Eggless Red Velvet Cake | Red Velvet Cake with Cream Cheese Frosting

Eggless Red Velvet cake recipe – thought of making something special for valentines day. And ended with Easy red velvet cake with cream cheese frosting :). What else is more special than this for valentines day. This moist red velvet cake  is made with simple ingredients and iced with cream cheese. After watching the movie premam, I planned to prepare this velvety cake and this is the right time I hope This cake didn’t fail me in first attempt itself. I made this as three layered cake and I baked each layers separately to get equal size. You can easily make this red velvet cake at home.

You might be interested in these cakes:

• Chocolate Cake with Vanilla Frosting
• Christmas Fruit Cake

Check out how to make eggless red velvet cake with stepwise pictures.

Prep time : 15 mins | Bake time : 40 mins

cuisine : World | Recipe Source : here

Eggless Red velvet Cake – Ingredients

Dry Ingredients:

• All purpose flour – 1 cup
• Sugar – ½ cup
• Cocoa powder – 1 tbsp
• Baking powder – 1 tsp
• Baking soda – ½ tsp

Wet Ingredients:

• Oil – 1/3 cup
• Butter milk – ½ cup
• Vanilla essence – 1 tsp
• Distilled white vinegar -1 tbsp
• Red food color – 1 tsp or as needed

Cream cheese Frosting:

• Cream cheese – 1 cup
• Butter – 200g
• Icing sugar – 1 cup
• Vanilla essence – 1 tsp

Method:

1. Pre-heat the oven to 180 degrees. Grease the cake pan with butter and keep aside.
2. In a mixing bowl, take sugar ½ cup and 1/3 oil, whisk well till the sugar dissolves completely.
3. Then add butter milk, vanilla essence and vinegar. Beat well till all the ingredients incorporate.
4. Sieve dry ingredients all purpose flour, cocoa powder, baking powder and baking soda together into wet ingredients.
5. Slowly beat without any lump. Add food color into it and give a gentle whisk.
6. Transfer this to greased pan and bake in pre-heated oven for 40 mins.
7. Check with fork or tooth prick by inserting in centre, If it comes out clean, the cake is done.
8. After 5 mins, invert the cake in cooling rack and completely cool down before frosting.
9. Do the same for two more cake layers.
10. For cream cheese frosting, in a mixing bowl, take cream cheese and butter in room temperature.
11. Beat well till it becomes soft. Now add icing sugar and beat till it becomes completely frothy.
12. Finally add vanilla essence and beat to soft peaks consistency.
13. Place some cream on first layer and spread using a knife, place the second layer on top of first layer.
14. Do creaming on second layer  and place the third layer over it. Do icing on sides and top of the cake.
15. Let it sit for 10 mins. Cut into slices and serve.

Notes:

1. Pre-heat is must to bake the cake. So pre-heat the oven for atleast 10 mins.
2. You can use edible red gel or liquid food color for coloring.
3. If you want natural food color use beetroot juice also.
4. Cream cheese frosting is the best combo for red velvet cake. Instead we can do any frosting like butter cream or whipping cream.
5. If you don’t want three layers, you can stop with two layer or single layer.
6. The cake measure I mentioned above is for single layer. I repeated the same measurements for remaining two layers. If you have big sized OTG or oven, you can bake three layers at a time.

Eggless red velvet cake 2016-02-13 20:03:36 Write a review Save Recipe Print 2631 calories 233 g 316 g 179 g 28 g 65 g 613 g 759 g 129 g 2 g 98 g Nutrition Facts Serving Size 613g Amount Per Serving Calories 2631 Calories from Fat 1577 % Daily Value * Total Fat 179g 276% Saturated Fat 65g 324% Trans Fat 2g Polyunsaturated Fat 18g Monounsaturated Fat 80g Cholesterol 316mg 105% Sodium 759mg 32% Total Carbohydrates 233g 78% Dietary Fiber 5g 21% Sugars 129g Protein 28g Vitamin A77%Vitamin C0% Calcium48%Iron20% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Dry Ingredients

1. All purpose flour – 1 cup
2. Sugar – ½ cup
3. Cocoa powder – 1 tbsp
4. Baking powder – 1 tsp
5. Baking soda – ½ tsp

Wet Ingredients

1. Oil – 1/3 cup
2. Butter milk – ½ cup
3. Vanilla essence – 1 tsp
4. Distilled white vinegar -1 tbsp
5. Red food color – 1 tsp or as needed

Cream cheese Frosting

1. Cream cheese – 1 cup
2. Butter – 200g
3. Icing sugar – 1 cup
4. Vanilla essence – 1 tsp

Instructions

1. 1. Pre-heat the oven to 180 degrees. Grease the cake pan with butter and keep aside.
2. 2. In a mixing bowl, take sugar ½ cup and 1/3 oil, whisk well till the sugar dissolves completely.
3. 3. Then add butter milk, vanilla essence and vinegar. Beat well till all the ingredients incorporate.
4. 4. Sieve dry ingredients all purpose flour, cocoa powder, baking powder and baking soda together into wet ingredients.
5. 5. Slowly beat without any lump. Add food color into it and give a gentle whisk.
6. 6. Transfer this to greased pan and bake in pre-heated oven for 40 mins.
7. 7. Check with fork or tooth prick by inserting in centre, If it comes out clean, the cake is done.
8. 8. After 5 mins, invert the cake in cooling rack and completely cool down before frosting.
9. 9. Do the same for two more cake layers.
10. 10. For cream cheese frosting, in a mixing bowl, take cream cheese and butter in room temperature.
11. 11. Beat well till it becomes soft. Now add icing sugar and beat till it becomes completely frothy.
12. 12. Finally add vanilla essence and beat to soft peaks consistency.
13. 13. Place some cream on first layer and spread using a knife, place the second layer on top of first layer.
14. 14. Do creaming on second layer and place the third layer over it. Do icing on sides and top of the cake.
15. 15. Let it sit for 10 mins. Cut into slices and serve.

Notes

1. 1. Pre-heat is must to bake the cake. So pre-heat the oven for atleast 10 mins.
2. 2. You can use edible red gel or liquid food color for coloring.
3. 3. If you want natural food color use beetroot juice also.
4. 4. Cream cheese frosting is the best combo for red velvet cake. Instead we can do any frosting like butter cream or whipping cream.
5. 5. If you don’t want three layers, you can stop with two layer or single layer.
6. 6. The cake measure I mentioned above is for single layer. I repeated the same measurements for remaining two layers. If you have big sized OTG or oven, you can bake three layers at a time.

By Ranjani beta calories 2631 fat 179g protein 28g carbs 233g more Ranjani's Kitchen http://www.ranjaniskitchen.com/