That day, the rain kept tapping on the windows like it was trying to get in—and honestly, I didn’t mind. It gave me the perfect excuse to spend an afternoon in the kitchen, baking something that feels like a warm hug. I pulled out a recipe card I hadn’t touched in years: red velvet buttermilk cake. Not a trendy twist or reinvented version—just a classic cake with a deep red hue, tangy buttermilk notes, and silky cream cheese frosting.

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The first time I made this cake, it was for a small get-together with friends. I remember the silence that fell over the table as people took their first bite—then came the “wow”s, the “can I have the recipe?” questions, and the quick disappearance of every last crumb. This time was no different.

As the scent of cocoa and vanilla filled the house, I felt like I was baking joy into every layer. And let me tell you: nothing compares to slicing through those velvety layers and watching the frosting cling like soft peaks of snow.

So, if you’re in the mood to bake something that feels timeless, comforting, and undeniably special—this red velvet buttermilk cake might be just the thing your weekend needs.

Short Description

This Red Velvet Buttermilk Cake is soft, moist, and tangy with a subtle cocoa flavor, finished with rich cream cheese frosting. A classic Southern favorite perfect for celebrations or cozy weekends.

Key Ingredients

For the Cake:

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 cup vegetable oil
1 cup buttermilk (room temperature)
2 large eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
2 tablespoons red food coloring

For the Cream Cheese Frosting:

16 oz cream cheese (softened)
½ cup unsalted butter (softened)
4 cups powdered sugar
2 teaspoons vanilla extract
Pinch of salt

Tools Needed

Two 9-inch round cake pans
Mixing bowls (2)
Hand or stand mixer
Whisk and rubber spatula
Cooling rack
Offset spatula or cake knife

Cooking Instructions

Step 1: Prepare the Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.

Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until evenly combined.

Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the oil, buttermilk, eggs, vanilla, vinegar, and red food coloring. Whisk until smooth and uniform in color.

Step 4: Combine Batter
Gradually add the wet mixture to the dry ingredients. Mix until you have a smooth, lump-free batter. Be careful not to overmix.

Step 5: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool the Cakes
Let the cakes cool in their pans for 10 minutes. Then transfer them to a wire rack and allow them to cool completely before frosting.

Step 7: Make the Frosting
In a bowl, beat the softened cream cheese and butter until smooth and creamy. Add the vanilla and salt. Gradually beat in the powdered sugar until the frosting is fluffy and well-blended.

Step 8: Assemble & Decorate
Place one cake layer on your serving plate. Spread a layer of frosting over the top, then stack the second layer. Frost the top and sides. Use a piping bag to decorate with swirls if desired.

Step 9: Chill and Serve
Refrigerate the cake for 30 minutes before slicing to help the layers set and make cleaner cuts.

Why You’ll Love This Recipe

– Incredibly moist and tender

– The frosting is rich but not overwhelming

– Classic flavor everyone loves

– Simple, no-fail recipe for all levels

Mistakes to Avoid & Solutions

1. Overmixing the batter
This can make your cake dense. Mix just until combined to keep it light and fluffy.

2. Skipping the vinegar
The vinegar helps activate the baking soda and enhances the cake’s texture. Don’t leave it out.

3. Using cold buttermilk or eggs
Cold ingredients can cause the batter to curdle. Let them come to room temperature before mixing.

4. Uneven cake layers
To ensure even layers, weigh your pans after pouring the batter and adjust if needed.

5. Frosting while warm
Wait until the cake layers are fully cool to prevent the frosting from melting or sliding.

Serving and Pairing Suggestions

– Serve chilled or at room temperature for best texture

– Pair with black coffee or a cold glass of milk

– Garnish with fresh berries or white chocolate shavings

– Slice into generous wedges for birthdays or holidays

– Ideal for potlucks, afternoon teas, or even brunch spreads

Storage and Reheating Tips

Refrigerator: Store leftover cake in an airtight container in the fridge for up to 5 days.

Freezer: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months.

Reheat: Let chilled cake sit at room temperature for 15–20 minutes before serving. Do not microwave, as it can melt the frosting.

FAQs

1. Can I make this cake ahead of time?
Yes, bake the layers a day ahead and frost just before serving. Store layers wrapped in plastic at room temp.

2. Is there a natural alternative to red food coloring?
You can use beet powder or juice, though the color won’t be as vibrant.

3. Can I use gluten-free flour?
Yes, substitute with a 1:1 gluten-free baking mix. Just be sure it contains xanthan gum.

4. What if I don’t have buttermilk?
You can make a quick substitute: 1 cup milk + 1 tablespoon white vinegar or lemon juice. Let sit for 5 minutes.

5. How do I fix runny frosting?
If the frosting is too loose, add more powdered sugar, 2 tablespoons at a time, until the consistency is right.

Tips & Tricks

– Use gel food coloring for a more intense red without thinning the batter

– Always sift your powdered sugar to avoid clumps in the frosting

– For an extra tangy twist, add 1–2 tablespoons of lemon juice to the frosting

– Toasted pecans make a great crunchy topping

– Want clean cake slices? Wipe the knife between each cut

Recipe Variations

1. Red Velvet Cupcakes
Spoon the batter into lined cupcake tins, filling each 2/3 full. Bake at 350°F for 18–20 minutes. Top with cream cheese swirls.

2. Red Velvet Sheet Cake
Pour batter into a greased 9×13-inch pan. Bake at 350°F for 35–40 minutes. Perfect for casual gatherings and easy storage.

3. Chocolate-Swirled Red Velvet
Mix ½ cup melted dark chocolate into one-third of the batter. Swirl it through the rest for a marbled effect before baking.

4. Dairy-Free Red Velvet Cake
Use plant-based milk + vinegar in place of buttermilk, and swap the cream cheese and butter with vegan alternatives. Check for consistency when mixing.

5. Layered Red Velvet Trifle
Cut cooled cake into cubes and layer in a trifle bowl with frosting and berries for a gorgeous, no-fuss dessert.

Final Thoughts

Baking this red velvet cake felt like stepping into a kitchen tradition that’s timeless, yet always surprising. The deep crimson color that blooms in the oven always catches me off guard, reminding me of how simple ingredients can create something so bold and beautiful. The frosting? It’s like the finishing touch to a painting—soft, velvety, and just sweet enough to balance the cake’s richness.

This recipe isn’t about perfection, but about creating moments. Each slice cuts with ease, revealing layers that seem to hold both history and new memories. The rich cocoa flavor and tangy cream cheese bring a sense of comfort that feels just right for any occasion. And while the cake may be gone in a flash, the joy of baking it lingers a little longer. So, go ahead—let this cake be the centerpiece of your own kitchen story.

Red Velvet Buttermilk Cake Recipe