The Best Ever Homemade Red Velvet Cake

The Best Ever Homemade Red Velvet Cake (White Lily Secret!)

When it comes to Red Velvet Cake, this recipe is the real Southern deal — rich, buttery, and perfectly balanced with that signature crimson hue and a tender crumb. The secret? Always use White Lily flour for the softest texture imaginable. This cake captures everything we love about old-fashioned Southern baking — simple ingredients, a little patience, and a whole lot of love.

This homemade red velvet cake is smooth, velvety, and full of flavor, with just the right hint of cocoa and tang from buttermilk. Whether you’re baking for a celebration or just craving something classic and indulgent, this cake never disappoints. It’s the kind of dessert that makes people close their eyes after the first bite — pure comfort on a plate.

Ingredients

• 2 sticks (1 cup) unsalted butter, room temperature
• 2 cups granulated sugar
• 6 large eggs, room temperature
• 1 tablespoon white vinegar
• 1 tablespoon cocoa powder
• 2 ½ cups plain flour (sifted, then measured — White Lily recommended)
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 cup whole buttermilk, room temperature
• 2 ounces red food coloring
• 1 teaspoon pure vanilla extract

Instructions

1. Cream Butter & Sugar: In a large mixing bowl, cream the butter and sugar together on medium speed for 5–7 minutes, until light and fluffy.
2. Add Eggs: Add the eggs one at a time, beating well after each addition.
3. Make Cocoa Paste: Mix the white vinegar and cocoa powder to form a smooth paste, then add it to the creamed mixture.
4. Combine Dry Ingredients: In a separate bowl, sift together flour, baking soda, and salt.
5. Alternate Mixing: Add dry ingredients alternately with buttermilk, beginning and ending with flour. Mix gently — do not overmix.
6. Add Color & Flavor: Stir in the red food coloring and vanilla extract, scraping the bowl to make sure everything is evenly combined.
7. Bake: Divide the batter evenly among three 8-inch round cake pans lined with parchment paper and lightly greased. Bake at 350°F (175°C) for about 28 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool: Let the cakes cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely before frosting.

Pro Tips

• Use White Lily flour — it’s the Southern baker’s secret for a soft, fine crumb.
• Always bring butter, eggs, and buttermilk to room temperature before baking.
• For an even richer taste, add a few drops of almond extract or use Dutch-process cocoa.
• Pair with a classic cream cheese frosting for that traditional Southern finish.

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The Best Ever Homemade Red Velvet Cake

Prep Time: 25 mins   |   Cook Time: 28 mins   |   Total Time: 55 mins

Yield: Three 8-inch layers   |   Course: Dessert   |   Cuisine: Southern American

Ingredients

• 2 sticks (1 cup) unsalted butter, room temperature
• 2 cups granulated sugar
• 6 large eggs, room temperature
• 1 tablespoon white vinegar
• 1 tablespoon cocoa powder
• 2 ½ cups plain flour (White Lily recommended)
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 cup whole buttermilk, room temperature
• 2 ounces red food coloring
• 1 teaspoon vanilla extract

Instructions

1. Cream butter and sugar until fluffy (5–7 minutes).
2. Add eggs one at a time, beating well after each.
3. Mix vinegar and cocoa into a paste; add to the batter.
4. Sift flour, soda, and salt; add alternately with buttermilk.
5. Stir in food coloring and vanilla; mix gently.
6. Pour into 3 greased 8-inch pans and bake at 350°F for about 28 minutes.

Pro Tip: Don’t overmix — this keeps your cake light, soft, and velvety!