Description

This Red Velvet Cake With Buttermilk stands out with its moist texture and vibrant color. It’s made with simple ingredients and easy steps, making it perfect for any occasion.

Ingredients

Scale

½ cup butter (1 stick), softened
1 cup vegetable oil
1 cup buttermilk
1 ½ cup 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 cup cake flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1 pinch salt
16 ounces cream cheese softened
1 cup butter softened (2 sticks)
1 ½ teaspoons vanilla extract
1 pinch salt
4 cups powdered sugar

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Instructions

Preheat the oven to 350°F. Line cake pans with parchment paper, spray with nonstick cooking spray, and dust with cocoa powder.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Stir in the vegetable oil, vinegar, buttermilk, vanilla extract, and red food coloring until the mixture is smooth.
Gradually add the cake flour, mixing gently until just combined. Be careful not to overmix the batter.
Divide the batter evenly among three prepared cake pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to rest for 5-10 minutes in the pans before transferring them to a cooling rack to cool completely.

Notes

Ensure all ingredients are at room temperature for the best results.
Use high-quality cocoa powder for a richer chocolate flavor in the cake.
Store the cake in the refrigerator if not serving immediately to keep it fresh.

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 30g
Sodium: 320mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 6g
Cholesterol: 90mg