Red Velvet Cake is one of the tasty wonders of the American pastry kitchen with the sweet tang flavor of cream cheese frosting. This eggless red velvet cake is unbelievably delicious, moist and melts right in your mouth. Imbued with an alluring deep red hue, this cake is a perfect dessert to celebrate Valentine’s Day or any other special occasion. Red velvet Cake as its sounds, it’s far too tempting to ignore…how about baking it right away and dig into it…yum😋
Do give this yum recipe a try and enjoy with your loved ones. Click here for Cream Cheese Frosting and more Cakes recipes.
Step by Step Instructions with Photos
For the Stuffing:
- Preheat oven to 180°C/350°F. Grease two round baking pans and keep them ready.
- Sieve together flour, cocoa powder, baking powder and salt thrice. Keep aside.
- In a bowl, cream together butter with sugar until light and fluffy using a wooden spoon or hand blender.
- In another bowl mix the curd with food color so that it incorporates well.
- Add curd mixture to the butter mixture along with vanilla essence and beat until incorporated.
- Now add the flour mixture, a little at time and beat to combine till the dry ingredients are completely blended with the wet ingredients.
- In a small bowl take the baking soda and pour in vinegar.
- When it becomes frothy add it immediately to the batter and beat until incorporated. The batter will become fluffy.
- Divide and pour the batter into the baking pans. Bake them in preheated oven for 30-35 minutes or until a toothpick inserted comes out clean. You can use 8 inch two pans or 6 inch 3 pans.
- Cool in pans for 10 minutes then flip the cakes on the cooling rack, and allow cooling completely before decorating with the Frosting. Trim upside of the cake with knife to make it even before frosting .
For the Frosting
- Using a Palette knife or spatula spread some frosting on the cake stand.
- Place 1 layer of cake rounded-side down in the middle of the cake stand and spread some cream cheese frosting over the cake starting from the center toward the edges of the cake in an even layer. Spread enough frosting to make ¼ to ½ inch layer.
- Carefully set another layer rounded side down and spread enough frosting to cover entire cake with a thin layer. Refrigerate for 30 minutes.
- Now with Whipped cream-cream cheese frosting cover the top part and with decorative tip cover the side of the cake making flowers.
Recipe Card
Best Eggless Red Velvet Cake Recipe
Description
Red Velvet Cake is one of the tasty wonders of the American pastry kitchen with the sweet tang flavor of cream cheese frosting. Red velvet Cake as its sounds, it’s far too tempting to ignore.
Ingredients
For the Cake
For the Frosting
Instructions
-
Preheat oven to 180°C/350°F. Grease two round baking pans and keep them ready.
-
Sieve together flour, cocoa powder, baking powder and salt thrice. Keep aside.
-
In a bowl, cream together butter with sugar until light and fluffy using a wooden spoon or hand blender.
-
In another bowl mix the curd with food color so that it incorporates well.
-
Add curd mixture to the butter mixture along with vanilla essence and beat until incorporated.
-
Now add the flour mixture, a little at time and beat to combine till the dry ingredients are completely blended with the wet ingredients.
-
In a small bowl take the baking soda and pour in vinegar.
-
When it becomes frothy add it immediately to the batter and beat until incorporated. The batter will become fluffy.
-
Divide and pour the batter into the baking pans. Bake them in preheated oven for 30-35 minutes or until a toothpick inserted comes out clean.
-
Cool in pans for 10 minutes then flip the cakes on the cooling rack, and allow cooling completely before decorating with the Frosting. Trim upside of the cake with knife to make it even before frosting .
For the Frosting
-
Using a Palette knife or spatula spread some frosting on the cake stand.
-
Place 1 layer of cake rounded-side down in the middle of the cake stand and spread some cream cheese frosting over the cake starting from the center toward the edges of the cake in an even layer. Spread enough frosting to make ¼ to ½ inch layer.
-
Carefully set another layer rounded side down and spread enough frosting to cover entire cake with a thin layer. Refrigerate for 30 minutes.
-
Now with Whipped cream-cream cheese frosting cover the top part and with decorative tip cover the side of the cake making flowers.
Note
- Icing the cake with two frosting is optional. You can use only Cream cheese frosting to decorate the whole cake as most of the recipe calls for.
- Remove the cream cheese frosting from refrigerator before 30 minutes you plan decorating the cake. Cream cheese frosting becomes hard in refrigerator.
- Remember to remove the cake from the refrigerator an hour or more before serving to take the chill off.
- Click here for Cream Cheese Frosting and more Cakes recipes.
