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–+ servings

Soul Food Red Velvet Cake Recipe

This soul food-inspired red velvet cake is rich, moist, and slightly nutty, thanks to the use of olive oil in place of butter.
The classic cocoa and vanilla flavors blend beautifully, and the mascarpone-infused cream cheese frosting adds a silky smooth touch that elevates every bite.
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Prep Time 20 minutes
Cook Time 25 minutes
Course Dessert
Cuisine Southern
Servings 12

Ingredients
  

For the Cake:

  • 2 ½ cups all-purpose flour plus extra for dusting
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon espresso powder
  • 1 ½ cups light olive oil
  • 1 ½ cups granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup low-fat buttermilk room temperature
  • 2 tablespoons red gel food coloring
  • 1 tablespoon white distilled vinegar
  • 1 teaspoon baking soda

For the Cream Cheese Frosting:

  • 8 ounces mascarpone softened
  • ½ cup butter softened
  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2 cups confectioners’ sugar

Instructions
 

Prepare the Cake:

  • Preheat the oven to 350°F. Lightly grease and flour two 9-inch cake pans to prevent sticking.
  • In a large mixing bowl, whisk together the flour, baking powder, salt, cocoa powder, and espresso powder to evenly distribute the dry ingredients.
  • In a separate medium bowl, mix the olive oil and granulated sugar until well combined. Using a hand or stand mixer, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  • Stir in the vanilla extract, followed by the buttermilk and red gel food coloring, mixing until the batter takes on a uniform color.
  • With the mixer on low, gradually add the dry ingredient mixture to the wet ingredients, alternating additions and starting and ending with the dry mix.
  • In a small cup, combine the vinegar and baking soda. Once it begins to fizz, immediately fold it into the cake batter.
  • Evenly divide the batter between the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for about 10 minutes, then carefully transfer them onto an oiled wire rack to cool completely.
  • Once cooled, wrap the cakes in plastic wrap and refrigerate for a few hours to allow them to firm up before frosting.

Make the Frosting:

  • In a stand mixer, beat the mascarpone, butter, and cream cheese until fully blended and smooth.
  • Add the vanilla extract, salt, and confectioners' sugar, then continue beating until the frosting becomes light and fluffy.

Assemble the Cake:

  • Place one cake layer on a serving plate and spread an even layer of frosting on top.
  • Gently place the second cake layer on top, then frost the top and sides of the cake until completely covered.
  • Garnish with red velvet cake crumbs or as desired.

Notes

  • For an extra moist cake, wrap the cooled cake layers in plastic wrap and let them sit overnight before frosting.
  • The mascarpone frosting gives a smoother texture than traditional cream cheese frosting, but you can substitute it with extra cream cheese if preferred.
  • If you want a more intense cocoa flavor, add an additional ½ tablespoon of cocoa powder.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
Keyword easy red velvet cake, Holiday dessert ideas, homemade red velvet cake, moist red velvet cake, soul food, southern baking, traditional soul food dessert
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