This Red Velvet Cake is a combination of mild vanilla and cocoa flavor with a tang of buttermilk. It is buttery and covered in a smooth, velvety cream cheese frosting. The recipe requires basic and regular baking ingredients other than the red food color.
About Eggless Red Velvet Cake
I would call red velvet cake somewhere between vanilla and chocolate cake. It has a sweet vanilla taste with a mild cocoa flavor, and the cake is tinted red. This cake tastes at its best with cream cheese frosting. The frosting adds a velvety touch to the cake and makes it one of the best cakes. To be honest, you would not want this cake plain; frosting is a must. While the cake provides a sweet taste, cream cheese frosting adds a nice tang flavor. But because the cake is red and has a velvety texture, red velvet cake is a stunning cake and a perfect way to show your affection to your loved ones.
About Red Coloring
I have used red gel for the color, and I will recommend the same. Using gel color means we do not need to use a lot. However, if you don’t mind the color of the cake, you can even use minimal food color. If you don’t like to use the color, you can skip it. The cake will have a very mild chocolate color. I have never used Beetroot powder, but you can try using it as a natural food coloring if you can access it. Don’t add too much color at once; add a little at first. Once you know the intensity of the color, you can then add it accordingly.
Cake Flour Vs. All-Purpose Flour
Cake flour has slightly less protein content than all-purpose flour. And that is why the cakes made with cake flour are delicate and have tender crumbs. We do not need to use cake flour in all types of cake, but using it in particular cakes definitely makes a difference. I have used cake flour in this Eggless Red Velvet Cake to make it soft and tender. However, you can use all-purpose flour instead of cake flour. Or you can make a homemade substitute for cake flour.
Substitute of Cake Flour
We can make a substitute for cake flour at home. For that, we need two ingredients: all-purpose flour and cornstarch. For 1 cup of cake flour, take 1 cup (16btbsp) of all-purpose flour and then remove 2 tablespoon flour from this. So it is now 14 tablespoon flour. Now add 2 tablespoon cornstarch to 14 tablespoon of all-purpose flour. Sift well together. This will be our 1 cup cake flour. So in this recipe, first measure 3 cups of all-purpose flour. Then remove 6 tablespoon of flour and substitute it with 6 tablespoon of cornstarch. Mix, sift well together, and then use it as a cake flour substitute to make the red velvet cake.
Why You Will Love This Cake
Stunning and Delicious Moist, Soft, and Tender Crumbs Perfect with Velvety Cream Cheese Frosting Easy Recipe
Step by Step Directions
Making 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 it 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 a 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.
Making 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 a few seconds or until sugar is 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.
Assembling and Frosting The Cake
Using a large serrated knife, slice a thin layer off from the tops of both cake layers 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 the cake in the fridge for at least 15 minutes before slicing and serving.
Why Use Both Buttermilk and Sour Cream?
Buttermilk makes the cake moist and creamy. It also reacts with baking soda and helps in rising the cake. But the main reason to use buttermilk in the red velvet cake is to add some tang. Because this cake has no distinct flavor but a mix of vanilla and mild cocoa flavors, we need something to enhance these flavors. And buttermilk does that work, so it is an essential element for the red velvet cake. However, with my experiments, I realized that buttermilk is not enough to make the cake moist. So, I added one of my favorite ingredients, sour cream. And my recipe got perfect with the addition of sour cream. But if you don’t have it on hand, replace it with yogurt.
Is This Butter Cake or Oil-based Cake?
I have used both butter and oil. And there is no replacement for either one, as both are essential for the recipe. While butter adds flavor and prevents the cake from being bland, oil makes it super moist and soft. So I would say this cake is oil-based with a buttery flavor.
Will I Taste Vinegar In The Cake?
Absolutely not! We need to use a total of 3tsp of vinegar. 2Tsp of white vinegar is used to make the buttermilk substitute. However, you can use store-bought buttermilk if it is available to you. And one teaspoon of vinegar is used to mix in the butter and oil mixture. That will make the cake fluffy and will also help to brighten its color. You can substitute vinegar with lime or lemon juice to make buttermilk. But while adding in the butter mixture, use only white vinegar. So worry not; you will not taste even a bit of vinegar in this Eggless Red Velvet Cake.
More Delicious Eggless Cakes
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Eggless Red Velvet Cupcakes Chocolate Snack Cake (Eggless) / 8-inch Chocolate Sheet Cake White Chocolate Pecan Blondies (Eggless) Red Velvet Donuts (Eggless and Baked) Eggless Red Velvet Cookies / Eggless Red Velvet Chocolate Chip Cookies
