I finally perfected my Red Velvet Cake Recipe with buttermilk, and I’m sharing the small tweak that makes all the difference.

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Ive chased the perfect red velvet for years and this Red Velvet Buttermilk Cake finally made me stop experimenting. An amazing moist red velvet with buttermilk, it keeps the crumb tender and bright, and a smear of cream cheese makes every bite feel worth the slight drama.

I wanted something that looked showy but tasted honest, not too sweet, just the right tang to make you curious. This is one of those Moist Cakes that sneaks onto your table and disappears fast, the kind you promise to share and then dont.

Give it a try, youll understand why I keep coming back to it.

Ingredients

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Cake flour gives tender crumb, mostly carbs with a little bit of protein.
Sugar sweetens and adds moisture, its pure carbs and no fiber or protein.
Unsweetened cocoa adds chocolate notes and slight bitterness, some fiber and antioxidants.
Buttermilk gives tangy flavor and acidity, helps the cake rise and adds calcium.
Vegetable oil keeps cake moist, calorie dense, mostly unsaturated fats, no protein.
Cream cheese makes frosting creamy and tangy, adds fat and a bit of protein.
Eggs add structure and richness, theyre a good source of protein and emulsifiers.
Vinegar reacts with baking soda for lift, gives slight sharpness not lasting flavor.

Ingredient Quantities

2 1/2 cups cake flour, sifted (312 g)

1 1/2 cups granulated sugar (300 g)

1 teaspoon baking soda

1 teaspoon fine salt

2 tablespoons unsweetened cocoa powder

1 1/2 cups vegetable oil (360 ml)

1 cup buttermilk room temp (240 ml)

2 large eggs, room temp

2 tablespoons red food coloring liquid or about 1 ounce paste

1 teaspoon pure vanilla extract

1 teaspoon distilled white vinegar

8 ounces cream cheese softened (225 g)

1/2 cup unsalted butter softened (115 g)

4 cups powdered sugar sifted (480 g)

1 teaspoon pure vanilla extract

Pinch of fine salt

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and line two 9 inch round cake pans with parchment, then grease the parchment and dust lightly with flour so cakes release easy.

2. In a large bowl sift the 2 1/2 cups cake flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon fine salt and 2 tablespoons unsweetened cocoa powder. Give it a quick whisk to blend.

3. In another bowl whisk together 1 1/2 cups vegetable oil, 1 cup room temp buttermilk, 2 large room temp eggs, 2 tablespoons red food coloring (liquid or about 1 ounce paste) and 1 teaspoon pure vanilla extract until smooth.

4. Pour the wet into the dry in two additions, mixing gently each time just until combined. Scrape the bowl, dont overmix or the cake will get dense.

5. Add 1 teaspoon distilled white vinegar and stir briefly to activate the baking soda, the batter may bloom a bit but thats normal.

6. Divide batter evenly between the prepared pans, smooth tops, then bake for about 25 to 30 minutes until a toothpick in the center comes out with a few moist crumbs but not raw batter. Rotate pans halfway if your oven runs hot.

7. Let cakes cool in the pans 10 minutes, run a knife around the edges, then turn out onto a wire rack to cool completely before frosting. If you rush frosting a warm cake the frosting will slide.

8. Make the frosting by beating 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth, then add 1 teaspoon pure vanilla extract and a pinch of fine salt.

9. Gradually add 4 cups sifted powdered sugar and beat on low until it comes together, then bump speed briefly for a silky texture. Dont overbeat or the frosting can get too soft, if it seems loose chill it 15 to 30 minutes.

10. If the cake tops domed, level them with a serrated knife, place one layer on your plate, spread a thin crumb coat of frosting, chill 15 minutes, then finish with a final even layer of frosting. Refrigerate 30 minutes before slicing for cleaner slices and store leftovers in the fridge.

Equipment Needed

1. Oven (preheat to 350 F)
2. Two 9 inch round cake pans plus parchment paper and a little flour or nonstick spray
3. Large mixing bowl and a medium mixing bowl
4. Sifter or fine mesh sieve
5. Whisk and a rubber/silicone spatula for folding and scraping
6. Electric mixer (hand or stand) for the cream cheese frosting
7. Measuring cups and spoons (kitchen scale optional for accuracy)
8. Wire cooling rack, serrated knife for leveling, and a toothpick or cake tester for doneness

FAQ

Can I use regular milk instead of buttermilk?

Yes. For each cup of buttermilk stir 1 tablespoon white vinegar or lemon juice into 1 cup milk, let sit 5 to 10 minutes until slightly curdled. You can also thin plain yogurt with a little milk. Buttermilk gives tang and reacts with the baking soda for lift, so don't skip the acid entirely.

How much red food coloring should I use to get that classic red?

If you have gel or paste, use about 1 ounce paste for this recipe. If using liquid, start with 1 tablespoon and add up to 2 tablespoons till you like the shade. Add color slowly, because too much liquid or dye can change taste and texture. The cocoa and buttermilk will mute the color so paste is best.

Why did my cake come out dense or crumbly?

Common culprits are overmixing after adding flour, packing flour into the cup when measuring, old baking soda, or overbaking. Spoon and level your flour, mix only until combined, use fresh leavener, check your oven temp with a thermometer, and pull the cake out as soon as a skewer comes out with a few moist crumbs.

Can I swap cake flour with all purpose flour?

Yes. For best results replace each cup of cake flour with 1 cup all purpose minus 2 tablespoons plus 2 tablespoons cornstarch. For this recipe that means use 2 1/2 cups AP minus about 5 tablespoons, then add 5 tablespoons cornstarch. Sift or whisk well so it mixes evenly.

How should I store or freeze the cake?

Unfrosted layers: wrap tightly in plastic, then foil, freeze up to 2 months. Thaw in the fridge overnight then bring to room temp before frosting. Frosted cake: keep refrigerated 3 to 4 days, but cream cheese frosting tastes best within 48 hours. For serving, let chilled cake sit 20 to 30 minutes to soften slightly.

My cream cheese frosting is grainy or soupy what do I do?

Grainy usually means the cream cheese wasn't fully softened or the powdered sugar wasn't sifted. Soupy means it's too warm. Chill the frosting 20 to 30 minutes then whip again. Add powdered sugar slowly to thicken. If it looks curdled try adding a spoon of powdered sugar and beat until smooth, or pop the bowl in the fridge for a bit then re-whip.

Red Velvet Buttermilk Cake Recipe Substitutions and Variations

Cake flour: make your own by using all-purpose flour, remove 2 tablespoons per cup then add 2 tablespoons cornstarch and sift. So for 2 1/2 cups cake flour, measure 2 1/2 cups AP flour, remove 5 Tbsp, add 5 Tbsp cornstarch. Texture is nearly the same, just sift well.
Vegetable oil: swap 1:1 with melted unsalted butter for a richer flavor, or for lower fat use 3/4 cup applesauce per 1 cup oil, though the crumb will be a bit denser.
Buttermilk: for each cup, stir 1 tablespoon distilled white vinegar or lemon juice into 1 cup milk, let sit 5 minutes at room temp. Or use plain yogurt thinned with a little milk to equal 1 cup.
Cream cheese (frosting): replace 8 oz cream cheese with 8 oz mascarpone for a smoother, milder frosting, or use Neufchâtel 1:1 for a slightly lower fat option. Both work without changing quantities.

Pro Tips

1. Weigh your dry ingredients when you can. Spooning flour into a cup squashes it and gives you too much flour, which makes the cake dry and heavy. Weights are way more reliable than cups, trust me.

2. Use gel or paste red coloring instead of the watery stuff. It gives a brighter color without thinning the batter. Add it slowly, because the batter will darken a bit after it bakes so you might need less than you think.

3. Mix very gently and stop as soon as the batter is uniform. Overmixing wakes up gluten and makes the cake dense. A few tiny streaks are ok, and folding with a spatula helps keep things light.

4. Get your frosting texture right by temperature control. Cream cheese should be soft but not warm, butter soft but not melty. If frosting is too loose chill it for a short bit, if it gets too stiff let it sit at room temp a little then beat gently. For sharp slices chill the frosted cake briefly before cutting.