Red Velvet Buttermilk Cake with Cream Cheese Frosting Recipe
If you’re searching for the ultimate showstopper dessert, look no further than Red Velvet Buttermilk Cake with Cream Cheese Frosting. This classic Southern treat delivers layers of plush, vibrantly red cake perfectly balanced with tangy buttermilk and topped off with luscious cream cheese frosting. Each bite is melt-in-your-mouth buttery, tender, and just the right level of sweet, making it a beloved centerpiece for everything from birthdays to holidays—or just an excuse to indulge your sweet tooth with something spectacular.
Ingredients You’ll Need
The magic behind Red Velvet Buttermilk Cake with Cream Cheese Frosting is in the simple yet essential ingredients. Each one plays a starring role: from the tenderizing buttermilk to the eye-catching red food coloring, every element comes together to create a cake that’s as delicious to eat as it is gorgeous to look at.
- All-purpose flour: The backbone of the cake, providing structure while keeping the crumb soft and tender.
- Granulated sugar: Sweeter than the Southern sun, it infuses the cake with just the right amount of sweetness.
- Baking soda: Ensures a perfect rise and plush, airy layers that never feel dense.
- Fine salt: A pinch brightens the flavors and balances all the sweetness.
- Unsweetened cocoa powder: Just a hint, for that classic red velvet depth and slight chocolate undertone.
- Vegetable oil: Keeps the cake incredibly moist and helps guarantee a super tender crumb.
- Buttermilk, at room temperature: The secret to achieving that unmistakable tang and lightness in the cake layers.
- Eggs, at room temperature: Give structure and help everything bind together, ensuring each slice holds up perfectly.
- Red food coloring (liquid or gel): The star of the color show—a vibrant red that turns every layer into a celebration.
- White distilled vinegar: Adds a subtle tang and helps activate the baking soda for fluffy perfection.
- Vanilla extract: Rounds out the flavors and brings a lovely warmth to every bite.
- Unsalted butter, softened: Ensures your cream cheese frosting is impossibly smooth and rich.
- Cream cheese, softened: The heart of the frosting—lush, tangy, and utterly irresistible.
- Powdered sugar: Melts right into the frosting for the silkiest, creamiest finish.
- Pinch of salt (for frosting): A little savory contrast makes the sweetness truly pop.
How to Make Red Velvet Buttermilk Cake with Cream Cheese Frosting
Step 1: Prepare the Cake Batter
Let’s set the foundation for our Red Velvet Buttermilk Cake with Cream Cheese Frosting! Start by preheating your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper for easy release. Sift the flour, sugar, baking soda, salt, and cocoa powder together in a large bowl—this little step makes sure your crumb comes out pillowy and lump-free. In a separate bowl, whisk together the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla. Gradually add the dry mix to the wet mixture, whisking just until combined (overmixing can lead to a tough cake, so keep it easy and gentle). Now, your batter is ready for the oven!
Step 2: Bake the Cake Layers
Divide the batter as evenly as you can among the prepared cake pans. Pop them into the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Once out of the oven, let the cakes cool in the pans for about 10 minutes, then gently turn them out onto a wire rack to cool completely—this helps them firm up and makes them far easier to frost later.
Step 3: Make the Cream Cheese Frosting
It’s time for the creamy, dreamy component that truly sets Red Velvet Buttermilk Cake with Cream Cheese Frosting apart. In a large bowl, beat the softened butter and cream cheese until ridiculously smooth and fluffy—aim for about 3 minutes here. Gradually incorporate the powdered sugar, one cup at a time, beating well after each addition to prevent lumps. Mix in the vanilla extract and pinch of salt, then give it a final whip for another couple of minutes until you get that luscious, cloud-like texture. If your frosting feels too soft, let it chill for a few minutes to thicken up before you start assembling.
Step 4: Assemble and Decorate
This is where you get to unleash your inner cake artist! Level each cooled cake layer with a serrated knife if needed so you have even, professional-looking layers. Place your first layer on a serving board or cake stand and spread a generous amount of frosting on top—don’t be shy, this is what gives every bite that perfect balance. Stack your remaining layers, frosting between each, then cover the whole cake with a thin “crumb coat” of frosting to trap any stray crumbs. Chill the cake for about 20 minutes, then smother it with a final, smooth layer of frosting. Finish it all off with swirls of piped frosting and a scattering of red velvet crumbs for that classic look.
How to Serve Red Velvet Buttermilk Cake with Cream Cheese Frosting
Garnishes
For a finishing touch, nothing beats a crown of elegant frosting swirls, a sprinkle of red velvet cake crumbs, or even a handful of festive colored sprinkles. Fresh berries or even white chocolate curls are lovely extras that make your Red Velvet Buttermilk Cake with Cream Cheese Frosting look ready for its close-up.
Side Dishes
This showstopping cake truly shines on its own, but if you want to create a dessert spread, serve slices with a bowl of fresh strawberries or a scoop of vanilla ice cream. Even a pot of strong coffee or a glass of cold milk pairs beautifully with the sweet richness of the cream cheese frosting.
Creative Ways to Present
Want to wow your guests? Try making a “naked” version by leaving the sides unfrosted, or create mini Red Velvet Buttermilk Cake with Cream Cheese Frosting cupcakes for parties. Individual trifle cups layered with cake cubes and frosting are a fun, easy-to-serve twist that lets everyone indulge.
Make Ahead and Storage
Storing Leftovers
Your Red Velvet Buttermilk Cake with Cream Cheese Frosting will keep beautifully in the refrigerator for up to five days. Cover the cake tightly with plastic wrap or a cake dome to prevent it from drying out, and let it come to room temperature before serving for the best texture and flavor.
Freezing
Want to save a few slices for later? You can freeze either the unfrosted cake layers or the fully assembled cake. For best results, wrap each layer tightly in plastic wrap and foil, and freeze for up to three months. Thaw in the refrigerator overnight before assembling or enjoying.
Reheating
Though this cake is best enjoyed at room temperature, you can “take the chill off” refrigerated slices by setting them out for 30 minutes before serving. Avoid microwaving, as it can melt the luscious frosting and affect the cake’s tender crumb.
FAQs
Can I use natural food coloring instead of artificial for the red color?
Absolutely! Beet juice or a natural red food coloring can work, though the vibrancy may be more muted compared to gel or liquid dye. The flavor remains delicious, and you’ll still get that signature look.
What’s the secret to extra-moist Red Velvet Buttermilk Cake with Cream Cheese Frosting?
The combination of vegetable oil and buttermilk is the real game changer. Oil ensures the cake never turns out dry, and buttermilk brings both moisture and gentle tang. Just remember not to overmix the batter for the most tender results.
Do I have to use three cake pans, or can I bake this as a sheet cake?
You can absolutely bake Red Velvet Buttermilk Cake with Cream Cheese Frosting as a single-layer sheet cake! Simply pour the batter into a greased 9×13-inch pan and adjust the baking time—start checking for doneness at around 35 minutes.
Can I make the cake or frosting ahead of time?
Yes! Both the cake layers and the cream cheese frosting can be made a day in advance. Store the cake tightly wrapped at room temperature, and keep the frosting chilled. Assemble just before serving for a fresh, bakery-worthy finish.
What if I don’t have buttermilk?
No problem! You can make a quick homemade version by stirring 1 tablespoon of vinegar or lemon juice into 1 cup of regular milk. Let it sit for five minutes, and you’ll have a perfect buttermilk swap for the recipe.
Final Thoughts
I can’t recommend Red Velvet Buttermilk Cake with Cream Cheese Frosting enough—it has everything you want in a decadent dessert: stunning looks, unforgettable flavor, and heartwarming nostalgia. Whether you’re serving it for a celebration or treating yourself just because, every slice is bound to bring joy to your table. Don’t wait for a special occasion to treat yourself—gather your ingredients and let’s bake some memories!
