red velvet cake recipe

I was standing in my kitchen on Valentine's Day a few years back, ready to bake the most beautiful red velvet cake for our family dinner. I had the recipe all planned out, ingredients lined up, and then I realized I'd forgotten to buy buttermilk. I was frustrated at first, but honestly? This mistake turned into one of my favorite discoveries.

Jump to:

• Why You'll Love This Red Velvet Cake Without Buttermilk
• Ingredients For Your Red Velvet Cake Without Buttermilk
• Instructions For Red Velvet Cake Without Buttermilk
• Storage And Reheating Your Red Velvet Cake
• Variations And Tips For Your Red Velvet Cake
• FAQs About Red Velvet Cake Without Buttermilk
• Recipes You May Like
• Final Thoughts On Red Velvet Cake Without Buttermilk
• Red Velvet Cake Without Buttermilk: A Decadent Homemade Dessert

Now I make red velvet cake without buttermilk every single time, and it turns out even better than the original version. The cake comes out incredibly moist, the color stays vibrant, and that tangy cream cheese frosting is absolutely perfect on top. If you've been intimidated by this classic dessert because you thought you needed special ingredients, I'm here to tell you that you don't. I've made this cake dozens of times now, and Sarah always asks for seconds.

I actually linked a similar decadent treat here that you might want to try: if you love this red velvet cake without buttermilk, you'll probably enjoy my Creamy Bavarian Cream Pie Delight for another special occasion dessert that's just as impressive but comes together surprisingly fast.

Why You'll Love This Red Velvet Cake Without Buttermilk

This recipe is special for so many reasons, and I'm excited to share why it's become my go-to:

• Simple ingredient swap: Uses milk and vinegar instead of buttermilk, so you don't need specialty ingredients
• Incredibly moist texture: The combination creates a tender crumb that stays soft even days later
• Vibrant red color: The cake stays beautifully red without looking dull or faded
• Silky cream cheese frosting: The tanginess of the frosting balances the sweetness of the cake perfectly
• Perfect for celebrations: Great for Valentine's Day, weddings, birthdays, or just because
• Makes ahead friendly: You can bake the layers one day and frost the next

Ingredients For Your Red Velvet Cake Without Buttermilk

For The Cake

• 1 cup whole milk
• 1 tablespoon white vinegar
• 2½ cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoons cocoa powder
• ½ cup softened unsalted butter
• 1 cup granulated sugar
• ¾ cup vegetable oil or any neutral oil
• 2 large eggs at room temperature
• 2 teaspoons vanilla extract
• 2 tablespoons red food coloring

For The Cream Cheese Frosting

• 16 ounces cream cheese blocks, softened
• 8 tablespoons butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract

Note: If you're out of red food coloring, you can use gel coloring (it's more concentrated), though you might need to adjust the amount slightly.

Instructions For Red Velvet Cake Without Buttermilk

Prepare Your Pans And Oven

Start by preheating your oven to 350°F (180°C). While it's warming up, grease and flour two 9-inch round cake pans really well. I like to use butter and then dust with flour to make sure the cakes come out cleanly. This step is important because red velvet cake sticks sometimes if you're not careful.

Create Your Buttermilk Substitute

In a medium mixing bowl, combine 1 cup whole milk with 1 tablespoon white vinegar. This is the magic trick that replaces buttermilk! Let it sit for about 5 minutes. You'll see it start to curdle slightly, and that's exactly what you want. This creates that tangy element that makes red velvet so special. I remember the first time I tried this, I was honestly skeptical, but it works beautifully every single time.

Mix Your Dry Ingredients

Sift together the flour, salt, baking soda, and cocoa powder into a separate bowl. I can't stress enough how important this step is. The cocoa powder tends to clump, so sifting makes sure everything is evenly distributed throughout your cake. I've skipped this before and ended up with cocoa-heavy spots, so trust me on this one.

Cream Your Butter And Sugar

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened butter and granulated sugar on medium speed for about 5 minutes. You want this mixture to look light and fluffy, almost like sand. This is where the air gets incorporated into your cake, which gives it that tender texture we're after.

Add Oil And Eggs

With the mixer still on medium speed, add the oil and mix until it's completely combined. This sounds weird if you're used to traditional cakes, but this combination of butter and oil keeps the cake incredibly moist. Next, add your eggs one at a time, making sure each one is fully incorporated before adding the next. Alex loves watching this part because he says it looks like the mixer is making scrambled eggs.

Combine Wet And Dry Ingredients

Add your milk and vinegar mixture along with the vanilla extract to the butter mixture and mix until combined. Now here's the important part: with the mixer on low speed, add half of your flour mixture and mix gently. Then add the remaining flour mixture and mix until just incorporated.

I learned the hard way that overmixing at this point creates a tough cake instead of a tender one. You want to see some flour streaks and then stop. It's not pretty, but it's exactly what you need.

Add The Red Color

Add your 2 tablespoons of red food coloring and mix until the batter is evenly colored. The color will seem really bright right now, but it darkens slightly as the cake bakes. Don't be tempted to add more coloring or your cake will taste a bit off.

Bake Your Cake Layers

Divide the batter evenly between your prepared pans. I actually weigh each pan to make absolutely sure they have the same amount, which means both layers bake evenly and are the same thickness. Bake for 22 minutes until a toothpick inserted in the middle comes out clean.

When they're done, let the cakes cool in the pans for 10 minutes. Then turn them out onto wire racks and let them cool completely for about an hour or until they're completely cool to the touch. Patience here is worth it because frosting a warm cake is a messy situation I've definitely experienced more than once.

Make Your Cream Cheese Frosting

While your cakes are cooling, beat together your softened cream cheese, butter, powdered sugar, and vanilla extract until light and fluffy. This takes about 3-4 minutes with an electric mixer.

Here's a pro tip: if your frosting tastes too sweet (and cream cheese frosting can sometimes be overly sweet), add a pinch of salt. I usually start with a quarter teaspoon and add more if needed. This one small thing makes the frosting taste so much better because it balances all the sweetness.

Assemble Your Cake

Using an offset spatula, spread a generous layer of cream cheese frosting on top of your first cake layer. Place the second layer on top of that frosting layer. Now frost the entire cake with the remaining frosting, spreading it smoothly over the sides and top.

If you want to get fancy (and honestly, this cake deserves it), put some frosting in a piping bag fitted with a star tip and pipe decorative swirls around the top. I like to add fresh strawberries on top for a pop of color, which makes it look bakery-worthy but takes literally two seconds.

Storage And Reheating Your Red Velvet Cake

Because this cake has cream cheese frosting, it needs to be refrigerated. Store it in a cake container with a tall lid, or carefully cover it on a serving plate once the frosting has set up and won't stick to plastic wrap.

This cake keeps beautifully in the refrigerator for about 4 days. The flavors actually get better as it sits because the frosting flavors meld with the cake. You can keep leftover slices in the fridge, and they'll stay fresh and moist.

If you want to freeze this cake for later, you can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and then foil. Just thaw them completely before frosting. I don't recommend freezing the frosted cake because the frosting doesn't freeze well, but the cake layers are great to have on hand.

Variations And Tips For Your Red Velvet Cake

I've played around with this recipe so much over the years, and here are my favorite tweaks:

• Different pan sizes: This batter also works in two 8-inch round pans (which will be slightly thicker), two loaf pans, or two rectangular baking dishes. Just check for doneness a minute or two sooner because thinner cakes bake faster.
• Make ahead magic: Bake your cake layers one day and make the frosting the next day. Just wrap the cooled layers tightly so they don't dry out. This makes the whole process feel less overwhelming.
• Decadent decorations: Try adding white chocolate shavings, crushed freeze-dried raspberries, or even a dusting of cocoa powder on top for extra pizzazz.
• Personal favorite: I sometimes add an extra teaspoon of vanilla extract to the frosting because I love that flavor, and it makes the frosting taste a bit less one-dimensional.
• What if your cake comes out too dense? This usually means overmixing. The next time, really be gentle when adding the flour mixture. It's worth taking your time here.

FAQs About Red Velvet Cake Without Buttermilk

Can You Make Red Velvet Cake Without Buttermilk And Still Get The Same Texture?

Absolutely! The milk and vinegar combination creates the same tangy, tender texture as buttermilk would. In fact, I think this version is even more moist because of the oil in the recipe. The acid from the vinegar reacts with the baking soda the same way that buttermilk would, so you get all the benefits without needing special ingredients on hand.

What Can I Use As A Substitute For Buttermilk In Red Velvet Cake?

The milk and vinegar method is my favorite because it's so simple and works perfectly every single time. But you can also use Greek yogurt mixed with a little milk, or even sour cream. The ratio would be similar: about 1 cup of your substitute to the vinegar amount. Just know that different substitutes might change the flavor slightly. I've tried all of them, and milk with vinegar is still my go-to.

Why Do You Add Vinegar To Red Velvet Cake Without Buttermilk?

The vinegar serves two important purposes. First, it creates acidity that reacts with the baking soda to help the cake rise properly. Second, that slight tang is what gives red velvet cake its signature flavor. Without the vinegar, your cake would taste more like a chocolate cake than a red velvet cake. It's a small ingredient that makes a huge difference in the final result.

How Do You Keep Red Velvet Cake Moist Without Using Buttermilk?

The combination of butter and oil is what keeps this cake incredibly moist. The oil adds moisture that butter alone can't provide, and it helps the cake stay tender and soft even after a few days. Also, don't overbake it! Those extra 2 minutes in the oven can dry out your cake, so remove it when a toothpick comes out clean with just a few moist crumbs.

Recipes You May Like

If you love this red velvet cake without buttermilk, you'll probably enjoy these other special occasion desserts:

• Creamy Bavarian Cream Pie Delight - Another elegant dessert that looks complicated but is surprisingly doable
• Chocolate Fudge Pie - Rich, decadent, and perfect when you want something seriously chocolatey
• Fluffy Red Velvet Cupcakes With Cream Cheese Frosting - Love this cake? Try it as cupcakes for easier serving

Final Thoughts On Red Velvet Cake Without Buttermilk

I hope you make this cake soon and fall in love with it like our family has. It's one of those desserts that looks fancy and impressive but honestly isn't complicated at all. The fact that you can make it without buttermilk means you're never caught without a way to make this beautiful cake.

Donald always says the smell of this cake baking makes the whole apartment feel like a special occasion, and I have to agree. There's something about that cocoa and vanilla combination that just makes everyone in the kitchen happy.

Let me know how it turns out for you! I'd love to hear if you add any of your own special touches. And please save this to Pinterest so you have it ready for the next time you need an impressive dessert.

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