Buttermilk Substitutes for Red Velvet Cake: A Guide for Baking Enthusiasts

For those who want to indulge in the rich, luscious texture of a red velvet cake but find themselves without buttermilk, fear not! There are several substitutes that can help you achieve that perfect, velvety crumb. In this article, we will explore various options that can be used as buttermilk substitutes and provide a detailed recipe for a delectable red velvet cake that will wow your taste buds.

Buttermilk Substitutes Explained

Buttermilk, a traditional ingredient in red velvet cake, is a tangy and moist liquid that adds both acidity and moisture to the cake. However, if you find yourself short on buttermilk, there are several alternatives that can help you achieve the same result. Let's look at some of these substitutes:

Milk and Vinegar or Lemon Juice

This is a simple and effective way to replicate the tanginess of buttermilk. Start by mixing 1 cup of milk (whole or low-fat) with 1 tablespoon of white vinegar or lemon juice. Let the mixture sit for about 5-10 minutes, during which it will thicken slightly. This substitute works well to maintain the desired moisture and acidity for your red velvet cake.

Yogurt

Yogurt, whether regular or Greek, can also be used in place of buttermilk. To use yogurt as a substitute, thin it with a little milk or water to match the consistency of buttermilk. A 1:1 ratio of yogurt to buttermilk works perfectly. This substitution will add a creamy texture to the cake while also providing necessary acidity.

Sour Cream

Similar to yogurt, sour cream can be used as a 1:1 substitute when making a red velvet cake. If the sour cream is too thick, you can thin it with some milk to achieve the right consistency. Sour cream provides a similar creamy and tangy flavor to buttermilk, making it a great substitute.

Milk and Cream of Tartar

Another option is to combine 1 cup of milk with 1 1/2 teaspoons of cream of tartar. Mix this well before adding it to your recipe. This combination can help you achieve the desired acidity and moisture, ensuring your cake turns out perfectly.

Non-Dairy Milk and Acid

For those who prefer a non-dairy option, you can use almond milk, soy milk, or any other non-dairy milk and add 1 tablespoon of vinegar or lemon juice per cup of milk. This will help maintain the desired moisture and acidity in your cake.

Achieving the Perfect Texture

Combining milk with white vinegar or lemon juice is an excellent way to mimic buttermilk's tanginess. This method will help you achieve a luscious and moist texture in your red velvet cake. Alternatively, using yogurt or sour cream as substitutes in the recipe can also help you achieve the desired creamy and tangy profile.

Red Velvet Cake Recipe

The red velvet cake you're looking to make doesn't actually require buttermilk or eggs. The reason is simple—these ingredients primarily provide acidity to activate the cocoa and red food color, which are traditional in this cake.

To make this cake, you will need the following ingredients and steps:

Ingredients for the Cake:

2 stalks fresh rhubarb, finely chopped 1/3 cup sugar 1/2 cup (1 stick) unsalted butter at room temperature, cut into 8 pieces 1/2 cup vegetable or canola oil 1 teaspoon pure vanilla extract 1 cup all-purpose flour 1/2 cup natural unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup granulated sugar 2 large eggs, at room temperature 1 tablespoon distilled white vinegar 2 tablespoons red food coloring Zest of 1 orange

Steps:

Preheat your oven to 350°F (180°C). Grease a 9-inch round cake pan. In a medium saucepan, combine the chopped rhubarb, sugar, 1/4 cup water, and butter. Cook over medium heat until the rhubarb is soft, about 5-7 minutes. Let it cool to room temperature. In a large bowl, whisk together the oil, vanilla extract, and eggs until well combined. In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture and blend until well mixed. In a small bowl, mix the cooled rhubarb mixture, vinegar, red food coloring, and orange zest. Pour this into the cake batter and stir until everything is evenly distributed. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. For the frosting, use a 1:1 ratio of butter to powdered sugar, and add vanilla extract to taste. Spread this frosting over the cooled cake, and your red velvet cake is ready to enjoy!

Note: You can find more cake recipes by clickinghere.

Conclusion

With this guide, you now have several options to help you make a delicious red velvet cake even if you don't have buttermilk on hand. Whether you choose to use milk and vinegar, yogurt, sour cream, or any of the other substitutes mentioned, you can achieve a rich and moister velvet texture. Happy baking!