The best ever eggless recipe that makes moist and fluffy Red Velvet Cake with a tangy creamy cheese frosting!
One of the most requested recipe on my blog is a classic red velvet cake, if I had a dollar for every time someone requested me to do an eggless version, I’d be a millionaire. So here I am, with a recipe that you’ll treasure for years to come. This recipe makes moist and fluffy Red Velvet Cake despite being eggless. It has just the right amount of tang and a vibrant red colour that’s quintessential to red velvets. I topped it with a tangy cream cheese frosting and that just takes it to the next level!
I’m sure a lot of you have a a lot of questions about red velvet cakes, so here I am answering some of the most asked ones.
HOW DOES RED VELVET TASTE?
A red velvet cake has a little bit of cocoa powder which gives it a slight chocolate flavour but its very little so the chocolate flavour isn’t over bearing. You will mostly get hints of vanilla, slight chocolate but mostly a tang from the cream cheese frosting.
HOW DOES ONE GET THAT VIBRANT RED COLOR?
To get that quintessential red colour in red velvet cakes one normally adds liquid or gel food collars to the batter. In the early days when red velvet originated, a reaction between cocoa powder and vinegar would to give out that deep red colour to the cakes but these days one normally uses artificial colouring to get that vivid red colour. I’ve used Red liquid food colour for this recipe but feel free to use gel colour if you want (use it sparsely because gel colours are a lot more concentrated so you will not need as much).
I DON’T WANT TO USE ARTIFICIAL COLOURS, CAN I USE SOMETHING ELSE?
Yes, beetroot juice gives a great color and is a natural substitute. It won’t be a bright red but its in the vicinity.
WHAT FROSTING ARE YOU USING?
A tangy cream cheese frosting goes really well with red velvet cakes and that’s what we’re using here. I’ve used cream cheese by Philadelphia, D’lecta, Brittania for this frosting and they all turn great.
WHY ARE YOU ADDING VINEGAR?
We use vinegar to lend a certain acidity to the cake that helps it rise and get that velvety texture. I’m using apple cider vinegar because adds a fruity flavour and helps deepen the color. If you cannot find apple cider vinegar, use white vinegar.
WHY BUTTERMILK? CAN I USE SOMETHING ELSE?
Buttermilk gives moisture and tang to the cake. Its great for flavour so don’t substitute it. I use one part yogurt and one part water to make my buttermilk.
This Eggless Cake is a great harmony of the chocolate that comes from the cocoa powder and acidity from the buttermilk and vinegar. I hope you like this Eggless Red Velvet Cake recipe, its triple tested and is fool proof now.
- Flour, 2 cups or 250 grams approx.
- Baking Powder, 1 teaspoon
- Baking Soda, 1 teaspoon
- Cocoa Powder, 2 tablespoons
- Softened Butter, ½ cup or 115 grams approx.
- Caster Sugar, 1 cup or 225 grams approx.
- Vanilla, 1 teaspoon
- Apple Cider Vinegar, 2 teaspoons
- Buttermilk, 1 cup (Half yogurt+half water)
- Liquid food Color (red), 2 tablespoons
- Cream Cheese (room temp), 400 grams
- Unsalted butter (room temp), ½ cup
- Vanilla, 1 teaspoon
- Icing sugar, 1¼ cup or 125 grams
- For the cake, start by creaming the butter and sugar together until they're light and fluffy. This should take about 5-7 minutes with an electric mixer. Once mixed add in the vanilla and mix. Add in the buttermilk and apple cider vinegar and mix again.
- Next, sieve all the dry ingredients (flour, cocoa powder, baking powder and soda) in a separate bowl and start adding this to the wet ingredients little by little. Keep folding them, and avoid over mixing.
- Once the batter is smooth and has no streaks of flour add in the liquid food colour until you achieve the color you're looking for. I added 2 tablespoons of liquid colour.
- Pour the batter in two 8" greased tins and bake in a preheated oven at 180 degrees for 15-20 minutes or until a skewer inserted in the centre comes out clean.
- Once baked, let the cakes cool down on a wire rack for at least 2hours before you start frosting.
- For the frosting mix all the ingredients in a bowl and whisk for good 4-5 minutes until the frosting becomes nice and fluffy. Refrigerate it until your cake has cooled down.
- Once your cakes are cool, cut off the mounted top of the cake to make it flat. You can use this part to decorate your cake.
- Next, Add about ½ cup of frosting on of one of the cakes and stack the other on top of it. Frost the cake with the remaining frosting on all sides until you use up all of the frosting.
- Decorate the cake by crumbling the leftover cake and sprinkling it on the edges of the frosted cake.
- Let it cool down in the refrigerator before serving.
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