Eggless red velvet cake | Red velvet cake with cream cheese frosting
Ranjani´s Kitchen
Ranjani´s Kitchen
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  • 15 min
  • 40 min
  • 1 tbsp Baking powder
  • 1 tsp Baking soda
  • 1/3 cup Butter milk –
  • cup
  • 1 tsp Distilled white vinegar
  • 1 tbsp Red food color
  • 1 tsp or as needed
  • 1 cup Sugar – ½ cup Cocoa powder – 1 tbsp Baking powder –
  • 1 tsp
  • ½ tsp
  • 1/3 cup Butter milk – ½ cup Vanilla essence –
  • 1 tbsp Red food color –
  • or
  • 180 degrees. Grease the cake pan with butter and keep aside. 2. In a mixing bowl, take sugar ½ cup and 1/3 oil, whisk well till the sugar dissolves completely. 3. Then add butter milk, vanilla essence and vinegar. Beat well till all the ingredients incorporate. 4. Sieve dry ingredients all purpose flour, cocoa powder, baking powder and baking soda together into wet ingredients. 5. Slowly beat without any lump. Add food color into it and give a gentle whisk. 6. Transfer this to greased pan and bake in pre-heated oven for 40 mins. 7. Check with fork or tooth prick by inserting in centre, If it comes out clean, the cake is done. 8. After 5 mins, invert the cake in cooling rack and completely cool down before frosting. 9. Do the same for two more cake layers. 10. For cream cheese frosting, in a mixing bowl, take cream cheese and butter in room temperature. 11. Beat well till it becomes soft. Now add icing sugar and beat till it becomes completely frothy. 12. Finally add vanilla essence and beat to soft peaks consistency. 13. Place some cream on first layer and spread using a knife, place the second layer on top of first layer. 14. Do creaming on second layer and place the third layer over it. Do icing on sides and top of the cake. 15. Let it sit for 10 mins. Cut into slices and serve.



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