Red Velvet Cake

Red Velvet Cake is a timeless classic known for its soft, moist texture, mild cocoa flavour, and stunning deep red colour. Paired with rich cream cheese frosting, this cake is a favourite for birthdays, anniversaries, Valentine’s Day, and festive celebrations. Its velvety crumb and balanced sweetness make it one of the most loved desserts worldwide.

Eggless Version

Eggless Red Velvet Cake is a delicious twist on the classic dessert, made without eggs but still incredibly soft, fluffy, and moist. This egg-free version is perfect for vegetarians and anyone looking for a lighter alternative.

The History & Origin of Red Velvet Cake

Red Velvet Cake originated in the United States during the early 1900s. It became especially popular after being served at the iconic Waldorf Astoria New York, which helped make it a luxurious and sought-after dessert. Traditionally, the cake’s reddish hue came from a natural reaction between cocoa powder and acidic ingredients like buttermilk and vinegar. Today, food coloring enhances its vibrant red appearance.

Baking Tips for Best Results

Use fresh baking soda for better rise.
Do not overmix the batter.
Bake in a preheated oven.
Cool completely before applying frosting.
Refrigerate after frosting for neat slices.

Why Choose Whipped Cream Frosting?

Whipped cream frosting is:

- Light and less sweet compared to cream cheese frosting
- Easy to spread and pipe
- Perfect for layered cakes
- Ideal for Indian-style bakery cakes

INSTRUCTIONS

Into a mixing bowl, add oil and fresh curd (yogurt). Whisk well until it forms a smooth and homogeneous mixture.

Sift together:
- All-purpose flour
- Baking powder
- Baking soda

Gradually add the sifted dry ingredients into the wet mixture.

Gently fold using the cut and fold method to retain air and keep the batter light.

Add vanilla essence to the mixture and mix well to combine.

Add red food colour and mix gently until the batter is evenly coloured.
Do not overmix.
The red velvet cake batter should be smooth, lump-free, and slightly thick.

Baking Instructions

Preheat the oven at 180°C for 10 minutes (for proper heating).
Grease and line the cake tin with butter paper.
Pour the batter into the prepared tin and tap gently to remove air bubbles.

Bake at 140–150°C for 35–40 minutes or until done.

Insert a toothpick into the center of the cake.
- If it comes out clean, the cake is done.
- If batter sticks, bake for a few more minutes.
Cooling
Allow the cake to cool completely before de moulding and frosting.