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Slice of Red Velvet Buttermilk Cake on a white plate with cream cheese frosting.
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Red Velvet Buttermilk Cake

Creamy, tender, and stunningly red, this Red Velvet Buttermilk Cake is the kind of dessert that steals the spotlight at every gathering.
Prep Time15 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Easy
Servings: 8 servings
Calories: 350kcal

Equipment

  • Mixing Bowl
  • Cake Pans
  • Whisk
  • Spatula
  • Wire Rack

Ingredients

Dry Ingredients

  • 2.5 cups All-purpose flour Sifted
  • 1.5 cups Granulated sugar
  • 1 teaspoon Baking soda
  • 1 teaspoon Cocoa powder Sifted

Wet Ingredients

  • 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

Instructions

  • 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.

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

Nutrition

Calories: 350kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 300mg | Potassium: 200mg | Fiber: 1g | Sugar: 30g | Vitamin A: 200IU | Calcium: 100mg | Iron: 1mg