Red Velvet Cake- Egg free

             This is my first attempt of making a Red Velvet Cake and I am very happy with the result. This is an easy to make eggless cake with quite a few ingredients. It is so soft, moist and fluffy that you will not miss the eggs. It is a no-fail cake recipe which can be easily turned it into Red Velvet cupcakes. 

Overall, it is a great combination of taste that feels so delightful and refreshing. This cake is not too sweet nor the whipped cream frosting is. It is a blend of condensed milk, chocolate and vanilla and the vibrant red color which makes is just so perfect.

The classic Red Velvet Cake calls for cream cheese frosting but I prefer the whipping cream frosting. It is a truly delicious cake for any occasion. With this batter I could make 12 medium sized cupcakes and a 7” cake.

Here is what you need:

• ½ cup unsalted butter, room temperature
• 1 can condensed milk 
• 1 ½ warm cup milk
• 1 tsp vanilla extract
• 4 tsp red food color
• 1 tsp vinegar
• 1.5 cup all purpose flour
• 1 tbsp cocoa powder
• ¾ tsp baking soda
• 1 tsp baking powder

For whipped cream frosting

• 1 carton of heavy wiping cream
• 1/3 cup of confectioner's sugar
• 1 tsp Vanilla extract

Instructions:

1. Pre heat oven to 350 degrees F, 180 degrees C.
2. Prepare the baking pans
3. In a large mixing bowl take butter and condensed milk
4. Beat smooth and fluffy till the butter and condensed milk combines well.
5. Add milk, vanilla extract, red food colour and vinegar. Beat and combine well.
6. Sift All purpose flour, cocoa powder, baking soda, baking powder and salt and Beat the batter on low speed till everything combines well
7. Pour the batter into the cupcakes moulds and the 7” round cake pan.
8. Bake the cake at 350 degree  Fahrenheit for 40 minutes and cupcakes for 18-20 mins.
9. Let the cake and Cupcakes cool completely.
10. Divide the cake into two layers.

How to make whipped cream frosting:

1. Add a carton of whipping cream into a bowl. Whip the cream for 5 minutes.
2. Add vanilla extract and confectioner's sugar. Whip until soft peaks form. This might take another 5 minutes.

Decorate the cupcakes and cake:

1.  Decorate the eggless red velvet cupcakes with whipped cream frosting or cream cheese frosting. Add sprinkles on top. I have used the piping bag to frost the cupcakes.
2. Generously spread the whipped cream on the first layer of the cake and place the second layer on top. Spread more whipped cream on top. Decorate the top of the cake anyway you want. Doesn't matter if its not looking pretty the cake will definitely taste delicious.

Enjoy the eggless Red Velvet Cake with your family on any occasion. Refrigerate the leftover cake/cupcakes upto three days.

Check out my other recipes:

Stovetop No yeast Pizza