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Red Velvet Cake (Eggless)

Written by on February 14, 2022


This cake is considered one of the moistest cakes ever, perhaps due to the alkaline acidic substances used like vinegar in it.


 for red velvet cake:

  • ½ cup 150gm unsalted butter, room temperature
  • 1 cup 397gm condensed milk 
  •  cup milk (warm)
  • 1 tsp vanilla extract
  • 4 tsp red food colour
  • 1 tsp vinegar
  • 1.5 cup 263gm maida / plain flour / all-purpose flour / refined flour
  • 1 tbsp cocoa powder
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • pinch of salt

for cream cheese frosting:

  • 250 gm cream cheese (room temperature)
  • 2 tbsp unsalted butter (room temperature)
  • 1 tsp vanilla extract
  • 2 cup icing sugar / powdered sugar

for garnish:

  • 3 tbsp chocolate (grated)
  • firstly, in a large mixing bowl take butter and condensed milk.
  • beat smooth and fluffy till the butter and condensed milk combine well.
  • further add milk, vanilla extract, red food colour and vinegar.
  • beat and combine well.
  • also sieve in maida, cocoa powder, baking soda, baking powder and salt.
  • beat the batter at low speed till everything combines well.
  • bake the cake at 180 degrees Celsius or 356 degrees Fahrenheit for 40 minutes.
  • cool down the cake completely.
  • finally, layer and decorate the eggless red velvet cake with cream cheese frosting.


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