Recipe for Red Velvet Cake without Buttermilk
Red Velvet Cake without buttermilk is a classic dessert known for its vibrant red color, moist texture, and rich flavor. Its tender crumb and tangy flavor can be attributed to Buttermilk, traditionally used in its recipe. When you are out of Buttermilk, what can you do?
Don’t worry! Some alternatives can be used to create a delicious recipe for Red Velvet Cake Without Buttermilk.
It tastes perfect, and no one can recognize that this cake is not baked with Buttermilk.
Why is Buttermilk used in Red Velvet Cake Recipes?
Using Buttermilk in baking recipes adds moisture and acidity to the batter.
The cake becomes soft and tender by tenderizing the gluten in the flour. Buttermilk’s reaction with vinegar and cocoa powder enhances a red velvet cake’s color and flavor.
Substitute For Buttermilk that can be added to Red Velvet Cake:
If you don’t have Buttermilk on hand, several substitutes you can use will yield equally delicious results.
One typical replacement is to make your own “sour milk” by adding a tablespoon of vinegar or lemon juice to a cup of regular milk.
Stir the mixture and let it sit for a few minutes until it curdles slightly. You can use this mixture as a replacement for buttermilk in most recipes, including Red Velvet Cake.
Alternatives That Can Be Used in Red Velvet Cake Without Buttermilk:
Alternatively, you can use plain yogurt as a substitute for Buttermilk because it has a similar tangy flavor and acidity that can mimic the effects of buttermilk.
Try to use an equal amount of plain yogurt as you would buttermilk in your recipe for red velvet cake without Buttermilk.
Another option is to use a combination of milk and cream of tartar.
For every cup of milk, add 1 ¾ teaspoons of cream of tartar. Stir the mixture and let it sit for a few minutes to activate. This mixture can be used instead of Buttermilk in your Red Velvet Cake recipe.
Dairy-Free Substitutes to be Added in Red Velvet Cake
If you prefer a dairy-free option, you can use non-dairy milk, such as almond or soy milk, combined with a tablespoon of vinegar or lemon juice because the acid will help curdle the milk and provide a tangy flavor to Buttermilk.
When using these substitutes, it’s important to note that the texture and flavor of the cake may vary slightly from the traditional version made with Buttermilk.
However, it will still be a moist and flavorful Red Velvet Cake that will satisfy your sweet tooth.
What do you need to know if You’re Baking a Red Velvet Cake without Buttermilk?
When making Red Velvet Cake Without Buttermilk, remember a few other tips.
- Sift the dry ingredients, including the cocoa powder and flour, to remove lumps and smooth the batter.
- Before starting the recipe, ensure your ingredients, such as eggs and butter, are at room temperature. They can incorporate more easily into the batter, resulting in a better texture.
- The batter should be balanced, as this can result in a tough cake. Once combined, mix until smooth.
If you want to bake your cake with Buttermilk, you can check out my red velvet cake recipe, that’s made with Buttermilk.
In the Christmas Cake series, presented by my chef’s team and me, you can enjoy a unique blend of dry fruits on holidays and special occasions.
Lets Start Our Recipe:
- 1 cup of sugar
- 1/4 teaspoon salt
- 1 teaspoon vinegar
- 1 1/2 teaspoon baking powder
- 2 eggs
- 2 cups pastry flour
- 2 tablespoons cocoa powder
- 2/3 cup of milk
- 2/3 cups unsalted butter, softened
- 2 teaspoons of red coloring
- 1/2 teaspoon vanilla
For the frosting Of Red Velvet Cake:
- 1 tsp. vanilla extract (Optional)
- 4 cups of powdered Sugar
- 1/2 cup butter (Optional)
- 8 oz. cream cheese
Mix flour, sugar, cocoa powder, baking powder, and salt in a large bowl and sift it.
Add the eggs to the bowl of a stand mixer and whisk it until it gets fluffy. Then add butter, milk, coloring paste, vinegar, and vanilla in the mixer and beat it until it gets smooth about two minutes.
Then add all dry ingredients and fold them with the help of a spatula.
Grease two round cake pans and pour the batter and divide it both pans.
In an oven preheated to 375 ° F, bake the cakes for 18 to 20 minutes or until they come out clean when a toothpick is inserted in the center.
After the cake has cooled completely, spread the cream cheese icing on the sides and in the middle.
How to Make the Frosting For Red Velvet Cake:
Combine all the icing ingredients in the bowl of a stand mixer and start beating it on medium speed until they form smooth icing.
Application of Icing on Red Velvet Cake:
1: You can brush the layers with sugar syrup to make most cakes.
2: Put the icing on the center of the first cake and then cover it with the second layer.
3: Cover all sides and top of the cake with frosting, and you can make swirls on any design using cake decorating nozzles.
Q1: Can I make a red velvet cake without using Buttermilk?
It is possible to make a red velvet cake without Buttermilk. To achieve similar results, alternative ingredients and substitutions can be used.
Q2: What can I use instead of Buttermilk in a red velvet cake recipe?
As an alternative to Buttermilk, the following alternatives can be used:
- Milk and vinegar or lemon juice: Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes before using in the recipe.
- Milk and yogurt: Combine ¾ cup of milk with ¼ cup plain yogurt to replace 1 cup of Buttermilk.
- Milk and cream of tartar: Mix 1 cup of milk with 1 ¾ teaspoons of cream of tartar and let it rest for 5-10 minutes.
Q3: Will using a buttermilk substitute affect the taste or texture of the red velvet cake?
The taste and texture of red velvet cake may be slightly altered by using a buttermilk substitute, but the difference is usually minimal. Despite lacking Buttermilk, the cake will still have a moist and tender crumb.
Q4: How much vinegar or lemon juice should I use to make a buttermilk substitute?
For every cup of milk, use 1 tablespoon of vinegar or lemon juice to substitute Buttermilk. The mixture should thicken slightly and curdle after 5-10 minutes of stirring.
Q5: Can I substitute a non-dairy milk alternative for Buttermilk?
A5: Almond milk, soy milk, coconut milk, and other nondairy milk alternatives are acceptable substitutes for Buttermilk. Just follow the same substitution and ratio methods discussed earlier.