Can I use lemon juice instead of vinegar in red velvet cake

There are several misconceptions about vinegar in cakes. But one of the most often held is that it increases the red colour of the finished product. In truth, vinegar does not contribute colour to a cake; rather, it contributes to preserving the cake’s colour after it has been baked. Vinegar also provides a variety of other advantages, such as making the cake softer and preventing it from getting dry.

You can easily bake red velvet cake without vinegar.

What can I use instead of vinegar in a cake?

Using vinegar as a leavening agent in baking is something that many people do. There are a variety of different substitutions that can be utilized in cake recipes. Baking soda, for example, can be used as a flavour enhancer in baked goods.

Bear in mind that baking soda requires an acid to be activated; thus, sour ingredients such as lemon juice or buttermilk should be employed. Cream of tartar can also be used as a substitute for vinegar. As a leavening agent, it also has the added virtue of helping to strengthen egg whites when they are whipped into peaks, which is very useful when baking.

Can we use lemon juice instead of vinegar on a cake?

Lemon juice is a popular alternative to vinegar in cake recipes because of its mild flavour. It has a sour, acidic flavour that can enhance sweetness or provide a sharp contrast to a sweet dish. There are numerous health benefits of drinking lemon juice, including the fact that it is high in Vitamin C and antioxidants. Aside from that, lemon juice is a natural preservative that can assist cakes to stay fresh for a longer period.

Can I omit vinegar from a cake?

There seems to be a widespread misconception that you must add vinegar when creating a chocolate cake; however, this is not the case. You may completely skip the vinegar from the recipe, and your cake will still turn out delicious.

Because other ingredients in the cake, such as baking soda and cocoa powder, will react with one another and produce a similar result, this is the case. So, if you want to bake a chocolate cake without using vinegar, be sure to use baking soda and cocoa powder instead of the acidic ingredient.

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Vinegar isn't a typical cake ingredient -- unless you're making the lightly chocolate-flavored, crimson-hued red velvet version. If you leave it out of the ingredients, chances are your cake will turn out just fine. But adding it may help make your cake light and tender, or preserve the reddish color.

Red velvet cake contains baking powder and baking soda to leaven, or raise, the height of the batter. Both are used to ensure that the cake, which contains cocoa powder that makes a batter resist rising, bakes up light and high. For baking soda to effectively leaven a cake, it must react with an ingredient that contains acid. Although most red velvet cake recipes contain acidic ingredients such as buttermilk and cocoa, the addition of vinegar provides just a little extra acid to ensure the baking soda can do its best rising work.

Another potential reason that vinegar is an ingredient in red velvet cake recipes has to do with the hallmark color. Originally, the color of the cake came from the addition of beets or beet juice, not the red food coloring of current times. When beet juice has too alkaline an environment, it bakes into a bluish hue -- so you'd end up with blue suede, rather than red velvet, cake.

By adding vinegar to the baking soda, and then the whole mixture to the batter, the cooking environment for the beet coloring is more acidic and results in a red cake. Nowadays, most people use red food coloring, which isn't reactive to pH changes -- but the tradition of vinegar in the cake persists.

Most recipes that make a single cake call for just a tablespoon of vinegar. Almost any type of vinegar will do, including white or apple cider. You can substitute another acidic liquid for the vinegar too. Choose something with a light flavor that won't alter the taste of the cake -- such as lemon juice.

Red Velvet Cake Recipe

One bowl, one spatula, one amazing cake! The cake is soft and tangy and has a personality of its own, which is why it’s so popular! It pairs perfectly with cream cheese frosting, ermine frosting, or my personal favorite, white chocolate ganache.

This Red Velvet Cake recipe is far more complex than a chocolate cake with red food coloring. The tenderizing buttermilk and vinegar create a texture that’s soft, velvety, and full of tangy-rich flavor. Plus this recipe only needs one bowl, so it’s an easy delicious recipe with very little cleanup required. Pair it with cream cheese frosting or Ermine buttercream for a new favorite cake recipe!

Red food color can have a bitter flavor, so you don’t need to over-color this cake, the cocoa powder and food coloring work together to deepen the color. (You don’t even have to use red if you don’t want to!)

Red Velvet Cake Ingredients

There are so many versions of red velvet cake, but to get to make the best version I referred back to these authentic ingredients that always make this classic cake a success.

Buttermilk: This is a key ingredient to achieving the tender “velvety” texture of this cake. The lactic acid (which is milder than lemon juice or vinegar) breaks down the long strands of gluten, and it thickens the buttermilk, giving it a creamy quality. I recommend using real cultured buttermilk for this cake to give it that distinct “velvet” flavor. If you don’t have any buttermilk on hand, learn how to make it with my buttermilk substitute recipe.

White Vinegar: It sounds like a strange ingredient in a cake, but it is essential for helping the baking soda leaven the cake. Originally red velvet cake was colored with beet juice, however, when it is baked it can turn blue, so the acid from the vinegar would keep the beet juice a vibrant red color. You can use a different vinegar or acid, like lemon juice and it will achieve the same chemical reaction.

Cocoa Powder: The purpose of cocoa powder in this recipe might not be what you think it is! The natural cocoa powder works alongside the buttermilk and vinegar to tenderize the flour and create a softer, finer, velvety crumb.

Making The Red Velvet Cake

Preheat your oven to 335°F and prepare three 6” x 2” pans or two 8″ x 2” cake pans with cake goop or your preferred pan release. It also works well in all pans from a bundt pan to a cupcake.
Combine the eggs, vegetable oil, buttermilk, vinegar, butter, vanilla, and red food coloring in a medium bowl and set it aside. I like using food coloring gel instead of liquid food coloring for a more vibrant color. My favorite brands are ChefMaster and Americolor super red.
Combine the flour, sugar, cocoa powder, salt, and baking soda in the bowl of your stand mixer with the paddle attachment. Mix this on low speed for a few seconds to combine.
Add the liquid ingredients to the dry and mix on medium speed until the batter is fully incorporated and smooth (about 1 minute). Don’t forget to scrape the bowl to ensure all the ingredients are evenly mixed.
Divide the cake batter evenly between the prepared cake pans (I like to use my scale for accuracy).
Bake the cakes for 35-40 minutes until a toothpick inserted in the center comes out clean and the tops bounce back when lightly touched.
Cool the cakes in the pans for about 10 minutes, then flip them out onto a cooling rack to finish cooling.
If you are going to layer and frost the same day, pop the cake layers into the freezer for about an hour, no need to wrap them. Otherwise, wrap the layers in plastic wrap and freeze them for up to a week. Pro-Tip: Wrapping the cakes while they’re still warm seals in all of the moisture, making them safe to freeze.

Making The Cream Cheese Frosting

Place the softened butter in the bowl of your stand mixer with the paddle attachment. Mix on low until it is smooth and lump-free.
Add in the softened cream cheese and combine on low until smooth and completely homogeneous. Scrape the bowl to make sure it is all incorporated.
Add in the powdered sugar one cup at a time, mixing on low to avoid throwing powdered sugar out of the bowl.
Add the vanilla extract and salt. A traditional vanilla flavor from vanilla extract goes well with cream cheese, but I love using orange extract or lemon extract for a unique taste.
If you are not going to use the frosting immediately, cover it and place it in the refrigerator.

Assembling the Red Velvet Cake

Trim the tops of the cake layers off and save them in a bowl. You will use these to make crumbs to decorate the cake.
Place the first chilled cake layer on a cake board, add a large scoop of cream cheese frosting, and spread evenly across the cake layer. A chilled cake will be easier to frost with the cream cheese frosting.
Place the second layer of cake on top and repeat the filling and layering process.
Frost the exterior of the cake with a crumb coat to lock in those red crumbs. Chill the cake for a few minutes before applying the final coat.
Apply enough cream cheese frosting to cover the outside of the cake evenly. Cream cheese frosting can make really pretty spatula patterns, but I choose to do a simple smooth finish using a bench scraper.
Crumble the extra cake trimmings into crumbs and gently press them into the sides of the cake, and then sprinkle on top as well.
Using your piping tip of choice, pipe dollops of cream cheese frosting on top of the cake.
This cake will last for about 4 days in the refrigerator, I recommend covering the cake in plastic wrap after cutting so that it doesn’t dry out.

Tips For Success

Is this your first time decorating a cake? Watch my free video tutorial on how to decorate a cake for the first time.

Use a kitchen scale to weigh your ingredients for the best results. Baking is a science!
I used a stand mixer to make my cakes but you can also use a hand-held electric mixer. If you use a hand-mixer then you may need to mix for longer to achieve the same batter consistency.

Room temperature ingredients are important. Make sure your buttermilk and eggs are slightly warm and your butter is soft but not melted so that your ingredients mix together properly.

FAQ

Can this recipe be made into cupcakes?

Yes, you can definitely use this recipe for cupcakes. Do not fill cupcake liners more than 2/3 of the way full or they will overflow and collapse. Then bake at 335°F for 15 to 20 minutes until the tops bounce back when you touch them.

What can I use if I don’t have buttermilk?

You can use an equal amount (by weight) of sour cream or you can add 1 Tbsp of vinegar into regular milk and let it sit a few minutes until it starts to curdle to make homemade buttermilk.

Is red velvet cake just a chocolate cake?

Classic Red Velvet Cake is far more complex than a chocolate cake with red food coloring. Buttermilk and vinegar naturally bring out the red undertones in the cocoa powder, giving the cake a red tint. They also break down the gluten in flour resulting in a more tender cake. The small amount of cocoa allows the other flavors to come through and not be masked with the deep richness that is in a traditional chocolate cake.

Why doesn’t my red velvet cake look red?

You most likely didn’t use enough food coloring. Gel food coloring works best to get that true shade of red after baking.

What flavor is red velvet?

Red velvet cake flavor is very tangy and slightly acidic with a hint of chocolate. That’s a pretty unique flavor combination but when you add in some cream cheese frosting or ermine frosting, then it adds even more tangy flavor.

Can I leave out the red food coloring?

Yes, you can. But the cake will not be very red on the inside.

More Cake Recipes You’ll Love

Doctored Red Velvet Box Mix Cake

White Velvet Buttermilk Cake Recipe

Pink Velvet Cake Recipe

Lemon Velvet Cake

Did You Make This Recipe?Leave a rating and tell me how it went!

Red Velvet Cake Recipe

Print Rate Never Miss A Cake

Prep Time: 10 mins

Cook Time: 30 mins

Chilling time: 1 hr

Total Time: 1 hr 40 mins

Serves: 8 cups

Calories: 446kcal

Ingredients

Red Velvet Cake Ingredients

▢ 14 ounces (397 grams) all-purpose flour
▢ 14 ounces (397 grams) granulated Sugar
▢ 2 Tablespoons cocoa powder
▢ 1 teaspoon salt
▢ 1 teaspoon baking soda
▢ 2 large eggs room temperature
▢ 4 ounces (114 grams) vegetable oil
▢ 8 ounces (227 grams) buttermilk room temperature
▢ 1 Tablespoons white vinegar
▢ 6 ounces (170 grams) unsalted butter melted but not hot
▢ 1 teaspoons vanilla
▢ 1 Tablespoon red food coloring gel food coloring

Cream Cheese Frosting Ingredients

▢ 12 ounces (340 grams) cream cheese softened
▢ 8 ounces (227 grams) unsalted butter softened
▢ 1/2 teaspoon vanilla extract or orange extract
▢ 1/4 teaspoon salt
▢ 26 ounces (737 grams) powdered sugar sifted

Equipment

▢
Stand Mixer
▢
Paddle Attachment
▢
Whisk Attachment

Instructions

Red Velvet Cake

Preheat your oven to 335°F and prepare three 6” x 2” pans or two 8" x 2” cake pans with cake goop or your preferred pan release. It also works well in all pans from a bundt pan to a cupcake.
Combine the eggs, vegetable oil, buttermilk, vinegar, butter, vanilla, and red food coloring in a medium bowl and set it aside. I recommend using food coloring gel instead of liquid food coloring. My favorite brands are ChefMaster, and Americolor super red.
Combine the flour, sugar, cocoa powder, salt, and baking soda in the bowl of your stand mixer with the paddle attachment. Mix this on low speed for a few seconds to combine.
Add the liquid ingredients to the dry and mix on medium speed until the batter is fully incorporated and smooth (about 1 minute). Don't forget to scrape the bowl to ensure all the ingredients are evenly mixed.
Divide the cake batter evenly between the prepared cake pans (I like to use my scale for accuracy).
Bake the cakes for 35-40 minutes until a toothpick inserted in the center comes out clean and the tops bounce back when lightly touched.
Cool the cakes in the pans for about 10 minutes, then flip them out onto a cooling rack to finish cooling.
If you are going to layer and frost the same day, pop the cake layers into the freezer for about an hour, no need to wrap them. Otherwise, wrap the layers in plastic wrap and freeze them for up to a week. Pro-Tip: Wrapping the cakes while they’re still warm seals in all of the moisture, making them safe to freeze.

Cream Cheese Frosting

Place the softened butter in the bowl of your stand mixer with the paddle attachment. Mix on low until it is smooth and lump-free.
Add in the softened cream cheese and combine on low until smooth and completely homogeneous. Scrape the bowl to make sure it is all incorporated.
Add in the powdered sugar one cup at a time, mixing on low to avoid throwing powdered sugar out of the bowl.
Add the vanilla extract and salt. A traditional vanilla flavor from vanilla extract goes well with cream cheese, but I love using orange extract or lemon extract for a unique taste.
If you are not going to use the frosting immediately, cover it and place it in the refrigerator.

Red Velvet Cake

Trim the tops of the cake layers off and save them in a bowl. You will use these to make crumbs to decorate the cake.
Place the first chilled cake layer on a cake board, add a large scoop of cream cheese frosting, and spread evenly across the cake layer. A chilled cake will be easier to frost with the cream cheese frosting.
Place the second layer of cake on top and repeat the filling and layering process.
Frost the exterior of the cake with a crumb coat to lock in those red crumbs. Chill the cake for a few minutes before applying the final coat.
Apply enough cream cheese frosting to cover the outside of the cake evenly. Cream cheese frosting can make really pretty spatula patterns, but I choose to do a simple smooth finish using a bench scraper.
Crumble the extra cake trimmings into crumbs and gently press them into the sides of the cake, and then sprinkle on top as well.
Using your piping tip of choice, pipe dollops of cream cheese frosting on top of the cake.
This cake will last for about 4 days in the refrigerator, I recommend covering the cake in plastic wrap after cutting so that it doesn’t dry out.

Notes

If you do not have buttermilk, you can use an equal amount (by weight) of sour cream or you can add 1 Tbsp of vinegar into regular milk and let it sit a few minutes until it starts to curdle to make homemade buttermilk.

Important Things To Note Before You Start

1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle.

2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe.

3. Practice Mise en Place (everything in it’s place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting.

5. If you do not have buttermilk, you can create your own with one of my buttermilk substitutes.

6. For red food coloring, I prefer to use Chefmaster. Use code “SUGARGEEKTEN” to get 10% off your Chefmaster purchase.

Nutrition

Can I use lemon juice instead of vinegar in cake?

If the recipe that you are using is for baking, then you should definitely consider using lemon juice as an alternative. For example, if the recipe requires a ¼ cup of white vinegar for your baking task, then you should instead use ⅓ cup of lemon juice to get the same results.

Does red velvet cake need vinegar?

Red velvet cake has an acidic taste that comes from the use of buttermilk and vinegar as well as the cream cheese in the frosting. The acidity is balanced out by the sweetness of the cake itself. It also has cocoa powder added to it for a mild chocolate flavoring.

What can I use in a cake instead of vinegar?

For 1 tablespoon of white vinegar, swap in 1 tablespoon of either lemon juice, lime juice, cider vinegar, or malt vinegar.

Why does red velvet cake have vinegar?

The buttermilk and vinegar give the cake that tender, light, and fluffy texture. Red velvet cake is also usually paired with white cream-cheese frosting.