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eggless red velvet cake | Indian style red velvet cake | red velvet cake with cream cheese frosting |


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Eggless Red Velvet Cake Recipe

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eggless red velvet cake | Indian style red velvet cake | red velvet cake with cream cheese frosting | with 53 amazing images.

Indian style red velvet cake is soft, moist, fluffy, rich in taste, strikingly beautiful and decadently delicious. A cake fit for any celebration and sure to impress! Learn how to make eggless red velvet cake | Indian style red velvet cake | red velvet cake with cream cheese frosting |

The bright colour, brilliantly rich taste and attractive appearance of the eggless red velvet cake makes it a very popular choice for valentines day, birthdays and anniversaries!

red velvet cake with cream cheese frosting has its unique flavor. This cake is so incredibly soft, tender, moist and pairs wonderfully with my tangy and sweet cream cheese frosting.

Tips to make red velvet cake: 1. Do not over mix the cake batter otherwise the cake may become dense and hard. 2. Cool the cake completely before cutting into layers and icing. 3. Apply the sugar syrup evenly on the edges of the cake sponge.4. Refrigerate the cake before serving so that you it sets properly and get clean cake wedges. 5. Use serrated knife to cut even horizontal sponge layers.

Enjoy eggless red velvet cake | Indian style red velvet cake | red velvet cake with cream cheese frosting | with detailed step by step photos.

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Eggless Red Velvet Cake Recipe recipe - How to make Eggless Red Velvet Cake Recipe

Preparation Time:    Baking Time:  45 minutes   Baking temperature:  180°C (360°F)   Cooking Time:    Total Time:     Makes 0.5 kg. 1 cake (6 slice )

Ingredients

For Cake Sponge
1 cup plain flour (maida)
2 tsp cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 cup soft butter
3/4 cup condensed milk
1 tsp red velvet emulsion
1/2 cup milk

For Cream Cheese Frosting
1/2 cup cream cheese
1 1/2 cups beaten whipped cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

For White Chocolate Ganache
1/2 cup chopped white chocolate
1/4 cup fresh cream

For Sugar Syrup
1/4 cup powdered sugar
1/4 cup water
Method

For cake sponge
    For cake sponge
  1. In a deep bowl, combine butter and condensed milk. Whisk well until light.
  2. Add red velvet emulsion and milk. Whisk well.
  3. Sieve in the plain flour, coco powder, baking powder and baking soda.
  4. Whisk well to form a lump free batter.
  5. Transfer the batter into a lined cake tin and bake in a pre-heated oven on 180° c (360° f) for 35-40 minutes.
  6. Remove and allow it to cool completely.
  7. Demould the cake and cut the cake horizontally into 3 equal layers using a sharp serrated knife. Keep aside.

For cream cheese frosting
    For cream cheese frosting
  1. In a deep bowl, add cream cheese, vanilla extract and powdered sugar.
  2. Beat for a minute using an electric beater until light and creamy.
  3. Add the beaten whipped cream and fold in the cream cheese mixture.

For the white chocolate ganache
    For the white chocolate ganache
  1. In a non-stick pan, heat the fresh cream on medium flame.
  2. Add the chopped white chocolate. Mix well with fresh cream until smooth.
  3. Remove in a bowl and keep aside.

For the sugar syrup
    For the sugar syrup
  1. In a small bowl, add powdered sugar and ¼ cup water, mix well and keep aside.

How to proceed
    How to proceed
  1. On a turn table place the cake board and apply little icing in the center.
  2. Place the middle layer of the sponge and apply sugar syrup evenly over it.
  3. Put ½ cup cream cheese frosting and spread it evenly using a palette knife.
  4. Put 2 tbsp of white chocolate ganache and spread it evenly.
  5. Place the top layer upside down over the icing and repeat steps to make one more icing layer.
  6. Place the last sponge layer and press it gently.
  7. Apply the sugar syrup evenly over the sponge and apply whipped cream on the top and on the sides of the cake.
  8. Cover the cake with the icing from all the sides using a palette knife or scrapper.
  9. Do the final finishing of the cake using hot palate knife. Using a cake comb make a design on the sides.
  10. Drizzle the white chocolate ganache on the top.
  11. Decorate the cake using fresh and cleaned red roses.
  12. Refrigerate for ½ hour, cut into wedges and serve the eggless red velvet cake.

Eggless Red Velvet Cake Recipe recipe with step by step photos

like red velvet cake recipe
  1. eggless red velvet cake | Indian style red velvet cake | red velvet cake with cream cheese frosting | then do try other cake recipes also: 

what is red velvet cake made of?
  1. eggless red velvet cake | Indian style red velvet cake | red velvet cake with cream cheese frosting | is made using easily available ingredients for red velvet cake:
    For cake sponge: 1 cup plain flour, 2 tsp coco powder, 1 tsp baking powder, ¼ tsp baking soda, ¼ cup soft butter, ¾ cup condensed milk, 1 tsp red velvet emulsion and ½ cup milk. See the below image of list of ingredients for making red velvet cake.
     
  2. For cream cheese frosting: ½ cup cream cheese, 1 ½ cup beaten whipped cream, 2 tbsp powdered sugar and ½ tsp vanilla extract. See the below image of list of ingredients for making red velvet cake.
  3. For white chocolate ganache: ½ cup chopped white chocolate and ¼ cup fresh cream. See the below image of list of ingredients for making red velvet cake.
  4. For sugar syrup: ¼ cup powdered sugar and ¼ cup water. See the below image of list of ingredients for making red velvet cake.

how to make cake sponge
  1. In a deep bowl, add ¼ cup soft butter.
  2. Add ¾ cup condensed milk.
  3. Whisk well until light.
  4. Add vanilla extract.
  5. Add 1 tsp red velvet emulsion.
  6. Add ½ cup milk.
  7. Whisk well.
  8. Sieve 1 cup plain flour (maida).
  9. Add 2 tsp cocoa powder.
  10. Add 1 tsp baking powder.
  11. Add ¼ tsp baking soda. 
  12. Whisk well to form a lump free batter.
  13. Transfer the batter into a lined cake tin.
  14. Bake in a pre-heated oven on 180° C (360° F) for 35-40 minutes.
  15. Remove and allow it to cool completely.
  16. Demould the cake.
  17. Cut the cake horizontally into 3 equal layers using a sharp serrated knife. Keep aside.

how to make cream cheese frosting
  1. In a deep bowl, add ½ cup cream cheese.
  2. Add 1 tsp vanilla extract.
  3. Add 2 tbsp powdered sugar. 
  4. Beat for a minute using an electric beater until light and creamy.
  5. Add 1½ cup beaten whipped cream.
  6. Fold in with the cream cheese mixture.

how to make white chocolate ganache
  1. In a non-stick pan, heat ¼ cup fresh cream on medium flame.
  2. Add ½ cup chopped white chocolate.
  3. Mix well with fresh cream until smooth. 
  4. Remove in a bowl and keep aside to cool.

how to make sugar syrup
  1. In a small bowl, add ¼ cup powdered sugar.
  2. Add ¼ cup water.
  3. Mix well and keep aside.

how to assemble the cake
  1. On a turn table place the cake board and apply little cream in the center.
  2. Place the middle layer of the sponge.
  3. Apply sugar syrup evenly over the sponge.
  4. Put ½ cup cream cheese frosting and spread it evenly using a palette knife.
  5. Put 2 tbsp of white chocolate ganache and spread it evenly.
  6. Place the top layer upside down over the icing.
  7. Repeat steps to make one more icing layer.
  8. Place the last sponge layer and press it gently.
  9. Apply the sugar syrup evenly over it.
  10. Apply whipped cream on the top and on the sides of the cake. 
  11. Cover the cake with the icing from all the sides using a palette knife or scrapper.
  12. Do the final finishing of the cake using hot palate knife.
  13. Using a cake comb make a design on the sides.
  14. Drizzle the white chocolate ganache on the top.
  15. Decorate the cake using fresh and cleaned red roses.
  16. Refrigerate for ½ hour, cut into wedges and serve eggless red velvet cake.

tips to make red velvet cake
  1. Do not over mix the cake batter otherwise the cake may become dense and hard.
  2. Cool the cake completely before cutting into layers and icing.
  3. Apply the sugar syrup evenly on the edges of the cake sponge.
  4. Refrigerate the cake before serving so that you it sets properly and get clean cake wedges.
  5. Use serrated knife to cut even horizontal sponge layers.

Nutrient values (Abbrv) per slice
Energy589 cal
Protein8 g
Carbohydrates64.6 g
Fiber0.5 g
Fat33.4 g
Cholesterol63.8 mg
Sodium417.7 mg

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Reviews

Eggless Red Velvet Cake Recipe
5
 on 18 Nov 20 04:43 PM


Can u tell if there are any conditions for using the curd like should we first remove the water from it
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| Hide Replies
Tarla Dalal    Use regular curd for this recipe and not hung curd.
Reply
28 Nov 20 11:03 AM
Eggless Red Velvet Cake Recipe
5
 on 17 Nov 20 01:53 PM


1. Can you please tell me the measure of 1 cup in ml? 2. Can I use milk vinegar instead of curd?If yes, then what will be the amount?
Reply
| Hide Replies
Tarla Dalal    1 cup is equal to 200 ml. We suggest you use curd for this recipe.
Reply
18 Nov 20 02:44 PM
Monomita Chatterjee    Thank you Madam for your kind reply. The measuring spoon set I use is of 240 ml for 1 cup.So, can you please share the amount of ingredients accordingly?
Reply
19 Nov 20 01:12 PM
Eggless Red Velvet Cake Recipe
5
 on 17 Mar 18 02:40 PM


This is one cake recipe i always wanted to make it for my birthday party. And i tried making this cake.. it turned out really really well.. it was nice soft and spongy.. Thank you for this eggless version of the cake..
Reply