Buttermilk Red Velvet Layer Cake

This tender, richly colored cake has long been loved for its soft crumb, subtle cocoa flavour, and gentle tang from buttermilk. Balanced, moist, and unmistakably red, it’s a cake built on precision rather than flair.

Whether you’re baking it for a celebration or simply because the craving calls, this guide walks you straight through the process, step by step, using time-tested techniques. This cake is approachable, reliable, and elegant, making it ideal for birthdays, gatherings, or professional presentations.

Preheat the oven to 350°F (175°C). Grease the cake pans thoroughly, line the bottoms with parchment paper, then lightly flour the sides. This ensures the layers release cleanly without tearing. In a medium bowl, sift together the flour, baking soda, salt, and cocoa powder.

Whisk until fully combined. Sifting removes lumps and ensures even distribution of the leavening agent, which is essential for uniform rise. Set aside. In a large bowl, beat the sugar and oil until smooth and cohesive. The mixture should appear glossy but not airy.

Add the eggs one at a time, mixing well after each addition to ensure proper emulsification. Pour in the buttermilk, then add the red food colouring, vanilla extract, and vinegar. Mix until the batter is evenly colored and completely smooth.

Add the dry ingredients to the wet mixture in two additions, mixing on low speed. Stop mixing as soon as the batter is smooth. Scrape the sides and bottom of the bowl with a spatula to ensure no dry pockets remain.

Overmixing at this stage will result in a dense cake. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and gently tap the pans on the counter to release air bubbles. Bake for 30–35 minutes, rotating the pans halfway through.

The cakes are done when a toothpick inserted in the centre comes out clean or with a few moist crumbs. Cool the cakes in their pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Expert Tips and Troubleshooting;

Pro Tips for the Best Red Velvet Cake

Use room-temperature eggs and buttermilk for a smooth batter.
Measure flour accurately to avoid dryness.
Use gel food colouring for a stronger colour without thinning the batter.

Common Issues and How to Fix Them

Cake sinks in the centre: Oven temperature too low or underbaking.
Dry texture: Overbaking or too much flour.
Uneven layers: Batter not divided evenly; use a scale if possible.

Make-Ahead and Storage Tips

Make-Ahead: Cake layers can be baked 24 hours ahead, wrapped tightly, and refrigerated.

Short-Term Storage: Store frosted cake in the refrigerator for up to 4 days.

Long-Term Storage: Freeze unfrosted layers for up to 2 months; thaw overnight before frosting.

This is the complete, structured method for a Buttermilk Red Velvet Layer Cake—moist, tender, evenly risen, and balanced in flavour. By following each step carefully, you achieve a cake that performs consistently and slices cleanly every time.