Red Buttermilk Cake
A vibrant red buttermilk cake with a moist crumb and subtle cocoa flavor, perfect for celebrations or as a striking dessert for any occasion.
Ingredients
Instructions
- Mix vinegar and soda in a cup; let stand.
- Cream sugar and shortening together, then add eggs and beat well.
- Add cocoa powder and red food coloring to the mixture.
- Alternately add buttermilk, salt, flour, vanilla, vinegar, and soda to the creamed mixture, mixing well after each addition.
- Pour batter into a greased baking pan.
- Bake for 30 minutes at 350°F (175°C).
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of shortening. If you're out of buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes. This cake's vibrant color makes it perfect for celebrations, and it pairs well with cream cheese frosting for added richness.
Serving Suggestions
Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert experience. It also pairs wonderfully with coffee or tea during afternoon gatherings. For a festive touch, consider topping with fresh berries or a drizzle of chocolate sauce, making it a delightful centerpiece for any occasion.
Storage & Reheating
Store any leftover Red Buttermilk Cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or warm it in the oven at 350°F (175°C) for about five minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Red Buttermilk Cake contains roughly 411 calories, with 8g protein, 76g carbohydrates, and 7g fat. It is a good source of iron (16% of the Daily Value), protein (15% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 623mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of food coloring?
Yes, you can use gel food coloring instead of liquid for a more vibrant hue. Just be sure to adjust the quantity according to the product's concentration. Alternatively, for a natural option, beet juice can add both color and flavor, although the result may differ slightly from the classic red velvet appearance.
What can I substitute for shortening?
If you prefer not to use shortening, unsalted butter is a great substitute that adds flavor and richness to the cake. You can also use coconut oil for a dairy-free version. Just keep in mind that using butter will slightly alter the cake's texture, making it more tender.
How do I know when the cake is done baking?
To check if your Red Buttermilk Cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If there is wet batter on the toothpick, continue baking for a few more minutes and test again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).