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
- 2 ½ cups All purpose flour
- 1 ½ cups Sugar
- 1 Tbsp Cocoa powder
- 1 tsp Salt
- 1 tsp Baking soda
- 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)
- 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)
- 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.
I was wondering about the measurement of the butter - Do you melt the butter first and then use 2/3 cups, or do you measure 2/3 cups of butter (unmelted) and then proceed to melt it?
Also, I was wondering if you knew how many ml's a stick of butter has (for the icing)?
Hi Tripk, it really depends on the recipe. For this cake I melt the butter and then measure 2/3 Cups. Also, 1 stick of butter is close to 120 ml.
Hi I would like to know is it better to use butter or oil ? What's the difference ?
Hi DharVin, there would be no major difference if you use a flavor less oil like sunflower or canola oil. However I prefer using butter to oil for a better flavor.
Hi is the tempetature same for OTG?
I am not sure Nila. Sorry, I haven't used an OTG before.