Adding Buttermilk in this red velvet cake makes the cake really light and fluffy. I made red velvet cakes using different recipes but this one is definitely the winner. Kids and their friends loved it too.

Made this cake for my son and his friends to munch on during exam time. Sending this recipe to our Bake-A-Thon 2019.

Preparation Time : 10 minutes

Bake Time : 30 minutes

Makes : 13×9 cake

Recipe source: Joy of cooking


Cake Flour : 2 1/3 cups

(All purpose flour 2 cups + 1 tablespoon and Corn Starch 4 tablespoons)

Baking Powder :  1 1/2 teaspoons

Baking soda : 1/2

Salt : 1/4 teaspoon

Unsalted butter : 3/4 cup

Sugar : 1 1/3 cup

Eggs : 3 large

Vanilla: 1 teaspoon

Buttermilk : 1 cup

Unsweetened cocoa powder : 1 tablespoon

Red food colouring : 2 tablespoons


Preheat the oven to 350 degrees F.

Whisk together cake flour, baking powder, baking soda and salt in a medium sized bowl and keep aside.

In a large bowl, beat the butter till creamy. Add sugar and beat till light and fluffy. It takes about 5 minutes.

Add one egg at a time and beat till blended. Add vanilla and and beat.

Add the dry ingredient mixture in 3 parts beating on low speed.

Add 1/2 of the buttermilk, cocoa powder and red food colour and beat until blended. Add rest of the buttermilk and blend well.

Grease a 13×9 cake pan and pour the batter in, place it in the oven and bake for 30 minutes or until a toothpick comes out clean from the middle of the cake.

Take it out of the oven, let it cool before cutting the cake.



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