If you’re searching for delicious cake recipes without butter, look no further than this Classic Oil-Based Red Velvet Cake. This recipe delivers a perfectly moist, tender crumb and that iconic vibrant hue, all while using oil for a delightfully rich texture. You’ll love how simple it is to make a show-stopping cake.
Key Ingredients & Substitutions
- All-Purpose Flour: For structure. You can use cake flour for an even finer crumb.
- Granulated Sugar: Sweetens the cake.
- Unsweetened Cocoa Powder: Essential for the classic red velvet flavor. Use good quality cocoa.
- Buttermilk: Reacts with baking soda for lift and tang. If you don’t have buttermilk, combine milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.
- Vegetable Oil: The key to this moist, tender cake recipe without butter. Any neutral oil works.
- Red Food Coloring: For that signature red velvet look. Gel food coloring provides the best color.
- Distilled White Vinegar: Activates the baking soda.
Ingredients
For the Cake:
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 cup (240ml) buttermilk
- 1 cup (240ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ounce (2 tablespoons) red food coloring (gel recommended)
- 1 teaspoon distilled white vinegar
For the Cream Cheese Frosting:
- 8 ounces (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Prep Time: 25 minutes
- Cook Time: 30-35 minutes
- Total Time: 55-60 minutes
- Servings: 12-16 slices
- Tools Needed: Two 9-inch round cake pans, mixing bowls, whisk, electric mixer (handheld or stand mixer), rubber spatula.
Step-by-Step Instructions
1. Prepare Your Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
2. Combine the Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, red food coloring, and distilled white vinegar until well combined. This ensures your cake has a consistent color and flavor.
3. Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer, or by hand, until just combined. Be careful not to overmix, as this can lead to a tough cake.
4. Bake the Cakes
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
5. Cool the Cake Layers
Let the cake layers cool in their pans on a wire rack for 10-15 minutes. Then, invert them onto the wire rack to cool completely before frosting. This prevents the cake from cracking when you remove it.
6. Prepare the Cream Cheese Frosting
While the cakes cool, make your frosting. In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until fluffy. Stir in the vanilla extract.
7. Assemble and Frost Your Cake
Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread about one-third of the frosting evenly over the top. Carefully place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
Variation Ideas
- Mini Red Velvet Cupcakes: Bake in cupcake liners for 20-25 minutes.
- Swirl Frosting: Decorate with a piping bag for a more elegant look.
- Chocolate Ganache Drizzle: Add an extra layer of chocolatey richness.
- Coconut Flakes: Sprinkle toasted coconut on top for added texture and flavor.
Storage Instructions
Store your Classic Oil-Based Red Velvet Cake in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. Allow slices to come to room temperature for about 15-20 minutes before serving for the best flavor and texture. You can also freeze individual slices, tightly wrapped, for up to 2 months.
Frequently Asked Questions (FAQ)
Q: Can I make this cake without butter in advance?
A: Yes, you can bake the cake layers a day ahead and store them tightly wrapped at room temperature. Frost the cake on the day you plan to serve it.
Q: What kind of red food coloring is best?
A: Gel food coloring gives the most vibrant and concentrated color for your red velvet cake.
Q: Why is my cake dry?
A: Overmixing the batter or overbaking the cake are common causes of dryness. Ensure you follow the mixing and baking times closely.
Q: Can I use another type of oil?
A: Yes, any neutral-flavored oil like canola oil or grapeseed oil will work well in this cake recipe without butter.
Q: How do I know if my buttermilk is good?
A: Buttermilk should be thick and slightly tangy. If it’s very thin or smells off, it might be past its prime.
Q: Do I really need the vinegar?
A: Yes, the vinegar reacts with the baking soda and cocoa powder, contributing to the cake’s signature color, light texture, and slight tang.