Go Back

Butter Based Red Velvet Cake

Sophia
A rich, tender butter-based red velvet cake with buttermilk, cocoa, and optional red food coloring. This recipe yields two 9-inch layers with a delicate crumb and buttery depth.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Calories 373 kcal

Ingredients
  

Core ingredients

  • 250 g butter softened; use room temperature butter
  • 300 g sugar 1 and a half cups
  • 4 large eggs at room temperature
  • 300 g flour 2 and a half cups
  • 2 tablespoons cocoa powder
  • 240 ml buttermilk or liquid milk 1 cup; if using liquid milk, add 1 teaspoon lemon juice or white vinegar and let rest 5 minutes

Optional but recommended for classic red velvet character

  • 1 to 2 teaspoons red food coloring gel or liquid; gel works better for deeper color
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 tablespoon white vinegar

Instructions
 

Step-by-Step Instructions

  • Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  • In a medium bowl, whisk together the flour and cocoa powder until no lumps remain. Set this dry mixture aside.
  • In a large mixing bowl, beat the softened butter and sugar on medium speed for about 3 to 5 minutes. The mixture should become pale and fluffy. Stop and scrape down the sides of the bowl once or twice.
  • Add the eggs one at a time, beating well after each addition. If you are using vanilla extract, add it now. The batter may look slightly curdled, but it will come together once the flour is added.
  • Add the dry ingredients in three parts, alternating with the buttermilk in two parts. Start and end with the flour mixture. Mix on low speed just until the streaks disappear.
  • If you are using red food coloring, add it now and mix gently until the color is evenly distributed.
  • If you are using baking soda and vinegar, combine them in a small cup. They will fizz immediately. Fold this mixture into the batter by hand with a spatula. Do not overmix.
  • Divide the batter evenly between the prepared pans. Smooth the tops gently.
  • Bake for 30 to 35 minutes. The cakes are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the layers cool in the pans for 10 minutes. Run a knife around the edges, then invert onto wire racks to cool completely before frosting.

Notes

Practical tip: rotating the pans halfway through baking helps the layers rise evenly. Avoid opening the oven door during the first 20 minutes, as the rush of cooler air can cause the cakes to sink.