Eggless Red Velvet Cake - Valentine's Day Recipe
How to make Eggless Red Velvet Cake- Valentine’s Day
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Eggless Red Velvet Cake- Valentine’s Day This cake is super delicious. you can easily make it at home and surprise your special one with this cake.
- Total Cook Time 45 mins
- Prep Time 15 mins
- Cook Time 30 mins
- Recipe Servings2
- Easy
Ingredients of Eggless Red Velvet Cake - Valentine's Day
- 350 gms Flour
- 15 Baking powder
- 20 Cocoa powder
- 2 Salt
- 5 Baking soda
- 230 Unsalted butter soft
- 250 Breakfast sugar
- 120 Sour cream
- 10 Vanilla essence
- 5 Vinegar
- 360 Curd
- CREAM CHEESE FROSTING:-
- 450 Mascarpone cream cheese at room temperature
- 225 Unsalted butter soft
- 480 Icing sugar
- 5 Vanilla essence
- Optional Pinch of salt
How to Make Eggless Red Velvet Cake - Valentine's Day
1.
Preheat the oven to 350ºF (180ºC). Line two 8’’ round cake mold with Butter and flour dust.
2.
Sieve flour, baking powder, baking soda, cocoa powder, and salt together into a large bowl.
3.
beat unsalted butter and icing sugar till creamy and smooth by table top small mixer on medium-high speed, about 4 minutes, once it is smooth, add sour cream, vanilla essence and vinegar. Mix till become smooth combined batter.
4.
Turn the mixer on slow and add the flour slowly in prepare batter, then add buttermilk and mix well, Beat mixture with your in your desired food color. Mix just until combined.
5.
5-pour the batter equally into the prepare cake mold and keep in the preheated oven for Baking for about 25 – 30 minutes, check with toothpick inserted into the center comes out clean. Let it rest for 30-45 minutes in the mold then turn out on a cooling rack and allow to cool.
CREAM CHEESE FROSTING:-
1.
Take icing sugar and butter in bowl and beat it until creamy and smooth texture. Then add vanilla and salt (optional) and beat until smooth creamy.
2.
Add the rest of the confectioner’s sugar and beat until well incorporated.
3.
Beat in the slightly cold cream cheese.
4.
Beat for 2 minutes, or until well incorporated, fluffy, and spreadable.
5.
If the frosting is too stiff we can add one or two tablespoons of heavy cream to make it little loos.
CAKE LAYERING
1.
To assemble the cake, slice the sponge in three layer. Place 1st cake layer flat side down on a cake stand. Spread evenly about 1 cup of prepared frosting on it with flat spatula. Place the second cake layer on top of the first layer. Use remaining frosting to the cake.
2.
Now decorate the cake as you required and serve it.