Red Velvet Cake with Cream Cheese Frosting (Eggless)
 
Prep time
Bake time
Total time
 
The best ever eggless recipe that makes moist and fluffy Red Velvet Cake with a tangy creamy cheese frosting!
Author:
Recipe type: FAIRLY EASY
Makes: Two 8" cakes
Ingredients
  • Cake
  • 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
  • Frosting
  • Cream Cheese (room temp), 400 grams
  • Unsalted butter (room temp), ½ cup
  • Vanilla, 1 teaspoon
  • Icing sugar, 1¼ cup or 125 grams
Method
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once baked, let the cakes cool down on a wire rack for at least 2hours before you start frosting.
  6. 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.
  7. 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.
  8. 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.
  9. Decorate the cake by crumbling the leftover cake and sprinkling it on the edges of the frosted cake.
  10. Let it cool down in the refrigerator before serving.
Recipe by Sugar & Spice by Radhika at https://sugarnspicebyradhika.com/red-velvet-cake-with-cream-cheese-frosting-eggless/