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    Home » All Recipes » Eggless Red Velvet Cake

    Eggless Red Velvet Cake

    By Khushboo 260 Comments February 6, 2023 February 6, 2023

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    Jump to the recipe Jump to Video

    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.

    Eggless red velvet cake served on a white plate and eaten with a fork.

    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!

    Eggless red velvet cake on a white cake stand.
    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.

    Red velvet cake cut and placed on a serving stand.

    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 to make an eggless red velvet cake.

    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?

    Whisking red velvet cake batter.
    1. 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.
    2. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and cocoa powder.
    3. 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.
    4. Slowly add the dry ingredients to the wet ingredient mixture, mixing until just combined.
    5. 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.
    6. 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.
    7. 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:

    1. 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.
    2. 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.
    3. 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.
    4. 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!

    Red velvet cake decorated with cream cheese frosting.

    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-
    1. 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.
    2. 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.
    3. Mix ¼th cup of sour cream with 1 cup of water.

    Tips to make the best Eggless Red Velvet Cake.

    1. For the best results, please follow the recipe as given.
    2. 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.
    3. 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.
    4. 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.
    5. Sift dry ingredients: Sifting the dry ingredients helps to eliminate lumps and create a lighter, more tender cake.
    6. 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.
    7. 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.
    8. 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.
    9. Red food color – I have had success using only gel-based food colors. “Americolor” super red is the best.
    10. Let the cake cool completely before frosting.
    Slice of eggless red velvet cake served on a white plate with a cake stand on the side.

    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.

    1. Trust the recipe.
    2. 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.
    3. 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.
    4. 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:

    1. Use buttermilk: Buttermilk helps to add moisture and a slight tang to the cake.
    2. Don’t over-mix the batter: Over-mixing can cause the gluten in the flour to become tough and result in a dry cake.
    3. Use oil instead of butter: Oil helps to keep the cake moist and tender.
    4. 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.
    5. 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.
    6. 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?

    1. If your cake I too hard or dry then it’s time you follow this recipe.
    2. Avoid packing too much flour in the cup. Extra flour and less liquid will lead to a dry outcome.
    3. Ensure that you have used enough moisture i.e liquid in the cake. It should be thick but of pourable consistency.
    4. Make sure that your baking powder and soda are fresh and not expired.
    5. 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.

    Slice of red velvet cake served on a white platter.

    KEEP IN TOUCH – Are we friends yet? Let’s connect on Facebook| Instagram | Pinterest | Twitter. Never miss a recipe. Please subscribe to my blog. It is free! Check out easy recipe videos on my YouTube channel now! Pin this photo for future reference.

    Best Egg-free Cake Recipes to try

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    Death By Chocolate Cake

    Liked this recipe?Do give it a star rating in the comments !
    Print recipe
    4.87 from 61 votes

    Eggless Red Velvet Cake

    This eggless red velvet cake has a delicate velvety crumb, a hint of chocolate from cocoa, and a bit of tang from the buttermilk.
    Course Dessert
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 35 minutes minutes
    Adjustable Servings –12
    Calories 450kcal
    Author Khushboo

    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 –

    View this post on Instagram

    A post shared by Khushboo Kothari (@carveyourcraving)

    Notes

    This recipe makes two 6-inch round cakes or one 8” round. You can double the recipe if you need to make a larger cake. You can easily turn them into cupcakes. Refer to the post.
    I have used ¼th  cup of sour yogurt mixed with 1 cup of water to make buttermilk.

    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-
    1. 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.
    2. 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.
    3. Mix ¼th cup of sour cream with 1 cup of water.
     

    Tips to make the best Eggless Red Velvet Cake.

    1. For the best results, please follow the recipe as given.
    2. 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.
    3. 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.
    4. 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.
    5. Sift dry ingredients: Sifting the dry ingredients helps to eliminate lumps and create a lighter, more tender cake.
    6. 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.
    7. 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.
    8. 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.
    9. Red food color – I have had success using only gel-based food colors. “Americolor” super red is the best.
    10. Let the cake cool completely before frosting.

    Nutrition

    Calories: 450kcal | Carbohydrates: 42g | Protein: 7g | Fat: 6g | Sodium: 123mg | Potassium: 61mg | Fiber: 1g | Sugar: 35g | Vitamin A: 39IU | Calcium: 45mg | Iron: 1mg
    Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!

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    Filed Under: All Recipes, Bakers Lounge, cakes/ cupcakes/ cookies Tagged With: cake, frosting, tutorialFebruary 6, 2023

    Reader Interactions

    Comments

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    1. Minal

      February 08, 2023 at 7:58 pm

      Can you please provide the cream cheese frosting recipe too

      Reply
      • Khushboo

        February 09, 2023 at 11:29 am

        Hello Minal, it is there on the blog as well as linked in this post.

        Reply
    2. Shikha

      May 19, 2021 at 7:09 am

      Can we substitute baking soda with baking powder? Will it give the same result?

      Reply
      • Khushboo

        May 29, 2021 at 8:52 pm

        Hello Shikha, I would suggest that you follow the recipe as is!

        Reply
    3. Sai Reshma

      April 22, 2021 at 1:18 pm

      can we skip baking powder and use self raising flour instead of ALP.

      Reply
      • Khushboo

        May 05, 2021 at 10:55 am

        I am not sure about that Sai, but you may try.

        Reply
    4. Tarateiti

      April 09, 2021 at 4:54 am

      what is the purpose of adding cornflour that you put in your, curious to know? thank you

      Reply
      • Khushboo

        April 19, 2021 at 4:47 pm

        Cornflour or cornstarch make cakes tender and soft

        Reply
    5. Sarika Rabikissoon

      April 06, 2021 at 5:44 am

      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.

      Reply
    6. CH

      December 02, 2020 at 12:24 pm

      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 .

      Reply
      • Khushboo

        December 05, 2020 at 7:37 pm

        Hello CH, do you mean half sheet cake or full?

        Reply
    7. Drishti

      November 15, 2020 at 2:12 pm

      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?

      Reply
      • Khushboo

        November 17, 2020 at 10:47 am

        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.

        Reply
    8. Shamini

      September 06, 2020 at 10:01 pm

      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

      Reply
      • Khushboo

        September 09, 2020 at 9:48 am

        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.

        Reply
    9. Samiksha Naik

      September 03, 2020 at 12:46 pm

      Hey Khushaboo, can mascarpone frosting go eith this cake?

      Reply
      • Khushboo

        September 03, 2020 at 3:20 pm

        Yes Samiksha, mascarpone will be wonderful here.

        Reply
        • Annapoorni Krishnamoorthy

          December 06, 2020 at 11:55 pm

          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?

        • Khushboo

          December 08, 2020 at 10:12 pm

          Hello Annapoorni, it will be plain vanilla buttermilk cake. Yes, you can call it white velvet!!

    10. Ritasha

      August 17, 2020 at 11:39 am

      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 🙁

      Reply
      • Khushboo

        August 17, 2020 at 2:46 pm

        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.

        Reply
    11. Sunita

      August 04, 2020 at 6:58 pm

      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

      Reply
      • Khushboo

        August 09, 2020 at 2:38 pm

        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.

        Reply
    12. Anuj

      July 30, 2020 at 1:29 am

      5 stars
      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?

      Reply
      • Khushboo

        October 04, 2020 at 2:59 pm

        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.

        Reply
        • Archana Bhavsar

          April 19, 2021 at 11:03 am

          Without baling powder how come baking.. you used only baking soda

        • Khushboo

          April 19, 2021 at 4:38 pm

          Baking powder not needed in this recipe!! trust me and 100’s of readers who have tried it!

    13. Mahek

      July 11, 2020 at 7:00 pm

      5 stars
      Made this cake last night for a dinner gathering… Super super super hit! Thank you 😊

      Reply
    14. Ck

      July 06, 2020 at 8:06 pm

      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.

      Reply
      • Khushboo

        July 14, 2020 at 4:06 pm

        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.

        Reply
    15. Alpana

      June 22, 2020 at 1:40 am

      5 stars
      tried this recipe n it was super,,cake cake out really
      great n it was very moist n spongy. Thanks for the yummmmy recipe.

      Reply
    16. Kinjal lodha

      May 25, 2020 at 12:18 pm

      Hi khushbu. Wanna try dis receipe bt hv 1 doubt. Ny substitute of cornstarch? As I dnt hv cornstarch available due to lockdown

      Reply
      • Khushboo

        June 01, 2020 at 2:14 pm

        Hello Kinjal, just use equal amount of maida for the cake.

        Reply
        • Khushbu

          July 14, 2020 at 11:24 am

          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

        • Khushboo

          July 14, 2020 at 4:09 pm

          I haven’t tried this cake with this combo of leavening agents. Only baking soda is enough!

    17. Jagpreet Mehta

      May 20, 2020 at 8:02 pm

      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

      Reply
      • Khushboo

        May 24, 2020 at 3:08 pm

        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.

        Reply
        • Isha

          July 31, 2020 at 4:07 am

          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!

        • Khushboo

          September 09, 2020 at 11:39 am

          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.

    18. Anji

      May 20, 2020 at 10:28 am

      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.

      Reply
      • Khushboo

        May 20, 2020 at 2:52 pm

        Hello Anji, yes, the measurements are correct. Sugar weighs more than flour.

        Reply
    19. Sarika

      May 18, 2020 at 2:48 pm

      5 stars
      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

      Reply
      • Khushboo

        May 18, 2020 at 10:59 pm

        Yes you can make red velevet cupcakes. Bake time will be around 15-18 minutes

        Reply
        • Sonal

          September 26, 2020 at 9:50 am

          Can cornflour b used instead of cornstarch??

        • Khushboo

          September 28, 2020 at 11:27 am

          Yes, it can be used Sonal.

    20. mansi mittal

      May 14, 2020 at 9:52 am

      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.

      Reply
      • Khushboo

        May 18, 2020 at 11:05 pm

        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.

        Reply
    21. Suchita

      May 09, 2020 at 5:14 am

      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

      Reply
      • Khushboo

        May 18, 2020 at 11:13 pm

        Yes Suchita, you can safely increase or decrease the recipe keeping the proportions.

        Reply
      • mansi mittal

        May 27, 2020 at 3:43 am

        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.

        Reply
        • Khushboo

          June 01, 2020 at 2:18 pm

          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.

    22. AarthyManohar

      May 08, 2020 at 2:11 am

      5 stars
      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.. 🤗

      Reply
      • Khushboo

        May 08, 2020 at 11:04 am

        Yayy!!! Awesome Aarthy! I am glad that this recipe is easy to make even for non-bakers. Thank you for a lovely feedback!

        Reply
    23. Haya

      April 30, 2020 at 10:24 am

      5 stars
      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

      Reply
      • Khushboo

        May 08, 2020 at 10:58 am

        Hi Haya, I don’t know why it is salty. But I know some brands red color make the bakes bitter.

        Reply
    24. Saira

      April 29, 2020 at 11:48 pm

      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

      Reply
      • Khushboo

        May 08, 2020 at 11:00 am

        Hi Saira, laban is fine if it is not seasoned. You can even do milk plus vinegar to make instant buttermilk.

        Reply
    25. Sukhpreet

      April 16, 2020 at 9:06 pm

      Hey, can I use two 8 inch pans?

      Reply
      • Khushboo

        April 17, 2020 at 2:42 pm

        Yes you can use two 8 ” pans, cooking time will reduce by couple minutes and you will get easy layers too.

        Reply
    26. Haripriya

      February 28, 2020 at 8:20 am

      5 stars
      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.

      Reply
      • Khushboo

        March 02, 2020 at 2:10 pm

        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?

        Reply
      • Khushboo

        March 02, 2020 at 2:10 pm

        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?

        Reply
    27. Guneet

      February 22, 2020 at 12:42 am

      Hi
      I can use apple vinegar cider instead of vinegar??
      Thanks.

      Reply
      • Khushboo

        February 22, 2020 at 2:21 pm

        Yes, you can Guneet.

        Reply
      • NITYA

        December 25, 2020 at 6:54 pm

        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

        Reply
        • Khushboo

          December 27, 2020 at 3:19 pm

          Hello Nitya, do you mean adding cream cheese over this batter before baking? Are you referring to red velvet cheesecake bar kinda recipe?

    28. Pooja

      February 19, 2020 at 5:30 am

      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.

      Reply
      • Khushboo

        February 19, 2020 at 9:35 am

        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.

        Reply
    29. Guneet

      December 28, 2019 at 4:13 pm

      Hi khushboo
      Want to try your recipe tomm but I have one doubt
      1.5 tbs means 1tbs +1/2 tbs ??

      Reply
      • Khushboo

        January 02, 2020 at 3:51 pm

        yes Guneet it is one plus a half tablespoon.

        Reply
    30. Nikitha marda

      December 25, 2019 at 4:04 am

      8″ pan bakes 1kg cake right?

      Reply
      • Khushboo

        January 02, 2020 at 4:02 pm

        Yes after frosting it weighs approx 1 kg.

        Reply
    31. Nikitha marda

      December 25, 2019 at 4:01 am

      6″ cake is a half kg cake right?

      Reply
      • Khushboo

        January 02, 2020 at 4:03 pm

        If you use this recipe in half and then frost it should weigh half kg.

        Reply
        • archana

          July 28, 2020 at 9:02 am

          5 stars
          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 …

        • Khushboo

          August 12, 2020 at 4:30 pm

          Hello Archana, the cake with frosting is close to 1 kg. 1 cup equals 240 ml.

      • alpana rai

        August 02, 2020 at 3:13 am

        5 stars
        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

        Reply
        • Khushboo

          August 09, 2020 at 2:40 pm

          Hello Alpana, this cake is more that half a kg, close to 1 kg after frosting.

    32. Ketaki

      September 13, 2019 at 7:30 pm

      The cakes came out super moist and soft. Love how easy it is to make this cake. Thanks a lot

      Reply
      • Khushboo

        September 16, 2019 at 1:40 pm

        You are welcome Ketaki!

        Reply
    33. Mariella

      August 04, 2019 at 9:32 am

      Hi, I will be making that for my Veg friend.

      Can I use only one cooking mould for the preparation??

      Thks foe yr response

      Reply
      • Khushboo

        August 12, 2019 at 2:29 pm

        Yes you can Mariella. Go for 8″ or 9″ pan.

        Reply
    34. Ishita

      July 16, 2019 at 12:25 pm

      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?

      Reply
      • Khushboo

        September 16, 2019 at 1:55 pm

        Sorry Ishita, sometimes these calculators can go off. I will look into it. How many servings are we looking at?

        Reply
    35. Nanthini

      May 06, 2019 at 10:54 pm

      5 stars
      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. ❤️❤️

      Reply
      • Khushboo

        May 07, 2019 at 2:02 pm

        It’s not 800 gms. 1 cup is 200 grams Nanthini

        Reply
    36. Ikonkar

      November 15, 2018 at 11:05 pm

      5 stars
      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

      Reply
      • Khushboo

        October 08, 2019 at 10:28 pm

        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.

        Reply
    37. Erika

      October 12, 2018 at 12:13 pm

      5 stars
      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.

      Reply
    38. Vijayalakshmi Anantharaj

      October 03, 2018 at 11:40 pm

      Tasty and Yummy. I replaced all purpose flour to whole wheat flour. It came out well. Thanks for the recipe.

      Reply
    39. Kavitha

      June 20, 2018 at 1:41 pm

      5 stars
      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.

      Reply
      • Khushboo

        July 24, 2018 at 10:23 pm

        Glad to know that Kavitha.

        Reply
    40. Shivani

      April 27, 2018 at 11:03 am

      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!

      Reply
      • Khushboo

        April 27, 2018 at 2:10 pm

        Hello Shivani .. with liquid I mean buttermilk reduce that if reducing cocoa. Wilton red isn’t that powerful as Americolr red.

        Reply
    41. Mukti

      February 24, 2018 at 9:16 am

      5 stars
      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.

      Reply
      • Khushboo

        February 24, 2018 at 3:05 pm

        Wow, it seems you are on a baking spree Mukti.. thank you for taking out your valuable time and writing a lovely feedback!

        Reply
    42. Kavya

      February 08, 2018 at 12:20 pm

      Ok..By reducing cocoa powder by 1tbs,it will be only 1/2 tbs in the recipe,would that be fine?

      Reply
      • Khushboo

        February 09, 2018 at 4:01 pm

        Yes if you want the color , if you are not much concerned then go for called for cocoa.

        Reply
    43. Kavya

      February 08, 2018 at 9:14 am

      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?

      Reply
      • Khushboo

        February 08, 2018 at 9:55 am

        Americolor works the best. If using wilton then reduce cocoa powder by 1 tablespoon and liquid by 2 teaspoon.

        Reply
    44. Debra

      December 20, 2017 at 9:34 am

      5 stars
      Love this easy dip. We are using it on everything. Thank you! I added more hot sauce.

      Reply
      • Khushboo

        December 20, 2017 at 7:42 pm

        This is what I love about this recipe . You can adjust any of the 3 ingredients to your taste. Glad you liked it.

        Reply
    45. Lynette

      December 20, 2017 at 9:33 am

      5 stars
      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.

      Reply
      • Khushboo

        December 20, 2017 at 7:40 pm

        How lovely Lynette. I am so happy that this recipe is loved by all. Thanks a bunch !

        Reply
    46. Maha

      November 21, 2017 at 6:34 am

      5 stars
      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 🙂

      Reply
      • Khushboo

        December 04, 2017 at 6:47 pm

        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!

        Reply
    47. Parisha Singh

      November 17, 2017 at 8:36 pm

      5 stars
      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.

      Reply
      • Khushboo

        December 04, 2017 at 6:50 pm

        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!

        Reply
    48. Bhavika bodani

      September 15, 2017 at 5:17 am

      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

      Reply
      • Khushboo

        September 19, 2017 at 12:07 pm

        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.

        Reply
    49. Swati

      September 06, 2017 at 5:57 am

      5 stars
      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.

      Reply
      • Khushboo

        September 19, 2017 at 12:17 pm

        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.

        Reply
    50. Nandini

      August 20, 2017 at 6:07 am

      5 stars
      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

      Reply
      • Khushboo

        August 31, 2017 at 8:12 am

        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?

        Reply
    51. Nisha

      August 08, 2017 at 10:23 pm

      5 stars
      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..

      Reply
      • Khushboo

        August 15, 2017 at 9:18 am

        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.

        Reply
    52. Suchita

      August 02, 2017 at 12:11 am

      Hi Khusboo, can we half the recipe for trial basis ? If yes, what pan size is needed ? Thanks.

      Reply
      • Khushboo

        August 15, 2017 at 9:24 am

        Yes you can . Use a 6″ pan for the same. But I assure you , you won’t regret 🙂

        Reply
    53. Laxmi

      July 20, 2017 at 6:48 am

      Hello, can we use 1 & 1/2 cup cake flour instead of 1&1/4th cup plain flour n 1/4th cup cornflour??

      Reply
      • Khushboo

        August 15, 2017 at 9:30 am

        Absolutely Rashmi , you can!

        Reply
    54. rashmi

      June 25, 2017 at 2:38 am

      4 stars
      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

      Reply
      • Khushboo

        July 06, 2017 at 9:30 am

        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.

        Reply
    55. Bhavika bodani

      June 17, 2017 at 11:45 am

      How to do cheese frosting in red velvet cake? I want to make this cake on my husband’s birthday.

      Reply
      • Khushboo

        June 19, 2017 at 11:42 am

        Hello Bhavika , I have an in depth post on how to make cream cheese frosting on my blog. Feel free to browse!

        Reply
    56. jenikt

      May 17, 2017 at 10:50 am

      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 🙂

      Reply
      • Khushboo

        May 17, 2017 at 1:28 pm

        Thank you Jenikt . Yes absolutely. It makes a lovely base for fondant.

        Reply
    57. ESHA CHAUHAN

      May 15, 2017 at 10:48 am

      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.

      Reply
      • Khushboo

        May 16, 2017 at 9:06 am

        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!

        Reply
    58. ESHA CHAUHAN

      May 15, 2017 at 10:44 am

      5 stars
      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!

      Reply
      • Khushboo

        May 16, 2017 at 9:08 am

        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!

        Reply
    59. Romita

      May 03, 2017 at 3:24 am

      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!

      Reply
      • Khushboo

        May 03, 2017 at 7:30 pm

        Yes Romita it is.

        Reply
    60. Shifa

      February 21, 2017 at 11:17 pm

      4 stars
      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

      Reply
      • khushboo kothari

        February 22, 2017 at 11:28 am

        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.

        Reply
    61. Khushboo jain

      February 12, 2017 at 8:30 am

      Hi Khushboo
      Please guide me how to use beetroot in the recipe…

      Reply
      • khushboo kothari

        February 12, 2017 at 5:38 pm

        You can’t alter this recipe for beetroot. It will be entirely different measures. I will do one soon

        Reply
    62. Payal

      February 08, 2017 at 7:26 pm

      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.

      Reply
      • khushboo kothari

        February 08, 2017 at 8:00 pm

        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.

        Reply
    63. Sandy

      February 07, 2017 at 2:44 pm

      5 stars
      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.

      Reply
      • khushboo kothari

        February 07, 2017 at 2:54 pm

        It means a lot Sandy, I am glad you found me here 🙂

        Reply
    64. Archana

      February 07, 2017 at 10:51 am

      5 stars
      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.

      Reply
      • khushboo kothari

        February 07, 2017 at 10:54 am

        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.

        Reply
    65. Misha k

      January 03, 2017 at 2:52 am

      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 🙂

      Reply
      • Khushboo

        January 03, 2017 at 10:14 am

        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.

        Reply
    66. Sarika

      January 01, 2017 at 10:58 pm

      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.

      Reply
      • Khushboo

        January 01, 2017 at 11:01 pm

        That’s awesome Sarika. Now you are sorted for Valentines as well 🙂

        Reply
    67. prerita

      December 17, 2016 at 11:35 pm

      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?

      Reply
      • khushboo kothari

        December 18, 2016 at 4:35 pm

        You can add more color later on too and then give a quick mix.

        Reply
    68. Rita mewada

      December 07, 2016 at 5:55 am

      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 !!!

      Reply
      • khushboo kothari

        December 12, 2016 at 9:32 am

        Sure Rita will post soon. Thank you.

        Reply
    69. Shweta Bhatnagar

      December 06, 2016 at 10:47 pm

      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

      Reply
      • khushboo kothari

        December 07, 2016 at 10:15 am

        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.

        Reply
    70. Sonali

      December 04, 2016 at 1:39 am

      5 stars
      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.

      Reply
      • khushboo kothari

        December 04, 2016 at 11:40 am

        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.

        Reply
    71. Mitali

      November 29, 2016 at 11:25 pm

      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.

      Reply
      • khushboo kothari

        November 30, 2016 at 9:58 am

        Hey Mitali , sure you can substitute pineapple syrup with sugar syrup. Will email you the cream cheese frosting recipe soon .

        Reply
    72. Anusha

      November 07, 2016 at 7:08 am

      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.

      Reply
      • khushboo kothari

        November 07, 2016 at 10:28 am

        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 .

        Reply
    73. Shilpa

      November 01, 2016 at 12:09 pm

      4 stars
      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?

      Reply
      • khushboo kothari

        November 02, 2016 at 9:22 am

        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.

        Reply
    74. Nisha chevli

      October 09, 2016 at 7:15 pm

      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.

      Reply
      • khushboo kothari

        October 11, 2016 at 7:14 pm

        There is 🙂 http://www.simplyrecipes.com/the_difference_between_baking_soda_and_baking_powder/ hope this helps.

        Reply
      • Mani

        July 31, 2020 at 6:46 am

        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?

        Reply
        • Khushboo

          August 12, 2020 at 4:33 pm

          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.

    75. Preema

      September 24, 2016 at 4:18 am

      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

      Reply
      • khushboo kothari

        September 25, 2016 at 8:00 am

        Everything doubles up if you are doubling the recipe Preema . No question is ever silly, thanks for reaching out.

        Reply
    76. Sahana

      September 11, 2016 at 3:17 am

      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

      Reply
      • khushboo kothari

        September 11, 2016 at 10:00 pm

        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.

        Reply
    77. Dimple

      September 01, 2016 at 7:22 am

      3 stars
      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?

      Reply
      • khushboo kothari

        September 01, 2016 at 1:58 pm

        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.

        Reply
    78. Stacy

      August 26, 2016 at 4:27 pm

      Sealed in a kit in the fridge..

      Reply
      • khushboo kothari

        August 28, 2016 at 1:29 pm

        It shouldn’t dry out though even at 3rd day. I am still thinking the possible reasons .

        Reply
    79. Stacy Ann

      August 23, 2016 at 10:48 am

      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?

      Reply
      • khushboo kothari

        August 24, 2016 at 9:58 am

        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 .

        Reply
        • Stacy

          August 25, 2016 at 7:17 pm

          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…

        • khushboo kothari

          August 26, 2016 at 11:38 am

          Stacy , May I know how do you store the cakes ?

    80. Sam

      August 22, 2016 at 4:17 am

      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?

      Reply
      • khushboo kothari

        August 22, 2016 at 1:43 pm

        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 .

        Reply
    81. Stacy Ann

      August 17, 2016 at 5:48 pm

      5 stars
      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?

      Reply
      • khushboo kothari

        August 18, 2016 at 9:03 am

        Yes Stacy , that is correct 🙂

        Reply
    82. Swagatha

      August 14, 2016 at 3:02 am

      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

      Reply
      • khushboo kothari

        August 15, 2016 at 8:48 am

        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.

        Reply
    83. RecipeMaker

      August 13, 2016 at 7:58 am

      5 stars
      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!

      Reply
      • khushboo kothari

        August 13, 2016 at 3:10 pm

        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.

        Reply
        • RecipeMaker

          August 14, 2016 at 9:02 am

          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!

        • khushboo kothari

          August 15, 2016 at 8:46 am

          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 🙂

    84. Shruti

      July 18, 2016 at 4:16 am

      5 stars
      This was first time that my cake turned out supersoft..loved it

      Reply
      • khushboo kothari

        July 18, 2016 at 8:36 am

        That’s fantastic Shruti, glad to know that. Now you are unstoppable .. keep baking!

        Reply
    85. Kavita

      July 12, 2016 at 7:21 am

      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?

      Reply
      • khushboo kothari

        August 12, 2016 at 8:49 am

        KAvita , I am finding it difficult to understand your question. Are you asking the quantity of one 9 ” cake ?

        Reply
    86. Sapna

      July 08, 2016 at 11:17 am

      5 stars
      I made this for my birthday, loved it so much 🙂

      Reply
      • khushboo kothari

        July 09, 2016 at 5:50 pm

        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.

        Reply
    87. Arunima

      June 21, 2016 at 11:08 pm

      5 stars
      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..

      Reply
      • khushboo kothari

        June 22, 2016 at 9:45 am

        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.

        Reply
    88. Swati Jain

      June 02, 2016 at 12:40 pm

      Hi, I wasn’t able till find cornstarch where I live in Germany. Is it necessary? Can I replace it with anything else? Thanks!

      Reply
      • khushboo kothari

        June 04, 2016 at 3:25 pm

        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.

        Reply
    89. Deepali

      April 27, 2016 at 12:18 am

      5 stars
      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?

      Reply
      • khushboo kothari

        May 08, 2016 at 9:07 am

        Thank you Deepali. I have used americolor red red gel color. You can even use wilton red gel color. Rose pink wont work .

        Reply
    90. Divya Jain

      April 17, 2016 at 9:54 pm

      5 stars
      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

      Reply
      • khushboo kothari

        April 24, 2016 at 11:25 pm

        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 .

        Reply
    91. hema

      March 19, 2016 at 3:07 am

      4 stars
      can i use the recipe for making cupcakes?

      Reply
      • khushboo kothari

        March 19, 2016 at 8:12 am

        of course Hema , any cake can be turned into cupcakes . Standard size cupcake takes anywhere between 15-18 minutes to bake .

        Reply
    92. Priyanka Pradhan

      March 14, 2016 at 11:05 am

      5 stars
      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

      Reply
      • khushboo kothari

        March 14, 2016 at 9:21 pm

        Yay Priyanka , would love to see pictures if any. You can message them on my fb page.

        Reply
    93. sHEETAL

      February 23, 2016 at 9:52 am

      5 stars
      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

      Reply
      • khushboo kothari

        February 23, 2016 at 5:58 pm

        yes for everything Sheetal .

        Reply
    94. Priyanka Pradhan

      February 21, 2016 at 4:08 pm

      5 stars
      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.

      Reply
      • khushboo kothari

        February 26, 2016 at 3:30 pm

        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 .

        Reply
    95. Tina

      February 15, 2016 at 9:11 am

      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

      Reply
      • khushboo kothari

        February 15, 2016 at 7:32 pm

        Happy to know that you loved it Tina , you are welcome .

        Reply
      • khushboo kothari

        February 15, 2016 at 7:32 pm

        Happy to know that you loved it Tina , you are welcome!

        Reply
    96. Ambika

      February 13, 2016 at 11:06 am

      5 stars
      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…

      Reply
      • khushboo kothari

        February 13, 2016 at 5:30 pm

        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 .

        Reply
    97. Soujanya Nayeem

      February 11, 2016 at 10:23 pm

      5 stars
      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

      Reply
      • khushboo kothari

        February 12, 2016 at 3:20 pm

        It’s pretty sturdy and works well for tiered cakes. Thanks.

        Reply
    98. Sahmina

      February 09, 2016 at 10:23 pm

      5 stars
      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

      Reply
      • khushboo kothari

        February 10, 2016 at 2:03 pm

        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.

        Reply
    99. surangana

      February 07, 2016 at 7:02 am

      5 stars
      hi khushboo, just wanted to know what would be the weight of the cake with the above measurements ?

      Reply
      • khushboo kothari

        February 07, 2016 at 9:07 am

        No idea Surangana , I haven’t weighed the final product.

        Reply
    100. Sirisha

      February 06, 2016 at 10:51 am

      5 stars
      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!!!!!!

      Reply
      • khushboo kothari

        February 06, 2016 at 11:18 am

        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.

        Reply
    101. Parul jain

      February 05, 2016 at 7:50 pm

      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

      Reply
      • khushboo kothari

        February 06, 2016 at 11:19 am

        Thanks parul , yes you can easily half or double the recipe to your preference.

        Reply
    102. Vani

      February 05, 2016 at 11:32 am

      Hi Khushboo,
      I see that you have not used any baking powder ? Is it not necessary here ? Please clarify.

      Thanks,
      Vani

      Reply
      • khushboo kothari

        February 05, 2016 at 7:01 pm

        no, it is not

        Reply
    103. Sirisha

      February 04, 2016 at 8:39 pm

      5 stars
      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

      Reply
      • khushboo kothari

        February 06, 2016 at 11:22 am

        Thanks Sirisha, glad you liked it. Happy anniversary.

        Reply
    104. Trupti

      February 04, 2016 at 10:21 am

      5 stars
      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.. ?

      Reply
      • khushboo kothari

        February 04, 2016 at 11:03 am

        I read this first thing in the morning, thank you Trupti for a lovely feedback . Keep making and keep sharing!XX

        Reply
    105. Suhani

      January 27, 2016 at 3:02 pm

      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

      Reply
      • khushboo kothari

        January 27, 2016 at 5:53 pm

        two 6″ rounds , i have mentioned it in the post. Thanks.

        Reply
    106. Pankhuri Singhal

      January 22, 2016 at 3:03 am

      5 stars
      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.

      Reply
      • khushboo kothari

        January 22, 2016 at 1:33 pm

        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.

        Reply
        • Pankhuri Singhal

          January 23, 2016 at 5:50 am

          Thanks a lot Khushboo ji….I got the answer to my question…..

        • khushboo kothari

          January 23, 2016 at 1:22 pm

          Welcome

    107. Sanjana Dhavan

      January 12, 2016 at 9:39 am

      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.

      Reply
      • khushboo kothari

        January 12, 2016 at 10:10 am

        Yes its the same , the white cornflour and cornstarch .Thanks for the feedback . Sure do 🙂

        Reply
    108. Preeti Lal

      January 12, 2016 at 4:43 am

      5 stars
      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 .

      Reply
      • khushboo kothari

        January 16, 2016 at 6:57 pm

        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 .

        Reply
        • Preeti Lal

          January 18, 2016 at 8:30 pm

          5 stars
          Thanks for the reply…
          Can u plz suggest me what is d best stand mixer for whipping cream ?

        • khushboo kothari

          January 19, 2016 at 6:22 pm

          Any mixer or hand blender does the trick with a whipping attachment – that is a balloon whisk .

    109. Swati

      January 03, 2016 at 6:47 am

      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.

      Reply
      • khushboo kothari

        January 04, 2016 at 9:57 am

        Thanks Swati , you can subscribe to my blog and follow me on pinterest and facebook too.

        Reply
    110. Anjali

      January 02, 2016 at 12:28 am

      Beautiful cake.. I just want to know which brand of color is best to use for cakes n icing.. Please guide me. Thankyou!

      Reply
      • khushboo kothari

        January 04, 2016 at 9:55 am

        Thank you . I use americolor gel food colors and wilton gel colors.

        Reply
    111. Swati Tatia Jain

      December 24, 2015 at 2:29 am

      4 stars
      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,

      Reply
      • khushboo kothari

        December 25, 2015 at 12:07 pm

        Thanks Swati , you might want to check with local sellers or your friends who use fan assisted ovens. I use gas range oven .

        Reply
    112. Navita

      December 23, 2015 at 1:49 am

      5 stars
      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!! 🙂

      Reply
      • khushboo kothari

        December 23, 2015 at 2:59 pm

        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.

        Reply
        • Navita

          December 24, 2015 at 1:59 am

          True ji true! simple yet the best ones (y)

    113. Vrushali

      December 22, 2015 at 9:11 pm

      5 stars
      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.

      Reply
      • khushboo kothari

        December 22, 2015 at 9:22 pm

        I am so glad to know that Vrushali, do try this one and give your feedback 🙂

        Reply
    114. Jyotsna

      December 22, 2015 at 10:13 am

      Instead of red colour, is it OK to use beetroot juice(or boil it in water and use the water)

      Reply
      • khushboo kothari

        December 22, 2015 at 1:59 pm

        no, i have tried using beets but did not succeed in such a color,hence had to use color.but feel free to experiment.

        Reply
    115. Binjal's VEG Kitchen

      December 22, 2015 at 8:18 am

      Beautiful cake and beautiful clicks!

      Reply
      • khushboo kothari

        December 22, 2015 at 10:03 am

        Thank you Binjal didi 🙂

        Reply
    116. jinal momaya

      December 21, 2015 at 7:40 pm

      5 stars
      So cute toppers… Amazing looking cake… Marvelous is the word for cake.
      Merry christmas and happy new year

      Reply
      • khushboo kothari

        December 22, 2015 at 10:04 am

        Thanks jinal 🙂

        Reply
        • Namrata

          March 03, 2021 at 10:56 pm

          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.

        • Khushboo

          June 29, 2021 at 3:11 pm

          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.

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