Everyone loves red velvet cake. It’s a classic favorite for birthdays, weddings, and holidays. It’s also one of the most requested recipes when it comes to baking. But did you know you can make red velvet cake without buttermilk? That’s right! It’s easy, delicious, and sure to be a hit. Here are two recipes for red velvet cake without buttermilk.
Recipe 1: Red Velvet Cake without Buttermilk
Ingredients:
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vegetable oil
- 1 cup hot water
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix until just combined.
- In a small bowl, combine the oil, hot water, vinegar, and food coloring. Pour the wet ingredients into the dry ingredients and mix until just combined.
- Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutritional Information:
- Serving size: 1 slice (1/12 of cake)
- Calories: 486
- Fat: 26g
- Carbohydrates: 58g
- Protein: 4g
- Sodium: 207mg
- Cholesterol: 57mg
Tips:
- You can use any type of vegetable oil for this recipe. Canola, sunflower, and safflower oils all work well.
- Be sure to use hot water for the wet ingredients. This helps to activate the baking soda and give the cake a light, fluffy texture.
- If you want a more intense red color, you can add more food coloring.
Notes:
This recipe does not include any buttermilk. If you’d like to use buttermilk, you can substitute 1 cup of buttermilk for the 1 cup of hot water. Additionally, you can omit the vinegar if you’d like.
Serving Suggestions:
Serve the red velvet cake with a dollop of whipped cream and a sprinkle of cocoa powder for a simple yet elegant presentation. You can also add fresh fruit, such as strawberries or raspberries, for a fruity twist. Ice cream is also a great accompaniment.
Frequently Asked Questions:
- Can I use regular cocoa powder instead of red velvet cocoa powder?
Yes, you can use regular cocoa powder if you don’t have red velvet cocoa powder. The flavor will be slightly different, but still delicious. - Can I use other types of oil instead of vegetable oil?
Yes, you can use any type of oil for this recipe, such as canola, sunflower, or safflower oil.
Recipe 2: Red Velvet Cake without Buttermilk
Ingredients:
- 1/2 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1/2 cup hot water
- 2 tablespoons red food coloring
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Pour the dry ingredients into the wet ingredients and mix until just combined.
- Add the sour cream, hot water, and food coloring to the batter and mix until combined.
- Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutritional Information:
- Serving size: 1 slice (1/12 of cake)
- Calories: 472
- Fat: 25g
- Carbohydrates: 57g
- Protein: 6g
- Sodium: 193mg
- Cholesterol: 57mg
Tips:
- Be sure to use hot water for the wet ingredients. This helps to activate the baking powder and give the cake a light, fluffy texture.
- If you want a more intense red color, you can add more food coloring.
- If the cake is too moist, you can add a bit more flour to the batter.
Notes:
This recipe does not include any buttermilk. If you’d like to use buttermilk, you can substitute 1 cup of buttermilk for the 1/2 cup of hot water and 1/2 cup of sour cream. Additionally, you can omit the vinegar if you’d like.
Serving Suggestions:
Serve the red velvet cake with a dollop of whipped cream and a sprinkle of cocoa powder for a simple yet elegant presentation. You can also add fresh fruit, such as strawberries or raspberries, for a fruity twist. Ice cream is also a great accompaniment.
Frequently Asked Questions:
- Can I use regular cocoa powder instead of red velvet cocoa powder?
Yes, you can use regular cocoa powder if you don’t have red velvet cocoa powder. The flavor will be slightly different, but still delicious. - Can I use other types of dairy instead of sour cream?
Yes, you can use any type of dairy for this recipe, such as yogurt, buttermilk, or heavy cream.