My 73rd recipe, “Eggless Red Velvet Cake with Cream Cheese Frosting”, another Valentine’s day special. Valentine’s day may be over, but no one needs a reason to enjoy a wonderful cake.
Though I am an only an occasional baker, when presented with an opportunity, I always grab the chance of making a cake with both hands. So it is a no-brainer that I decided to bake an Eggless Red Velvet Cake for Valentines’s day. And it was also not at all tough to decide on which one to make. Since it is for Valentine’s day, I knew that the bright and colorful Eggless Red Velvet Cake would work wonders impressing RK. The best one from my kitchen and perfect for my Valentine’s Day celebration.
Don’t worry that thisEggless Red Velvet Cake recipe does not use eggs. ThisEggless Red Velvet Cake is by far the most moist, fluffy and delicious cake I have ever made and ever tasted. And the sweet, salty and tangy cream cheese frosting, is super easy to whip up and the perfect icing on the cake 😉
Eggless Red Velvet Cake with Cream Cheese Frosting
A moist and spongy Eggless Red Velvet Cake with a delicious cream cheese frosting. Perfect to make for the special someone or for any special occasion.
- All purpose flour - 2 1/2 cups
- Sugar - 1 1/2 cups
- Cocoa powder - 1 Tbsp
- Salt - 1 tsp
- Baking soda - 1 tsp
- Melted Butter (or) Oil - 2/3 Cups
- Milk - 2 cups (Vegans can use non-Dairy milk)
- Distilled white vinegar - 1 Tbsp
- Vanilla extract - 1 tsp
- Red food coloring - 1 1/2 tsp (adjust per the instructions on package)
- Cream Cheese - 8 Oz (1 Packet or 1 1/4 Cups)
- Butter - 8 Tbsp (1 stick)
- Vanilla extract - 1 tsp
- Powdered Sugar - 1 1/2 Cups (powdered after measuring)
- Take a large mixing bowl and mix all the ingredients listed under "Dry Ingredients" together with a hand whisk.
- In a separate bowl, mix all the ingredients listed under "Wet Ingredients" together with a hand whisk.
- Preheat the oven to 350 F. Transfer the wet ingredients to the dry ingredients and beat nicely with the hand whisk. Make sure everything is combined thoroughly.
- Transfer the batter to a greased baking pan. Tap it gently to remove any bubbles and even the top. Bake for about 30 mins. Check after 30 mins by inserting a toothpick at the center. If the center is still raw, cook for 5 more mins. Leave the cake outside to come to room temperature before starting the icing process.
- For the icing, take room temperature soft butter, cream cheese and vanilla extract in a mixing bowl. Beat them until nice and soft. Add the powdered sugar 1/2 Cup at a time and beat until nice and smooth.
- Once the cake has cooled to room temperature, optionally cut the cake into required shape. I had cut it in heart shape.
- Now, we will ice the cake. Place the first layer of the cake on a decorating pan. Ice the top of the first layer. Place the second layer on top of the first layer. Ice the top of the cake. Then ice the sides of the cake. You should first do a thin icing coat. Then refrigerate for 10 - 15 mins. Once the icing sets a bit, again ice the whole cake. By this way you can ensure that you don't see the small red cake particles mixing with your icing.
- Use a piping bag and decorate as you wish.
- Enjoy with your Valentine.
-The cake in itself is super moist and delicious. Vegans can skip the icing or use Vegan cream cheese and butter for frosting.
-The wet ingredients should be at room temperature. If the milk is cold, when you add it along with melted butter, the butter will solidify instantly and will not mix together.
-Adjust the amount of food color based on the product you are using.
-The butter and cream cheese for the icing should be at room temperature to get a soft and smooth icing.
- For the given measurements, the cake itself is sweet. If you prefer a milder sweetness cake, reduce the quantity of sugar according to your taste buds.