Red Velvet Buttermilk Cake

Red Velvet Buttermilk Cake

Ingredients

For the Cake:

• 2 1/2 cups (315g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder (unsweetened)
• 1 1/2 cups (360ml) vegetable oil
• 1 cup (240ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring (liquid or gel)
• 1 tsp distilled white vinegar
• 2 tsp vanilla extract

For the Cream Cheese Frosting:

• 16 oz (450g) cream cheese, softened
• 1 cup (230g) unsalted butter, softened
• 4 cups (500g) powdered sugar, sifted
• 2 tsp vanilla extract
• Pinch of salt

Preparation

Step 1: Preheat and Prepare Pans

Preheat your oven to 350°F (175°C).

Grease and flour three 8-inch round cake pans, or line with parchment paper circles for easy removal.

Step 2: Make the Cake Batter

In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.

In a large mixing bowl, combine the oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract. Whisk until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix to maintain a tender crumb.

Step 3: Bake the Cake

Divide the batter evenly among the three prepared cake pans.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 4: Make the Cream Cheese Frosting

In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar, mixing on low speed to avoid a sugar cloud.

Add vanilla extract and a pinch of salt, then beat until fluffy.

Step 5: Assemble the Cake

Place one cake layer on a serving plate. Spread a thick layer of cream cheese frosting evenly on top.

Add the second cake layer and repeat with more frosting.

Place the final cake layer on top, then frost the sides and top of the cake smoothly.

Decorate with piped swirls and a sprinkle of red velvet crumbs for a classic finish.