Bitty Bakes

one-bowl eggless red velvet cake

One-bowl Eggless Red Velvet Cake

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:

If you have any doubts, you can catch me in Instagram or Facebook. And if you make it, tag me #bakewithbittybakes.


One-bowl Eggless Red Velvet Cake
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins

This Easy and Classic Red Velvet Cake gives a melt in mouth feel with Cream Cheese Frosting.

Course: Dessert
Keyword: Eggless red velvet cake, Red Velvet cake
For Cake:
  • 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
For Cream Cheese Frosting:
  • 225 g Cream Cheese
  • 115 g (1/2 cup) Unsalted Butter
  • 3 cup Icing Sugar
  • 1 tsp Vanilla Extract
  • 1/8 tsp Salt
For Soaking Syrup:
  • 1 tbsp Sugar
  • 3 tbsp Water
  1. Preheat the Oven to 200 C for 10 min. Prepare 2- 6" Pan by applying oil and butter paper.

  2. Measure all the dry ingredients in a bowl.

  3. Add in all the wet into it and mix well using a whisk.

  4. Pour batter in prepared tins and bake for 25-30 min until toothpick inserted comes out clean.

  5. Let the cake cool completely before applying cream.

Preparing the Frosting:
  1. Using an electric beater, beat the butter and cream cheese till smooth.

  2. Add in sifted icing sugar, vanilla and salt.

  3. Beat till creamy. If its too hard you a add 1 tbsp water at a time to make it thin.

  4. Refrigerate until use.

  5. Prepare a soaking syrup by boiling sugar and water for 2 min. Let it cool completely.

  6. Slice the cake to apply cream in the middle.

  7. Using a pastry brush, apply sugar syrup to the cake layer.

  8. Using a piping bag with rosette nozzle, pipe the cream.

  9. Repeat it for all the layers and top with cake crumbs.

  10. Refrigerate it for at least 1 hour before serving.


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