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.
Valentine's day used to be just any other Calendar day until 2 years ago. Ever since I married RK, love has taken a whole new meaning and this day has become the most memorable day of the year. For other valentine's day inspirations please check out my below recipes as well
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 a delicious 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,
While I love chocolate cakes the most, red velvet is something which is RKs favorite. Ever since we moved to US, it is tough to find a good red velvet cake from stores or bakeries here which does not contain egg. The ones who sell vegan cakes are usually very dry. Hence I knew that baking a delicious, bright and colorful 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 this Red Velvet Cake recipe does not use eggs. This 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
Red Velvet Cake with Cream Cheese Frosting
Ingredients
Dry Ingredients
- 2 ½ cups All purpose flour
- 1 ½ cups Sugar
- 1 Tbsp Cocoa powder
- 1 tsp Salt
- 1 tsp Baking soda
Wet Ingredients
- ⅔ Cups Melted Butter (or) Oil
- 2 cups Milk (Vegans can use non-Dairy milk)
- 1 Tbsp Distilled white vinegar
- 1 tsp Vanilla extract
- 1 ½ tsp Red food coloring (adjust per the instructions on package)
For Icing
- 8 Oz Cream Cheese (1 Packet or 1 ¼ Cups)
- 8 Tbsp Butter (1 stick)
- 1 tsp Vanilla extract
- 1 ½ Cups Powdered Sugar (powdered after measuring)
Instructions
- 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 ½ 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.
DEAN says
Hi
TrIED THIS THE OTHER DAY OMG IT WAS DEVINE . EVERYBODY LOVED IT .
I MADE THE CREAM CHEESE FROSTING AND ADDED PECAN NUTS IN THE FROSTING , TOASTED IT A BIT TO BRING UP THE OILS . THE ONLY PROBLEM I HAD THAT IT WAS NOT ENOUGH AND GOT FINISHED THE SAME DAY .
BRILLIANT
revifood says
Thanks Dean. So glad to hear that everyone loved it. Pecans are truly a wonderful addition. I think it would have added a lovely texture and flavor to the frosting 🙂
[email protected] says
looks so delicious revathi
revifood says
Thanks Jyothi 🙂
Nicole says
This cake is beautiful ! Id like to make it for my food studies exam and I was wondering whether I can use 2 round cake pans and then stack the cakes on top of each other?Will the icing be enough if I do that? And what size cake pan should I use?
Thanks 🙂
revifood says
Hi Nicole, that would be wonderful. I hope you love it. I used a 11X7 rectangle pan. That would be approximately 8 Cups capacity. So you can try using two 4 Cup capacity round pans. I believe that would be roughly a 8' Round pan or anything closer to that. However, baking temperature / time might differ with the difference in baking pan. Also, the icing quantity purely depends on how thick you like your icing. You can start with a smaller batch and then if you need more, you can quickly make yourself another batch.