Be it Valentine’s day or any special occasion, the very first cake that comes to my mind is this red velvet cake. For a fancy special day breakfast I love making these eggless waffles and these savory red velvet crepes. I published this recipe on my blog in 2015. It is loved by so many home-bakers as well as professionals. Over the years I have tweaked the recipe to make it the best and no-fail one. Even a beginner baker can make a red velvet cake using this recipe with success. I am happy to share with you the updated recipe, photos, and video instructions. Everything you need to know about how to make a successful red velvet cake is given in this post. So, follow along!
What is Red Velvet Cake?
Red velvet cake is a popular cake known for its bright red color. It has a hint of chocolate flavor that is not overpowering. Classic Red Velvet Cake is frosted with creamy cream cheese icing. Overall, the cake has a bit of tang that sets it apart from a classic vanilla or chocolate cake.
Easy ingredient list.
This cake is made with all ingredients found at home. It is made without any butter or eggs. Instead of eggs, I am using a combination of buttermilk, vinegar, and baking powder/soda to replace the eggs and create a moist and tender cake. I can bet you won’t miss them at all!
Dry Ingredients.
All-purpose flour– I have used unbleached variety, you can use any brand or variety of all-purpose flour aka maida. Do not use self-raising flour. Cornstarch – For years, cornstarch has been my secret to a delicate airy crumb. It really makes a lot of difference to the cake sponge so I highly recommend using it. Arrowroot works well too. If you are using cake flour then skip cornstarch. Use the same amount of cake flour instead. Granulated sugar – I use the regular sugar that goes into my tea or coffee. You can use raw sugar as well. Do not use packed brown sugar or powdered/ confectioners sugar. Baking powder and soda – These are essential to give the required tenderness and lift to the cake. Make sure they are fresh and effective. Salt – Do not skip it. It just makes the cake sponge tasty. Salt provides a balance to the sweetness of the cake batter.
Liquid Ingredients.
Buttermilk – Buttermilk is nothing but chaas. It is a classic ingredient found in every red velvet cake. Buttermilk imparts the necessary tang this cake is famous for. It is made by mixing a small amount of yogurt with water. Whisk until smooth and use it in the recipe. Cooking oil – For years I have been using oil instead of butter in my eggless cake recipes to make them super moist. This cake will keep moist for days and won’t dry out even in the fridge. Use your choice of flavorless oil. Olive oil or coconut oil may be too strong in taste for this recipe. I recommend flavorless vegetable oil, sunflower, or avocado oil. Vinegar – Imparts tang to this classic cake as well as reacts with the baking soda to help in rising the cake. Vanilla – Always use the best quality pure vanilla extract. An imitation one is a big no! Red color – The most essential ingredient in this recipe for what this cake is known for. I have great success using gel-based red color. Avoid powder colors. Certain brands of liquid color may make the cake bitter. I always use Americolor brand super red.
How do I make Eggless Red Velvet Cake?
Classic Cream Cheese Frosting
This tangy and sweet frosting is made from cream cheese, butter, powdered sugar, and vanilla extract, and is the perfect complement to the rich chocolate flavor of red velvet cake. I have a sturdy cream cheese frosting recipe for you with is pipeable and stiff enough to make beautiful swirls without being runny or soupy.
How to fill and decorate the cake?
To fill and decorate a red velvet cake, you can use a piping bag or a large plastic bag with the corner cut off to pipe the frosting. Here are some tips: By following these steps, you can create a beautiful and delicious red velvet cake that’s sure to impress!
Possible substitutes
If you like buttery flavor in your cakes then swap half of the oil for melted butter. If you don’t have buttermilk on hand, then the following substitutes will work-
Tips to make the best Eggless Red Velvet Cake.
Storage tips.
Red velvet cake should be stored in an airtight container at room temperature, away from direct sunlight and heat sources. If the frosting is made with cream cheese, it’s best to store the cake in the refrigerator. Most red velvet cakes will last for 3-5 days when stored properly. If you need to store the cake for a longer period of time, you can freeze it for up to 2-3 months. Before serving, let the cake thaw in the refrigerator or at room temperature, depending on the type of frosting used, and then bring it to room temperature for about 30 minutes before serving.
Shelf life of this red velvet cake.
Room temperature (without cream cheese frosting): 2-3 days. Refrigerated (with or without frosting): 4-5 days. Frozen (without frosting): 2-3 months.
What size cake pans to use?
This recipe will yield 2 layers of 6” cake. I recommend using two 6” pans. Or one 8 “pan. For a two-layer 8 or 9 “cake use two pans and double the recipe. For a three-layer cake, simply use three 8” cake pans and double this recipe.
Can I turn this recipe into cupcakes?
Yes, of course, you can make eggless red velvet cupcakes without any changes to the ingredient proportions. It will yield 12 standard-size cupcakes. Fill in the liners up to ⅔ full. Bake at 350 deg F for 12-15 minutes. Insert a toothpick to ensure it is done. Frost after it cools down completely.
Cake weight and serving size.
This recipe yields 750 grams of sponge without frosting. Depending on the design of the frosting it will be a 1 kg cake. This cake makes 10-12 slices. You can always double or triple the recipe or even cut it into half for desired servings.
Frequently asked questions.
What makes red velvet cake red?
The red color in red velvet cake comes from the addition of cocoa powder and a small amount of food coloring. The acid in the cocoa reacts with the baking soda and buttermilk in the cake batter, causing it to turn red.
Red Velvet Cake is not red enough.
Here are a few tips to ensure you get a bright red color each time you make a red velvet cake.
Is red food color harmful?
Consuming small amounts of food coloring, such as the amounts typically used in red velvet cake, is generally considered safe by health organizations such as the FDA. It is present in a lot of packaged foods. However, some people may be sensitive to food coloring and may experience symptoms such as headaches, allergic reactions, or digestive issues after consuming it. If you have any concerns about food coloring, it’s best to consult with a doctor or a registered dietitian.
Can you make Red Velvet Cake without food color?
You can surely omit the food color. The color does not lend any taste so it won’t affect how the cake tastes. It will not be red. So doesn’t make sense to call it a red velvet cake.
Can you add natural food coloring?
I have tested a lot of recipes using beetroot puree and beet powder. The batter turns out bright red but the cake turns out brown. This recipe is not made keeping natural coloring in mind. So I will avoid it.
How to make moist red velvet cake?
To ensure a moist red velvet cake, there are several steps you can take:
My cakes are always dry, how can I make them better?
Is Red Velvet Cake the same as chocolate cake?
Red velvet cake and chocolate cake are similar in some ways, but they are not the same. Red velvet cake is a type of cake that has a unique flavor and texture, with a distinctive red hue. The red color is achieved by using food coloring, cocoa powder, and buttermilk. The flavor is a subtle mix of chocolate and vanilla, with a slight tang from the buttermilk. Chocolate cake, on the other hand, is a type of cake that is flavored primarily with chocolate. Chocolate cake can be made with cocoa powder, melted chocolate, or both. It is typically a dark brown color, and the flavor is primarily chocolate.
Is Red Velvet Cake just tinted Vanilla cake?
Absolutely not! Red velvet cake has vanilla in it but it has a completely different flavor profile than a classic vanilla cake. Apart from the unique red color it also has a hint of cocoa and tang from the buttermilk that sets it apart.
What frosting pairs well with red velvet cake?
The most traditional frosting for red velvet cake is cream cheese frosting. Other popular frosting options for red velvet cake include whipped cream cream cheese frosting, buttercream frosting, white chocolate mousse frosting, sturdy mascarpone frosting, or even a simple dusting of powdered sugar. Ultimately, the choice of frosting is a matter of personal preference, and you can choose the one that you think will best complement the flavors of your red velvet cake.
How do I store red velvet cake?
Red velvet cake is best stored in an airtight container in the refrigerator. It can be kept for up to 4-5 days. It is best served cold straight out of the fridge.
Can I freeze red velvet cake?
Yes, red velvet cake sponge without the frosting can be frozen. Wrap the cake tightly in plastic wrap and then in foil to prevent freezer burn. When ready to serve, remove the cake from the freezer and let it thaw in the refrigerator overnight before removing the wrapping. Frost the cake before serving. KEEP IN TOUCH – Are we friends yet? Let’s connect on Facebook| Instagram | Pinterest | Twitter. Never miss a recipe. Please subscribe to my blog. It is free! Check out easy recipe videos on my YouTube channel now! Pin this photo for future reference.
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