Description

This eggless Red Velvet Cake is a cocoa-flavoured, unique, moist, rich cake, served especially whether it be a wedding, or Valentine’s day, or birthday party, snack or an event/occasion. It takes only a few ingredients that you probably have in your kitchen, is incredibly soft, full of flavour that you can top with the layer with cream cheese frosting or buttercream. So let’s make it.

Scale

Ingredients

1 cup milk
1 tablespoon vinegar
1½ cup all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1 cup castor sugar
½ cup vegetable oil
¼ cup buttermilk
2 teaspoons vanilla extract
2 teaspoons lemon juice
4–5 teaspoons red food colour
2 cups salt for baking

Instructions

Line your cake tin with parchment paper or brush with cooking oil and dust little all-pupose flour around the cake tin.
In a mixing bowl, add milk and vinegar, whisk together and keep aside for 5 minutes.
Sieve all-purpose flour, baking soda, and cocoa powder very well into a large mixing bowl.
In a separate bowl, take sugar and oil and blend together using an electric hand mixer or a stand mixer until creamy.
Add in the butter milk, vanilla extract and lemon juice.
Add in the red food color.
Meanwhile, add salt in a kadhai/wok and pre-heat for 10 minutes by placing a steel stand inside it. Cover with a plate or lid.
Incorporate the dry ingredients to the wet ingredient mixture.
Slowly add milk and vinegar mixture to the batter and mix with cut and fold method using spatula for 5 to 6 times till well combined. Do not over whisk at this stage.
Pour the batter to the parchment paper lined cake tin and tap the cake tin well to remove the air bubbles.
After preheating, place your cake tin in the pre-heated kadhai and let it bake at medium flame for 30-40 minutes. Alternatively, you can bake in a preheated oven at 180 degrees for 30-35 minutes.
After 40 minutes check once with the skewer.
If the skewer came out clean, cake is perfectly baked and if the batter is sticky then bake for 5 to 10 minutes more.
Once the cake is baked, transfer the cake to cooling rack.
Cover it with a cloth and set aside to cool down for 15 minutes. After 15 minutes, remove parchment paper and demould cake from the tin.
Once it cools down, keep it covered in an airtight container.
Frost the cake with your desired frosting next day.
Enjoy!

Notes

Beat sugar and oil until it turns creamy and fluffy. It gives the cake moistness.
Buttermilk helps to add moisture and a slight tang to the cake.
Use of vinegar and lemon juice make the cake super soft and velvety, so I would suggest you to use both for this cake recipe.
Always use a good brand of red colour to get the perfect look of the cake.
You can add 4-5 teaspoons of liquid colour or 3-4 drops of gel colour which gives this cake a nice bright red colour!
Don’t over-mix the batter. Always mix with cut and fold process for 5-6 times. Over-mixing can cause the flour to become tough and result in a dry cake.
The kadhai or saucepan must have enough height for cake to rise well.
Make sure you cover the cake with a cloth while it’s cooling. It will help to trap moisture and prevent it from drying out.
If you wish to preserve the cake for longer, make sure you store the cake in an airtight container properly.
Additionally, if you wish to frost the cake then brush the layers with warm sugar water to make it extra moist.

Category: Dessert
Method: Bake
Cuisine: American

Keywords: No-oven Red Velvet Cake, Eggless Cake Recipe, Valentine's Day Cake, Best Homemade Red Velvet Cake, Red Velvet Cake Without Oven