It was my DH’s birthday couple of weeks ago and I had made this eggless red velvet cake with tangy cream cheese frosting. We absolutely love that combination for cake and frosting, they just compliment each other so well, don’t you guys agree too?
Even though we eat eggs, I’m loving my recent egg free bakes. I would love to share these with you guys so you can enjoy these fail-proof eggless bakes with your loved ones 🙂 I’ve adapted this recipe from the crazy chocolate cake I had shared a few months earlier and it worked like a charm for this eggless red velvet cake recipe. The only difference-
Reduced cocoa powder to 2 Tbsp Replaced water with homemade buttermilk, by curdling milk with vinegar.
WHAT IS RED VELVET CAKE | IS RED VELVET CAKE CHOCOLATE OR VANILLA?
Now, a red velvet cake is basically a mild chocolate cake dyed with red food color, frosted with a traditional French-style butter roux icing. But it isn’t a chocolat-y kind of cake. Theories suggest that the acidic agents used in making this cake reveal the red anthocyanin in cocoa powder, which in turn may also be the source of its name- “Red Velvet“. Most cocoa powder available today is Dutch processed, which prevents the natural color change of the anthocyanins. During World War II, bakers used boiled beet juice to dye the cakes. So beets serve a dual purpose here, they enhance the color of the cake and also add moistness. You can read more about the origin of the red velvet cake on Wiki.
EGGLESS RED VELVET CAKE INGREDIENTS | WHAT’S IN A RED VELVET CAKE?
To make this eggless red velvet cake you will need cake flour, baking soda, cocoa powder, and salt for the dry ingredients. Buttermilk (made by curdling milk with vinegar or lemon juice), oil, sugar, and vanilla extract for the wet ingredients. You will also need quite a lot of red food coloring since that is what makes red velvet cake red. The cream cheese frosting consists of cream cheese, butter, powdered sugar, and vanilla extract. I was oblivious of the fact that beets have been used in this cake since World War II. I thought it was a pretty recent attempt to make a healthier, red velvet cake. That is something I’d definitely like to try the next time I make this cake- a red velvet cake with beets. This is not something I bake frequently since so much food color is used. But an occasion calls for a celebration, which is incomplete without a cake.
HOW TO MAKE EGGLESS RED VELVET CAKE?
Once you gather your wet and dry ingredients, just mix both until combined, transfer to your prepared baking tin and bake. I love this ‘muffin method’ of preparing the cake batter. There is no need to use your stand mixer or hand beaters. You just need 2 bowls, a whisk, and a spatula. You have to remember to avoid over mixing the batter in such cases. Sure, there will be lumps, but as far as they are not big and you see no more flour pockets, the cake will turn out just fine, nice and light. Over mixing always results in a dense cake, due to the activation of gluten in the flour, so never over mix a cake or cookie batter. This homemade eggless red velvet cake was all wiped off within a day! Yes, we do have a big sweet tooth! You would be in the same boat if you baked this ridiculously easy, delicious and moist, eggless red velvet cake with that cream cheese frosting! The cake is all over, and as I’m writing this post, I can’t help but crave for some more of that cake! This recipe yields a decent 8 inch round cake, which can be halved in 2 layers, layered with generous icing. If you want a taller cake, bake two, 8 inch round cakes, so you have a 4 layered cake. You will also need to double the amount of icing. You can also make red velvet cupcakes with this recipe, the baking time will be around 18-20 minutes. Keep an eye as each oven is different. The best icing for red velvet cake is cream cheese frosting if you ask me. But you could use any icing of your choice. If you are looking for an eggless red velvet cake recipe, look no further. I’m sure you will enjoy this simple red velvet cake recipe 🙂 So go ahead and give it a go!
YOU MAY ALSO LIKE THESE EGGLESS BAKES
Eggless orange cupcakes Eggless mango loaf cake Eggless chocolate cupcakes Eggless marble cake Egg-free mango semolina cupcakes Date & Walnut cake (eggless)
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS RED VELVET CAKE
FOR THE EGGLESS RED VELVET CAKE BASE
1.Prepare an 88-inchcake pan. Grease the entire pan with oil and dust with flour. I placed a parchment paper at the bottom, for easy release of the cake from the pan. Also, preheat the oven to 350 F/ 180 C.
2.Preparation of buttermilk– Measure out 1 cup of milk in your liquid measuring cup. Add 1 tablespoon of distilled white vinegar/lemon juice. Mix and leave it aside for 5-10 minutes. The milk will curdle, It is ready to be used in further steps.
3.Meanwhile, while you wait for the milk to curdle, prepare the dry ingredients. Sift all the dry ingredients from a height, in a mixing bowl. Whisk well and set aside. Sift 2-3 times for a lighter and airy cake.
4.Add the prepared buttermilk, oil, sugar, vanilla extract and red food color in another mixing bowl. Whisk well until everything is well combined and you have a homogeneous mixture.
5.Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake.
6.Transfer the batter to a the prepared cake tin, tap to remove air bubbles, bake at 350 F for about 35 minutes or until a toothpick inserted in comes out clean. Transfer to a wire rack, let it cool completely before frosting it.
FOR THE RED VELVET CAKE ICING (CREAM CHEESE FROSTING)
1.In the bowl of your stand mixer fitted with paddle attachment, beat softened butter and cream cheese on medium speed, until light and fluffy, scraping the sides of the bowl occasionally, about 3-4 minutes. You may use an electric hand mixer too. 2.Add vanilla extract and lemon juice. 3.Also sift in 1 cup of powdered sugar, beat on low speed initially, so that the sugar is well incorporated, then increase the speed to medium-high and beat for another 1-2 minutes, scraping the sides of the bowl occasionally. 4.Sift in another cup of powdered sugar, and continue beating on medium-high speed until light and fluffy, another 2-3 minutes. Add more powdered sugar as required, for a thick, creamy and spreadable consistency. I used a total of 2.5 cups of powdered sugar, and it was the right consistency for layering and frosting the cake.
ASSEMBLING THE CAKE
1.You should get a flat-topped cake with this recipe. I sliced a very thin layer since I needed some crumbs for the decor. You can totally skip that and divide the cake into 2 layers with the help of a long serrated knife.
2.Transfer one layer to a turntable or a plate. Brush with sugar syrup.
3.Pipe out the cream cheese frosting using a plain, large piping tip, starting from the outer circumference towards the center. Smooth out the frosting with an offset spatula.
4.Place the second layer of cake, brush with sugar syrup and apply a very thin layer of the frosting on top and the sides of the cake, using an offset spatula. This is the crumb coat which seals stray crumbs before the application of the second and the final layer of frosting. Chill the cake for about 30 minutes or until the crumb coat is firm. Pipe out the cream cheese frosting using the same plain, large piping tip, starting from the outer circumference towards the center. Also, frost the sides. Smooth out the frosting with an offset spatula. Decorate with cake crumbs and grated white chocolate. Refrigerate for about 10-15 minutes, so that the frosting sets well, and you have neat slices.
NOTES 1.The use of cake flour results in light and soft baked goods, due to the low protein content in the flour. It has just 2 ingredients- all-purpose flour and cornstarch. If you can’t find it, you can make your own cake flour. Here is how- Measure out 1 & 1/2 cups of all purpose flour (maida) -spooned and leveled. Then remove 3 tbsp of flour and replace it with 3 tbsp cornstarch. Whisk well. Then sift it along with other dry ingredients. 2.Make sure all the ingredients for the cake and frosting are at room temperature. 3.Here is a tip I follow for flat-topped cakes, it works great all the time. Put a handful of ice cubes in a small baking tin, or make a small box out of aluminum foil. Place it in the lowest rack, just before you begin baking the cake. It works beautifully. This works for any other cake as well. What happens on doing this? The moisture from the melting ice, helps the cake bake evenly, resulting in a flat top. 4.Some more tips… Never open the oven door during baking (as tempted as you may be), for at least the first 30 minutes. Opening the oven door, lets some of the heat out, lowering the temperature inside, which may cause the cake to collapse. 5.To measure the flour, never scoop the flour out directly, you will end up with more flour than called for as it ends up being tightly packed. Always spoon the flour into the cup until it overflows, then level it off with a knife. 6.Do not over mix wet and dry ingredients.
HOW TO MAKE THE BEST EGGLESS RED VELVET CAKE?
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