This eggless red velvet cake has a delicate crumb, a hint of chocolate flavor from cocoa, a bit of tang from the buttermilk, and an incredibly rich velvety texture. Frosted with my sturdy cream cheese frosting. This is the best recipe for a bright red and moist red velvet cake made with easy-to-find ingredients.
Be it Valentine’s day or any special occasion, the very first cake that comes to my mind is this red velvet cake. For a fancy special day breakfast I love making these eggless waffles and these savory red velvet crepes.
I published this recipe on my blog in 2015. It is loved by so many home-bakers as well as professionals. Over the years I have tweaked the recipe to make it the best and no-fail one. Even a beginner baker can make a red velvet cake using this recipe with success. I am happy to share with you the updated recipe, photos, and video instructions. Everything you need to know about how to make a successful red velvet cake is given in this post. So, follow along!
Jump to:
- What is Red Velvet Cake?
- Easy ingredient list.
- How do I make Eggless Red Velvet Cake?
- Classic Cream Cheese Frosting
- How to fill and decorate the cake?
- Possible substitutes
- Tips to make the best Eggless Red Velvet Cake.
- Storage tips.
- Shelf life of this red velvet cake.
- What size cake pans to use?
- Can I turn this recipe into cupcakes?
- Cake weight and serving size.
- Frequently asked questions.
- Best Egg-free Cake Recipes to try
- Eggless Red Velvet Cake
What is Red Velvet Cake?
Red velvet cake is a popular cake known for its bright red color. It has a hint of chocolate flavor that is not overpowering. Classic Red Velvet Cake is frosted with creamy cream cheese icing. Overall, the cake has a bit of tang that sets it apart from a classic vanilla or chocolate cake.
Easy ingredient list.
This cake is made with all ingredients found at home. It is made without any butter or eggs. Instead of eggs, I am using a combination of buttermilk, vinegar, and baking powder/soda to replace the eggs and create a moist and tender cake. I can bet you won’t miss them at all!
Dry Ingredients.
All-purpose flour– I have used unbleached variety, you can use any brand or variety of all-purpose flour aka maida. Do not use self-raising flour.
Cornstarch – For years, cornstarch has been my secret to a delicate airy crumb. It really makes a lot of difference to the cake sponge so I highly recommend using it. Arrowroot works well too. If you are using cake flour then skip cornstarch. Use the same amount of cake flour instead.
Granulated sugar – I use the regular sugar that goes into my tea or coffee. You can use raw sugar as well. Do not use packed brown sugar or powdered/ confectioners sugar.
Baking powder and soda – These are essential to give the required tenderness and lift to the cake. Make sure they are fresh and effective.
Salt – Do not skip it. It just makes the cake sponge tasty. Salt provides a balance to the sweetness of the cake batter.
Liquid Ingredients.
Buttermilk – Buttermilk is nothing but chaas. It is a classic ingredient found in every red velvet cake. Buttermilk imparts the necessary tang this cake is famous for. It is made by mixing a small amount of yogurt with water. Whisk until smooth and use it in the recipe.
Cooking oil – For years I have been using oil instead of butter in my eggless cake recipes to make them super moist. This cake will keep moist for days and won’t dry out even in the fridge. Use your choice of flavorless oil. Olive oil or coconut oil may be too strong in taste for this recipe. I recommend flavorless vegetable oil, sunflower, or avocado oil.
Vinegar – Imparts tang to this classic cake as well as reacts with the baking soda to help in rising the cake.
Vanilla – Always use the best quality pure vanilla extract. An imitation one is a big no!
Red color – The most essential ingredient in this recipe for what this cake is known for. I have great success using gel-based red color. Avoid powder colors. Certain brands of liquid color may make the cake bitter. I always use Americolor brand super red.
How do I make Eggless Red Velvet Cake?
- Preheat the oven to 350°F (180°C). Grease and flour two 6-inch round cake pans or double the recipe for two layers 8” rounds. More information is given above in the post.
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together the sugar, red food coloring, buttermilk, vanilla extract, vinegar, and oil. Make sure that the oil is completely blended well.
- Slowly add the dry ingredients to the wet ingredient mixture, mixing until just combined.
- Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely by running a butter knife and inverting the cake on the rack. Peel off the parchment paper.
- Frost the cake with your desired frosting only after it cools down completely.
Classic Cream Cheese Frosting
This tangy and sweet frosting is made from cream cheese, butter, powdered sugar, and vanilla extract, and is the perfect complement to the rich chocolate flavor of red velvet cake. I have a sturdy cream cheese frosting recipe for you with is pipeable and stiff enough to make beautiful swirls without being runny or soupy.
How to fill and decorate the cake?
To fill and decorate a red velvet cake, you can use a piping bag or a large plastic bag with the corner cut off to pipe the frosting. Here are some tips:
- Fill the center of the cake: Cut the top dome of the cake to level. Using a sharp knife, cut the cake horizontally into two or three even layers. Spread a thin layer of frosting over the top of each cake layer, then stack them back together.
- Frost the cake: Apply a thin layer of frosting to the entire cake. This is called a “crumb coat.” Chill the cake for about 15 minutes to set the crumb coat. Then, apply a second and final layer of frosting to the cake, making sure to smooth it out as much as possible.
- Decorate the cake: Using a piping bag and a large round tip, pipe swirls or rosettes of frosting on top of the cake. You can also add additional decorations such as fresh fruit, edible flowers, or sprinkles.
- Add a classic touch:You can crumble the sliced dome top to create red crumbs. Add it on the sides and top of the cake for a classic look.
By following these steps, you can create a beautiful and delicious red velvet cake that’s sure to impress!
Possible substitutes
- If you like buttery flavor in your cakes then swap half of the oil for melted butter.
- If you don’t have buttermilk on hand, then the following substitutes will work-
- Milk and vinegar: Mix 11/4th cups of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it curdles, then use it as a substitute for buttermilk.
- Milk and cream of tartar: Mix 1 ¼th cups of milk with 1 ½ teaspoons of cream of tartar. Let it sit for a few minutes until it thickens, then use it as a substitute for buttermilk.
- Mix ¼th cup of sour cream with 1 cup of water.
Tips to make the best Eggless Red Velvet Cake.
- For the best results, please follow the recipe as given.
- Measure ingredients accurately: Baking is a science, and it’s important to measure ingredients accurately for the best results. Use a kitchen scale to measure dry ingredients, and use measuring cups and spoons for liquids.
- If you do not have the scale, I have mentioned cup measurements. Sift the flour in a big bowl then scoop out the flour to measure. Make sure you level up to the top. This will ensure that you are not packing too much flour in the cup.
- If the sugar granules are big, pulse them in the blender after measuring. This will ensure that the sugar is melted completely with wet ingredients before adding the dry ones.
- Sift dry ingredients: Sifting the dry ingredients helps to eliminate lumps and create a lighter, more tender cake.
- Don’t overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined and lump-free, being careful not to overmix.
- Use buttermilk: Buttermilk adds flavor and helps to create the distinctive tang that is characteristic of red velvet cake. If you don’t have buttermilk, use one of the substitutes suggested in this post.
- The right amount of cocoa– Always trust the recipe. Red velvet cake has very little cocoa just enough to get the chocolaty flavor. If you add even a bit more cocoa than mentioned, chances are your cake won’t look bright red. It will look brown. If you add less cocoa then it will not taste chocolaty at all.
- Red food color – I have had success using only gel-based food colors. “Americolor” super red is the best.
- Let the cake cool completely before frosting.
Storage tips.
- Red velvet cake should be stored in an airtight container at room temperature, away from direct sunlight and heat sources.
- If the frosting is made with cream cheese, it’s best to store the cake in the refrigerator. Most red velvet cakes will last for 3-5 days when stored properly.
- If you need to store the cake for a longer period of time, you can freeze it for up to 2-3 months.
- Before serving, let the cake thaw in the refrigerator or at room temperature, depending on the type of frosting used, and then bring it to room temperature for about 30 minutes before serving.
Shelf life of this red velvet cake.
- Room temperature (without cream cheese frosting): 2-3 days.
- Refrigerated (with or without frosting): 4-5 days.
- Frozen (without frosting): 2-3 months.
What size cake pans to use?
- This recipe will yield 2 layers of 6” cake. I recommend using two 6” pans.
- Or one 8 “pan. For a two-layer 8 or 9 “cake use two pans and double the recipe.
- For a three-layer cake, simply use three 8” cake pans and double this recipe.
Can I turn this recipe into cupcakes?
- Yes, of course, you can make eggless red velvet cupcakes without any changes to the ingredient proportions. It will yield 12 standard-size cupcakes.
- Fill in the liners up to ⅔ full. Bake at 350 deg F for 12-15 minutes. Insert a toothpick to ensure it is done.
- Frost after it cools down completely.
Cake weight and serving size.
- This recipe yields 750 grams of sponge without frosting. Depending on the design of the frosting it will be a 1 kg cake.
- This cake makes 10-12 slices.
- You can always double or triple the recipe or even cut it into half for desired servings.
Frequently asked questions.
What makes red velvet cake red?
The red color in red velvet cake comes from the addition of cocoa powder and a small amount of food coloring. The acid in the cocoa reacts with the baking soda and buttermilk in the cake batter, causing it to turn red.
Red Velvet Cake is not red enough.
Here are a few tips to ensure you get a bright red color each time you make a red velvet cake.
- Trust the recipe.
- Not enough food coloring: If you don’t add enough food coloring, the cake won’t have a strong enough red hue. Consider adding more food coloring to the batter to achieve a brighter red color.
- Type of food coloring: Different types of food coloring can produce different shades of red. Consider switching to a different type of food coloring, such as liquid red food coloring or gel food coloring, to achieve the desired red color.
- Use gel or liquid-based food coloring. I highly recommend Americolor’s “Super Red” for the best results.
Is red food color harmful?
Consuming small amounts of food coloring, such as the amounts typically used in red velvet cake, is generally considered safe by health organizations such as the FDA. It is present in a lot of packaged foods. However, some people may be sensitive to food coloring and may experience symptoms such as headaches, allergic reactions, or digestive issues after consuming it. If you have any concerns about food coloring, it’s best to consult with a doctor or a registered dietitian.
Can you make Red Velvet Cake without food color?
You can surely omit the food color. The color does not lend any taste so it won’t affect how the cake tastes. It will not be red. So doesn’t make sense to call it a red velvet cake.
Can you add natural food coloring?
I have tested a lot of recipes using beetroot puree and beet powder. The batter turns out bright red but the cake turns out brown. This recipe is not made keeping natural coloring in mind. So I will avoid it.
How to make moist red velvet cake?
To ensure a moist red velvet cake, there are several steps you can take:
- Use buttermilk: Buttermilk helps to add moisture and a slight tang to the cake.
- Don’t over-mix the batter: Over-mixing can cause the gluten in the flour to become tough and result in a dry cake.
- Use oil instead of butter: Oil helps to keep the cake moist and tender.
- Cover the cake while it’s cooling: Covering the cake while it’s cooling will help to trap moisture and prevent it from drying out.
- Store the cake properly: Store the cake in an airtight container and keep it in a cool, dry place to prevent it from drying out.
- If you wish to frost the cake then brush the layers with warm sugar water to make it extra moist.
My cakes are always dry, how can I make them better?
- If your cake I too hard or dry then it’s time you follow this recipe.
- Avoid packing too much flour in the cup. Extra flour and less liquid will lead to a dry outcome.
- Ensure that you have used enough moisture i.e liquid in the cake. It should be thick but of pourable consistency.
- Make sure that your baking powder and soda are fresh and not expired.
- Do not overcook the cake. It leads to dryness. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs and not sticky batter.
Is Red Velvet Cake the same as chocolate cake?
Red velvet cake and chocolate cake are similar in some ways, but they are not the same. Red velvet cake is a type of cake that has a unique flavor and texture, with a distinctive red hue. The red color is achieved by using food coloring, cocoa powder, and buttermilk. The flavor is a subtle mix of chocolate and vanilla, with a slight tang from the buttermilk.
Chocolate cake, on the other hand, is a type of cake that is flavored primarily with chocolate. Chocolate cake can be made with cocoa powder, melted chocolate, or both. It is typically a dark brown color, and the flavor is primarily chocolate.
Is Red Velvet Cake just tinted Vanilla cake?
Absolutely not! Red velvet cake has vanilla in it but it has a completely different flavor profile than a classic vanilla cake. Apart from the unique red color it also has a hint of cocoa and tang from the buttermilk that sets it apart.
What frosting pairs well with red velvet cake?
The most traditional frosting for red velvet cake is cream cheese frosting. Other popular frosting options for red velvet cake include whipped cream cream cheese frosting, buttercream frosting, white chocolate mousse frosting, sturdy mascarpone frosting, or even a simple dusting of powdered sugar. Ultimately, the choice of frosting is a matter of personal preference, and you can choose the one that you think will best complement the flavors of your red velvet cake.
How do I store red velvet cake?
Red velvet cake is best stored in an airtight container in the refrigerator. It can be kept for up to 4-5 days. It is best served cold straight out of the fridge.
Can I freeze red velvet cake?
Yes, red velvet cake sponge without the frosting can be frozen. Wrap the cake tightly in plastic wrap and then in foil to prevent freezer burn. When ready to serve, remove the cake from the freezer and let it thaw in the refrigerator overnight before removing the wrapping. Frost the cake before serving.
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Best Egg-free Cake Recipes to try
Eggless Red Velvet Cake
Ingredients
Dry Ingredients
- 198 grams (1 ½ cups) all-purpose flour
- 25 grams (3 tablespoons) Cornstarch
- 8 grams (1½ tablespoons) unsweetened cocoa powder
- 215 grams (1 cup) granulated sugar
- 4 grams (¾ teaspoon) baking powder
- 4 grams (¾ teaspoon) baking soda
- ½ teaspoon salt
Liquid Ingredients
- 280 ml (1 ¼ cups) buttermilk, see notes
- 5 ml (1 teaspoon) white vinegar
- 67 ml (⅓ cup) vegetable oil
- 2 teaspoon red gel food coloring
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Grease and flour two 6-inch round cake pans or double the recipe for two layers 8” rounds. More information is given above in the post.
- Add a parchment round to the base of the pan for easy removal of the cake later on.
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together the sugar, red food coloring, buttermilk, vanilla extract, vinegar, and oil. Make sure that the oil is completely blended well.
- Slowly add the dry ingredients to the wet ingredient mixture, mixing until just combined.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely by running a butter knife and inverting the cake on the rack. Peel off the parchment paper.
- Frost the cake with your desired frosting only after it cools down completely.
Step by Step video of the recipe –
Notes
Possible substitutes
- If you like buttery flavor in your cakes then swap half of the oil for melted butter.
- Swap vinegar with lemon juice.
- If you don’t have buttermilk on hand, then the following substitutes will work-
- Milk and vinegar: Mix 11/4 cups of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it curdles, then use it as a substitute for buttermilk.
- Milk and cream of tartar: Mix 1 ¼ cups of milk with 1 ½ teaspoons of cream of tartar. Let it sit for a few minutes until it thickens, then use it as a substitute for buttermilk.
- Mix ¼th cup of sour cream with 1 cup of water.
Tips to make the best Eggless Red Velvet Cake.
- For the best results, please follow the recipe as given.
- Measure ingredients accurately: Baking is a science, and it’s important to measure ingredients accurately for the best results. Use a kitchen scale to measure dry ingredients, and use measuring cups and spoons for liquids.
- If you do not have the scale, I have mentioned cup measurements. Sift the flour in a big bowl then scoop out the flour to measure. Make sure you level up to the top. This will ensure that you are not packing too much flour in the cup.
- If the sugar granules are big, pulse them in the blender after measuring. This will ensure that the sugar is melted completely with wet ingredients before adding the dry ones.
- Sift dry ingredients: Sifting the dry ingredients helps to eliminate lumps and create a lighter, more tender cake.
- Don’t overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined and lump-free, being careful not to overmix.
- Use buttermilk: Buttermilk adds flavor and helps to create the distinctive tang that is characteristic of red velvet cake. If you don’t have buttermilk, use one of the substitutes suggested in this post.
- The right amount of cocoa– Always trust the recipe. Red velvet cake has very little cocoa just enough to get the chocolaty flavor. If you add even a bit more cocoa than mentioned, chances are your cake won’t look bright red. It will look brown. If you add less cocoa then it will not taste chocolaty at all.
- Red food color – I have had success using only gel-based food colors. “Americolor” super red is the best.
- Let the cake cool completely before frosting.
Can you please provide the cream cheese frosting recipe too
Hello Minal, it is there on the blog as well as linked in this post.
Can we substitute baking soda with baking powder? Will it give the same result?
Hello Shikha, I would suggest that you follow the recipe as is!
can we skip baking powder and use self raising flour instead of ALP.
I am not sure about that Sai, but you may try.
what is the purpose of adding cornflour that you put in your, curious to know? thank you
Cornflour or cornstarch make cakes tender and soft
I made this cake yesterday and the cream cheese Frosting – total hit. i doubled it and it was a bit raw at 30 min then burned top at 35min so be careful. Thank you for this success.
Hello, I would like to make a layered sheet cake with this recipe. Do I just double the recipe for a std sheet cake/cookie sheet .
Hello CH, do you mean half sheet cake or full?
Hey
I’ve been using the same recipe but every time I make the cake it’s too oily for some reason. Should I just reduce the amount of oil I add in the batter?
The cake should not be oily. Do you completely emulsify the oil with other liquid ingredients? That is a very important step. Blend in the oil with the whisk until you don’t see it float on the sides. Are you using USA standard cups? If you still suspect oil then reduce it by 2 tablespoons.
Hi Khushboo! Thank you for this wonderful recipe. It tasted divine and I liked your twist with the frosting but the cake was dense although moist and yummy. Instead of liquid/ gel artificial colouring, I used beetroot powder. I used 5 tbsp of beetroot powder but did not achieve a bright red cake and hence a dense cake, maybe. Would you advise reducing the cake flour since I am using beetroot powder? Thank you so much! Cheers, Shamini
Hello Shamini, Beetroot powder won’t give you red color. Beet once cooked on high temperature and long duration of baking discolors back to brown. You may have luck with cupcakes because the cooking time is less. Please stick to the recipe for maximum good results.
Hey Khushaboo, can mascarpone frosting go eith this cake?
Yes Samiksha, mascarpone will be wonderful here.
Hello khushboo,
I am planning to make this in a couple of days. One question, can we omit the colour completely and call it a white velvet cake? Or Is the color mandatory?
Hello Annapoorni, it will be plain vanilla buttermilk cake. Yes, you can call it white velvet!!
Hi Khushboo, I just baked this cake with a slight moderation to the recipe (increased APF to 230gms, castor sugar 250 gms, baking powder 1/4 tsp) but my cake turned bitter post baking. I used 1/2tsp red powder color and 3 drops of gel color for the coloring. My cake has turned brown in color and bitter in taste. Please help, I want to frost and gift it to my friend tomorrow night 🙁
Hey Ritasha, I use americolor red or Wilton red. Those give me amazing results. I am not sure which color did you use. Some brand’s red color turns the cake bitter. Google up to see what brand red color do bakers around you use. In the United States, Americolor is preferred and easily available.
Hi Khushboo,
I want to make this cake in 4″ pans, do I need to cut the recipe in half and reduce the cook time?
Also, I buy the buttermilk ready made, would I need to add the vinegar and if so, do I mix the vinegar with the buttermilk?
Thank you,
Sunita
Hello Sunita, how many 4″ pans are you intending to use.
About buttermilk. Yes you still need vinegar for the tangy taste of red velvet cake.
Hi Khushboo,
I have tried your Red Velvet cake recipe before for 12 servings in two 6″ pan and it turned out really good.
I have two questions.
Now I want to try it in two 7″ pans, for that how much servings should I consider?
and while increasing servings in your recipe changes measurement for each ingredient, but the measurement for buttermilk stays same (250ml) for any number of servings
So can you please suggest me servings for two 7″ pans and how much buttermilk to use in that serving?
6″ to 7″ isn’t a lot of difference. Just maybe 1/2″ less in height. This cake recipe will yield 10-12 servings for a 7″ cake.
Without baling powder how come baking.. you used only baking soda
Baking powder not needed in this recipe!! trust me and 100’s of readers who have tried it!
Made this cake last night for a dinner gathering… Super super super hit! Thank you 😊
Hello, I tried this cake and it turned out to be delicious and soft. The only issue I had was my cake was too dark. The whole idea of making this cake was getting bright red color but mine was far from that. Do you have any suggestions on how to master that. I used 2 teaspoons of red food color.
I understand your point Ck. I use Americolor Red color. It gives me great results. Try adding 2 tablespoons of color to the batter. It is 1 oz color. Some food color brands work successfully in that amount.
tried this recipe n it was super,,cake cake out really
great n it was very moist n spongy. Thanks for the yummmmy recipe.
Hi khushbu. Wanna try dis receipe bt hv 1 doubt. Ny substitute of cornstarch? As I dnt hv cornstarch available due to lockdown
Hello Kinjal, just use equal amount of maida for the cake.
Hi Khushboo,
We are sharing the same name. 😊
Today I am going to try my hands on this recipe for my husband’s birthday. If I take 1 tsp baking powder+1/2 tsp baking soda combination, do I have to adjust any other ingredient’s measurement??
Thanks in advance
I haven’t tried this cake with this combo of leavening agents. Only baking soda is enough!
Hi Khushboo,
I really like your recipes.
I have one doubt. In the red velvet cake, is butter milk just a mixture of curd and water?
My curd is already sour. So do I add vinegar? And if yes, then when do I add vinegar? In all the wet ingredients?
Also, hope sour curd will not spoil the cake.
Hope to get a revert from you soon.
Love your recipes and bake.
Thanks
Jagpreet, in a classic red velvet cake the vinegar and buttermilk combo is used. I use buttermilk that isn’t very sour. If you suspect your cake to be too sour then skip vinegar.
Hi Khushboo,
I want to try this cake but have a doubt..I believed buttermilk was one cup milk with one tablespoon vinegar. But you have mentioned buttermilk is yogurt and milk. So I am a bit confused. If I use milk with vinegar for buttermilk , do I need to add vinegar again? Or should I just use 1/4cup yogurt with water? Not sure?
Also, how do you divide the cake evenly… I always gets confused how to divide the cake to get two equal layers..
Thanks!
Hi Isha, buttermilk is Chaas in Hindi. You can make it by mixing yogurt and water as I have mentioned in my notes or make it with milk and vinegar. There is no mention of yogurt and milk combination. If you use milk with vinegar for buttermilk, then no need of extra vinegar. I have mentioned in my notes that I used yogurt that wasn’t sour enough. So vinegar is added.
I eyeball the batter level in each pan. You can fill the batter in a measuring cup and use it for better accuracy.
Hi Khushboo,
It looks very yummy and so wanna give a try.
Though have a doubt, for sugar 1cup you mentioned 200gm
While all purpose flour is 1 1/4 then 195gm.
Is it correct.
Hello Anji, yes, the measurements are correct. Sugar weighs more than flour.
Hi.
With this Res Velvet Cake Recipe can I use this as a cupcake recipe as well? If not pls could you send me the recipe for a eggless Red velvet cupcakes.
Thank you
Yes you can make red velevet cupcakes. Bake time will be around 15-18 minutes
Can cornflour b used instead of cornstarch??
Yes, it can be used Sonal.
Hi Khushboo, I tried the recipe and the cake was awesome with a minor issue. While the batter was evenly red, the cake colour was parched brown and red. I did not get the beautiful red color rather an intense maroon colour, Can u tell me if you have used natural cooca or dutch process. Is it not possible to make red velvet cake with dutch process cocoa.
I use natural unsweetened Hershey’s cocoa powder. I have never use Dutch processed cocoa so can’t comment on it. About the color, americolor RED is the best one for getting super red, red velvet cake.
Hi Khushboo, I read your recipe and the reviews as well. Everyone has appreciated the recipe. I wanted to know if reducing the ingredients by half will turn out equally well. As I do not have enough ingredients due to the lockdown. Thanks
Yes Suchita, you can safely increase or decrease the recipe keeping the proportions.
Hi Khushboo, can I use your cake recipes like chocolate, or vanilla or redvelvet to make tiered cakes, or these are very moist cakes and bottom tier will not hold the weight. Have u made tiered cakes using your vanilla cake recipe.
Yes Mansi, these cake recipes are very sturdy under fondant or making tiered cakes. Many professional bakers have used it and sent me their testimonials.
Helloo Khushboo!!
Tried this fabulous red velvet recipe of your , yesterday for my husband’s birthday.. this is my first ever cake baking and I was super duper nervous, cos I had no much of a plan B in this lockdown period… And I should say, u are amazing… I just had to follow your recipe to the T and the output was a super spongy, juicy, tasty red velvet cake…. I used the white chocolate mousse recipe that u had mentioned here for the frosting, I did just miss the soft peak and went a bit beyond so it was a lil not so stiff.. so managed to spoon it on the cake well enough.. the white chocolate mousse tasted fantastic too … All in all, I was so happy to have successfully baked our favorite red velvet cake and all thank to u… My family loved the cake as well.. ❤️❤️❤️
Thanks once again.. 🤗
Yayy!!! Awesome Aarthy! I am glad that this recipe is easy to make even for non-bakers. Thank you for a lovely feedback!
Hi my cake is tasting salty, and I used just a pinch of salt and all the ingredients as mentioned. If you can suggest where I went wrong. Thanks
Hi Haya, I don’t know why it is salty. But I know some brands red color make the bakes bitter.
Hi,
I am planning to make red velvet cheese cake from a long period of time. I just saw your recipe..now I am planning to follow your recipe for red velvet cake.
I have one question, I am living in Saudia Arabia, can you tell me the alternate of buttermilk? Can I use Laban? Or anything other than buttermilk.
Thank you
Hi Saira, laban is fine if it is not seasoned. You can even do milk plus vinegar to make instant buttermilk.
Hey, can I use two 8 inch pans?
Yes you can use two 8 ” pans, cooking time will reduce by couple minutes and you will get easy layers too.
Hi Khushboo, thanks for the wonderful recipe. Your card says yours was done by 31 mts.. The same quantity ingredients was not cooked for me in 31, but it took almost 45 to 50 mts. The centre was not cooked before that. As a result the top remains to be slightly dry and crusty. I made this atleast 5 times since December 2019. Always the cook time was in between 45 and 50 mts. What might have Hobe wrong with me? I have followed your instructions absolutely.
Hi Haripriya, may I know what size pan are you using? I have made this recipe many times within the given time range. When you split the batter into two pans it cooks quickly. Have you used only one pan or two?
Hi Haripriya, may I know what size pan are you using? I have made this recipe many times within the given time range. When you split the batter into two pans it cooks quickly. Have you used only one pan or two?
Hi
I can use apple vinegar cider instead of vinegar??
Thanks.
Yes, you can Guneet.
Hello Khushboo,
I love all your recipes. They are amazing. I need your advise. Can I cook your red velvet cake recipe with cream cheese topping. I just don’t know what amount it should be to bake them together. Can you please help me. I don’t even know whether it can be combined. Let me know. Thanks
Nitya
Hello Nitya, do you mean adding cream cheese over this batter before baking? Are you referring to red velvet cheesecake bar kinda recipe?
My cake came out awfully!! It was just a chunk of bitter dough of flour..I was totally disheartened as all ingredients went down the drain & wastage of power & time..sorry to say but their was some rising agent missing in your recipe.
Hello Pooja, it seems you have missed adding baking soda the very key ingredient. It is mentioned in the recipe. If you go through the comments you will see that this cake hasn’t failed anyone yet. It has amazing reviews. I suggest you go through the recipe couple of times before trying. Hope this helps.
Hi khushboo
Want to try your recipe tomm but I have one doubt
1.5 tbs means 1tbs +1/2 tbs ??
yes Guneet it is one plus a half tablespoon.
8″ pan bakes 1kg cake right?
Yes after frosting it weighs approx 1 kg.
6″ cake is a half kg cake right?
If you use this recipe in half and then frost it should weigh half kg.
hey a quick question, though i hve tried this recipe now it was awesome,, bt need to ask some questions
is this exact recipe is equal for 1 kg cake with frosting
secondly ur 1 cup is 200 ml
so 1/2 cup oil would be 100 ml in the recipe
please do answer these …
Hello Archana, the cake with frosting is close to 1 kg. 1 cup equals 240 ml.
i have tried this recipe earlier also but i just wanted to be more precise about the weight of thid cake,, this recipe is for half kg cake , right ?? i mean with frosting overall it will be half kg cake
Hello Alpana, this cake is more that half a kg, close to 1 kg after frosting.
The cakes came out super moist and soft. Love how easy it is to make this cake. Thanks a lot
You are welcome Ketaki!
Hi, I will be making that for my Veg friend.
Can I use only one cooking mould for the preparation??
Thks foe yr response
Yes you can Mariella. Go for 8″ or 9″ pan.
Hii
I have tried your other recipes and want to try this amazing looking red velvet cake. But with the adjustable serving, i am bit skeptical about trying it as i change the number of serving, the amount in grams changes except all purpose flour but cup measurements remains the same even though its 2 serving or 10. Can you please guide the correct recipe in cups?
Sorry Ishita, sometimes these calculators can go off. I will look into it. How many servings are we looking at?
Hi Khushboo, thanks for the recipe. A small clarification. I want to double the recipe and I thought the amount of sugar called in(will be 800 gm) is bit too much for it. Is this correct measurement?
I’ll update once I make the cake.
Happy baking all ladies here. ❤️❤️
It’s not 800 gms. 1 cup is 200 grams Nanthini
Hi!
Can I use yogurt in the place of buttermilk in this recipe? I’ve made your eggless vanilla cake recipe many times and everyone loves how moist and fluffy it is. I was hoping to have the same result with red velvet 🙂
Thank you for such amazing recipes!
Ikonkar
Ikonkar , trust me buttermilk is there in this cake for a reason. It’s just thinned out yogurt. If you go through the comments you can read how so many readers have tried and tested this recipe with satisfaction. Follow the recipe as is.
I just made this cake and I have to say it’s awesome . Totally love the fact it doesn’t have eggs and still came out soft and moist. Thank u for this recipe. Totally gonna try your other ones too.
Tasty and Yummy. I replaced all purpose flour to whole wheat flour. It came out well. Thanks for the recipe.
Made this cake . Turned out moist and yum. Although my red was not as red as yours. Next time will add more color. Thank you for a simple effective recipe.
Glad to know that Kavitha.
Hi Khushboo, the recipe looks amazing! I am in process of making it for my husband’s birthday. So looking forward to tasting the red velvet cake with your cream cheese frosting recipe!
I have a quick question, regarding using Wilton Icing Colors – Concentrated Gel.
You had suggested to reduce cocoa powder by 1 tbsp (1/2 tbsp remaining), and reducing liquid by 2 tsp.
I want to know which liquid you were referring to? Is it the concoction of oil+buttermilk+vinegar (to adjust sourness if not sour enough buttermilk)+vanilla essence.
or is it the Food color?
Thank you!
Hello Shivani .. with liquid I mean buttermilk reduce that if reducing cocoa. Wilton red isn’t that powerful as Americolr red.
Hi Khushboo! With the strawberry cake being a big success I baked the red velvet too welcoming my family visiting us from India. They absolutely loved it . I am so grateful to you. Thank you so much once again.
Wow, it seems you are on a baking spree Mukti.. thank you for taking out your valuable time and writing a lovely feedback!
Ok..By reducing cocoa powder by 1tbs,it will be only 1/2 tbs in the recipe,would that be fine?
Yes if you want the color , if you are not much concerned then go for called for cocoa.
Hi Khushboo,
Want to try this recipe for coming Valentine’s day! Can I use Wilton Red- no taste icing color to attain the red color?If so whats the quantity for getting perfect red color?
Americolor works the best. If using wilton then reduce cocoa powder by 1 tablespoon and liquid by 2 teaspoon.
Love this easy dip. We are using it on everything. Thank you! I added more hot sauce.
This is what I love about this recipe . You can adjust any of the 3 ingredients to your taste. Glad you liked it.
By far the best soft crumb eggless red velvet cake . My clients are very happy with it. It’s sturdy under fondant too. God Bess! Thank you.
How lovely Lynette. I am so happy that this recipe is loved by all. Thanks a bunch !
Hi.. I tried this at home today and it came out beautifully. nice rise,flat top and super taste. Can you guide me on how much should I multiple this recipe to fit into a 10*10 square pan. 🙂 Thanx in advance 🙂
Happy to know that Maha . Yes you can double up the recipe for a 10 ” pan . Just use a rose pin or heating core in the center of the pan for even cooking . You can find further explanation on the same in my fresh strawberry cake recipe. Good luck!
I made this cake for my husband’s birthday. Since I didn’t use AmeriColor, I didn’t get actual red colour (it was bit maroon). The taste was superb. We kept on relishing the taste till the time we usurped (the cake). Thank you so much for explaining so nicely. I, now, blindly trust your recipes.
Also, I would like to know what all baking tools (with good brands, if possible) I should invest in.
Once again, thank you.
Happy Birthday to your husband Parisha 🙂 Yes I do love Americolor for a real red velvet look. I am glad that it tasted good. I will soon make a post on my favorite baking must have’s . Meanwhile I will shoot an email to you next week. Thank you for a lovely feedback!
Sweetened coconut flakes is like normal coconut flakes or something else? Final coat is about whipped cream or white chocolate mousse mixture….little bit confuse about it can you plz explain it thanks in advance
I am going to try your receipe on my father in law’s birthday
Bhavika, the coconut flakes are pre sweetened and it will be mentioned on the package. I have used stabilized whipped cream i.e white chocolate mousse frosting throughout for this cake.
Hi Khushboo,
Many thanks for the recipe. I want to bake this for my little girl turning 1 this week 🙂 I have questions though. I have one 7 inch pan and one 8 inch. I am not sure how I shall proceed with the given measurements to achieve the desired results. ( I would love height in my cake) Any suggestions? Also, I have 240 ml & 250 ml cups. which one shall I use. I went through all your responses to fellow readers and realised you have advised to use 1 cup milk + 1 tbsp (and 1/2 tbsp on few places) of vinegar for making buttermilk. Which one shall I follow.
Hello Swati , use 1 cup milk with 1 tablespoon vinegar . For taller cakes I do this cake recipe in two 6″ pans or you may double the recipe in two 8″ pans. Use liquid measuring cups with a spout and that looks like a mug to measure liquid ingredients.
Hi Kushboo
Baked this cake today & it turned out perfect
Everyone in the family loved it
Only one query…while eating the cake i could taste the cornflour, wat must be the reason??
Ofcourse nobody inthe family felt so
Pls help me with this
Btw this cake too goes into my recipe book just like
the chocolate cake
Thanks for such wonderful eggless recipes
Pls share eggless cookies recipes also
Thanks once again
I am glad everyone enjoyed the cake Nandini . I haven’t personally felt my cake tasting of flour . Was is not risen well or under cooked?
Hi Khushboo, I tried your red velvet cake with cream cheese frosting… It turned out to be super duper hit among my family and relatives.. Many thanks dear. Please help me with basic bread baking recipe..
Hey Nisha , I am away from blogging for sometime but breads will soon hit the blog. I am glad that you enjoyed the red velvet cake.
Hi Khusboo, can we half the recipe for trial basis ? If yes, what pan size is needed ? Thanks.
Yes you can . Use a 6″ pan for the same. But I assure you , you won’t regret 🙂
Hello, can we use 1 & 1/2 cup cake flour instead of 1&1/4th cup plain flour n 1/4th cup cornflour??
Absolutely Rashmi , you can!
Hey Khushboo..I tried your best eggless choclate cakre recipe and its super awseome..its real no fail recipe..trien many time now.
Today I wanted to bake red velvet cake , your recipe calls out for buttermilk, can i use Milk _vinegar (as in choclate cake?)
if yes how much ? and then shall i skip the extra vinegar you add .
Please suggest
Yes you can. For every one cup of buttermilk use , 1 cup milk plus 1 tablespoon vinegar. Rest recipe remains the same, do not skip the extra vinegar. Thank you for a lovely feedback Rashmi.
How to do cheese frosting in red velvet cake? I want to make this cake on my husband’s birthday.
Hello Bhavika , I have an in depth post on how to make cream cheese frosting on my blog. Feel free to browse!
Hi Khushboo,
After such accolades for your cake I cant not try it 🙂 I am planning to make it this weekend. I would like to know if this cake would be sturdy enough to hold fondant covering. Thanks 🙂
Thank you Jenikt . Yes absolutely. It makes a lovely base for fondant.
A quick question and I really hope you can help. I used this exact same recipe and baked it in a 9 inch pan. Needless to say it was not very thick. The weight of the cake was 500 gms. Would double of this recipe be OK for a 9 inch pan? Or would you suggest tripling the recipe? I need to achieve cake of about 2 kilos + 1 kilo buttercream frosting.
Absolutely Esha, you need to double the recipe for 9 ” pan . Tripling isn’t advisable for a 9 ” pan as it wont fit and take forever to bake. You can bake it twice doubling the recipe each time to achieve 2 kgs. Good luck!
I tried this recipe today and I have to say it is absolutely perfect!!! I only bake eggless cakes and have been struggling for a while to find a perfect red velvet recipe. Tried 2 or 3 other recipes before this and they were disastrous. This was just so perfect – moist, yet not too moist, absolutely brilliant flat top cake, spongey, and not overly sweet so it can beautifully take on any frosting. Thank you so so so much for sharing this recipe which is now bookmarked for life!
Can’t wait to try out your other recipes as I am yet to find a foolproof eggless white cake recipe as well : )
THANK YOU once again!
Thank you for a lovely feedback Esha . I am happy that this recipe is loved by all and gives great results. Do try other one’s too, I am sure you won’t regret ! Have a nice day!
Hi…want to try out your recipe …can you pls tell me if the batter is enough for one 8″ round sponge? Thanks a ton!
Yes Romita it is.
Please do reply as I want to in a week.
Can i make the basic red velvet using your recipe without pineapple or syrup?
Just plain cake with cream cheese frosting and sprinkles. Pls tell if taste will still be same?
Thanks
Hello Shifa , traditionally red velvet cake is without pineapples or white chocolate mousse frosting . So you may go ahead and make that way with cream cheese frosting. It’s a classic. This one here is different in taste , more fruity and lighter . Use the combination that you prefer.
Hi Khushboo
Please guide me how to use beetroot in the recipe…
You can’t alter this recipe for beetroot. It will be entirely different measures. I will do one soon
Hi!
I made cupcakes with your recipe. They just came out perfect. So soft and spongy with flat top. I decorated it with sweetened desiccated coconut. It was for my mom’s birthday party in office. The feedback is still awaited. Thanks for the recipe. It’s a sureshot winner. Baked in microwave plus convection mode for 7 min followed by only convection mode for 2 min. It gave me 15 pieces.
Sounds Fantastic . Payal this is a valuable feedback especially for my readers who use microwave for baking. Thank you so much. Birthday wishes to your mom.
Hello khushboo. I was meaning to leave a feedback for a long time now. Thank you. This cake is so amazing and my go to bake for special occasions. No one can detect uts eggless . I have tried many but this is flawless . Thank you once again.
It means a lot Sandy, I am glad you found me here 🙂
After reading the impressive reviews I gathered courage to try this cake . I am not a baker but I must say this cake is a child’s play. Easy to follow with amazing outcome . Thank you. I couldn’t believe I made it.
Wow Archana , happy to know this. Baking is really easy and do continue making these lovely goodies. Hoping to hear from you again. Thank you.
Hi Khushboo..Happy New Year.
Thank you so much for the awesome eggless cake recipes. I have tried all of them…all your cake recipes…If its not too much can you post more cake recipes??
Eagerly waiting for them 🙂
Hey Misha Happy New Year to you as well. Wohooo tried them all ha , lovely. Yes many more sweet treats are on their way . Lots in store for valentines too .Stay tuned.
Made it for New Years. My friends couldn’t believe it was eggless and homemade . It tasted like a bakery one. My husband wants this again for Valentines. Thanks a bunch.
That’s awesome Sarika. Now you are sorted for Valentines as well 🙂
Hi, I am in the process of baking this cake and I had a doubt, I just mixed the wet ingredients and the food coloring, it is pink, I don’t know if adding more color will fix it. So I wanted to know after mixing this with the dry ingredients can i still add more colour if i want?
You can add more color later on too and then give a quick mix.
Hi , Khushboo ur all cake recipe is simpal & excilent … I want to bake ur red velvet cake with cream cheese frosting , can you share the simpal recipe of cream cheese frosting ..plz !!!
Sure Rita will post soon. Thank you.
Hi Khushboo, I am ardent fan of your baking .
Just wanted to try out red velvet cake.
Small clarification- if I make cup cakes of this
Of this batter what should be the oven temperature, what should b baking time
And how many cupcakes it will yield? Thanks
Hello Shweta , this recipe will yield around 12-14 standard cupcakes. Follow timings and temp – 350 deg F/ 180 deg C for 14-16 minutes.
Hi,
I want to make a 2 kg red velvet cake next week. Can you please tell me how much quantity I should increase in this recipe? It’s going to be a 2 tier cake, 8″ bottom tier and 6″ upper. Please reply.
Sonali, here in United states we work with per serving and not the final weight of the cake. So I am not sure what will the final cake weigh after frosting and deco.
Hi khushboo I want to bake this cake with creme cheese frosting, can you share the recipe of creme cheese frosting. I have one doubt do I need to apply suger syrup on the cake layers to moist the cake instead of pineapple juice because I am not using pineapple in the cake.
Hey Mitali , sure you can substitute pineapple syrup with sugar syrup. Will email you the cream cheese frosting recipe soon .
Hi khushboo,i want to bake this cake as it is tempting me to bake,but I have a small question will this batter yields for 2 “6inches”pan or I have to prepare batter 2 times for 2 molds,if this barter yields 2 molds then how to equally divide the barter for 2 separate molds,pls help me out,thanks in advance.
Yes as shown in my post and mentioned too 🙂 this batter is for two 6 ” round tins or one 8 or 9 ” tin . Eyeball the batter and equally divide it . Hope this answers your queries . Thanks for reaching out Anusha .
Hey Khushboo, first of all thanks a lot for bringing these amazing veg recipes for cakes and even other foodstuffs into our lives. I have tried your chocolate cake and that was my first cake ever which turned out great!!
So now I am going to try this red velvet cake ?
I have a question though, I have 9″ baking tray and not 6″. Should I just go ahead and use the 9″ one for this recipe? Or you suggest using 6″ tray only, so that it would turn out like the one in picture you gave?
Hey Shilpa , if you want to make a tall cake like what I have posted then you need two 6″ round pans. If you are fine with 2-3 ” height and broader cake then one 9″ round pan is fine.
Hi Khushbu, I just want to ask that what is the difference between baking soda and baking powder. I am little confused in your recipe as it has baking soda but not baking powder.
There is 🙂 http://www.simplyrecipes.com/the_difference_between_baking_soda_and_baking_powder/ hope this helps.
Hii khushboo. Your recipies are amazing. I had a query. I want ro make a tall cake and i have a 9 inch round pan. What will be the quantity required for the ingredients?
Mani, a tall cake will be better with 6″ or a 5 ” pan. Even if you double the recipe for a 9″ pan, you won’t get the look. And your servings will double so will the weight of the cake.
Hi Khushboo,
Thank you for the recipe. I read about half and double’ng the recipe.
I have a clarification though. For an 8 inch cake (2 pans) if I double the recipe, will buttermilk be 2 cups? I mean do we have to double all ingredients? Sorry if I sound silly. But need to make this next week. Hence clarifying.
Thanks,
Preema
Everything doubles up if you are doubling the recipe Preema . No question is ever silly, thanks for reaching out.
Hi Khushboo I’m trying ur cake now. One confusion. I m using scale for weighing as given. So 8 gms are not equal to 1.5 tablespoons. 1.5 tbsp is 12gms. Please clear my doubt. Thanks
Hi Sahana , I have measured everything myself using measuring spoons and weighing scale.Many of my readers have made it following the measures given with great results , so I would say stick to 8 grams. I will cross check it tomorrow and update here in the comments.
Hi Khushboo I want to try your redvelvet cake receipe for my sister in law’s bdy but I have a query I don’t have red americolour and I am not getting it either is there any alternative for americolour?
You can use any gel color like wilton too . I always make a point to mention what I have used that’s why 🙂 And many of my readers in India have made it time and again with available food color.
Sealed in a kit in the fridge..
It shouldn’t dry out though even at 3rd day. I am still thinking the possible reasons .
hello again!
I tried the recipe and it came out a bit dry.. I followed the recipe, do you have any ideas that can cause this?
Hello Stacy , this recipe yields a soft moist crumb as mentioned by other readers below.But lets look into the possibilities of dryness here. May I know the pan size and baking time taken . And did you measure by weight or cups. Lets sort it out .
Well I can’t remember the amount of time but I did cupcakes. I also used vegetable oil instead of canola so I don’t know it that would cause it. I also used cups for measurement… It was good when it came out of the oven but 2 days after it was really dry… But it was spongy and the top came out perfectly flat, great for decorating…
Stacy , May I know how do you store the cakes ?
Hello
Wow this cake looks amazing and I love that it looks really light and moist. Can I ask about the buttermilk? Which gives a lighter and moist texture: store bought buttermilk or home made buttermilk (1 cup milk with 1 tbls lemon juice)? Which would you recommend?
Thank you Sam, I have used homemade buttermilk which is from homemade yogurt. Use buttermilk that you like or prefer. It doesn’t matter , it just have to be buttermilk 🙂 Looking forward for your bake .
Hi! good night.
I just wanted to make sure, in the ingredients above is it 1 and 1/4 all purpose flour plus another 2 tablespoon of all purpose flour?
and to that you are adding 1/4 cup of corn starch?
Yes Stacy , that is correct 🙂
I don’t have the red food colouring but can this Color of the cake can be achievable by adding thick beetroot juice…if so t
What’s the qty to be used for the recipe
Swagatha , I have tested it with beetroot juice and it wasn’t this red. I will be testing it once again next month and post the results. As of now I can’t comment on the quantity of the same.
I’ve looked at a number of eggless red velvet recipe on the internet and finally decided on this one. It’s very similar to others I’ve seen but yours seem to be the most sound in terms of the substitutes. I doubled your recipe for two 8 inch rounds and it has baked up so beautifully – it rose well and smells heavenly. The final test will be the taste, of course! I’ll report back after my guests have eaten. For someone looking to make really high cake layers for a 9 inch double layer cake, making 2.5 times the amount stated in the recipe is probably advisable. Additionally, for my cake, I used dutch process cocoa and 1 tsp americolor super red gel and the colour is very red and very vibrant. Thank you for such a lovely recipe!
Thank you for taking out your precious time and giving a lovely feedback with minute details. Much appreciated. Hope your guests like it. Will await your follow up comment.
As promised, I’m here to report — the cake was an absolute hit! It really was lovely! Very moist and tender! This is an absolute keeper of a recipe and you really don’t miss the eggs at all. Thank you for replying to me and more importantly, for testng recipes and posting it for us to use so very selflessly!
So good to hear that Recipe Maker 🙂 I feel so happy when my readers try the recipe and it brings a smile on their face with all the success . The effort is all worth it. Happy to share 🙂
This was first time that my cake turned out supersoft..loved it
That’s fantastic Shruti, glad to know that. Now you are unstoppable .. keep baking!
Hi! This recipe looks amazing and I can’t wait to try it.
I was wondering…I want to make a tiered cake (1 9-inch tier and 1 8-inch tier).
How would I adjust the recipe in order to get 2 9-inch layers?
I will make a separate batch for the second tier.
Again how would I adjust the recipe in order to get 2 8-inch layers?
KAvita , I am finding it difficult to understand your question. Are you asking the quantity of one 9 ” cake ?
I made this for my birthday, loved it so much 🙂
Wishing you a very happy birthday Sapna. I am glad you loved it. I would love to see the pictures of the cake if you have clicked any. Do send me as a message on my fb page.
Hi Khushboo.. Tried your eggless red velvet cake it came out just perfect…I added 1 tsp baking powder along with 1 tsp baking soda…And slightly increased the quantity of cocoa powder and reduced the APF accordingly… Its a great recipe.. One to be preserved..can’t wait to try the mango cake..It looks yum…Thanks again..
Hey Anurima , interesting. I am curious to know why did you add the baking powder 🙂 anything in particular? glad it worked for you. Sure try the mango one.
Hi, I wasn’t able till find cornstarch where I live in Germany. Is it necessary? Can I replace it with anything else? Thanks!
Cornstarch is also known as corn flour – the white one generally seen on the baking essentials aisle. If you do not have it just substitute it with equal amount of all purpose flour . It works perfectly well.
It looks awesome… but I have confusion with colour….which red colour to use gel or liquid. I have rose pink color, will it do?
Thank you Deepali. I have used americolor red red gel color. You can even use wilton red gel color. Rose pink wont work .
Hi khushboo… heard of u as marvelous baker a lot. congratulations…
Have 1 doubt, u suggesting to use 1 cup buttermilk in this recipe but what u used is more (Curd used is 80 ml , ¼ cup and rest ¾ cups water – total buttermilk 250 ml)….it should be 60ml in quarter cup to make it 240ml i.e 1cup…
can u please guide me, how much quantity to be used.
N if making from milk than how much milk n vinegar quantities….
Thankyou
Thanks for reaching out Divya . I understand your concern but this recipe is very forgiving. I have two sets of measuring cups one show 240 and one shows 250 ml . And I use either ones , the cake turns out great. If making buttermilk out of milk and vinegar take 1 cup milk with 1/2 tablespoon of vinegar. let it stand for 5 minutes until curdled a bit. Rest follow the recipe as is .
can i use the recipe for making cupcakes?
of course Hema , any cake can be turned into cupcakes . Standard size cupcake takes anywhere between 15-18 minutes to bake .
Hi khushboo ji,
loved your recipe and even tried it out it came out really great and as this was first attempt for baking a cake from scratches till the decorations and it turned out well. Thank you so much for sharing your recipe
Yay Priyanka , would love to see pictures if any. You can message them on my fb page.
Hi mam..
just noted yr recipe .
will try and get back to u.
Cornstarch or corn flour is the same..?
canola,flavorless oil or vegetable is the same..
need to try it tomorrow
yes for everything Sheetal .
Hi,
I Have some doubts if you could please suggest some solutions that would be very helpful.
1. Do i need to refrigerate the cake before icing?
2. Is it necessary to refrigerate the frosting for 2 days? Can’t i use it the next day itself?
3. Instead of using juices can’t i use maple, honey, or sugar syrups on top of the cake before the icing?
And my Apologies for disturbing you with all those doubts of mine, its for the first time am thinking of try my hand on bakery/icing so am quite nervous.
Priyanka , yes I do refrigerate cake before icing. You can use frosting as soon as its ready. I did not understand your 3 rd question. I do not use anything .
Khushboo
I tried a red velvet cake for the first time and it was so yummy. This one is for keeps.
Thanks a ton for this lovely recipe.
Tina
Happy to know that you loved it Tina , you are welcome .
Happy to know that you loved it Tina , you are welcome!
Hi khushboo, thanks for the awesome recipe… I tried it for valentines with a Lil modification of my own.. Instead of red color I put beetroot juice and zest… The colour was not deep but good enough for us.. My husband loved it.. And so did I… Thanks again.. I have a few pictures how do I send them to you…
Yay Ambika , glad to know this. You can send me the pictures as a message on my fb page carveyourcraving or email them at carveyourcraving (at) gmail. Looking forward to see them .
Hi Khushboo,
This recipe is just yumm! Can we try this recipe for a two tiered cake with butter cream frosting? Will it hold or will it be too soft for two tiers?
Soujanya
It’s pretty sturdy and works well for tiered cakes. Thanks.
Hey Khushboo,
I.need to bake a red velvet for my partners bday on 14 February. Can you please tell me whr can I find the sweetened coconut flakes, or how can I make them at home. Also if I can’t then wat can be the alternative for the same.
Thanks in advance
Sahmina
Sahmina, sweetened coconut flakes are easily available at all leading grocery/ departmental stores in baking section. You can totally skip it or use grated white or semi sweet chocolate on the outside of the cake. You can even use sliced almonds or chocochips to cover the outside of the cake.
hi khushboo, just wanted to know what would be the weight of the cake with the above measurements ?
No idea Surangana , I haven’t weighed the final product.
Hello kushboo,
Made the Red velvet cake recipe fr our anniversary and it came out amazingly well. My Darling just loved it….. Thanks a ton fr the amazingly delicious recipe. Wishing many more milestones fr ur blog!!!!!!
Glad to know that Sirisha, would love to see pictures, you can message me on my fb page . And belated anniversary wishes to you. Stay blessed.
Hi Khushboo,
Lovely cake with easy steps. I will definitely try. What is the globe that you have mentioned.
For making one 6 inch should I half the ingredients.
Thanks
Parul
Thanks parul , yes you can easily half or double the recipe to your preference.
Hi Khushboo,
I see that you have not used any baking powder ? Is it not necessary here ? Please clarify.
Thanks,
Vani
no, it is not
Hello kushboo,
Made the red velvet cake yesterday fr our aniversary!! It just came out amazing . thanks a zillion fr the recipe and my darling just loved it. Your recipes are just so droolworthy. You rock dear! Wishing many more milestones fr ur blog
Thanks Sirisha, glad you liked it. Happy anniversary.
Khushboo.. I am writing this comment while eating a big piece of a chocolate cake which is of course made using your “never fail”, ” heavenly delicious”, “super moist” chocolate cake recipe… Really.. My family members just could not stop praising.. Have made this cake like 10 times now.. Thanks so so much for sharing this recipe with us.. Love u.. ?
I read this first thing in the morning, thank you Trupti for a lovely feedback . Keep making and keep sharing!XX
Hey the cake looks delicious can’t wait to try it out .. One question the measurements you have provided is good for 2 6″ cakes or one ?
Thank you
two 6″ rounds , i have mentioned it in the post. Thanks.
Hi Khusboo ji, Your cake is awesome. Please tell me can i mix vinegar in curd to make buttermilk. If yes then how much and what quantities. Thanks a lot.
I didn’t understand you question Pankhuri , do you have curd on hand? if no then milk plus vinegar is buttermilk. Every 1 cup milk with 1 tablespoon vinegar or lemon juice.
Thanks a lot Khushboo ji….I got the answer to my question…..
Welcome
Hi Khushboo,
I want to try red velvet cake. Pl. let me know whether cornflour n cornstrch is same or different.
I tried your eggless chocolate n vanilla cupcakes, Also tried mix dal healthy dosa. All the dishes wee came out well. Every one liked.
Yes its the same , the white cornflour and cornstarch .Thanks for the feedback . Sure do 🙂
Hi…
I love baking..but afraid of garnishing it… Tried many times but everytime i failed… So want to learn garnishing .is it possible for me to garnish any cake at home with ur tips or do i joined any classes ??
Plz help me .
I am self learnt , a lot of material is available online. Refer to books, blogs and you tube videos . But if you are too scared , taking up a class is a very good idea. At the end it’s all about practice .
Thanks for the reply…
Can u plz suggest me what is d best stand mixer for whipping cream ?
Any mixer or hand blender does the trick with a whipping attachment – that is a balloon whisk .
Your recepies are awesome. Tried the chocolate cake and everyone just loved it. A big thanks to you. How can I keep a tap on all your posts. Kindly guide me. Are you there on Pinterest.
Thanks Swati , you can subscribe to my blog and follow me on pinterest and facebook too.
Beautiful cake.. I just want to know which brand of color is best to use for cakes n icing.. Please guide me. Thankyou!
Thank you . I use americolor gel food colors and wilton gel colors.
Hey the cake looks just fabulous!! Perfect for the holiday season.
Im planning on making cupcakes using this recipe,it wud b gr8 if u cud advice on tat.
Did u bake this in fan assisted oven or conection one? I ve a fan assisted oven here in UK which is causing all my recipes to fail,
Thanks Swati , you might want to check with local sellers or your friends who use fan assisted ovens. I use gas range oven .
What an adorable cake Khushboo! I am going to try this one too in Feb on my anniversary with a little different decoration and ofcourse will share pics with you 🙂
I’ll skip pineapples as I get sour tinned ones here :-/
Yesterday while scanning shops generally, found the globe.. will pick it up before the stock ends 😀 Gives nice exotic two tier cake feel. what an idea!
I use wilton gel colors. Is it ok to store them at room temperature? No storing advice is there on the box.
Learning a lot from you. Thank you!! 🙂
Thanks Navita. I like to keep my recipes simple , hence this cake. This globe cake would look great for any occasion . It looks complicated to the eye, but truly easy .. that is what we want right, a show stopper from a basic home baker ;)Store your colors at room temperature away from sunlight in cool dark place.
True ji true! simple yet the best ones (y)
Hi khushboo ma’am, ever since I have followed your eggless chocolate cake recipe, everyone in my house was like crazy about the taste, texture,softness, I could see their happy and beaming faces.
Now it’s time to make them more ecstatic by following the red velvet cake recipe.
Thanks a lot for such wonderful recipes.
I am so glad to know that Vrushali, do try this one and give your feedback 🙂
Instead of red colour, is it OK to use beetroot juice(or boil it in water and use the water)
no, i have tried using beets but did not succeed in such a color,hence had to use color.but feel free to experiment.
Beautiful cake and beautiful clicks!
Thank you Binjal didi 🙂
So cute toppers… Amazing looking cake… Marvelous is the word for cake.
Merry christmas and happy new year
Thanks jinal 🙂
Hi Khushboo,
I have some confusion about the TSP and tablespoon measurements in the recipe. Is 1 TSP equal to 5 grams, if so the cocoa powder mentioned in the recipe is 8 grams i.e. 1.5 tablespoon which does not add up. Also, would 1/2 cup oil be 125 ml.
Namrata, if you are going by weight measure then disregard the spoon as the weight of every ingredient differs. If you are using the spoon do not pay attention to the weight measurement given. Trust me on this and blindly follow this.