Name: Red Velvet Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2.5 cups All-purpose flour (Sifted); 1.5 cups Granulated sugar; 1 teaspoon Baking soda; 1 teaspoon Cocoa powder (Sifted); 1.5 cups Vegetable oil; 1 cup Buttermilk (Well shaken and at room temperature); 2 large Eggs (At room temperature); 2 tablespoons Red food coloring; 1 teaspoon Vanilla extract; 1 teaspoon White vinegar; 1 pinch Salt

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Creamy, tender, and stunningly red, this Red Velvet Buttermilk Cake is the kind of dessert that steals the spotlight at every gathering. Imagine a moist crumb that melts on your tongue, a gentle tang from buttermilk, and a subtle chocolate hint from cocoa — all wrapped up in a show-stopping crimson hue. Fun fact: the classic red color originally came from a chemical reaction between buttermilk and cocoa, not just food dye. If you love quick, crowd-pleasing desserts, this recipe is made for you.

This cake stands out because it’s simple to make, requires no fancy equipment, and tastes like a bakery treat straight from your oven. It’s perfect for family birthdays, cozy weekend baking, or when you want a comforting slice with your afternoon tea. If you enjoy rich cakes like our chocolate buttermilk cake, you’ll find this red velvet equally satisfying but with a lighter, tangy twist. Get ready — this is easy, fast, and utterly delicious. Let’s bake!

What is Red Velvet Buttermilk Cake?

Ever wondered why it’s called red velvet? Is it velvet-soft or just dramatic? Both. Red Velvet Buttermilk Cake gets its name from the cake’s plush, velvety crumb and its vibrant red color. Why “buttermilk”? Because the tangy buttermilk keeps the cake moist and gives that signature tender crumb. And yes, it’s slightly cheeky to say that “the way to a man’s heart is through his stomach.” Who could argue after a bite of this?

Rumor has it a millennial grandparent once used ketchup to get the red stain before food color was common — thankful times have changed! Try this recipe and see why generations keep coming back for more.

Why You’ll Love This:

Decadent, velvety texture: The buttermilk and oil combination creates a moist, tender crumb that melts in your mouth.
Budget-friendly baking: Pantry staples like flour, sugar, oil, and cocoa make this cake frugal and accessible — much cheaper than buying a fancy bakery cake.
Flavorful and versatile: The tang of buttermilk balances the cocoa and sweetness, and the cake pairs beautifully with cream cheese frosting, whipped cream, or a simple dusting of powdered sugar.

If you liked the comforting richness of our strawberry buttermilk pound cake, this red velvet offers a different but equally delightful experience — lighter, with a gentle chocolate note and bright presentation. Give it a try and make someone’s day special.

How to Make:

Quick Overview

This recipe is straightforward and rewarding: the batter comes together in one wet bowl and one dry bowl, then combined and baked. You’ll love the simplicity of the steps, the moist texture thanks to buttermilk, and the classic red color that makes it celebration-ready. Prep time is about 15 minutes, and bake time is 25 to 30 minutes. Total time: roughly 50 minutes including cooling.

Ingredients

2 and 1/2 cups all-purpose flour, sifted
1 and 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon cocoa powder, sifted
1 and 1/2 cups vegetable oil
1 cup buttermilk, well shaken and at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
Pinch of salt

Directions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment if you prefer easier removal.
In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt until well combined. Sift or whisk to remove lumps.
In a separate bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth. Whisk thoroughly so the color is even and eggs are fully incorporated.
Gradually add the wet ingredients to the dry ingredients and mix until the batter is smooth and well combined. Avoid overmixing; stir until no streaks of flour remain.
Pour the batter evenly into the prepared cake pans, using a spatula to level the tops so they bake evenly.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting. For best results, cool fully to prevent frosting from sliding.

Red Velvet Buttermilk Cake

What to Serve With:

Classic cream cheese frosting for a traditional pairing.
Light whipped vanilla cream and fresh berries to balance the sweetness.
A scoop of cold vanilla ice cream for an indulgent dessert.
Fresh fruit salad or lemon curd to cut through richness.
Coffee, black tea, or a glass of cold milk for serving at breakfast or brunch.

Top Tips for Perfecting:

Room temperature eggs and buttermilk help the batter emulsify and rise evenly.
If you prefer a natural color, use beet juice in place of food coloring, though the hue will be subtler.
Measure flour by spooning into the cup and leveling with a knife to avoid a dry, dense cake.
Don’t overmix once wet and dry are combined — overworking the batter makes the cake tough.
For even layers, rotate pans halfway through baking and use an oven thermometer to ensure accurate temperature.

Storing and Reheating Tips:

Refrigeration: Store frosted cake in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days.
Unfrosted layers: Wrap tightly in plastic wrap and store in the fridge for up to 3 days or freeze for up to 2 months.
Freezing: To freeze, wrap cooled, unfrosted layers in plastic wrap and aluminum foil, or place in a freezer-safe container. Thaw overnight in the refrigerator before frosting.
Reheating: For single slices, warm in the microwave for 10 to 20 seconds to bring back moistness. For entire cake, allow to come to room temperature before slicing for best texture.

FAQs

Can I make this cake without food coloring?
Yes. The red color is mostly cosmetic — the cake will still taste delicious without coloring. Use beet juice for a natural tint if desired.

What frosting pairs best with red velvet?
Cream cheese frosting is classic, but vanilla buttercream or mascarpone frosting are excellent alternatives.

Can I make this in a single 9×13 pan?
Yes. Bake at 350°F (175°C) for 30 to 35 minutes, checking with a toothpick for doneness.

How do I prevent the cake from sinking in the middle?
Avoid overmixing and make sure leavening (baking soda) is fresh. Don’t open the oven during the first 20 minutes of baking.

Is buttermilk necessary?
Buttermilk adds tang and tenderness. You can make a substitute by adding 1 tablespoon vinegar or lemon juice to 1 cup milk and letting it sit for 5 minutes.

Conclusion

This Red Velvet Buttermilk Cake is an easy, family-friendly dessert that delivers big on flavor and presentation. It’s moist, tender, and fast enough for weeknight baking yet special enough for celebrations. If you’re curious about other classic takes on red velvet, check out this Authentic Red Velvet Cake Recipe and see how different techniques create that iconic crumb. For a Southern-inspired twist and tips on achieving maximum moistness, the Best Southern Red Velvet Cake Recipe is a great companion resource. Try the cake, share a slice, and enjoy the smiles that follow.