Red Velvet Buttermilk Cake Recipe | Ultimate Moist Dessert

Some desserts don’t just end a meal they mark a moment. The first slice of this Red Velvet Buttermilk Cake does exactly that. The deep crimson crumb, the tang of buttermilk, the soft sweetness of cream cheese frosting… it’s a dessert that feels like a celebration every single time.

What Makes This Red Velvet Buttermilk Cake Special

This cake combines old-fashioned Southern charm with a texture that feels luxurious but light. The buttermilk adds gentle tang and keeps the crumb incredibly moist, while a hint of cocoa brings balance to the sweetness. The cream cheese frosting adds a velvety finish that ties it all together beautifully.

Every bite is smooth, tender, and just a little nostalgic. And because this Red Velvet Buttermilk Cake recipe uses both oil and butter, it stays soft for days without drying out.

Ingredients You’ll Need

For the Cake Batter

• 2¼ cups (338 g) all-purpose flour
• ¼ cup (35 g) corn starch
• 2 tbsp (16 g) unsweetened cocoa powder
• 1 tsp (5 g) baking soda
• ½ tsp (3 g) salt
• 1 cup (250 mL) canola oil or other neutral oil
• 125 g (½ cup) unsalted butter, melted and cooled
• 1½ cups (360 g) caster or superfine sugar
• 2 large eggs
• 1 tsp (5 mL) white vinegar
• 1 cup (250 mL) buttermilk
• 2 tsp (10 g) vanilla extract
• 2 tbsp (40 mL) red liquid food colouring or 1 tbsp (10 g) gel colouring

For the Cream Cheese Frosting

• 125 g (½ cup) unsalted butter, at room temperature
• 250 g (1 cup) block cream cheese, at room temperature
• 4 cups (560 g) powdered sugar
• 2 tbsp (40 mL) lemon juice
• 1 tsp (5 g) vanilla extract

Essential Baking Tips for Moist, Velvety Results

Getting the Signature Red Color Right

Use high-quality red food colouring. Gel versions are more concentrated and help you achieve a deep, vibrant hue without thinning the batter. Always mix the colouring into the wet ingredients first to distribute evenly.

Why Buttermilk and Vinegar Matter

Buttermilk reacts with baking soda to create a soft, tender crumb. The vinegar enhances this reaction and balances the sweetness. Don’t skip either one they make the texture truly special.

How to Avoid Dense or Dry Cake

Whisk the dry and wet mixtures separately, then combine gently. Stop mixing as soon as you no longer see streaks of flour. Overmixing develops gluten, which can toughen your cake.

Step-by-Step: How to Make Red Velvet Buttermilk Cake

Prepare the Cake Layers

Preheat your oven to 160°C fan-forced (or 180°C conventional). Grease and line two 20 cm (8-inch) round pans. Sift together flour, corn starch, cocoa, baking soda, and salt in one bowl. In another, mix oil and melted butter, then whisk in sugar, eggs, vinegar, buttermilk, vanilla, and food colouring.
Slowly add the dry mix to the wet mixture, whisking until smooth but not overmixed. Divide evenly between pans and bake 35–40 minutes, until a skewer comes out clean. Cool in pans for 10 minutes, then move to a wire rack to cool fully.

Make the Cream Cheese Frosting

Beat butter and cream cheese together until fluffy. Add powdered sugar gradually, then mix in lemon juice and vanilla until the frosting turns pale and creamy. Adjust with more sugar or juice to get your preferred texture.

Assemble and Chill the Cake

Level cake tops if needed. Spread a quarter of the frosting over the first layer. Place the second layer upside down on top, and frost the top and sides smoothly. Sprinkle a few cake crumbs or shaved chocolate on top if you like. Chill for 1–2 hours before serving to set the frosting.

Texture, Flavor, and Serving Notes

This Red Velvet Buttermilk Cake tastes like velvet feels soft, smooth, and rich. Each slice has that signature cocoa depth and buttermilk tang that keeps you going back for another bite. Serve it slightly chilled for the cleanest cuts or at room temperature for maximum creaminess.

Storage, Freezing, and Make-Ahead Guide

Refrigerate the frosted cake for up to 4 days. For longer storage, freeze unfrosted layers tightly wrapped for up to 6 months. Thaw at room temperature before frosting. This cake is perfect for birthdays, holidays, or any time you need something special without the stress.

More Such Recipes

• Keto Pumpkin Bundt Cake with Fall Spices
• Moist Pumpkin Crunch Cake Recipe
• Easy Pumpkin Magic Custard Cake
• Soft Pumpkin Snickerdoodle Snack Cake
• Pumpkin Bars with Cream Cheese Frosting
• Banana Crumb Cake Recipe for Breakfast or Dessert
• Chocolate Pumpkin Cupcakes with Creamy Frosting

Conclusion

With its classic color, tangy-sweet flavor, and tender crumb, this Red Velvet Buttermilk Cake recipe earns a place in every baker’s rotation. It’s beautiful enough for special occasions yet simple enough for a cozy Sunday bake. Pair it with hot coffee or a tall glass of milk, and you’ll understand why this cake has stayed loved for generations.

Follow Kai Recipes on Pinterest and Facebook for more baking inspiration.

Print