Eggless Red Velvet Cake Recipe
by Tarla Dalal
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Added to 12 cookbooks
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The bright colour, brilliantly rich taste and attractive appearance of the Eggless Red Velvet Cake makes it a very popular choice for parties .
Made with loads of condensed milk, curds and butter, the sponge has a melt-in-the-mouth texture, which is accentuated by the luscious cream cheese frosting.
A rich cake like this deserves a grand decoration with shiny balls and colourful stars, so do not compromise on the decoration – it is part and parcel of the special feel!
You can also try other cake recipes like the Black Forest Cake or Chocolate Cake with Chocolate Butter Cream Icing, with Eggs .
- Sieve the plain flour, baking powder, baking soda, cocoa powder in a deep bowl and keep aside.
- Combine the melted butter, condensed milk, vanilla essence, curd, ¼ cup of water and red food colour in a deep bowl and beat it using a whisk till smooth.
- Gradually add the plain flour mixture and beat again till smooth using an electric beater.
- Grease and dust a 175 mm. (7") diameter cake tin and transfer the batter into it and tap it lightly.
- Bake in a pre-heated oven at 180°c (360°f) for 20 to 25 minutes.
- Keep aside to cool slightly.
- Demould and cool the sponge completely.
- Combine the butter and cream cheese in a deep bowl and beat it using an electric beater till smooth.
- Gradually add the sugar and beat again till smooth.
- Cover with a lid and refrigerate for atleast 30 minutes.
- Combine the sugar and ¼ cup of water in a microwave safe bowl and microwave on high for 2 minutes. Mix well and keep aside.
- Place the red velvet sponge cake on a flat, dry surface and slice it horizontally into 2 equal layers. Keep aside.
- Place both the layers of the red velvet sponge cake on a clean, dry surface and soak it with little of the soaking syrup evenly over each layer.
- Put ½ cup of the prepared cream cheese frosting on the lower half of the sponge and spread it evenly.
- Cover with the other half with the soaked sugar syrup side facing upwards and press it lightly.
- Spread 1 cup of the prepared cream cheese frosting on top and at the sides of the cake with the help of a palette knife.
- The remaining prepared cream cheese frosting, put the red food colour in it and mix well. Put in a piping bag with a star nozzle fitted in. Decorate the circumference of the cake by making any design of your choice.
- Make few swirls at equal distance in the centre as well.
- Sprinkle it with edible coloured sprinklers and balls.
- Refrigerate for atleast 1 hour.
- Cut into 6 wedges and serve chilled.
Nutrient values (Abbrv) per slice
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