Eggless Red Velvet Cake

Eggless Red Velvet Cake

Today we are making eggless red velvet cake. This is a very easy and simple recipe. This is layered cake which is red or crimson in color. In traditional recipe no food color is used. But we are using food. We are baking this cake in oven. But you can bake this cake in cooker or kadhai too. This cake looks really nice and tastes simply delicious. We are making cream for this cake. I will give you tips to make perfect cream and also for nor letting it to melt. This cake turns out nice, soft and moist. I am sure your kids will love this cake. You can try this cake at home and drop a comment for me.

We already have seen a red velvet cake recipe. This is yet another delicious addition to the list. This can be a special treat to your someone special on Valentines’ day. This is a simple recipe from scratch and with nice smooth cream. I will give you few tips to so that your cake will get that perfect texture. This cake turns out perfectly like the one that we get in cake shop or bakery. I am sure after reading all this you must be eager to know more. Let’s start..

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Some Interesting facts about Eggless Red Velvet Cake :-

This is an eggless cake recipe. We are using basic ingredients for making cake but for cream we using the ingredients those are used by professional bakers. That’s how we get that perfect texture for the cream. This is a little advance cake. So far we have made almost all cakes those are basic. Today we will go one step ahead and try to bake a cake in professional way.

Eggless Red Velvet Cake

Print Recipe

Serves: 3 People Preparation Time: 20Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.0/5

( 3 Votes )

Ingredients

• 1 cup Milk
• 1 cup powdered Sugar
• 1/2 cup Oil
• Vanilla essence
• 1 1/2 cup Maida
• 1 tsp Cocoa powder
• 1 tsp Baking powder
• Red food color
• 1/2 cup Cream cheese
• 1 tsp powdered Sugar
• 1 cup heavy Whipping cream
• 1/4 tsp G.M.S. powder

Instructions

Step 1: Mix milk, powdered sugar, oil and vanilla essence well together.

Step 2: Mix maida, cocoa powder, baking powder well and sieve it into the wet mixture.

Step 3: Add food color and mix well.

Step 4: Line up a baking tray with butter paper and pour the batter into it. Tap the tray well.

Step 5: Preheat the oven at 180 Deg C for 5 minutes and bake the cake on 180 Deg C for 40 minutes.

Step 6: Check the cake with tooth pick. If it comes out clean it means the cake is baked well.

Step 7: When the cake cools down completely, loosen the edges and flip the tin over into a dish.

Step 8: Cut off the topmost layer of the cake and crumble it with hands.

Step 9: Cut the cake horizontally into 2 parts.

Step 10: For making cream beat the cream cheese and powdered sugar well together and keep it aside.

Step 11: Beat the heavy whipping cream well and add G.M.S. powder. Whip the cream well again.

Step 12: Add the cream cheese mixture and whip it again. The cream is ready.

Step 13: Take the base layer of the cake and add a layer of cream on it.

Step 14: Place another cake layer on it and coat the cake well with cream from all sides. 

Step 15: Coat the cake from sides with the crumble that we made earlier. 

Step 16: Fill the cream in a piping bag and decorate the top of the cake.

Step 17: Spread the cake crumble at the center of the cake and garnish with some sprinkles. Red velvet cake is all ready.

 

Notes

• You can use regular sugar in place of powdered sugar. Add 3/4 cup sugar in milk and stir until it dissolves.
• You can use liquid food color if you want.
• You can bake the cake in cooker or kadhai. Preheat the cooker on medium heat for 5 minutes and bake the cake on medium heat 35-40 minutes.
• You can use mixer for crumbling the cake.
• You can decorate the cake as you want. 
• You can store this cake in freeze for about 2-3 days.

Recipe Video

Servings

This is an eggless cake recipe. This turns our perfectly like the one that we get in a cake shop or bakery. It turns out nice spongy and soft. You can make it for Valentines’ day