Red Velvet Cake Recipe Without Buttermilk

This red velvet cake recipe without buttermilk can be found in many traditional recipes.

This is the cake most people think of when they hear “red velvet,” as this recipe has been featured or linked in many magazines and cookbooks.

The original version was made with buttermilk, imparted a light, fluffy texture to the cake batter.

This recipe uses buttermilk substitutes like lemon juice or milk. Also, some recipes make you add red food coloring, which is unnecessary at best and can make the cake taste or look artificial at worst.

How To Prepare Red Velvet Cake Recipe Without Buttermilk?

Serving Size: 9


For the cake:

  • 4 cups pastry flour
  • 2 cup of sugar
  • 2/4 cups of milk
  • 4 eggs
  • 1/4 teaspoon salt
  • 3 cups unsalted butter, softened
  • 2 teaspoon vanilla
  • 14/2 teaspoon baking powder
  • 2/3 tablespoons cocoa powder
  • 1 teaspoons of red coloring
  • 2 teaspoon vinegar

For the frosting:

  • 10 oz. cream cheese
  • 1 cup butter
  • 5 cups of powdered Sugar
  • 1 tsp. vanilla extract

How To Make

For the cake:

Step 1: Place the flour, butter, salt, baking powder and cocoa powder in a bowl and mix them using your hands.

Step 2: Add the eggs to the mixture.

Step 3: Add the vinegar and stir till you get a smooth texture.

Step 4: Pour all these ingredients in a mixer or use another type for mixing. Hook up the paddle attachment with your machine and mix on medium speed for about two minutes. Scrape down sides of bowl with spatula if needed.

Step 5: Now you need to cool down the mixture so that it can be handled. You can use a stand mixer for this or place the bowl in ice water bath.

Step 6: Take a separate clean bowl and add sugar, cocoa powder, vanilla extract and milk and stir till they are combined well.

Step 7: Add butter to this mixture and stir them until they are blended well.

Step 8: Use a spatula to mix the flour and sugar mixtures into one bowl.

Step 9: Pour the butter and flour into the mixing bowl. Mix it on medium speed for about 20 seconds.

Step 10: Add baking powder to your mixture and mix for about 30 seconds.

Step 11: Pour this batter in a cake tin that has been greased well with butter and place it in the fridge for 30 minutes. It is best to use two small cake tins to make a larger cake like this one is being made.

Step 12: Preheat the oven to 350 degrees.

Step 13: Bake your cake for about 30 minutes or till the tooth pick comes out clean from the centre.

For cake frosting:

Step 1: Take a separate bowl and mix all ingredients together until they are nice and creamy.

Step 2: Once the cake is cool, use a knife to cut off edges at the side of your cake tin.

Step 3: Put the second layer of cake on top and cover it with remaining frosting.

Step 4: Place the cake in refrigerator for at least an hour.

Step 5: After that you can refrigerate the cake for another 3-4 hours or overnight.

Step 6: Use a butter knife to remove some frosting from the sides of your cake and place it back into your fridge for about 30 minutes or so.

Step 7: Use a spatula to apply frosting on the cake and decorate it with your choice of frosting designs.

Step 8: Keep refrigerated for about an hour before serving.

Step 9: Enjoy this delicious red velvet cake recipe without buttermilk!!

Nutrition Facts

Calories149 kcal
Total Fat1 g
Cholesterol2 mg
Sodium61 mg
Carbohydrates31 g
Dietary Fiber0 g
Sugars31 g
Protein1 g
Vitamin A22%

What Is A Substitute For Buttermilk In Red Velvet Cake?

A substitute for buttermilk is sour milk or milk. You can also use vinegar as it is the same color of buttermilk.

Please note that buttermilk is thicker than sour milk or milk so add one tablespoon of flour to equal buttermilk.

Does Buttermilk Change The Taste Of Cake?

Using buttermilk doesn’t change the taste of cake but it does transform the texture. The recipe requires an addition of one tablespoon of flour to your mixture.

For strong-flavored cakes, you can use 1 1/2 tablespoon of vinegar. If you have a fond like taste from the batter, then you won’t need any addition of vinegar in the cake.

Red Velvet Cake Recipe Without Buttermilk
Red Velvet Cake Recipe Without Buttermilk

Is Buttermilk An Essential Ingredient For Red Velvet Cake?

Yes, it is a big part of red velvet cake, but not necessary. If your substitute is too watery then it will be hard to get a nice consistency in your frosting.

Can I Use Yogurt Instead Of Buttermilk?

If you love the taste of buttermilk, then you can use yogurt. In fact, yogurt and buttermilk are not different.

They both are produced by fermentation of milk with lactic acid starter culture. Yogurt is more sour than buttermilk though.

How To Freeze Red Velvet Cake Recipe Without Buttermilk?

1. Defrost the cake in the refrigerator overnight.

2. Microwave or heat it until warm in the oven or toaster oven while frozen.

3. Bake it at 375 F (190 C) for 20 minutes, cool, and then frost with your favorite toppings.

4. Put the cake back in the freezer to freeze it until needed.

5. A whole frozen cake will keep in the freezer for several months.

How To Make With More Delicious?

If you want to make your dessert more delicious, try our similar recipes for chocolate cake, red velvet cupcakes, or chocolate cheesecake.

These recipes are healthy and delicious choices you can make with your red velvet cake recipe without buttermilk.

You can also check out our other recipe sites, which contain many more delicious and healthy recipes, such as:


The red velvet cake recipe is an easy and simple recipe with very less ingredients. You can also use this recipe to make vanilla cakes by substituting vinegar for vanilla extract and leave out cocoa powder.