prep time: 45 min | bake time: 30 min | total time: 4 hrs
When many people think of celebrating with cake, Red Velvet comes to mind and with good reason! It’s absolutely stunning, and delicious and is typically paired with an irresistible cream cheese frosting. Those store-bought box versions are tasty and all but are also filled with ingredients that are not necessary, this homemade version features wholesome ingredients, two layers of goodness and a batter made without eggs. You can easily make this cake dairy-free with the swap of a few ingredients without compromising on moisture, taste or decadence.
Growing up, red velvet cake wasn’t exactly on my radar, but after moving to the United States, I quickly realized the excitement surrounding it. The bold red color, the decadent cream cheese frosting, and the velvety texture made quite an impression on me. Now, it’s one of my favorite cakes to make for birthdays, holidays, and any special gathering. Trust me, make this cake and you’ll have Betty Crocker knocking on your door asking for the recipe!
Red velvet cake is a classic American dessert known for its vivid red color and subtle cocoa flavor. While its origins are debated, it’s often linked to the southern United States, where it became a popular dessert choice. It typically features a cream cheese frosting, which adds tanginess to balance the sweetness of the cake.
Red velvet cake stands out for its striking red color and velvety texture, which makes it a popular choice for celebrations and special occasions. The cake’s unique combination of mild chocolate flavor and tangy frosting creates an irresistible treat that people love to enjoy during holidays, weddings, and more. I think another reason why it’s so popular is because it’s a little mysterious, is it chocolate, is it vanilla, is it something entirely different? Where does the red color come from? These are all questions I certainly had upon trying it for the first time and I think it contributes to its desirability!
Red velvet cake has a subtle cocoa flavor, but isn’t as rich or chocolatey as traditional chocolate cake. The mild chocolate taste is complemented by the tang of buttermilk (or its substitutes), and the creamy, tangy cream cheese frosting provides the perfect balance.
For an eggless and dairy-free red velvet cake, you can create a homemade buttermilk substitute using milk, vinegar, and yogurt. Here’s what you’ll need:
In a measuring cup, mix the milk and vinegar together. Stir and let it sit for about 5 minutes, allowing the milk to curdle slightly, which mimics the acidity of traditional buttermilk. Then, stir in the yogurt until fully combined, adding thickness and tanginess similar to regular buttermilk. This mixture is now ready to be used in your red velvet cake recipe as a buttermilk replacement.
How Does This Work? The vinegar adds acidity, which reacts with the baking soda or baking powder in the recipe, helping the cake rise and creating a light, fluffy texture. The yogurt contributes to the thickness and creaminess, providing a similar texture and flavor profile to traditional buttermilk.
To start, preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line them with parchment paper for easy removal once the cakes are baked. In a large bowl, combine the unsweetened milk, yogurt, and vinegar, allowing the mixture to sit for a few minutes until it curdles. This step mimics buttermilk and is essential for the cake’s light and moist texture. After the mixture curdles, add the sugar, oil, vanilla extract, and red food coloring. Stir the mixture until everything is well combined and the sugar is fully dissolved.
In a separate bowl, sift together the all-purpose flour, cocoa powder, cornstarch, baking soda, and salt. Sifting ensures that the dry ingredients are evenly distributed and prevents any lumps from forming in the batter. The cocoa powder adds the signature subtle chocolate flavor, while the baking soda reacts with the vinegar to create a light and fluffy cake.
Gradually mix the dry ingredients into the wet ingredients, stirring until the batter is smooth and no lumps remain. Be careful not to overmix, as this can cause the cake to become dense. Once the batter is ready, divide it evenly between the two prepared cake pans. Gently tap the pans on the counter to release any trapped air bubbles. Bake for 30-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Once baked, allow the cakes to cool completely in the pans on a wire rack. This step is crucial to maintaining the cake’s moisture. After cooling, you can frost the cakes with your cream cheese frosting, and assemble the layers to create the perfect red velvet cake. Decorate the cake to your heart’s desire – this is arguably the most fun part of baking, so get creative and enjoy the process!
This recipe offers all the classic red velvet flavors with easy-to-find ingredients and straightforward instructions. The cake is incredibly moist, eggless, and can easily be made dairy-free, making it accessible for everyone. The cream cheese frosting is so delicious and adds the perfect balance of sweet and tang to complement the cake’s richness.
Red velvet cake is loved for its vibrant, deep red hue, which makes it visually striking and perfect for any special occasion. The rich color adds a festive touch which is perfect for events like Valentine’s Day, weddings, or Christmas. Its subtle cocoa flavor sets it apart from regular chocolate cakes, offering a unique taste that complements the tangy cream cheese frosting without being too overpowering. Its velvety texture lives up to its name, making each bite soft and indulgent.
There are plenty of ways to customize your red velvet cake. From the type of icing you use to the size of your cake. You could adapt this recipe into cupcakes or make three layers instead of two. The options are endless! If you want a more chocolate-forward cake, simply increase the amount of cocoa powder. For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend. You can also adjust the amount of food coloring to achieve the perfect red hue.
Yes! This recipe works perfectly for cupcakes. Simply divide the batter into a lined muffin tin and bake for 18-22 minutes.
No, red velvet cake has a distinct flavor due to its combination of cocoa, buttermilk (or substitutes), and vinegar, which sets it apart from traditional chocolate cake.
Vinegar helps react with the baking soda to create a tender, moist crumb, which is essential in an eggless cake.
This could be due to over mixing the batter, which can cause the cake to deflate. Be sure to mix just until the ingredients are combined.
Yes, substitute the milk, yogurt, butter, and cream cheese with their dairy-free counterparts.
Absolutely! Simply use a gluten-free all-purpose flour blend in place of regular flour.
Yes, you can bake the cake layers ahead and freeze them for up to 3 months. Thaw the cakes and frost them when ready to serve.
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2 Responses
Estou completamente ansiosa para testar esse bolo Red velvet sem ovos. Nunca fiz receita de bolo sem ovos. Ansiosa estou!
Obrigada!⚘♥️
Thank you so much!!