Red Velvet Buttermilk Cake Recipe

Name: Red Velvet Buttermilk Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8-10 servings
Ingredients: 2 cups all-purpose flour; 1 ½ cups granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon cocoa powder; 1 cup vegetable oil; 1 cup buttermilk, room temperature; 2 large eggs, room temperature; 2 tablespoons red food coloring; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; 8 oz cream cheese, softened; ½ cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; 2-3 tablespoons milk

Highlighted under: Baking & Desserts

Experience the rich, velvety goodness of this Red Velvet Buttermilk Cake, a perfect combination of moist texture and vibrant color. Topped with a luscious cream cheese frosting, this delightful dessert is ideal for special occasions or simply to satisfy your sweet cravings. Impress your friends and family with a slice of this show-stopping cake that’s as beautiful as it is delicious.

Created by

Emma Johnson

Last updated on 2025-11-17T01:42:19.633Z

The Origins of Red Velvet Cake

Red Velvet Cake has a fascinating history that dates back to the Victorian era, where it garnered attention for its distinct flavor and striking color. Originally, the cake’s reddish hue was attributed to the reaction between cocoa powder and acidic ingredients like buttermilk. However, modern versions often use food coloring to enhance its vibrant appearance. This cake became a staple in many Southern kitchens and has since evolved into a beloved dessert across the globe.

The unique combination of flavors in Red Velvet Cake sets it apart from other desserts. Its subtle cocoa undertones, paired with buttermilk's tanginess, create a perfectly balanced cake that is both sweet and slightly tart. Traditionally served with cream cheese frosting, this cake truly shines at weddings, birthdays, and holiday celebrations, making it a favored choice for special occasions.

Perfecting Your Baking Technique

Baking the perfect Red Velvet Buttermilk Cake requires attention to detail, from ingredient measurement to mixing techniques. It's essential to use room temperature ingredients for optimal mixing; this helps create a smooth batter that yields a lighter cake. Remember not to overmix the batter once the wet ingredients are added to the dry mix; doing so can lead to a dense texture that might not rise as beautifully.

Additionally, greasing and flouring your cake pans properly will help prevent the cake from sticking, ensuring a clean release. Pay attention to baking times, as oven temperatures can vary. Always perform the toothpick test to check for doneness, and allow the cake layers to cool completely before frosting to achieve that flawless finish.

Ingredients

For the Cake

2 cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 cup vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar

For the Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk

Instructions

Prepare the Oven and Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.

Combine Wet Ingredients

In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla, and vinegar until well combined.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Bake the Cake

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Prepare Cream Cheese Frosting

While the cakes cool, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and mix well. Stir in vanilla and enough milk to reach desired consistency.

Assemble the Cake

Once the cakes are completely cool, remove them from the pans. Place one layer on a serving plate, spread a layer of frosting on top, then place the second cake layer on top and frost the top and sides of the cake.

Serve

Slice and serve your beautiful Red Velvet Buttermilk Cake!

Tips for Cream Cheese Frosting

Creating a delectable cream cheese frosting is essential to elevate your Red Velvet Cake. Start with soft cream cheese and butter; this helps achieve a smooth, creamy consistency. Gradually add powdered sugar, which thickens the frosting and adds sweetness, and keep mixing until you reach your desired texture. Adjust the consistency with milk, if necessary, to ensure it's spreadable and easy to work with.

For added flavor, consider incorporating a touch of citrus zest or almond extract into your frosting to provide an unexpected twist. Always taste your frosting before frosting the cake to ensure it meets your preferences for sweetness and flavor balance.

Decorating Your Cake

Presentation is key when it comes to serving your Red Velvet Buttermilk Cake. A smooth, even layer of cream cheese frosting is ideal, but don’t be afraid to get creative! Consider adding decorative piping along the edges or topping the cake with chocolate shavings, fresh berries, or edible flowers for a stunning finish. These touches not only enhance the cake's visual appeal but also add complementary flavors that can impress your guests.

If you're looking for a simpler decorating method, just sprinkle a light dusting of cocoa powder or powdered sugar on top for an effortlessly elegant look. Remember to chill the cake for about 30 minutes after frosting; this helps the frosting to set, resulting in cleaner slices when serving.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake layers and freeze them. Frost the cake once it is thawed.

→ What can I substitute for buttermilk?

You can use milk mixed with a tablespoon of vinegar or lemon juice as a substitute for buttermilk.