Red Velvet Cake Recipe Without Buttermilk

Step 1

Preheat oven to 350℉ (180℃). Grease and flour 2 9-inch cake pans.

Step 2

In a medium mixing bowl, combine the whole milk and white vinegar and set aside.

Step 3

Sift together the flour, salt, baking soda and cocoa powder.

Step 4

In a large mixing bowl or the bowl of a stand mixer set to medium speed, cream together the butter and sugar for about 5 minutes. Add the oil and mix to combine. Add the eggs and mix to combine. Add the milk and vinegar mixture and vanilla extract and mix to combine.

Step 5

With the mixer on low speed or mixing gently, add half of the flour mixture, mix to combine, then add the other half of the flour mixture and mix until well incorporated. Do not overmix.

Step 6

Add the red food coloring and mix until well combined,

Step 7

Pour half of the batter into each prepared baking pan. You can weigh each pan to make sure each baking pan has the same amount of batter.

Step 8

Bake in the preheated oven for 22 minutes until a toothpick inserted in the middle of the cakes comes out clean.

Step 9

Let the cakes cool in the pan for 10 minutes then transfer them onto a wire rack and let them cool completely.

Step 10

To make the frosting, beat the cream cheese, butter, powdered sugar, and vanilla extract until light and fluffy. If the frosting is too sweet, add salt to balance the sweetness. I suggest starting with a quarter teaspoon of salt, then adding more if needed. Fill and frost the cooled cake.