Eggless Red Velvet Cake with Cream cheese frosting

If it were up to me, I would mark every occasion with a slice of this yummylicious treat  🙂

This is my go-to flavor for a anniversary or valentine’s, but decided to make it for a friend’s birthday surprise (who also happens to be expecting her first child… yayyy).

Eggless Red Velvet Cake with Cream Cheese Frosting

Eggless Red Velvet Cake with Cream Cheese Frosting

I generally pick a regular cake (with EGG) and make a few adjustments of my own ( butter, vinegar, etc). This one is from Bakerella and I absolutely swear by it. What I love about this flavor (recipe) is the simplicity of its ingredients and the process. I can now bake this one without referring to the recipe every other minute.

recipe (with my Adjustments)
Prep Time: 20 minutes
baking TIME: 45 – 48 minutes
Frosting time: 40 minutes

For the cake (Yields two 8″ or one 9″ cake)
2 1/2 cups all-purpose flour, Maida
1 1/2 cups Sugar
1 1/2 tsps baking POWDER
1 tsp baking SODA
1 TBSP unsweetened cocoa (I use Hershey’s)
1 tsp salt
1/2 cup yogurt (I use vanilla greek yogurt)
1 1/2 cups oil (I use canola oil)
1 cup buttermilk or make your own buttermilk
1 tsp vanilla
1 TBSP apple cider vinegar
2 TBSP(2 oz.) red food coloring 

For the Cream cheese frosting (Sufficient to frost the cake)
8oz. cream cheese (philedelphia)
1 cup unsalted butter
1 tsp vanilla
3.5 – 4
cups confectioners’ sugar 

  • Pre-heat oven at 350F/180C and prepare two 8′ pans or one 9″ pan
  • Whisk flour, sugar, salt, baking powder, soda, and cocoa in a large mixing bowl. Set aside.
  • In the bowl of your stand mixer (If you don’t have one, you’ve gotta get it. You’ll thank me) beat yogurt and oil on medium speed till it incorporates well. There is a chance to see the oil float up above the yogurt which is okay. Switch to a lower speed while adding other ingredients.
  • In a large measuring cup (or any other bowl) mix buttermilk, vanilla, vinegar, and red food coloring. Add it to the yogurt-oil mixture and continue beating for a few minutes on medium speed.
  • Add the flour in two batches and beat only till its all incorporated. DO NOT over beat or your cake ain’t gonna rise.
  • Transfer batter into prepared pans and tap on the counter top to get rid of unwanted air bubbles
  • Bake for 45 minutes or until a skewer inserted comes out clean. Once baked allow it to cool in the pan for five minutes and then transfer on to a wire rack to cool completely.

For the frosting:
Sift sugar and set aside.
Beat chilled cream cheese and butter till creamy.
Pour in vanilla and beat again.
Add sugar one cup at a time and beat to desired consistency.
Voila! You are all set to frost.

I used wilton tip# 12 for the balloons, and tip# 3 for the writing.

Eggless Red Velvet Cake with Cream Cheese Frosting

Eggless Red Velvet Cake with Cream Cheese Frosting



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