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Home ยป Bakers Lounge ยป cakes/ cupcakes/ cookies ยป eggless red velvet cake/snow globe cake

eggless red velvet cake/snow globe cake

By Khushboo 258 Comments December 21, 2015 September 5, 2019

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Jump to the recipe

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!

eggless red velvet cake/snow globe cake

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. 

eggless red velvet cake/snow globe cake

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.

snowglobe3

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.

topperscollage

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.

20151218_234748178_iOS

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 . 

red velvet 2

I will not say anything further , you need to make it to experience this goodness.

redvelvetcollage

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.

redvelvet1

Eggless Red Velvet Cake Recipe

Liked this recipe?Do give it a star rating in the comments !
Print recipe
4.52 from 102 votes

Eggless Red Velvet Cake

A rich and moist Red velvet cake perfect for any occasion . No one will believe it is eggless.
Course cake
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Adjustable Servings -12 servings
Calories 217kcal
Author Khushboo

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

If you have big granulated sugar , add it to the liquid first, whip it until melted, then add it to the dry ingredients.
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-
White Chocolate Mousse
Best Eggless chocolate cake
Best Eggless vanilla cake
All about cream cheese frosting

Nutrition

Calories: 217kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 140mg | Potassium: 17mg | Fiber: 1g | Sugar: 17g | Calcium: 2mg | Iron: 1mg
Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!

 

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!

whitecake

Then decorated it with prepared toppers and inverted a round  glass vase as globe .

snowglobe1

Placed a ribbon bow to make it more festive and tadaa!! adorable, isn’t it 🙂

eggless red velvet cake

Anyone for a delicious slice !!

eggless red velvet cake/snow globe cake

Yum Yum ! Had 2 fat slices in one go 🙂

snowglobe6

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.

pinterest red velvetPicMonkey Collage

Happy cooking!

Do share it with the world !

If sharing ,please link back to the post as reproducing, distributing or copying pictures or text/ recipes that belong to carveyourcraving on any other platform  is a copyright violation. You can always link back to the website.

snowglobe14

 

Some more recipes like this below -

« Stabilized whipped cream/ white chocolate mousse frosting
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Filed Under: All Recipes, Bakers Lounge, cakes/ cupcakes/ cookies Tagged With: cake, frosting, tutorialDecember 21, 2015

Reader Interactions

Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. 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!!

  9. 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 ๐Ÿ™

    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
  10. 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
  11. 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!

  12. 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 ๐Ÿ˜Š

    Reply
  13. 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
  14. 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
  15. 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. ๐Ÿ˜Š
        Today I am going to try my hands on this recipe for my husbandโ€™s birthday. If I take 1 tsp baking powder+1/2 tsp baking soda combination, do I have to adjust any other ingredientโ€™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!

  16. 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.

  17. 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
  18. 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.

  19. 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
  20. 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.

  21. 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.. โค๏ธโค๏ธโค๏ธ
    Thanks once again.. ๐Ÿค—

    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
  22. 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
  23. 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
  24. 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
  25. 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
  26. 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?

  27. 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
  28. 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
  29. 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
  30. 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.

  31. 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
  32. 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
  33. 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
  34. 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?

    Iโ€™ll update once I make the cake.
    Happy baking all ladies here. โค๏ธโค๏ธ

    Reply
    • Khushboo

      May 07, 2019 at 2:02 pm

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

      Reply
  35. 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 ๐Ÿ™‚

    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
  36. 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
  37. 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
  38. 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
  39. 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
  40. 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
  41. 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
  42. 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
  43. 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
  44. 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. Itโ€™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
  45. 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. ๐Ÿ™‚ Thanx in advance ๐Ÿ™‚

    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
  46. 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 ๐Ÿ™‚ 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
  47. 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
  48. 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 ๐Ÿ™‚ 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
  49. 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
  50. 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
  51. 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 ๐Ÿ™‚

      Reply
  52. 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
  53. 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
  54. 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
  55. jenikt

    May 17, 2017 at 10:50 am

    Hi Khushboo,
    After such accolades for your cake I cant not try it ๐Ÿ™‚ 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 ๐Ÿ™‚

    Reply
    • Khushboo

      May 17, 2017 at 1:28 pm

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

      Reply
  56. 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
  57. 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
  58. 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
  59. 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
  60. 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
  61. 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
  62. 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 ๐Ÿ™‚

      Reply
  63. 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
  64. 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 ๐Ÿ™‚

    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
  65. 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 ๐Ÿ™‚

      Reply
  66. 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
  67. 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
  68. 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
  69. 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
  70. 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
  71. 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 ๐Ÿ™‚ 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
  72. 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
  73. 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 ๐Ÿ™‚ 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.

  74. 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
  75. 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
  76. 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 ๐Ÿ™‚ And many of my readers in India have made it time and again with available food color.

      Reply
  77. 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
  78. 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 ?

  79. 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 ๐Ÿ™‚ Looking forward for your bake .

      Reply
  80. 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 ๐Ÿ™‚

      Reply
  81. 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
  82. 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 ๐Ÿ™‚ 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 ๐Ÿ™‚

  83. 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
  84. 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
  85. Sapna

    July 08, 2016 at 11:17 am

    5 stars
    I made this for my birthday, loved it so much ๐Ÿ™‚

    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
  86. 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 ๐Ÿ™‚ anything in particular? glad it worked for you. Sure try the mango one.

      Reply
  87. 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
  88. 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
  89. 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 , ยผ cup and rest ยพ cups water โ€“ 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
  90. 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
  91. 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
  92. 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
  93. 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
  94. 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
  95. 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
  96. 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
  97. 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
  98. 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
  99. 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
  100. 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
  101. 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
  102. 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
  103. 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
  104. 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
  105. 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

  106. 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 ๐Ÿ™‚

      Reply
  107. 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 .

  108. 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
  109. 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
  110. 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
  111. 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 ๐Ÿ™‚
    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 ๐Ÿ˜€ 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!! ๐Ÿ™‚

    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)

  112. 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 ๐Ÿ™‚

      Reply
  113. 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
  114. 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 ๐Ÿ™‚

      Reply
  115. 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 ๐Ÿ™‚

      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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