Easy Red Velvet Cake With Buttermilk
This recipe Red Velvet Cake gift from Allfoodi. I know this is the classic dessert, and also many of your favourite dishes. It is very simple to make red velvet cake you can easily at home. However, there are different recipes that call for buttermilk, but it can be difficult for real and authentic recipes or may not be recommended by some. But this dessert is tasty and has different variations of red velvet cake, which don’t need to make with buttermilk. It is optional if you don’t like you can skip , rest of the recipe is same. I like the buttermilk I’m going to use in my recipe.
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
1
PREPARATION
◉ Grease two nine-inch cake pans with butter and dust with flour.

2
MAKING THE CAKE BATTER
◉ Sift the dry ingredients for a soft and fluffy cake crumb.

3
MIXING
◉ Add room temperature eggs one at a time, then mix in 2 teaspoons of vanilla extract.

4
FOOD COLOR
◉ 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.

5
BAKING THE CAKE

6
PLACE THE PAN IN THE OVEN
◉ Check for doneness with a toothpick; it should come out clean.

7
CREAM CHEESE FROSTING
◉ Add room temperature cream cheese; beat until well incorporated.

8
ASSEMBLING THE CAKE
◉ Add the second layer upside down for a smooth surface.

9
DECORATING THE CAKE
◉ Add red sanding sugar for extra flair.

10
ENJOY
◉ Now, it’s ready to be enjoy the red velvet cake with buttermilk.


Easy red velvet cake with buttermilk
Red velvet cake is a popular dessert that has become a frequent favorite at birthday parties and other special occasions. With its unique flavor and vibrant color, it can be an impressive addition to any celebration. Unfortunately, making red velvet cake often requires buttermilk,.
Ingredients
- 2 1/2 cups all-purpose flour, plus more to dust pans
- 2 Tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1 1/2 cups granulated sugar
- 2 tsp vanilla extract
- 2 large eggs, room temperature
- 3/4 cup vegetable oil or light olive oil
- 1 cup low-fat buttermilk, room temperature (optional)
- 1 tsp white distilled vinegar
- 1/2 tsp red gel food colouring
For the Cream Cheese Frosting:
- 1 1/2 cups (3/4 lb) unsalted butter
- 8 oz cream cheese
- 4 cups (1 lb) powdered sugar
- 1 Tbsp real vanilla extract
- 1/8 tsp or a generous pinch of salt
Instructions
- Preparation:
Preheat oven to 350°F.
Grease and flour two nine-inch cake pans. - Cake Batter:
Mix dry ingredients, cream butter and sugar, add eggs, vanilla, oil, buttermilk, vinegar, and red food colouring.
Blend until smooth. - Baking:
Divide batter into pans.
Bake at 350°F for 30 minutes.
Cool on wire racks. - Cream Cheese Frosting:
Beat butter until smooth.
Add cream cheese, vanilla, and salt; beat until creamy.
Gradually add powdered sugar; beat until thick. - Assembly:
Place one cake layer on a platter; frost.
Add the second layer upside down; frost.
Apply a crumb coat, then frost the entire cake. - Decoration:
Decorate with red sprinkles and sanding sugar.
Pipe rosettes on top. - Final Touch:
Refrigerate for an hour before serving.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 300Total Fat: 24ggSaturated Fat: 49gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 117mgSodium: 334mgCarbohydrates: 70gFiber: 1gSugar: 300gProtein: 6g