Soft and moist red velvet cake with cream cheese frosting. This cake is a perfect way to treat your loved ones on special occasions.
Red velvet cake is not just a vanilla cake in red. It has a unique flavor of butter and cocoa with a mild tanginess from vinegar and cream cheese.
I got the recipe for an eggless red velvet cake from my friend’s daughter Sanchi. I made some variations to her recipe to come up with this version.
Servings |
servings
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Ingredients
- 60 grams Butter softened
- 60 milliliters Oil
- 175 grams Caster sugar
- 1 number Large egg (58 grams)
- 150 grams Plain flour
- 1 tablespoon Cocoa powder
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 125 milliliters Whole milk
- 1 teaspoon Vinegar
- 1 teaspoon Vanilla extract
- 1 teaspoon Red gel food coloring
- 1/8 teaspoon Salt
For Cream Cheese Frosting
- 90 grams Butter
- 240 grams Cream cheese
- 200 grams Icing sugar
- 1 teaspoon Vanilla extract
Ingredients
For Cream Cheese Frosting
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Instructions
- Preheat oven at 160°C for 15 minutes. Line base and sides of a deep 18 cm round cake pan with baking paper.
- In a small bowl, combine milk, vinegar, and food coloring and set aside.
- Sift the flour with cocoa powder, baking powder, and baking soda and set aside.
- Beat butter, oil, sugar, egg, and vanilla extract in a bowl with an electric mixer until light and fluffy.
- Gently stir in sifted flour mixture and milk mixture in three batches. Spread the batter into the prepared pan and bake for 50 minutes or until a skewer inserted the center of the cake comes out clean.
- Stand cake 5 minutes then turn onto a wire rack to cool.
For Cream Cheese Frosting
- Beat butter, cream cheese, and vanilla extract in a bowl with an electric mixer until creamy. Add icing sugar and beat until smooth.
- Level the top of the cake with a sharp knife. Then cut the cake in half horizontally and sandwich the layers with half of the frosting. Spread remaining frosting over the cake.
- Refrigerate the cake for about 30 minutes before slicing.
- NOTE - Have all the ingredients at room temperature, especially butter, cream cheese, and egg.
- If the frosting is too soft, you can refrigerate it for a few minutes before spreading it over the cake.
- The leftover cake can keep in the refrigerator for up to 3 days.
- I used Philadelphia cream cheese, Hershey's natural unsweetened cocoa, and Wilton's red-red icing color in this recipe.
- One tablespoon = 15 ml, one teaspoon = 5 ml.