Red Velvet Buttermilk Cake: The Ultimate Moist Recipe
Velvety, tender, and irresistibly rich, this Red Velvet Buttermilk Cake with Cream Cheese Frosting features moist layers infused with cocoa and buttermilk and finished with a silky, tangy cream cheese frosting that’s perfect for any celebration.
Equipment
- Mixing bowl
- Cake Pans
- Whisk
- Spatula
- Electric mixer
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 tsp baking soda
- 1 tsp fine salt
- 1 tsp unsweetened cocoa powder
Wet Ingredients
- 1.5 cups vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 2 tbsp red liquid food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
Frosting
- 16 oz cream cheese softened
- 1 cup unsalted butter softened
- 4-5 cups powdered sugar sifted
- 1.5 tsp vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper for easy removal.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder until well combined.
- In another bowl, mix vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
- Add the wet mixture to the dry ingredients and mix gently until just combined. Do not overmix.
- Divide batter evenly between prepared pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
- For the frosting: Beat softened cream cheese and butter until fluffy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing until smooth and spreadable.
- Assemble the cake: Place one cake layer on a plate, spread a generous layer of frosting, top with second cake layer, then frost the top and sides.