Red Velvet Buttermilk Cake

This Red Velvet Buttermilk Cake is a true classic moist, tender, and beautifully vibrant with that signature hint of cocoa. Paired with creamy frosting, it’s the ultimate dessert for celebrations, holidays, or just when you’re craving something special. Each bite is soft, velvety, and full of flavor.

Why You’ll Love Red Velvet Buttermilk Cake

This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re baking for a birthday, a holiday dinner, or just because, this cake is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for layer cakes, cupcakes, or a simple sheet cake.
Budget-Friendly: Uses basic pantry staples with big results.
Quick and Easy: Straightforward instructions make it beginner-friendly.
Customizable: Adjust the frosting or add fillings to make it your own.
Crowd-Pleasing: That classic flavor and color always impress.

Ingredients

Ingredients in Red Velvet Buttermilk Cake
Here’s the magic of this cake—it’s moist, lightly chocolatey, and unforgettable. Let’s break it down:
All-Purpose Flour: The structure for the cake.
Cocoa Powder: Just a touch for a hint of chocolate flavor.
Sugar: Sweetens the batter perfectly.
Butter and Oil: Butter for flavor, oil for extra moisture.
Eggs: Give structure and richness.
Buttermilk: The key to a tender, fluffy crumb.
Vinegar: Works with the buttermilk for that signature texture.
Baking Soda and Salt: Balance and lift.
Red Food Coloring: For that iconic red hue.
Vanilla Extract: Enhances the cake’s flavor.
Cream Cheese Frosting: The classic pairing for red velvet.

Instructions

Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Combine Ingredients: In one bowl, whisk flour, cocoa powder, baking soda, and salt. In another bowl, beat butter, oil, and sugar until fluffy. Add eggs one at a time, then mix in vanilla and food coloring.
Prepare Your Cooking Vessel: Alternate adding the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Stir in vinegar at the end.
Assemble the Dish: Divide batter evenly between pans and smooth tops.
Cook to Perfection: Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Finishing Touches: Cool cakes completely before frosting with cream cheese frosting.
Serve and Enjoy: Slice and enjoy with your favorite beverage.

Nutrition Facts

Servings: 12 slices
Calories per serving: 350

Preparation Time

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

How to Serve Red Velvet Buttermilk Cake

This cake is delicious on its own or dressed up with fresh berries or chocolate shavings. It’s perfect for special occasions, afternoon tea, or as the centerpiece of a dessert table.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:
Use gel food coloring for the brightest color.
Don’t overmix the batter this helps keep the cake tender.
Make sure the cakes are fully cooled before frosting.
Double the recipe for a stunning three-layer cake.
Store frosted cake covered in the fridge for up to 4 days.

FAQ’s

1. Can I make cupcakes instead of a cake?
   Yes, bake for 18–20 minutes until a toothpick comes out clean.
2. Do I have to use food coloring?
   No, the cake will taste the same without it, just without the red color.
3. Can I freeze the cake layers?
   Yes, wrap tightly and freeze for up to 2 months.
4. Can I use natural cocoa powder?
   Yes, but the color may be less vibrant.
5. What if I don’t have buttermilk?
   Make your own by adding 1 tbsp vinegar or lemon juice to 1 cup milk.
6. Can I use all butter instead of oil?
   Yes, but oil adds extra moisture to the cake.
7. Can I make it gluten-free?
   Use a 1:1 gluten-free flour blend.
8. What frosting works best?
   Classic cream cheese frosting is traditional, but buttercream also works.
9. Can I add chocolate chips?
   Yes, for extra chocolatey bites.
10. How do I keep the cake moist?
    Don’t overbake and wrap the layers in plastic wrap while still slightly warm.

CONCLUSION

This Red Velvet Buttermilk Cake is a timeless dessert that’s as stunning as it is delicious. With its tender crumb, subtle cocoa flavor, and creamy frosting, it’s a treat everyone will adore.

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