Perfect Red Velvet Cake Without Buttermilk: Easy Substitute Recipes

Are you looking for a delicious red velvet cake without having to use buttermilk? Making a red velvet cake without buttermilk is not as complicated as it may sound! This guide will walk you through a simple recipe and provide several buttermilk substitutes that ensure a moist and rich texture in your cake. Let's get started!

Ingredients

2 cups all-purpose flour 1 cup granulated sugar 1 tsp baking soda 1 tsp salt 1 tsp cocoa powder 1 cup vegetable oil 1 cup plain yogurt or sour cream (or substitute) 2 large eggs 2 tbsp red food coloring 1 tsp vanilla extract 1 tsp white vinegar

Steps

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans for a smooth finish.

Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. This step ensures that your cake has a consistent texture.

Mix Wet Ingredients

In another bowl, whisk together the vegetable oil, yogurt or sour cream, eggs, red food coloring, vanilla extract, and vinegar until the mixture is smooth.

Combine

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. This prevents the cake from becoming tough or dense.

Bake

Divide the batter evenly between the prepared cake pans, smooth the tops, and bake for 25-30 minutes. Use a toothpick to test if the cake is done; it should come out clean.

Cool

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Frost

Frost with cream cheese frosting or your favorite frosting for a perfect finish.

Buttermilk Substitutes

Here are some alternative options if you prefer not to use yogurt or sour cream:

Milk and Vinegar

Combine 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it thickens slightly. This mixture works well as a substitute for buttermilk.

Milk and Cream of Tartar

Mix 1 cup of milk with 1 teaspoon of cream of tartar. Stir until the cream of tartar dissolves. This method gives your cake the tangy flavor similar to buttermilk.

Non-Dairy Options

Use almond milk, soy milk, or oat milk mixed with vinegar or lemon juice in the same ratio. This variation is ideal for those with dietary restrictions or preferences.

Using any of these substitutes will provide your red velvet cake with the necessary moisture and tang. Enjoy your baking and the delicious results!