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Red Velvet Cake Without Buttermilk

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Let’s dive into a classic cake with this Red Velvet Cake without buttermilk recipe. 

This cake will turn out to be as moist and fluffy and buttery as you can imagine. This Red Velvet Cake is fun to make and to eat. 

So, whether it’s Valentine’s day, a birthday, or you’re just craving something sweet, Red Velvet Cake is the answer! It is the perfect combo of cocoa, butter, milk and vinegar, dressed with the richness of a cream cheese icing. 

Original Red Velvet Cake Flavors

Many people who haven’t tasted the goodness of Red Velvet Cake ask what it tastes like. They might think that it is chocolate, or maybe vanilla. Or maybe both?

Well, the answer isn’t that simple. The Red Velvet Cake doesn’t give away its rich flavors just by looking at it. You need to dip your taste buds in the richness of the cake. 

It is much more than just a vanilla cake with red food color. On the first bite, you might not be able to tell exactly what it tastes like. It has an underlying chocolaty taste, hidden underneath the richness. 

The acidic taste of the ingredients complements the sweetness of the cake. Also, if you are adding a cream cheese frosting, you will add a whole new level to the flavors. 

Don’t worry if you can’t put your finger on the exact flavor. It is a combination of so many different flavors that you can’t separate them from one another. 

To many, it looks like a complicated recipe that only an expert baker can make. The good news is that isn’t true. It’s a simple recipe that anyone can make. 

All you have to do is to follow the steps and wave your magic wand. The result will be a sweet, heavenly Red Velvet Cake. 

Red Velvet Cake Tips and Tricks

Here are the best tips and tricks that will help you to make the perfect Red Velvet Cake. 


Flour is the foundation of the cake. So, if you choose the wrong flour, you’re in for a surprise – a nasty one for that matter! 

This recipe uses pastry or cake flour. The pastry flour gives an extra level of softness and velvetiness to the cake. I personally always use this pastry flour you can get on Amazon, and it makes such a difference.

If you don’t have this kind of flour at home, don’t worry. You don’t need to run to the grocery store to get it. You can use all-purpose flour as well. It will still give incredible results and impress everyone, both young and old! 

Make sure that you sift your flour properly. Sifting the flour helps to incorporate air in the flour. This will make the cake extra soft and moist. A rule of thumb is to sift the flour at least three times. If you don’t have a sifter, this is a good one.

Cocoa Powder

Make sure that you are using unsweetened cocoa powder. Just two tablespoons of cocoa powder will be enough for this recipe. If you overdo it, you can ruin the flavors and make your cake to chocolaty. If you don’t have good cocoa powder, I personally love this organic one I found on Amazon.

Oil or Butter

I like to use unsalted butter for the Red Velvet Cake. If you don’t have butter at home, you can also substitute it with oil.

The rule for using oil in baking is that you should add three-fourth of the quantity of oil as the butter in the recipe. 

This recipe has a 2/3 cup of butter. So, if you’re using oil, add only ½ cup of oil. If you use an equal quantity of oil as butter, the cake will not turn out to be as dense and soft. 


Many people complain that they can’t make Red Velvet Cake as buttermilk is not usually available at home. No worries! This should not stop you from making this mouthwatering cake. We’ve got you covered. 

To make a buttermilk substitute, we mix milk with a teaspoon of vinegar. This will give you the same results as the buttermilk version.

If you don’t have vinegar at home, you can use lemon juice instead. 


White frosting looks great with the red of the cake. Plus, it adds a subtle contrast to the flavors as well.

You can use any type of frosting you like. Cream cheese frosting is a popular option because it takes the cake to a whole new level. 

Make sure that you chill the cream cheese for 10 minutes before you use it on the cake. This will help it hold its shape. 

Food Coloring

Red food coloring is the key to this cake (I like this set). It is a good idea to use food coloring, and if you want to go for a natural color, try beet powder instead. 

If you don’t want food color in your cake, you can also skip it. The cake will not have that classic red tone, but it will still taste delicious enough to win everyone’s hearts. 

Another tip is to bake and frost the cake one day before you plan to serve it. This makes the flavors meld together really well. This is the kind of cake that will get better as the days pass! 

How to Make Red Velvet Cake Without Buttermilk

Step 1: Gather your ingredients for the cake

Step 2: Mix together the dry ingredients for the cake

Step 3: Add in the eggs and other wet ingredients for the cake

Step 4: Mix all of the cake ingredients together

Step 5: Evenly spread the cake mixture into two cake pans

Step 6: Bake and let cool completely on wire racks

Step 7: While the cakes are cooling, gather your ingredients for the frosting

Step 8: Place all of the frosting ingredients in a mixing bowl

Step 9: Mix it all together until creamy and smooth

Step 10: Evenly spread the frosting on the fully cooled cakes

Step 11: Slice and enjoy!

Red Velvet Cake Without Buttermilk

Red Velvet Cake Without Buttermilk

Yield: 1
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

This is our favorite red velvet cake recipe using a buttermilk substitute. We hope you enjoy this decadent dessert!


For the cake:

  • 1 cup of sugar
  • 1/4 teaspoon salt
  • 2 cups pastry flour
  • 2 tablespoons cocoa powder
  • 2/3 cups of milk
  • 1 1/2 teaspoon baking powder
  • 2/3 cups unsalted butter, softened
  • 2 eggs
  • 2 teaspoons of red coloring
  • 1 teaspoon vinegar
  • 1/2 teaspoon vanilla

For the frosting:

  • 4 cups of powdered Sugar
  • 8 oz. cream cheese
  • ½ cup butter
  • 1 tsp. vanilla extract


To make the cake:

    In a large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt.

    Using an electric mixer, add the butter, milk, eggs, coloring paste, vinegar, and vanilla, beating for about 2 minutes or until it is smooth.

    Divide the batter into 2 greased rounded cake pans.

    Bake in preheated 375 ° F oven for 18 to 20 minutes or until a toothpick inserted in the center of the cakes comes out clean. 

    Cool completely and spread the cream cheese icing in the middle, on top and on the side of the cake 

To make the frosting:

    With a hand mixer, mix all the ingredients until you obtain a smooth icing texture. 

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 690Total Fat: 36gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 126mgSodium: 424mgCarbohydrates: 87gFiber: 2gSugar: 64gProtein: 7g

Up Next: Oatmeal Cookies Without Brown Sugar


  1. Okay, the cake was great! Extremely soft and ah-amazing. Although I burnt it a little because I forgot to preheat and added extra minutes. But it still tasted soo good!

  2. Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!

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