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–+ servings

Eggless Red Velvet Cake / Red Velvet Cake With Cream Cheese Frosting

By Jigna
This eggless red velvet cake is moist, tender with delicate crumbs, and delicious with cream cheese frosting.
5 from 2 votes
Print Pin
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Cuisine World
Course Dessert
Diet Eggless, Vegetarian
Servings 16

Equipment

  • Stand Mixer
  • Kitchen Scale
  • Food Coloring

Ingredients
  

For The Red Velvet Cake:

  • 3 cups (360g) cake flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 tablespoon (10.5g) cocoa powder
  • 1 cup (240ml) milk + 2 teaspoon white vinegar (DIY Buttermilk)
  • ½ cup (114g) butter (softened to room temperature)
  • 1½ cups (300g) granulated sugar
  • ⅔ cup (160ml) oil (Vegetable, canola, or sunflower)
  • ½ cup (120g) sour cream or yogurt
  • 2 teaspoon pure vanilla
  • 1 teaspoon white vinegar
  • 1 tablespoon red food gel color (Or as needed)

For The Cream Cheese Frosting:

  • 250g cream cheese (softened to room temperature)
  • ½ cup (114g) butter (softened to room temperature)
  • 2½ (300g) confectioners’ sugar
  • ½ teaspoon pure vanilla extract
  • A pinch of salt

Instructions
 

For The Red Velvet Cake:

  • Preheat oven to 350° F. Grease two 9 inch pans with oil spray or with melted butter. Then line them with parchment paper. Grease the parchment paper as well. Set aside.
  • Add 2 teaspoon white vinegar into milk, mix and set aside. Instead of white vinegar, we can also use the same amount of lemon or lime juice.
  • Sift cake flour, baking soda, baking powder, salt, and cocoa powder together. Whisk well and set aside.
  • In a stand mixer using a paddle attachment or with a hand-held electric mixer, beat the butter and sugar until light and fluffy. Scrape the sides and bottom of the bowl with a spatula as needed.
  • Add oil, sour cream, 1 teaspoon white vinegar, and vanilla. Mix until everything is well combined and the mixture is smooth.
  • Then add dry ingredients and prepared buttermilk, mix on low speed until just combined. Scrape the sides and bottom of the bowl.
  • Add red food gel color and mix at low speed until the color is incorporated evenly into the batter. I had to use 1 tablespoon of red gel color, but you may need to use less or more depending on which color you are using. So initially add few drops of color, and then add it gradually as needed. But while adding color, make sure not to mix the batter vigorously.
  • Pour the batter evenly into two pans. We can weigh the batter and pour the same exact amount of batter in each pan for even distribution.
  • Bake the cake layers for 25 - 30 minutes or until the cake tester inserted into the center comes out clean.
  • Remove the pans from the oven and transfer them onto a cooling rack. Allow them to cool completely in the pan before removing.

For The Cream Cheese Frosting:

  • Using a hand-held or stand mixer fitted with the paddle attachment in a large bowl, beat cream cheese and butter on medium speed for about two minutes or until smooth.
  • Add confectioners’ sugar, vanilla, and a pinch of salt. Mix on low speed for few seconds or until sugar mixed in.
  • Then increase the speed to high and continue beating for 3-5 minutes or until everything is well combined and the frosting is creamy and smooth.
  • If your frosting is too thin, add more sugar. But if it is too thick, add one or two tablespoon of milk. If it is too sweet, you can add an extra pinch of salt.
  • The icing should be creamy and smooth but not too thin and runny.

Assemble The Cake Layers and Frost:

  • Using a large serrated knife, slice a thin layer off from both cake layers’ tops to make a flat surface. Do not discard those thin layers; you can crumble them and use the red velvet crumbs to decorate the cake.
  • Take one cake layer and place it on the cake stand or cake rotating stand, or serving plate. Evenly cover the top with frosting and place the 2nd layer on top of it. Spread the frosting all over the top and sides of the cake.
  • After frosting, please place it in the fridge for at least 15 minutes before slicing and serving.

Notes

  1. Cake Flour: Cake flour makes the cake delicate with soft crumbs. But if you don’t have cake flour, you can also use all-purpose flour. Or check the post above to know how to make a substitute for cake flour at home.
  2. White Vinegar: We need buttermilk to make red velvet cake. But I have made a homemade substitute of buttermilk by mixing vinegar into milk. So the recipe requires a total of 3 teaspoon of vinegar. 2 teaspoon white vinegar we will use to make buttermilk, and 1 teaspoon we will use to mix into butter mixture. Adding a teaspoon of vinegar into the batter will help to enhance the red color of the cake.
  3. Cream Cheese: Use the original cream cheese block and not the spread. In Canada, we have one block of cream cheese of 250gms, which is approximately 1 cup in volume.
  4. Frosting: This frosting is perfectly sweet with 2 & ½ cups of sugar for my family. For the thick frosting, we need to add more sugar, almost 3-4 cups. But because that is too sweet for me, I didn’t add that much sugar. So this frosting is smooth but not too thick. So if you want a frosting thicker, add more sugar, one or two tablespoon at a time, until you get the desired consistency. If your frosting is too thick, add one or two tablespoon of milk or cream.

Nutrition (Approximate Values)

Calories : 332kcalCarbohydrates : 50gProtein : 5gFat : 18gSaturated Fat : 5gPolyunsaturated Fat : 3gMonounsaturated Fat : 8gTrans Fat : 1gCholesterol : 24mgSodium : 233mgPotassium : 109mgFiber : 1gSugar : 21gVitamin A : 296IUVitamin C : 1mgCalcium : 70mgIron : 1mg
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