In this recipe, we will explore how to make a delicious Red Velvet Cake with buttermilk, so you can enjoy this indulgent treat no matter what ingredients you have on hand.
In This Post
Why I Love This Red Velvet Cake
Imagine stepping into your kitchen, and being greeted by the irresistible scent of a just-baked red velvet cake. This recipe holds a special place in my heart because it captures the essence of a classic red velvet cake without buttermilk.
I wanted to create a cake with a soft, velvety texture and a perfect balance of flavours. Traditional red velvet cake recipes often use buttermilk for a tangy kick, but I aimed to make a version suitable for those with lactose sensitivities or situations where buttermilk isn’t on hand.
The genesis of this recipe involved experimenting with classic red velvet cake techniques, giving it a unique twist. I strived to keep the soul of the original recipe while making it accessible and enjoyable for everyone, much like crafting a straightforward, beloved dish.
The result is a red velvet cake with a rich, chocolatey flavour and a subtle hint of acidity, providing the perfect canvas for a smooth cream cheese frosting. The lack of buttermilk doesn’t compromise the moistness; instead, it enhances the overall richness of the cake.
This red velvet cake is more than just a dessert; it’s a celebration of flavours, showcasing the joy found in the simplest ingredients. It’s a crowd-pleaser suitable for any occasion, offering a slice of comfort and indulgence with every bite.
And here’s a little secret: I’ve also experimented with turning this red velvet cake into a delightful casserole, sometimes adding a layer of cream cheese or other creative toppings. Stay tuned, as I plan to share that variation with you very soon, adding a touch of excitement to your baking adventures.
How to make Red velvet Cake with buttermilk
◉ Grease two nine-inch cake pans with butter and dust with flour.
MAKING THE CAKE BATTER
◉ Sift the dry ingredients for a soft and fluffy cake crumb.
◉ Add room temperature eggs one at a time, then mix in 2 teaspoons of vanilla extract.
◉ Add the buttermilk mixture, and blend until smooth. if you don’t like you can skip buttermilk I like that’s why I’m adding.
BAKING THE CAKE
PLACE THE PAN IN THE OVEN
◉ Check for doneness with a toothpick; it should come out clean.
CREAM CHEESE FROSTING
◉ Add room temperature cream cheese; beat until well incorporated.
ASSEMBLING THE CAKE
◉ Add the second layer upside down for a smooth surface.
DECORATING THE CAKE
◉ Add red sanding sugar for extra flair.
◉ Now, it’s ready to be enjoy the red velvet cake with buttermilk.