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Valentine's Sweetheart Cake Recipe - Eggless

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Course Cakes
Cuisine Indian
Servings 6 Persons

Ingredients
  

  • For The Red Velvet Cake:
  • Maida - 85 gm
  • Sugar - 75 gm
  • Baking Soda - 1/ 4 tsp
  • Cocoa Powder - 1/4 tsp
  • Milk - 50 ml
  • Curd - 50 ml
  • Oil - 50 ml
  • Vanilla - a ew drops
  • Tomato Red Food Colour - 1/2 tbs
  • Vinegar - 1/4 tsp
  • For The Vanilla Sponge:
  • Maida - 75 gm
  • Baking Powder - 1/2 tsp
  • Baking Soda - 1/ 4 tsp
  • Condensed milk - 100 gm
  • Milk - 50 ml
  • Oil - 25 ml
  • Vanilla - A few drops
  • Vinegar - 1/4 tsp

Instructions
 

  • Preheat oven to 160C.
  • In a bowl, mix together maida, sugar, baking soda and cocoa powder.
  • Add oil, curd, milk, food colour, vinegar and vanilla.
  • Mix well to make a smooth batter.
  • Pour into a lined and greased 7" square cake tin and bake for 20 minutes.
  • Remove the tin, flip the cake onto wire rack and allow to cool completely.
  • Meanwhile, mix the vanilla cake batter.
  • Combine flour, baking powder and baking soda and set aside.
  • Add condensed milk, milk, oil, vinegar and vanilla in a bowl, mix well.
  • Add the dry ingredients and whisk all to combine.
  • Pour 1/3rd of the batter into a greased and lined 6" loaf tin.
  • Bake in the oven for ten minutes.
  • Final Assembly:
  • While it is baking, using a heart cookie cutter, cut out hearts from the red velvet cake sponge.
  • Arrange them broader side down in a neat line in the centre of the loaf tin and pour the remaining batter on top of the hearts.
  • bake it again for 30 minutes and check with a tester whether it is done.
  • Flip it onto wire rack and cool completely.
  • Slice it up and serve the sweet heart red velvet cake.
Keyword Valentine's Sweetheart Cake Recipe