Red Velvet Cake Recipe Without Buttermilk

Red Velvet Cake Recipe Without Buttermilk
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What a surprise we have for you. Your gonna love this delicious simple red velvet cake recipe without buttermilk from scratch and smothered in buttercream cheese frosting.

This old-fashioned southern red velvet cake recipe is popular in Ireland, UK, South Africa, Caribbean. Jamaican red velvet cake recipe is very similar to traditional Red velvet cakes but may contain some added spices or alcohol.

Our easy-to-make vintage real red velvet cake recipe without buttermilk from scratch is soft, moist, and perfectly sweetened then finished off with our famous buttercream frosting. Wow Soooo Good!!

As they say, the buttercream cheese icing is the cream on the top that elevates this moist red velvet cake to another level. Doesn’t matter the occasion, this delicious cake will always stand out in a crowd.

Ready to make this Simple Red Velvet Cake Recipe with Butter Cream Cheese Frosting? Let’s do it!

Ingredients For Red Velvet Cake

  • 2 cups cake flour
  • 3 large eggs
  • 1/2 cup of water or milk
  • 3/4 cup unsalted butter or oil
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 1/2 tablespoon red cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 4-6 drops red food coloring

Ingredients For the Butter Cream Cheese Frosting

  • 8 oz cream cheese
  • 3 3/4 cups of Icing Sugar
  • 1/2 cup unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon orange zest

How To Make Moist Red Velvet Cake?

  1. Preheat oven to 180°C (356°F) and spray a deep 8 inch round cake with oil.
  2. Add the flour, baking powder, sugar, salt, and cocoa powder into a mixing bowl, and using a whisk, blend the ingredients together.
  3. Pour in the milk, eggs, butter, and a few drops of red coloring and beat on low speed for 60 seconds then increase speed to medium-high and beat until batter is creamy and smooth about 4-5 minutes.
  4. Add more food coloring if needed to achieve a dark red batter color.
  5. Transfer the batter into a round cake pan and slight tap on the counter to even out the batter on the surface.
  6. Bake cake for approximately 40-45minutes. To check if the cake is ready, insert a toothpick, it should come out clean.
  7. Remove cake from the oven and gently remove it from the pan and let it cool on a wire rack for 30 minutes.
  8. In the meantime prepare the cream cheese frosting.
  9. Add the cream cheese, icing sugar, butter, vanilla, and orange zest into a bowl and beat on high speed until frosting is fluffy and light.
  10. Finish the cake, Place the cake onto a plate, and using a serrated knife, shave off the top and slice the cake into 3 discs.
  11. Fill the bottom cake layer with cream cheese frosting then top with the second layer and repeat.
  12. Add the top layer and the top and sides of the red velvet cake with the frosting. Crumble the shaved pieces of cake and add them to the center of the cake and the bottom sides.
  13. Lastly added some finished piping decoration around the crumbled part of the cake as soon in the picture.
  14. Serve and Enjoy!
traditional red velvet cake

Red Velvet Cake No Buttermilk

Gina
Our easy-to-make red velvet cake recipe without buttermilk is soft, moist, and perfectly sweetened then finished off with our famous buttercream frosting. Wow Soooo Good!!
5 from 3 votes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 300 kcal

Ingredients
  

  • 2 cups cake flour
  • 3 large eggs
  • 1/2 cup of water or milk
  • 3/4 cup unsalted butter or oil
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 1/2 tablespoon red cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 4-6 drops red food coloring
  • Ingredients For the Butter Cream Cheese Frosting
  • 8 oz cream cheese
  • 3 3/4 cups of Icing Sugar
  • 1/2 cup unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon orange zest

Instructions
 

  • How To Make Moist Red Velvet Cake?
  • Preheat oven to 180°C (356°F) and spray a deep 8 inch round cake with oil.
  • Add the flour, baking powder, sugar, salt, and cocoa powder into a mixing bowl, and using a whisk, blend the ingredients together.
  • Pour in the milk, eggs, butter, and a few drops of red coloring and beat on low speed for 60 seconds then increase speed to medium-high and beat until batter is creamy and smooth about 4-5 minutes.
  • Add more food coloring if needed to achieve a dark red batter color.
  • Transfer the batter into a round cake pan and slight tap on the counter to even out the batter on the surface.
  • Bake cake for approximately 40-45minutes. To check if the cake is ready, insert a toothpick, it should come out clean.
  • Remove cake from the oven and gently remove it from the pan and let it cool on a wire rack for 30 minutes.
  • In the meantime prepare the cream cheese frosting.
  • Add the cream cheese, icing sugar, butter, vanilla, and orange zest into a bowl and beat on high speed until frosting is fluffy and light.
  • Finish the cake, Place the cake onto a plate, and using a serrated knife, shave off the top and slice the cake into 3 discs.
  • Fill the bottom cake layer with cream cheese frosting then top with the second layer and repeat.
  • Add the top layer and the top and sides of the red velvet cake with the frosting. Crumble the shaved pieces of cake and add them to the center of the cake and the bottom sides.
  • Lastly added some finished piping decoration around the crumbled part of the cake as soon in the picture.
  • Serve and Enjoy!
Keyword easy red velvet cake, no buttermilk, red velvet cake, simple red velvet cake recipe without buttermilk


7 thoughts on “Red Velvet Cake Recipe Without Buttermilk”

  • 5 stars
    Hi Marcela.
    This cake tastes amazing. But I have a problem. I couldn’t find anymore red cocoa powder and I used my last red cocoa powder for this recipe. Can I put regular cocoa powder instead as a substitute?

  • 5 stars
    this is THE BEST sponge recipe I’ve ever made! Beautiful! Light! I used water and oil and it was absolutely amazing, thank you for sharing! The cream cheese icing was too heavy for me but it tasted lovely with the orange. Top marks!!

    • Hi there! Thank you so much for trying out the recipe and leaving such a wonderful comment! I’m thrilled to hear that you loved the sponge and found it beautiful and light.

      I appreciate your feedback on the cream cheese icing being a bit heavy for your taste. If you’d like to try a lighter frosting option next time, you could consider making a few adjustments to the cream cheese frosting:

      Reduced Butter: You can reduce the amount of unsalted butter in the frosting. Instead of using the full half-cup, you can start with a quarter-cup (4 tablespoons) of butter. This will cut down on the richness and heaviness of the frosting.

      Whipped Cream Cheese: Before incorporating the cream cheese into the frosting, you can whip it separately until it becomes smooth and fluffy. This step will introduce more air into the frosting, making it lighter in texture.

      Less Icing Sugar: Reducing the amount of icing sugar in the frosting will also make it lighter. You can start with three cups of icing sugar and add more if needed to reach your desired sweetness level.

      These modifications should help you achieve a lighter texture in your cream cheese frosting while still maintaining a delicious flavor. Thanks once again for trying the recipe and taking the time to share your experience. I hope you find these suggestions helpful, and I’m sure you’ll create an even more delightful red velvet cake next time! 😊🍰

      Warm regards,
      Gina

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