If you love eggless red velvet cake as much as we do, then you are in for a treat.
This red velvet cake is super moist, perfectly sweet, flavored with a hint of vanilla and cocoa powder, and topped with whipped cream frosting is a complete showstopper.
Bake these beauty to blend with your Valentine’s day theme, and I promise everyone will love them.
- DRY INGREDIENTS
- 1¼ cups All purpose flour
- 3 teaspoons Cornstarch
- ½ teaspoon Baking soda
- 1 teaspoon Baking powder
- ⅛ teaspoon Salt
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Wilton gel Red food color or Beetroot color (powder)
- WET INGREDIENTS
- ⅓ cup Unsalted butter
- 1 cup Regular Milk
- 1 tablespoon Vinegar
- 1¼ cup Superfine Sugar
- 2 teaspoons Vanilla essence
- FOR BUTTERCREAM FROSTING
- 1 cup Butter
- 3½ cups Powdered Sugar
- 1 teaspoon Vanilla essence
- ⅛ teaspoon Salt
- You can use whipped cream too for decorate your cake
- some sprinkles
- PRE- PREPARATIONS
- Preheat oven to 350 degrees F. Grease and line your Cake tin Set aside.
- Combine milk and vinegar in a bowl. Whisk it well. Set aside for 5 minutes to curdle.
- MAKING RED VELVET CAKE
- In a large mixing bowl, whisk together all-purpose flour, cornstarch, cocoa powder, baking soda, baking powder, and salt and beet root powder.
- Sift them to remove lumps of flour and cocoa powder. Set it aside.
- Combine butter and sugar in the mixing bowl of an electric mixer.
- Using a whisk or balloon attachment, cream butter and sugar together on medium speed for 4-5 minutes. Add vanilla essence to the bowl.
- Add the red food coloring, milk + vinegar combo (buttermilk) to the mixing bowl.
- Mix in the dry ingredient. Mix until just combined, do not over mix the batter. Keep scraping down the sides of the bowl as needed.
Pour the better in cake tin .
- Bake in a preheated oven for 30-35 minutes or until the toothpick inserted in the center comes out clean.
Once baked, remove from the oven and cool completely.
- BUTTERCREAM FROSTING
- Beat butter for 5 minutes until light and airy. Butter will lose most of its yellow color at this point.
- Slowly add powdered sugar/icing sugar (spoon by spoon) and beat until it is well blended.
- Add milk to thin out its consistency.
- Mix again. Icing is suitable for 1-2 weeks in your fridge and a month in your freezer.
- Frost the cooled cake with swirls of buttercream frosting and garnish with strawberries and sprinkles .
- Sift the dry ingredients well. This will ensure there are no lumps of baking soda or cocoa powder in these eggless cupcakes.
- Baking soda + vinegar together starts a chemical reaction that helps the cake to rise. It’s a chemical reaction that produces carbon dioxide bubbles, and that’s what makes a cake/cupcake fluffy and light. Be rest assured, you won’t taste the vinegar in this recipe.
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