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:
One-bowl Eggless Red Velvet 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
- 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.
Preparing the Frosting:
- 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.