The easiest Eggless Red Velvet Cake recipe that is moist, vibrant red and so fluffy! With step-wise pictures, making this red velvet cake is very easy and straight forward.
Tomorrow is Valentine’s day, but for us it is even more special as it is our Wedding Day. As cliched as it sounds, we got married on the Valentine’s day, a mere coincidence. Every year, I plan something to make the day special and mostly share a baked goodie recipe too. This year, I have the best Eggless Red Velvet Cake recipe. Full disclosure – I didn’t make it recently or plan on sharing it for Valentine’s Day. I had made this cake a good four months ago as a surprise for my husband’s birthday and it never saw the light of the day. Before it is too late, I decided to share it and what’s better occasion than our wedding anniversary!
There are only two ways with Red Velvet Cake – you either like it or you hate it. For those uninitiated, it is not merely a vanilla cake spiked with red color. It is pretty alright and falls right in the category of all things red, for Valentine’s Day. But it is much more than just the beautiful color. Eggless Red Velvet Cake – as the name suggests, it is red in color with texture as smooth and spongy as velvet. I followed the recipe from here and Gayathri is my go-to person for any Eggless cakes that are new to me.
Now those of you who have tried a perfect Red Velvet Cake should know that it has a hint of chocolate, from cocoa powder. It is ever so subtle not to change the color of the cake. Also, in the earlier days when this cake was first made, buttermilk is used in the recipe which gave the cake a slight acidity factor. Now that this is an Eggless Red Velvet Cake, like most of the egg-free cake recipes, this has curd by default. And with the growing number of eggless cakes, it has become quite common to use curd/buttermilk in cake recipes. This recipe is still very distinct and when a Red Velvet Cake is properly made, it is thing of beauty.
Another thing that is distinct with Eggless Red Velvet Cake is the frosting. There is no whipped cream or butter cream frosting in a tradition red velvet cake. Boiled Flour Butter Cream Frosting is used, which sets it apart from rest of the cakes. In modern times, there are more red velvet cakes with Cream Cheese Frosting too. Given the difficulty in sourcing Cream Cheese in India, I stuck to the Boiled Flour Butter Cream – recipe coming up next! It might sound like an exaggeration, but it is the best frosting I have ever made.
Unlike most of my eggless cake recipes, this Eggless Red Velvet Cake uses butter. One of the reasons why this cake is very moist and soft. I also made it two layered with a layer of frosting in between. I am usually a novice with frosting cakes, but I found that the boiled flour butter cream frosting is very forgiving, and I got best results with minimal effort. It is very easy for anyone who is new to baking cakes too. Check out the other eggless cakes recipes!
How to make Eggless Red Velvet Cake
📖 Recipe
Eggless Red Velvet Cake
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 ¼ cups All Purpose Flour
- ½ cup Castor Sugar
- ½ cup Butter at room temperature
- ¾ cup Whisked Curd
- ½ tablespoon Dutch Processed Cocoa Powder
- ¾ tablespoon Tomato Red Liquid Food Color
- ½ teaspoon Baking Soda
- ½ tablespoon Vinegar
- ½ teaspoon Vanilla Essence
- ¼ teaspoon Salt
- Boiled Flour Butter Cream Frosting refer Notes for recipe link
Instructions
- First set the oven for pre-heating at 180°C for 20 mins. Grease the baking trays with butter and dust off with flour. Line the baking trays with parchment paper.
- In a mixing bowl add butter and beat until fluffy. Add sugar and beat for a minute.
- In a small bowl add dutch processed cocoa powder and tomato red liquid food color and mix well.
- Bring all the beaten butter together and add the cocoa powder food color mixture along with whisked curd.
- Beat again for a couple of minutes until everything is mixed well.
- Sieve flour and salt into the butter mixture. Also add vanilla essence. And beat again for a minute until the flour is combined well.
- In a small bowl add baking soda and vinegar. The mixture turns frothy.
- Quickly add it to the batter and beat again for a minute. The batter becomes light and fluffy.
- Pour the batter equally between the two baking trays.
- Bake for 30-35 mins at 180°C and insert a tester to check if the cake is baked. Remove from the oven. Cool them down for 5-7 mins before inverting them onto a plate. Let them cool down completely before frosting.
- Optionally, you can sprinkle sugar syrup on the cakes after they are cooled down.
- Apply the frosting on top of 1st cake and spread it evenly.
- Then place the 2nd cake on top of it and crumb coat it evenly on all sides.
- Now add additional frosting on top and decorate the cake as you please. Sprinkle any bits of remaining red velvet cake crumbs on top. Decorate with silver balls or sprinkles.
- Store the cake in an airtight container and consume within a week.
Detailed step-wise picture recipe of making Eggless Red Velvet Cake
First set the oven for pre-heating at 180°C for 20 mins. Grease the baking trays with butter and dust off with flour. Line the baking trays with parchment paper.
In a mixing bowl add butter and beat until fluffy. Add sugar and beat for a minute.
In a small bowl add dutch processed cocoa powder and tomato red liquid food color and mix well.
Bring all the beaten butter together and add the cocoa powder food color mixture along with whisked curd.
Beat again for a couple of minutes until everything is mixed well.
Sieve flour and salt into the butter mixture. Also add vanilla essence. And beat again for a minute until the flour is combined well.
In a small bowl add baking soda and vinegar. The mixture turns frothy.
Quickly add it to the batter and beat again for a minute. The batter becomes light and fluffy.
Pour the batter equally between the two baking trays.
Bake for 30-35 mins at 180°C and insert a tester to check if the cake is baked. Remove from the oven. Cool them down for 5-7 mins before inverting them onto a plate. Let them cool down completely before frosting.
Optionally, you can sprinkle sugar syrup on the cakes after they are cooled down.
Apply the boiled flour butter cream frosting on top of 1st cake and spread it evenly.
Then place the 2nd cake on top of it and crumb coat it evenly on all sides.
Now add additional frosting on top and decorate the cake as you please. Sprinkle any bits of remaining red velvet cake crumbs on top. Decorate with silver balls or sprinkles.
Store the cake in an airtight container and consume within a week.
Recipe Notes
- Here is the recipe for Boiled Flour Butter Cream Frosting.
- Oven timings differ for different makes of ovens, keep a close eye on the cakes while baking.
- Use all ingredients at room temperature for best results.
- Curd should neither be too thick nor too thin. It should not be too sour.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
Simran
Hi
For baking red velvet cake i have red gel based color which is very thick.how much quantity should i take to add in the coco powder.
Can you help me
Ramya
Hi Simran, I have never used gel based colors. But based on what I know, you could start by adding a drop or two and increase until you get the desired base color. For gel based colors, you should require very very less quantity of food colour.
Anupama
Hi, I see you have mentioned vanilla essence and salt in your list of ingredients. I don't see it in the detailed steps. When do I add them
Ramya
Pls add it along with the flour, sorry for the confusion. Updated the steps now.