Preheat the oven to 350°F (180°C). Grease and flour two 6-inch round cake pans or double the recipe for two layers 8” rounds. More information is given above in the post.
Add a parchment round to the base of the pan for easy removal of the cake later on.
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and cocoa powder.
In a separate bowl, whisk together the sugar, red food coloring, buttermilk, vanilla extract, vinegar, and oil. Make sure that the oil is completely blended well.
Slowly add the dry ingredients to the wet ingredient mixture, mixing until just combined.
Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely by running a butter knife and inverting the cake on the rack. Peel off the parchment paper.
Frost the cake with your desired frosting only after it cools down completely.
This recipe makes two 6-inch round cakes or one 8” round. You can double the recipe if you need to make a larger cake. You can easily turn them into cupcakes. Refer to the post.I have used ¼th cup of sour yogurt mixed with 1 cup of water to make buttermilk.
Possible substitutes
If you like buttery flavor in your cakes then swap half of the oil for melted butter.
Swap vinegar with lemon juice.
If you don't have buttermilk on hand, then the following substitutes will work-
Milk and vinegar: Mix 11/4 cups of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it curdles, then use it as a substitute for buttermilk.
Milk and cream of tartar: Mix 1 ¼ cups of milk with 1 ½ teaspoons of cream of tartar. Let it sit for a few minutes until it thickens, then use it as a substitute for buttermilk.
Mix ¼th cup of sour cream with 1 cup of water.
Tips to make the best Eggless Red Velvet Cake.
For the best results, please follow the recipe as given.
Measure ingredients accurately: Baking is a science, and it's important to measure ingredients accurately for the best results. Use a kitchen scale to measure dry ingredients, and use measuring cups and spoons for liquids.
If you do not have the scale, I have mentioned cup measurements. Sift the flour in a big bowl then scoop out the flour to measure. Make sure you level up to the top. This will ensure that you are not packing too much flour in the cup.
If the sugar granules are big, pulse them in the blender after measuring. This will ensure that the sugar is melted completely with wet ingredients before adding the dry ones.
Sift dry ingredients: Sifting the dry ingredients helps to eliminate lumps and create a lighter, more tender cake.
Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the batter just until the ingredients are combined and lump-free, being careful not to overmix.
Use buttermilk: Buttermilk adds flavor and helps to create the distinctive tang that is characteristic of red velvet cake. If you don't have buttermilk, use one of the substitutes suggested in this post.
The right amount of cocoa- Always trust the recipe. Red velvet cake has very little cocoa just enough to get the chocolaty flavor. If you add even a bit more cocoa than mentioned, chances are your cake won’t look bright red. It will look brown. If you add less cocoa then it will not taste chocolaty at all.
Red food color – I have had success using only gel-based food colors. “Americolor” super red is the best.