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Now we are in the second day of the month long Baking Blogging Marathon, I would like to present you the most awaited recipe in my blog. I have got numerous requests for an eggless red velvet cake and I really lost count of it. I have been experimenting for the best recipe I could post in the blog but I should say that most of my experiments were utter flop. Sometimes the colour of the cake turns of so brown or brownish red and some times the odour of the ed food colour makes you wince. And some times the cake smells of butter milk and misses the deliciousness and some times it turns our so dense and flat. I never kept record of how many times I tried and how many times the cake got wasted. By wasting, I just don’t throw in the bin. There are so many stray dogs in our area and they have a nice feast every time my experiment goes wrong. I need to thank my husband at this point. If he didn’t support through these experiments I would never be able to do it. And there is no gain with out pain. Am I correct? So after so many attempts, here is one recipe which I liked better though so many of you may have complaints. Ever since I have started blogging I get mixed reviews about my eggless recipes. Some are so happy with the results while there are some who I could never ever satisfy. I hear so many complaints such as very dense, very moist, very dry, very bitter, very salty and what not? Sometimes, I feel like stopping blogging and return back to fashion designing but still I keep on blogging for those who really like it. Sorry about the rant. I just needed to spill it out.
The video below demonstrates the making of both the red velvet cake and boiled flour butter cream. I hope you enjoy it. If you like it please subscribe to my channel.
Usually red velvet cakes use butter milk and vinegar so that the cake turns out super moist. But whenever I tried with butter milk it turned out extremely dense and flat. So for this recipe, I just used curd. I have done this recipe two or three times. Once I made with curd and the other times I used sour cream. The texture is different in both. Curd makes a lighter cake where as the sour cream makes a moist cake. So choose according to your taste. I have the variation of this recipe in my blog which has eggs. I experimented with that recipe only as the colour it produced was so pretty. The other cakes I tried earlier the colour was brownish so I didn’t use them in my next experiment. I just loved this cake and I used the boiled flour butter cream frosting which is the traditional frosting for red velvet cakes.
Makes 2 layered 6″ cake
Ingredients:
Flour-1 1/4 cups
Salt-1/2 tsp
Sugar-1/2 cup
Butter-1/2 cup
Curd-3/4 cup
Cocoa Powder-1/2 tbs
Red Food Colour-3/4 tbs
Vanilla Essence-1/2 tsp
Baking Soda-1/2 tsp
Vinegar-1/2 tbs
Procedure:
Preheat oven to 175°C.
In a bowl mix together salt and flour.
In another small bowl mix together cocoa powder and food colour.
In another bowl, cream together butter and sugar until light and fluffy.
Add the food colour cocoa paste and beat until incorporated.
Mix the curd in the food colour bowl so that it incorporates all the colour in the bowl (this is just to make sure that all the colour goes into the cake)
Add it to the butter mixture along with vanilla essence.
Beat until incorporated.
Now add the flour mixture and beat to combine.
Grease and line two 6″ cake pans and keep them ready.
In a small bowl take the baking soda and mix vinegar.
It will become frothy.
Add it immediately to the batter and beat until incorporated. The dough will become fluffy.
Divide batter between the tins.
Bake for 30-35 minutes or until a tooth pick inserted comes out clean.
Flip on the cooling rack, remove the lining paper and allow them to cool completely before decorating with the frosting.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51
Eggless Red Velvet Cake Recipe
Ingredients
- Flour-1 1/4 cups
- Salt-1/2 tsp
- Sugar-1/2 cup
- Butter-1/2 cup
- Curd-3/4 cup
- Cocoa Powder-1/2 tbs
- Red Food Colour-3/4 tbs
- Vanilla Essence-1/2 tsp
- Baking Soda-1/2 tsp
- Vinegar-1/2 tbs
- Boiled Flour Butter Cream - one batch
Instructions
- Preheat oven to 175°C.
- In a bowl mix together salt and flour.
- In another small bowl mix together cocoa powder and food colour.
- In another bowl, cream together butter and sugar until light and fluffy.
- Add the food colour cocoa paste and beat until incorporated.
- Mix the curd in the food colour bowl so that it incorporates all the colour in the bowl (this is just to make sure that all the colour goes into the cake)
- Add it to the butter mixture along with vanilla essence.
- Beat until incorporated.
- Now add the flour mixture and beat to combine.
- Grease and line two 6" cake pans and keep them ready.
- In a small bowl take the baking soda and mix vinegar.
- It will become frothy.
- Add it immediately to the batter and beat until incorporated. The dough will become fluffy.
- Divide batter between the tins.
- Bake for 30-35 minutes or until a tooth pick inserted comes out clean.
- Flip on the cooling rack, remove the lining paper and allow them to cool completely before decorating with the frosting.
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I am not a big fan of cream base cakes.. this is tempting me too much.. Yummy and soft cake
You are funny girl! Well, the flip side of it is your failed experiments are not going waste. At least the stay dogs are partying! 🙂 As for negative comments on your eggless bakes, people have different tastes and we cannot satisfy everyone’s taste. As long you like it and are getting positive feedback, you should continue what you are doing.
And the cake looks moist and delicious!
The cake looks yummmm….can u let me know the measurement of 1 cup??? 210 or 240 ml???
It is 200ml Hareesha..
Hey but the standard measuring cup is 240ml right?
There are two types available. One is 200 ml and the other is 250 ml.
Hi was wondering butter is unsalted or salted?
It is unsalted butter.
Perfectly done. You have such a great baking skills.The cake look delicious. i’m always wonder about the frosting you make, they are super smooth and look extremely appealing.
You are making me drool here… you are so artistic Gayathri… What a beautiful cake!!! amazing..
Wonderful cake for celebration, even though i dont like cream loaded cakes,red velvet cake makes me always drool.. beautiful frosting.
I always drool on your bakes Gayathri and this one OMG tooo tempting beautiful color..
Gayathri, hugs to you ma for your patience and for the negative feedback, we are not God’s to please all and even God’s cannot keep everyone happy. So leave them all!!!! Don’t worry about the rant, what are friends for!! 😉 Red velvet looks stunning, absolutely stunning!!Beautiful Cake and those roses color, enhance the cake so well!!!
cake looks beautiful!!!! wanna grab a piece now!!!
What a beautiful multi layer cake? The color looks prefect and the frosting makes it so pretty!
those rosettes on top remind me of the cake u baked for sruti I think 2 years ago, for her bday !! God’s blessings are with you, for handing us out these virtual treats.. what a beautiful cake that is now… :-)))
I would love to try this full proof recipe 🙂
Beautiful cake, lovely red and hats off to your patience, and ao nice of your hubby to support you. And those lucky stray dogs;))
Mayuri, it is not as firm as butter cream. It is some what like unstabilised whipped cream. So if the weather is hot, it is better to go for buttercream.
Awesome….ma’am which brand u hv used for colour…?
Sweta, I bought diamond brand. It is not a famous brand and it is what is available in the store at my place. So go for any brand available at your place..
That is beautiful cake with a lovely colour. Looks too tempting
Gorgeous looking cake and the frosting is so beautiful…For the negative feedback and comments,as Usha said people has different taste and we cannot satisfy them..Take it easy,kudos to your patience and hard work to achieve a perfect textured cake…
Wow amazing. Loved the icing and topping. Great Gayathri
What a gorgeous cake Gayathri — perfect eggless recipe. I’m going to give this a try sometime.
beautiful lovely textured cake.love the rosette icing over it
That’s really one beautiful cake, Gayathri. Love those rose patterned frosting.
Lovely cake, Gayathri. I would love to bake a red velvet cake. But I don’t use food color. Please let me know if I can substitute that!
Harini, I have heard of people using beetroot juice for colouring. I haven’t succeeded but there must be a way to use it.
These looks so adorable!! and love the perfect butter cream rosette!!
Gayathri, you have decided to kill us with your bakes 🙂 Simply love the recipe and the texture of the cake!
Hi.. I have been visiting ur posts for more than 2 years. First time thought of commenting on this particular post. U are my very first inspiration for baking. There is always two sides in a coin. Take d positive side happily and d negative one sportively. U are such a great cook. U have umpteen number of recipes and we are blessed to have u posting fr us.. There are miles to go before u sleep. So, better Keep going. All the best. Stay blessed.
And about today’s cake!! Should I really want to comment on this inviting dish??!!!!! Stunning!!!
I thought this had beets in it Gayathri..the cake looks a stunner and you better ignore rest of those folks…and those dogs must have fatten a lot!..:)
Don’t bother about those negative feed back Gayathri.We cannot satisy everybody! And pls do rant and let out the steam,we are here to listen to them all :).And those dogs in your neighborhood are so lucky indeed :).
And the cake is so gorgeous Gayathri! Lovely color and lovely decoration as well…
Never bother what any person comments on your cakes or preparations, as long as our loved ones enjoy what is prepared and gives us happiness. Blogging is sharing our recipes and also cooking technique. So keep blogging and this cake is absolutely tempting and delectable perfectly iced like the store one. This cake is on my to do list.
Gayatri you were always a patient person this cake proves it. Had it been me I would have long given up.
awesome cake.
I tried this cake, it turned out yummy and texture was so good!! Thank you mam for this recipe!! My daughter and niece could just not keep their hands off the cake.
Wow! You got a very lovely texture. I had experimented with buttermilk for the eggless version it turned out too dense. i will give this one a try. Do you think hung curd would be better than just plain normal curd for this?
Just thick curd is fine. No need of hung curd.
Hi is it possible to do this recipe with wheat instead of all purpose flour ? also can we use homemade cream cheese frosting with this cake ? please share your homemade cream cheese recipe. thanks
Whole wheat can be used but there will be an increase of liquid in the recipe. Will post the frosting recipe soon
Lovely wrute up with viauals for the recipe, just a qyery,,,Which food colour and butter have you used?
I have used Nilgiris unsalted butter and a local liquid food colour.
Hey Gayathi, I tried the eggless red velvet cale with the boiled flour butter cream frosting…made cup cakes actually n yummylicious was the word…They were awesome n my family loved it…Thank you for sharing the recipe
Hello mam…. This is a a awesome recipe..just one doubt here… Any substitute of boiled flour cream frosting… M trying to bake now only bt don’t hv this ryt now..n it will take the time to prepare..
Plz reply..
N thnx for d wonderful recipes …
You can use any frosting for the cake Preeti
Hi gayathri..
Thank for the recipes…they r too good.
I want to know few things that I bake the cake in microwave oven as I don’t have OTG..n I don’t know how the cake from OTG..is the cake from OTG are more fluffier,softer then microwave ones.
And one more thing as my microwave is of 20 lets..so I could not bake two 6″ inches cake together ..is it ok if I prepare the batter together n bake the cake one at a time…or should I prepare batter separately…
I prepared the red velvet cake following your recipie n my ht of a bake cake was less than 1inch…was it ok coz I found it to small..Thanks.
Hi Binita, thank you. If making cake in MW convection mode, the temperature must be set 10 degrees lower than the recipe suggestion. I haven’t tried it in MW so I couldn’t be of help to you. You can bake the batter in two batches. No problem. Mix the second batch of batter once before pouring it into the tin as sugar will accumulate on the top.
Hello mam…what color have u used here…i dont ever get this red in my red velvet cakes…pls help
I used liquid food colour available at my local store. It is tomato red..
Hi
Can I use home made butter instead of unsalted butter. I am not able to get the unsalted butter anywhere near my place
Yes, you can..
Hi can I use beetroot purée for the color? If yes how much ?
I haven’t tried with beet puree. So I have no idea..
Hello Gayathri-thank you for continuing to share your delicious recipes…
I would like to try the red velvet and I wanted to know if the flour has to be sieved with baking powder ?
Thanks – Sithara
No, the baking soda and vinegar mixture we add at the end is the leavening in the cake.
Hi Can u please help with which red food colour to be used.I used cochineal colour but didn’t get the red colour got a brown cake.does the brand of Cocoa powder matter.which brand to b used
I used tomato red. And don’t use Dutch processed cocoa powder. Use the regular one.
Dear Gayathri, Thanks for this wonderful recipe! Just one doubt…will it be good to make a direct substitution of APF in this recipe with Cake flour (APF + Cornflour) ?
Thanks a lot 🙂
Yes, it will work..
What is that you are putting before the frosting – some kind of sugar syrup?
https://gayathriscookspot.com/wp-content/uploads/2015/04/12-1024×683.jpg
It is a simple sugar syrup. Boil together sugar and water to slightly consistency, cool and use to moisten cakes.
Can we substitute lemon juice for vinegar?
No, for this recipe, try using vinegar itself..
Hi Gayathri! I’m siya.
I tried your cake today and the cake didn’t turn out very well… The curd in it burst…. And the cause of that the texture was rough!!! Please help me… Pls tell wat could b the reason and what should I do next??
Reply soon.
Regards,
Siya.
I didn’t understand the bursting of curd part. What happened? was it under baked?
Hello ma’am!
Can we use oil instead of butter.. If yes then how much we use?
I haven’t tried personally, but I think you can use oil.
Hi Gayathri. Love your recipes. They always turn out great. 🙂
I wanted to know about your views on vegetarian egg replacers like EnerG and all.. What do you think about them?
Thank you so much 🙂
Thank you Priyanka. I have used egg replacer and I am quite happy with it. It works in most of the recipes without fail..
Okay! Thank you so much 🙂
Hi I’m from the UK and was wandering what curd is?
It is yogurt..
Hi Gayatri,
Please can you tell me what kind of vinegar has to be used?
The normal white vinegar. It can be of any brand available in your locality..
How long shd I bake the cake if. I bake in cooker???
I haven’t tried baking in cooker. It depends upon the temperature that builds inside. Did you bake it in cooker and so it turned out dry?
Also I tried this cake but it has turned too dry..also the food colour is it liquid color or powder color??
The colour is liquid. If you over bake, the cake might turn dry.
Hello mam
Yesterday I tried this recipe as a cupcake mam.. i baked at 180 deg for 20 mins.. the cup cake was baked.. but I found it doughy and sticky In the teeth.. can u pls help me out where I went wrong.. when I tried ur oil based vanilla cake perfect for whipping cream it was a success.. also ur barnyard millet rava idli and spaghetti was a gr8 hit .. .
There must be some mistake while measuring out ingredients. It happens some times. Thanks for trying my recipes..
Thank u.. I will try out again and update u.. sorry for leaving comment again… Yesterday i thought my comment was not updated…
Hello Mam,
I like it recipes and also I tried out barnyard rava idli, spaghetti, oil based vanilla cake perfect for whipped cream, everything came out well.
I tried ur eggless red velvet cake recipe I don know where it went wrong my cake is doughy and sticking to the teeth.. it is baked well but doughy.. pls help me out…
Hi Gayathri!
Tried your red velvet cake recipe to make cupcakes … they turned out to be a beautiful tomato red color .. I used powdered tomato red color as I wouldn’t risk the liquid ones after reading about the Starbucks red drinks … I also added an extra tbsp of cocoa .. the texture was great and the kids loved it !! Had just one query though … is the cake supposed to be salty or is it because I used margarine( with reduced salt ) ?
I have tried a couple of your recipes and my family love them all … basil crackers, pistachio and apricot biscotti, gingerbread biscotti , oats and chocolate biscotti and many more … love the way you go over the details and since I’m a strict vegetarian ( Jain to be precise ) always look forward to your blogspot for eggless bakes !
It may be because of the salt in margarine. I usually use unsalted butter. And am so glad that you liked it. Happy Baking!!
Hie,
I tried this same recipe as a mug cake but it turned out to be a bit sour.. is it because of curds?
It is because of the vinegar.
Hi! Tried the recipe and the cake turned out so amazing! Another question though…can i double the ingredients’ measurements if I wanted to bake a cake for a larger group?
Yes, you can.
Hi ma’am .., is there any substitute for vinegar??
Try lemon juice
I tried baking this cake yesterday but my cake turneed out to be sticky? Is that how the batter becomes ! Plus i wanted to make a single layer cake so had to use half of the quantities of everything.
So what should be done if the batter becomes sticky? Is that because of a single layered cake?? Can you give suggestions for it!
The cake is moist but not very sticky. May be under baked the cake or there was some problem while halving the recipe.
Hy mam, I just tried to make one from your recipie..The texture and the color all came out good but don’t know why it became way too much salty whilst I used unsalted butter and even with adequate greasing it sticked to the tin.The brand of color or vinegar could be the cause?
Check the ingredients. There must be something wrong. And for the cake sticking, always line the tin so that it won’t stick.
Looks awesome!
How do I substitute the red Colour with fresh beetroot juice ?
I haven’t tried with beet juice. So no idea.
This recipe calls for curd- will any kind do? Does it make a difference if I use Greek yogurt or will that be too thick?
Greek yogurt would be too thick. You can add some milk to dilute it and then use.
Hi mam
Tried the cake … cake was very tasty … but later when i kept it in fridge … it became hard …. i used one pan as i dint have two … but the cake was in small size … please reply mam … i am learning
Butter based cakes go hard when refrigerated. Bring it to room temperature and it would be fine. Also if you keep the cake uncovered in fridge, it will surely dry out. You need to place it in an airtight container before refrigerating.
Hello Ms. Kumar.
I love your blog and the recipes. Your Black Forest cake recipe is my go to recipe for all occasions.
I have a query about the red velvet cake: how can I convert this recipe into black velvet cake?
Any advice and suggestions would be great.
Thank you.
Thank you. Add 1 cup of flour and 1/3 cup cocoa powder, a tsp of coffee powder and some black gel in the recipe.
hi GAYATHIRI maam
hope you are doing well.
wanted to ask which red food colour did u use.
I use tomato red liquid colour.
Hello Mam , I tried this receipe..
Cake turned out very nice..
But only thibg is , i am getting the exact red colour..
Should i increase in the amount of red colour ?
Thanks In Advance..
Please check your cocoa powder. If it is dutch processed, then the colour would be different. Use normal cocoa powder.
Hello Gayatri,
I love all your recipes . They turns out super delicious.
But i don’t know why i alwys struggle with eggles chocolate cake n eggless red velvet cake . I presiously follow the procesure but both of these turns dense ,goey n seems uncooked from the middle . Please help me what could be trhe reason.
Warm regards
Is this with a single recipe or with any recipe you try? Check your baking powder and soda.