This One-bowl Eggless Red velvet Cake is super easy!!
I am not a great fan of Red velvet cakes. From my point of view, I think Red Velvet cakes are just famous for its color rather than its taste. Tell me, who doesn’t feel attracted towards a bright red cake and white frosting??
I believe that contrast of Red and White is what made this cake popularly famous for V’day celebration, as Red is a color for LOVE.
I wanted to make red velvet cakes for my followers who are a fan of it!! So here is the recipe finally.
Coming to the flavor, it has both Vanilla and a hint of Chocolate. But when you add lot of cocoa powder, the color of cake will turn maroon rather than red. Just a small amount of cocoa will do, if you need a reddish color.
You can make this same recipe in cooker and check my cooker cake recipe to know how to bake in cooker.
- All ingredients should be at room temperature.
- Do not over beat the batter, since vinegar and baking soda when in contact starts to react immediately. Put the batter to bake as soon as you mix.
- You can make this same recipe as cupcakes.
- Remaining Frosting can be stored in fridge for 5 days and used later.
Here are few of my eggless bakes:
This Easy and Classic Red Velvet Cake gives a melt in mouth feel with Cream Cheese Frosting.
- 180 g (1 + 1/3 cup) All Purpose Flour
- 1 tbsp Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 135 g (3/4 cup) Castor Sugar
- 1 cup Milk
- 1 tbsp Vinegar
- 1/2 cup Oil
- 1 tsp Vanilla Extract
- 1 tbsp Red Food Color
- 225 g Cream Cheese
- 115 g (1/2 cup) Unsalted Butter
- 3 cup Icing Sugar
- 1 tsp Vanilla Extract
- 1/8 tsp Salt
- 1 tbsp Sugar
- 3 tbsp Water
Preheat the Oven to 200 C for 10 min. Prepare 2- 6" Pan by applying oil and butter paper.
Measure all the dry ingredients in a bowl.
Add in all the wet into it and mix well using a whisk.
Pour batter in prepared tins and bake for 25-30 min until toothpick inserted comes out clean.
Let the cake cool completely before applying cream.
Using an electric beater, beat the butter and cream cheese till smooth.
Add in sifted icing sugar, vanilla and salt.
Beat till creamy. If its too hard you a add 1 tbsp water at a time to make it thin.
Refrigerate until use.
Prepare a soaking syrup by boiling sugar and water for 2 min. Let it cool completely.
Slice the cake to apply cream in the middle.
Using a pastry brush, apply sugar syrup to the cake layer.
Using a piping bag with rosette nozzle, pipe the cream.
Repeat it for all the layers and top with cake crumbs.
Refrigerate it for at least 1 hour before serving.