Moist Red Velvet Cake Made With Buttermilk

My Red Velvet cake is a velvety, melt-in-your-mouth layer cake with just the right hint of chocolate. Tangy buttermilk in the batter and a classic cream cheese frosting balance the flavor, creating a tender, moist cake that’s perfect for birthdays, holidays, or Valentine’s Day.

I enjoy baking layer cakes like chocolate-covered strawberry, banana, carrot, and Reese’s cakes for special occasions. This red velvet recipe is not dry, bland, or simply chocolate cake dyed red. It produces tender layers with a fine crumb and a fluffy, tangy frosting.

Why This Recipe Works: A Little Food Science

1. Buttermilk: Keeps the cake tender by slowing gluten development and reacts with baking soda to aid rise.
2. Cake Flour: Lower protein means less gluten and a finer, more tender crumb.
3. Extra Egg Yolk: Adds richness and additional tenderness.
4. Use Butter and Oil: Butter gives flavor; oil (liquid at room temperature) helps the cake stay moist for days.
5. Natural Cocoa Powder: Its acidity supports rise and preserves the red tone better than Dutch-process cocoa. Dusting pans with cocoa instead of flour prevents pale streaks on the edges.

Ingredient Notes and Shopping Tips

• Butter: Use softened (not melted) unsalted butter. If using salted, omit the pinch of added salt.
• Buttermilk: Cultured buttermilk gives the best flavor and texture. As a shortcut, 1 tablespoon vinegar or lemon juice per cup of milk works, but yields slightly different texture.
• Cocoa Powder: Natural cocoa (such as Hershey’s) is preferred here. Avoid Dutch-process cocoa to keep the red color bright.
• Vinegar: A small amount improves rise, tenderness, and color without affecting flavor.
• Cream Cheese: Use full-fat, brick-style cream cheese (not the spreadable kind). Soften it but keep it cool enough that the frosting won’t be runny.
• Cake Flour: If you don’t have cake flour, substitute by removing 2 tablespoons of all-purpose flour per cup and replacing with 2 tablespoons cornstarch. Measure flour by spooning into the cup and leveling—don’t scoop directly.

Krystle’s Tips: Little Pro Tricks

1. Room temperature ingredients: They blend smoothly and help create an even batter.
2. Avoid overmixing: Overworking the batter develops gluten and yields a dense, gummy texture.
3. Level layers: Use a cake leveler so layers stack evenly for a neat finish.
4. Don’t overbake: Remove the cakes when a toothpick comes out with a few moist crumbs—completely clean means overbaked.
5. Smooth frosting: Use a rotating cake stand and an offset spatula for an even, professional-looking finish.

More Red Velvet Desserts We Love

Red Velvet Whoopie Pies

Red Velvet Poke Cake

Red Velvet Oreo Cheesecake

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📖 Recipe

Old Fashioned Red Velvet Cake

A velvety, chocolate-kissed red velvet cake balanced by tangy buttermilk and a classic cream cheese frosting.

Course: Dessert

Cuisine: American, Southern

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 12 People

Calories: 716 kcal

Author: Krystle Smith

Ingredients

For the Cake

• ½ Cup Butter (1 stick), softened
• 1 Cup Vegetable Oil
• 1 Cup Buttermilk
• 1 ½ Cups Granulated Sugar
• 2 Eggs plus 1 extra egg yolk
• 2 Teaspoons Vanilla Extract
• 1 Teaspoon White Vinegar
• 2 ½ Teaspoons Red Food Dye
• 2 ⅔ Cups Cake Flour
• 2 Tablespoons Cocoa Powder
• 1 Teaspoon Baking Soda
• 1 Pinch Salt

For the Cream Cheese Frosting

• 16 Ounces Cream Cheese, softened
• 1 Cup Butter, softened (2 sticks)
• 1 ½ Teaspoons Vanilla Extract
• 1 Pinch Salt
• 4 Cups Powdered Sugar

Instructions

For the Cake

1. Preheat oven to 350°F. Line three cake pans with parchment, spray with nonstick spray, and dust with cocoa powder.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing after each addition.
3. Stir in oil, vinegar, buttermilk, vanilla, and food coloring until combined.
4. Gradually add cake flour, cocoa, baking soda, and salt, mixing just until combined. Do not overmix.
5. Divide batter evenly between the three pans and bake 20–25 minutes, or until a toothpick comes out with a few moist crumbs.
6. Allow cakes to rest 5–10 minutes, then remove from pans and cool completely on a rack.

For the Frosting

1. In a large bowl, beat cream cheese, butter, salt, and vanilla until light and fluffy. Gradually add powdered sugar, mixing until smooth.
2. Level the cake layers with a cake leveler. Reserve any trimmed crumbs to use for decoration. Spread frosting between layers and stack the cake.
3. Lightly frost the top and sides, chill 15–20 minutes, then add a final smooth layer of frosting.
4. Press reserved crumbs onto the sides and top if desired.

Nutrition

Calories: 716 kcal | Carbohydrates: 89 g | Protein: 8 g | Fat: 38 g