It is an 8-inch Red Velvet Sheet Cake with perfect red color, soft crumb, a hint of cocoa, and delicious vanilla flavor! The recipe is easy and quick, and without any hassle of frosting the layers, you will get a delicious cake.
About Eggless Red Velvet Snack Cake
We can not put the finger on a particular flavor for the red velvet cake. It is a cake with a combination of sweet vanilla and mild cocoa flavor with the tanginess of buttermilk. The texture of the cake is soft and moist with delicate and velvety crumbs. As the name suggests, this cake is tinted red and tastes best with cream cheese frosting! The frosting adds a silky touch to the cake, making it one of the best cakes. Because the cake is red and has a velvety texture, the Red Velvet Snack Cake is a stunning cake and a perfect way to show your affection to your loved ones. I have already published a layered red velvet cake, Eggless Red Velvet Cake. But I wanted to share this easy and quick recipe for snack cake for a small family or to serve a small crowd. It is easy to frost the cake and cut it into your desired size pieces. The cake has a delicious buttery flavor, but I have added some oil to make the cake more moist.
Why You Will Love This Cake
Making this Red Velvet Snack Cake is easy and quick. It is decadent with fluffy yet soft and delicate crumbs. This Red Velvet Sheet Cake is moist and buttery with a velvety texture. The cake is topped with smooth and delicious cream cheese frosting. The recipe is eggless without using any egg replacers. It is a perfect cake to make as a Valentine’s Day treat for your loved ones.
Ingredients
Step-by-Step Directions
Making The Red Velvet Snack Cake
Preheat the oven to 350°F (180°C). Generously grease an 8×8-inch cake pan with oil spray or butter and line it with parchment paper. Set it aside. Add 1 teaspoon of white vinegar to the milk, mix well, and let it stand for 5 minutes. It is the DIY version of buttermilk. But if you have store-bought buttermilk, use 150ml of it.
Sift flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Whisk well and set aside.
In the bowl of a stand mixer fitted with a paddle attachment or a hand-held electric mixer, beat butter and sugar together until light and fluffy.
Add oil, sour cream, and vanilla, and beat until everything is well combined.
Now add ½ teaspoon white vinegar and red food coloring and beat until well incorporated.
With the mixer running on low, gradually add dry ingredients alternating with buttermilk, and mix until just combined. Occasionally scrap the sides and bottom of the bowl as needed.
Pour the batter into the prepared pan and bake the cake for 26-32 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and place on a wire rack. Allow the cake to cool completely before removing from the pan.
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.
Icing The Cake
Once the cake is completely cooled down, top it with cream cheese frosting. Decorate the cake as you desire and serve.
Storing and Freezing Suggestions
The cake without frosting can be stored, tightly covered, at room temperature for 3 days. Store the leftover cake, tightly covered, in the refrigerator for up to a week. The cake can be frozen without frosting, tightly covered, for up to three months. When ready to use, thaw the cake in the fridge overnight and bring it to room temperature before frosting or serving.
Helpful Tips
How To Substitute Cake Flour?
To make a cake flour substitute at home, you will need all-purpose flour and cornstarch. So, for one cup of cake flour, you measure one cup of all-purpose flour, 120g (16 tbsp). Then remove two tablespoon flour (15g) from this, and there will now be 14 tablespoon of flour (105g). Next, add 2 tablespoon (15g) cornstarch to 14 tablespoon of all-purpose flour. Sift the mixture of all-purpose flour and cornstarch twice. And your cake flour is ready. Again, sifting is critical to incorporate the air to make the flour light and fluffy.
Why Use Both Buttermilk and Sour Cream?
Buttermilk makes the cake moist and creamy. It also reacts with baking soda and helps in raising 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.
Will I Taste Vinegar In The Cake?
Absolutely not! We need to use a total of 1½ tps of vinegar. A teaspoon of white vinegar is used to make the buttermilk substitute. However, you can use store-bought buttermilk if it is available to you. Then, ½ 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 Snack Cake.
More Red Velvet Desserts
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