Red Velvet Buttermilk Cake
Makes: Two 8-inch layers (or 24 cupcakes)
Prep Time: 20 minutes
Bake Time: 30–35 minutes
✨ Ingredients
For the Cake
2 1/2 cups (310g) all-purpose flour
2 tbsp unsweetened cocoa powder (not Dutch-process)
1 tsp baking soda
1/2 tsp salt
1/2 cup (115g) unsalted butter, softened
1/2 cup (120ml) vegetable oil
1 1/2 cups (300g) granulated sugar
2 large eggs
1 cup (240ml) buttermilk (room temp)
1 tbsp red liquid food coloring (or 1 tsp gel)
1 tsp vanilla extract
1 tsp white vinegar
For the Cream Cheese Frosting
8 oz (225g) cream cheese, softened
1/2 cup (115g) unsalted butter, softened
2 1/2–3 cups (300–360g) powdered sugar
1 tsp vanilla extract
Pinch of salt
🎂 Instructions
1. Prepare the Cake
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, beat butter, oil, and sugar until light and fluffy (about 2–3 mins).
Add eggs one at a time, beating well after each.
Stir in vanilla, vinegar, and red food coloring.
Alternate adding flour mixture and buttermilk in 3 parts, starting and ending with the dry ingredients. Mix until just combined (don’t overmix).
2. Bake
Divide batter evenly between pans. Bake for 30–35 minutes or until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
3. Make the Frosting
Beat cream cheese and butter until smooth and creamy.
Add powdered sugar gradually, then mix in vanilla and salt.
Beat on high until light and fluffy (add more sugar if needed to thicken).
4. Assemble
Level cake layers if needed.
Frost between layers, then top and sides. Chill slightly for clean slicing.