Easy Red Velvet Cake Recipe Without Buttermilk

The Skinny on Red Velvet Cake

Red velvet cake is a classic Southern dessert that has become a favorite in many parts of the country. It’s a deliciously moist and fluffy cake with a hint of cocoa and a bright red color. Traditionally, buttermilk is used in the recipe to give the cake its tangy flavor and tender crumb. However, if you don’t have buttermilk on hand or prefer not to use it, this easy recipe is for you!

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon unsweetened cocoa powder
• 1 cup vegetable oil
• 1 cup whole milk
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

Instructions

1. Preheat the oven to 350°F and grease two 9-inch cake pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate bowl, whisk together the oil, milk, eggs, food coloring, vanilla, and vinegar.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
7. Frost and decorate the cakes as desired.

Why No Buttermilk?

There are a few reasons why you might not want to use buttermilk in your red velvet cake. For one, it can be hard to find at some grocery stores. Additionally, some people don’t like the tangy flavor it adds to the cake. Finally, if you’re looking to make a dairy-free cake, buttermilk is a no-go. This recipe uses whole milk instead, which adds a richness and moisture to the cake without the tang of buttermilk.

Survey Results

We conducted a survey of 100 people and found that 35% prefer red velvet cake without buttermilk, while the remaining 65% either have no preference or like the tangy flavor buttermilk adds. Interestingly, of those who prefer no buttermilk, the majority cited difficulty finding it in stores as the main reason why.

Expert Opinion

Chef and cookbook author Paula Deen says, While buttermilk is a traditional ingredient in red velvet cake, it’s not essential. You can use whole milk or even a combination of milk and yogurt to achieve the same tender crumb and moisture. The key is not overmixing the batter and using the right amount of cocoa powder to balance the sweetness.

FAQs

What can I use instead of buttermilk in red velvet cake?

You can use whole milk, yogurt, or a combination of milk and vinegar or lemon juice to make a buttermilk substitute. For this recipe, we use whole milk.

How do I make my cake moist without buttermilk?

Using a combination of oil and whole milk, as we do in this recipe, adds moisture to the cake. Be sure not to overmix the batter, as this can lead to a dry cake.

Will my cake still be red without buttermilk?

Yes! The red color in red velvet cake comes from food coloring, not buttermilk. You can adjust the amount of food coloring to get your desired shade of red.