the vegetable oil and mix again.
- Add the eggs one by one, beating each one into the butter mixture.
- Then add the mayonnaise and sour cream and electric mix again.
- Add the red food coloring and mix gently with a rubber spatula to achieve a batter with an intensive red color.
- Next, pour in the vinegar and buttermilk mixture into the red batter.
- Gradually pour in the dry ingredients flour mixture that was set aside.
- Then gently fold in the chocolate chips (optional) as you combine all the ingredients into the batter.
- Mix gently with the rubber spatula 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 25-35 minutes in a conventional oven or the Instant Pot Omni Plus oven until a toothpick inserted in the center of the cakes comes out clean.
- * If you’re using an Instant Pot for this recipe, continue with all the instructions. If baking your cake- skip to instruction number 22 and then 24-27: Cover the top of the baking pan with a paper towel, and wrap it tightly with aluminum foil, keeping the foil and the paper loose, so there’s room for the cake to rise.
- Open the Instant Pot lid and pour ¾ cup of water into the stainless steel inner pot.
- Place the Bundt pan into the Instant Pot baking sling and place the sling with the cake pan into the inner pot.
- Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 50 minutes.
- When the cooking time is finished, allow a natural pressure release for at least 20 minutes.
- To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
- Use the baking sling handles to remove the Bundt pan from the Instant Pot.
- Test the cake to see if it’s done by inserting a toothpick in the center. If it comes out clean, your cake is ready!
- If it’s not ready, wrap the pan again with a paper towel and aluminum foil, cook for 10 more minutes, and then allow a natural pressure release for 10 minutes.
- Let the cake cool for at least 10 minutes before removing it from the pan.
- Then, remove the cake from the pan and let it cool to room temperature before icing it.
- This Southern Black folk’s red velvet cake recipe is usually served with icing (but it doesn’t have to be).
- Serve and enjoy!
Instructions for the cream cheese frosting
- Add the butter and cream cheese to a large mixing bowl.
- Using an electric mixer, beat the mixture on medium speed for 2 minutes.
- Turn the mixer down to low and gradually 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 slicing easy upon serving.
- Slice, serve & enjoy!
Black folks Southern red velvet cake FAQs
The real question with most people is what type of cake it is?
Red velvet is a one-of-a-kind cake.
It’s chocolatey and decadent. But not as sweet as traditional chocolate cakes because of the vinegar and buttermilk.
This original recipe for red velvet gets its name from the deep rich color that comes from two vital ingredients: cocoa powder and food coloring.
Red velvet is so wonderfully different than any other cake you’ve ever tried, with an irresistible “red” twist!
Is red velvet cake chocolate cake?
Although red velvet cake is made with cocoa powder, it’s not a chocolate cake.
Chocolate cakes require much more cocoa powder and don’t use vinegar to lighten the chocolate taste.
Is there a natural alternative to red food coloring?
Red food coloring is the common coloring additive in red velvet cake. However, this doesn’t mean that there isn’t an alternative out there. For example, beetroot is a terrific and all-natural substitute for red food coloring.
It may come as a surprise to learn that the redness of red velvet cake wasn’t always so apparent. It’s said that the chemical reaction of vinegar and cocoa powder yields a red color. So, folks started enhancing it with beet juice and then moved on to the intensity of red food coloring.
Can you substitute the blue food coloring for red and make blue velvet cake?
The answer is yes! A blue velvet cake would be a great addition to any dessert table for those who seek variety or who wish to stand out from traditional desserts. It’s easy to make and tastes great! Substitute the blue food coloring for red, and you will have the same delicious, beautiful, and vibrant-looking cake.
How much should I fill the cake pan?
Every baker has a different way of making a cake. However, following a general rule will ensure consistency. The best filling for a cake pan is about three-fourths to half of the way up the side.
This will give room for the cake to rise while baking, and your batter comes out evenly and gives you enough space in case you need to add more ingredients or toppings later on.
Is it necessary to add vinegar?
Bread dough with a dash of vinegar makes for a good rise, airy texture, and enhances the flavor.
The same goes for adding vinegar to cake batter. It breaks down the starches to produce a lighter, fluffier cake.
So, it’s a good thing, and nothing wrong with using vinegar in your red velvet cake recipe.
Is cake flour an alternative to all-purpose flour?
Whether to use cake flour or all-purpose flour entirely depends on what are you baking?
If you need your baked goods to have a light, airy texture, cake flour is what you need. On the other hand, all-purpose flour is suitable for baking most things, including cake, bread, tea cakes, cookies, pastries, pizzas, and muffins.
What size cake pans should I use?
The 9-10″ Bundt pan is a favorite choice for many home cooks. It features a well in the center that makes it easy to pour batter into and an outer edge that provides stability while baking.
If you are preparing this red velvet cake recipe in an Instant Pot, then an Instant Pot 7-inch Bundt pan is the perfect pan for you.
Does the cake need to be refrigerated since the frosting is made with cream cheese?
Cakes with cream cheese frosting are best stored in the refrigerator. The cream cheese frosting itself does not contain any preservatives. Therefore, it may spoil if left out of the fridge for too long.
Additionally, refrigerating a cake with cream cheese frosting will give it a firm texture, making slicing easy upon serving. So, it’s best to chill your red velvet cake at least an hour before serving.
Would replacing distilled vinegar with apple cider vinegar be okay?
Apple cider vinegar is made from apples, so it’s not too surprising that people often use apple cider vinegar in their baked goods. One of the most common recipes that call for apple cider vinegar is red velvet cake.
Some bakers believe replacing the distilled white vinegar with apple cider vinegar would make a better tasting cake. Because it has a sweeter taste and more acidity than regular white vinegar.
Can this cake be at room temperature, or does it have to stay in the refrigerator?
Several types of cakes can be at room temperature or in the refrigerator. For example, fruit-based cakes like strawberry cake and blueberry cake do not need to stay cold.
On the other hand, cakes with cream cheese frosting are best when stored in the refrigerator for several hours before eating it.
What do you think about this recipe for Black folks’ Southern red velvet cake?
Will you make it in the oven or in the Instant Pot?
Leave your answer in a comment below.
And if you like this recipe, you’ll love these best Southern desserts recipes HERE!
Equipment
- Instant Pot electric pressure cooker
- Instant Pot 7-inch Bundt pan (or a 9-10″ Bundt pan if not using Instant Pot)
- Instant Pot baking sling
- KitchenAid stand mixer or electric mixer
- Aluminum foil (for Instant Pot)
- Paper towel (for Instant Pot)
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 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
- 4 tablespoons food coloring red (liquid or gel)
- 1 cup chocolate chips mini, semi-sweet chocolate chips (optional)
- ¾ cup water (for the Instant Pot)
For the frosting
- 8 oz cream cheese softened or whipped cream cheese
- ¼ cup butter unsalted, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Instructions for Southern Black folks red velvet cake
- Grease a Bundt or cake pan and set it aside.
- Starting with the wet ingredients, in a medium-sized mixing bowl, combine the buttermilk and vinegar, 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.
- In a large mixing bowl with an electric mixer, mix the butter and sugar until creamy for 2-3 minutes.
- Add the vegetable oil and mix again.
- Add the eggs one by one, beating each one into the butter mixture.
- Then add the mayonnaise and sour cream and electric mix again.
- Add the red food coloring and mix gently with a rubber spatula to achieve a batter with an intensive red color.
- Next, pour in the vinegar and buttermilk mixture into the red batter.
- Gradually pour in the dry ingredients flour mixture that was set aside.
- Then gently fold in the chocolate chips (optional) as you combine all the ingredients into the batter.
- Mix gently with the rubber spatula 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 25-35 minutes in a conventional oven or the Instant Pot Omni Plus oven until a toothpick inserted in the center of the cakes comes out clean.
- * If you’re using an Instant Pot for this recipe, continue with all the instructions. If baking your cake- skip to instruction number 22 and then 24-27: Cover the top of the baking pan with a paper towel, and wrap it tightly with aluminum foil, keeping the foil and the paper loose, so there’s room for the cake to rise.
- Open the Instant Pot lid and pour 3/4 cup of water into the stainless steel inner pot.
- Place the Bundt pan into the Instant Pot baking sling and place the sling with the cake pan into the inner pot.
- Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 50 minutes.
- When the cooking time is finished, allow a natural pressure release for at least 20 minutes.
- To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
- Use the baking sling handles to remove the Bundt pan from the Instant Pot.
- Test the cake to see if it’s done by inserting a toothpick in the center. If it comes out clean, your cake is ready!
- If it’s not ready, wrap the pan again with a paper towel and aluminum foil, cook for 10 more minutes, and then allow a natural pressure release for 10 minutes.
- Let the cake cool for at least 10 minutes before removing it from the pan.
- Then, remove the cake from the pan and let it cool to room temperature before icing it.
- This Southern Black folk’s red velvet cake recipe is usually served with icing (but it doesn’t have to be).
- Serve and enjoy!
Instructions for the cream cheese frosting
- Add the butter and cream cheese to a large mixing bowl.
- Using an electric mixer, beat the mixture on medium speed for 2 minutes.
- Turn the mixer down to low and gradually 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 slicing easy upon serving.
- Slice, serve & enjoy!
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Nutrition
I’m from the south our food don’t look nothing like that.
Author
Yay – I’m from the South, & this recipe was made in the South too! It’s easy for anyone to have their cake look like this – it’s simply the Bundt cake pan that does the beautiful work for you!
I’ve never made a cake from scratch! This is GORGEOUS and will be my first scratch recipe!!
Author
I’m so happy to inspire your first homemade from scratch cake!
This is being made in our house this year. Hoping to be able to get out and get all the ingredients
Author
OMG red velvet cake – Invite me over!
Yum!
it looks so good
Author
This red velvet cake looks so good & tastes even better!
I am from Canada…
I have never even heard of Black Folks Southern Red Velvet Cake
But it sounds fantastic
Author
This red velvet cake has 2 secret ingredients that make it moist and delicious!!
This cake would be nice for Valentines Day too!