Can You Skip Buttermilk in Red Velvet Cake?

Red velvet cake is a beloved classic, adored for its rich, moist texture and vibrant red color. While buttermilk is often hailed as a must-have in the traditional recipe, it is not an absolute necessity. In this guide, we'll explore the role of buttermilk, its characteristics, and how you can substitute it effectively while still achieving a delicious cake.

The Importance of Buttermilk in Red Velvet Cake

Buttermilk has been a staple in red velvet cake recipes for decades due to its unique properties. This tangy dairy product adds moisture and a distinct tanginess that enhances the overall flavor and texture of the cake. However, if you find yourself without buttermilk, fear not, as there are several viable substitutes that can help you achieve the same results.

Substitutes for Buttermilk in Red Velvet Cake

Fortunately, if buttermilk isn’t available, you can easily substitute it with a combination of milk and vinegar or lemon juice, plain yogurt, sour cream, or simply regular milk. Here are the details on each substitute:

Milk and Vinegar or Lemon Juice

To replace buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for approximately 5-10 minutes, allowing it to thicken slightly. This mixture will provide a comparable tanginess to buttermilk.

Plain Yogurt

Another option is to use an equal amount of plain yogurt (either regular or Greek). Plain yogurt will give the cake a slightly tangy flavor similar to buttermilk.

Sour Cream

Sour cream can also effectively substitute for buttermilk. This provides a tangy flavor that works well in this classic cake.

Regular Milk

In a pinch, you can use regular milk. However, it may slightly affect the final texture and taste of the cake, so it is the less ideal option among the substitutes.

The Best Red Velvet Cake Recipe You Will Ever Make!

If you decide to follow the traditional approach and use buttermilk, here is a recipe for the perfect homemade red velvet cake. This recipe has been tested and loved by a family for generations.

Ingredients

1 1/2 cups vegetable oil 2 eggs 1 cup buttermilk (or substitute) 1 Tablespoon vinegar (or white vinegar for buttermilk substitute) 1 teaspoon vanilla 2 cups granulated sugar 1 tablespoon unsweetened cocoa powder 1 teaspoon salt 1 teaspoon baking soda 2 1/2 cups all-purpose flour 1 oz. red food coloring

Instructions

Preheat your oven to 350°F. Coat 3 8-inch round pans with nonstick spray. Cut parchment rounds to fit in the bottom of the pans and place them. Coat the pans again with nonstick spray. Set the pans aside. In the bowl of a stand mixer fitted with the whisk attachment, add the vegetable oil, eggs, buttermilk, vinegar, and vanilla. Mix on medium speed until well combined. Gradually add the sugar and mix until fully incorporated. Next, add the cocoa powder, salt, and baking soda. Mix on medium speed for 30 seconds or until no lumps remain in the cocoa powder. Turn the mixer to low and add in the flour and red food coloring. Mix until the batter is smooth, scraping the sides of the bowl as necessary. Divide the batter equally into the 3 prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes and then turn them out onto a wire rack to cool completely.

Conclusion

While buttermilk is a traditional and beloved ingredient in red velvet cake, it is not a strict requirement. The versatility of red velvet cake allows for creative substitutions, ensuring that you can still achieve a delicious and moist cake even when buttermilk is not available. Happy baking!