This easy to make Eggless Red Velvet cake is so soft and fluffy without the addition of eggs. You can make this delicious rich cake for any occasion or even turn them into eggless Red velvet cupcakes. Instead of the classic cream cheese frosting I have used White Chocolate Mousse frosting which tastes just divine!
Happy Holidays everyone! Hope you are having fun. This is a very special post for me for two reasons. A special cake made for a special occasion .
The most important one being my facebook page reaches a milestone over 1K likes in less than 4 months , yayyyy this calls for a celebration . Thank you reader’s for all your love support and appreciation that has only been encouraging me to do better. Hugs!!
Secondly it’s christmas guys , I have to bake a cake .
This egg free red velvet cake is made with rich white chocolate mousse frosting kissed with pineapple chunks to make it fruity and finished off with sweetened coconut to give a snowy feel . Overall a great combination of taste that feels so tropical , summery and very very refreshing.
It’s isn’t too sweet compared to other cakes so do not blame me if you devour more than your share in one go.
I hope this post just in time for Christmas . I wanted to make it early December, but we all were coping up with cold and allergies. Finally got a chance to make it , hence I thought of sharing it with you.
This cake truly a special festive cake for me .So this year Christmas I made this cute snow globe cake.
So why this cake ?
snow globe cake – the idea which was on my mind since last Christmas . I didn’t get a chance to make it for any of the occasions throughout the year, finally this Christmas I made it.
I had so many requests from my readers to post an awesome red velvet cake.
My son wanted lot of snow on the cake , a snowman , penguin , christmas tree ,elf , gifts – well I have used few of these ,not all.
Hubby dear wanted a pineapple cake with whipped cream , yes if it’s not chocolate cake it has to be only pineapple.
And all I wanted is a reason to bake and decorate one.
What is this eggless red velvet cake made of-
Red velvet cake base
White chocolate mousse frosting and filling with pineapples
Sweetened coconut flakes.
A glass vase inverted on the cake to create a globe effect
Gumpaste toppers- All the toppers on this cake are hand made.
I have used satin ice fondant. Made my own gumpaste by adding gum tex to it.
The Christmas tree was fun to do – follow this link for super simple tree- click here
Made snow man , gifts, candy as per my imagination .
Resulting into cute little toppers. It’s kind of a fun project to do with your kids. You do not have to be perfect, just have fun with it.
This Snow Globe Cake can be made for any occasion.
Suggested tips for a super simple show stopper cake
Select toppers according to the theme/occasion /for the person you are making
You can place ready made plastic toppers or use handmade .
Valentines coming soon , you can make sparkly heart toppers
you can have a picture pasted to a stick and placed inside the globe for a personal touch
use various silhouette cut outs .
I can go on and on with the ideas , but I leave it on you to decide what best suits you. I am here to help. Feel free to ask me if you have doubts .
Coming to the cake – important part
You are going to experience an outrageously delicious , moist and a perfect eggless red velvet cake .
I will not say anything further , you need to make it to experience this goodness.
The batter – bright red and beautiful .
How to get the perfect red color for Red Velvet Cake?
The key to perfect red velvet cake is the right amount of cocoa and red color used and addition of buttermilk that gives a tender , soft and moist crumb red velvet cake. I have experimented with different proportions over the time and come up with this – what I called as a perfect red velvet cake.
Eggless Red Velvet Cake Recipe
Eggless Red Velvet Cake
Ingredients
- 195 grams/ 1 ¼ cup plus 2 tablespoon all purpose flour/maida
- 30 grams /1/4 cup cornstarch
- 8 grams / 1.5 tablespoon unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 200 grams / 1 cup granulated sugar
- ½ cup canola / flavorless oil
- 250 ml / 1 cup thick buttermilk/chaas*
- 2 teaspoons distilled white vinegar/ lemon juice*
- 1 teaspoon vanilla essence
- 1 – 2 tablespoon red food color to achieve desired red color.*
Instructions
- Pre heat oven to 350 degree F, 180 degree C.
- Prepare the baking pans.
- Sieve all dry ingredients in one bowl. Give it a quick mix with a dry spoon .
- Mix all wet ingredients in another bowl including food color.
- Now pour wet ingredients to dry ones and whip it until no lumps, do not over mix .
- Bake it until toothpick comes out clean. Mine was done at 31 minute mark .Do not over bake.
Notes
I have used Americolor super red gel color 1 tablespoon.
Curd used is 80 ml , ¼ cup and rest ¾ cups water – total buttermilk 250 ml .
I have added vinegar as the buttermilk I have used wasn’t sour enough.
Rest notes and tips given below with pictorial instructions.
I have used two 6” cake pans . Love baking no fail easy cakes then check these recipes- Recipe for White Chocolate Mousse - click here Best Eggless chocolate cake- click here Best Eggless vanilla cake- click here All about cream cheese frosting - click here
Nutrition
Below is pictorial instructions of assembling and decorating this cake.
Baked two 6″ cake sponge. I was lucky enough to get a super flat cake base so there wasn’t a need to level it.
Brushed some pineapple juice on the cake sponge , filled this cake with heavenly white chocolate mousse frosting and canned pineapple chunks . Crumb coated it with white chocolate mousse. Refrigerated for 30 minutes . Put a final coat of cream , placed in the fridge to set 20-30 minutes. And finished it off with sweetened coconut flakes. Pure bliss!
Then decorated it with prepared toppers and inverted a round glass vase as globe .
Placed a ribbon bow to make it more festive and tadaa!! adorable, isn’t it 🙂
Anyone for a delicious slice !!
Yum Yum ! Had 2 fat slices in one go 🙂
Final Note – As much I love Red Velvet Cake , always use coloring in your food responsibly . This is not everyday cake for me considering the amount of food color goes into it. I make it on request only and say once in a year or two.
hope you like this recipe and do give it a try. I would love to hear from you. If you have tried any of my recipes make sure you click pictures of your hard work and do drop in a feedback below and pictures on my Facebook page carveyourcraving in messages section.
Pin it for later.
Happy cooking!
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If you use this recipe in half and then frost it should weigh half kg.
Yes after frosting it weighs approx 1 kg.
yes Guneet it is one plus a half tablespoon.
Hi khushboo
Want to try your recipe tomm but I have one doubt
1.5 tbs means 1tbs +1/2 tbs ??
8″ pan bakes 1kg cake right?
6″ cake is a half kg cake right?
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.
Sorry Ishita, sometimes these calculators can go off. I will look into it. How many servings are we looking at?
You are welcome Ketaki!
The cakes came out super moist and soft. Love how easy it is to make this cake. Thanks a lot
Yes you can Mariella. Go for 8″ or 9″ pan.
Hi, I will be making that for my Veg friend.
Can I use only one cooking mould for the preparation??
Thks foe yr response
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?
It’s not 800 gms. 1 cup is 200 grams Nanthini
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. ❤️❤️
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
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.
Glad to know that Kavitha.
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.
Hello Shivani .. with liquid I mean buttermilk reduce that if reducing cocoa. Wilton red isn’t that powerful as Americolr red.
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!
Wow, it seems you are on a baking spree Mukti.. thank you for taking out your valuable time and writing a lovely feedback!
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.
Yes if you want the color , if you are not much concerned then go for called for cocoa.
Ok..By reducing cocoa powder by 1tbs,it will be only 1/2 tbs in the recipe,would that be fine?
Americolor works the best. If using wilton then reduce cocoa powder by 1 tablespoon and liquid by 2 teaspoon.
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?
This is what I love about this recipe . You can adjust any of the 3 ingredients to your taste. Glad you liked it.
How lovely Lynette. I am so happy that this recipe is loved by all. Thanks a bunch !
Love this easy dip. We are using it on everything. Thank you! I added more hot sauce.
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.
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!
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!
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 🙂
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.
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.
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.
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
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.
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 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
Absolutely Rashmi , you can!
Yes you can . Use a 6″ pan for the same. But I assure you , you won’t regret 🙂
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 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..
Hi Khusboo, can we half the recipe for trial basis ? If yes, what pan size is needed ? Thanks.
Hello, can we use 1 & 1/2 cup cake flour instead of 1&1/4th cup plain flour n 1/4th cup cornflour??
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.
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
Hello Bhavika , I have an in depth post on how to make cream cheese frosting on my blog. Feel free to browse!
How to do cheese frosting in red velvet cake? I want to make this cake on my husband’s birthday.
Thank you Jenikt . Yes absolutely. It makes a lovely base for fondant.
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 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!
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!
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.
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!
Yes Romita it is.
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!
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.
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
You can’t alter this recipe for beetroot. It will be entirely different measures. I will do one soon
Hi Khushboo
Please guide me how to use beetroot in the recipe…
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.
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.
It means a lot Sandy, I am glad you found me here 🙂
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.
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.
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.
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.
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 🙂
That’s awesome Sarika. Now you are sorted for Valentines as well 🙂
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.
You can add more color later on too and then give a quick mix.
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?
Sure Rita will post soon. Thank you.
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 , 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 !!!
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
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,
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.
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 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.
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 .
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.
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.
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?
There is 🙂 http://www.simplyrecipes.com/the_difference_between_baking_soda_and_baking_powder/ hope this helps.
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.
Everything doubles up if you are doubling the recipe Preema . No question is ever silly, thanks for reaching out.
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
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’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
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.
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?
It shouldn’t dry out though even at 3rd day. I am still thinking the possible reasons .
Sealed in a kit in the fridge..
Stacy , May I know how do you store the cakes ?
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…
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 .
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?
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 .
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?
Yes Stacy , that is correct 🙂
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?
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.
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 🙂
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!
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
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.
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!
KAvita , I am finding it difficult to understand your question. Are you asking the quantity of one 9 ” cake ?
That’s fantastic Shruti, glad to know that. Now you are unstoppable .. keep baking!
This was first time that my cake turned out supersoft..loved it
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?
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.
I made this for my birthday, loved it so much 🙂
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 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..
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.
Hi, I wasn’t able till find cornstarch where I live in Germany. Is it necessary? Can I replace it with anything else? Thanks!
Thank you Deepali. I have used americolor red red gel color. You can even use wilton red gel color. Rose pink wont work .
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?
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 .
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
of course Hema , any cake can be turned into cupcakes . Standard size cupcake takes anywhere between 15-18 minutes to bake .
can i use the recipe for making cupcakes?
Yay Priyanka , would love to see pictures if any. You can message them on my fb page.
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
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 .
yes for everything Sheetal .
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
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.
Happy to know that you loved it Tina , you are welcome!
Happy to know that you loved it Tina , you are welcome .
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
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, 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…
It’s pretty sturdy and works well for tiered cakes. Thanks.
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
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.
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
No idea Surangana , I haven’t weighed the final product.
hi khushboo, just wanted to know what would be the weight of the cake with the above measurements ?
Thanks Sirisha, glad you liked it. Happy anniversary.
Thanks parul , yes you can easily half or double the recipe to your preference.
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.
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!!!!!!
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
no, it is not
Hi Khushboo,
I see that you have not used any baking powder ? Is it not necessary here ? Please clarify.
Thanks,
Vani
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
I read this first thing in the morning, thank you Trupti for a lovely feedback . Keep making and keep sharing!XX
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.. ?
two 6″ rounds , i have mentioned it in the post. Thanks.
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
Welcome
Thanks a lot Khushboo ji….I got the answer to my question…..
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.
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.
Any mixer or hand blender does the trick with a whipping attachment – that is a balloon whisk .
Thanks for the reply…
Can u plz suggest me what is d best stand mixer for whipping cream ?
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 .
Yes its the same , the white cornflour and cornstarch .Thanks for the feedback . Sure do 🙂
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.
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 .
Thanks Swati , you can subscribe to my blog and follow me on pinterest and facebook too.
Thank you . I use americolor gel food colors and wilton gel colors.
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.
Beautiful cake.. I just want to know which brand of color is best to use for cakes n icing.. Please guide me. Thankyou!
Thanks Swati , you might want to check with local sellers or your friends who use fan assisted ovens. I use gas range oven .
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,
True ji true! simple yet the best ones (y)
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.
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!! 🙂
I am so glad to know that Vrushali, do try this one and give your feedback 🙂
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.
no, i have tried using beets but did not succeed in such a color,hence had to use color.but feel free to experiment.
Instead of red colour, is it OK to use beetroot juice(or boil it in water and use the water)
Thanks jinal 🙂
Thank you Binjal didi 🙂
Beautiful cake and beautiful clicks!
So cute toppers… Amazing looking cake… Marvelous is the word for cake.
Merry christmas and happy new year