A heavenly cake with a velvety frosting all over it and a chocolaty flavor from inside melt in your mouth to fill your inner self with joy. Usually, red velvet cake is made with buttermilk added to it but this time we are making it without buttermilk which is worth it.
The cream cheese dressing at the top makes your serving beautiful and appetizing and one cannot wait to cut the cake and jump into this dessert.
INGREDIENTS
For making the sponge
- 1/2 tablespoon vanilla
- 1 tablespoon vinegar
- 2 tablespoons of red food color
- 2 medium-sized eggs
- 1 cup of sugar
- 1/4 tablespoon salt
- 1 cups pastry flour
- 2/3 cups milk
- 2 tablespoon cocoa powder
- 1 1/2 tablespoon baking powder
- 2/3 cups softened unsalted butter
For the dressing
- 4 cups Powdered sugar
- 1/2 cup butter
- 8 oz cream cheese
- 1 tablespoon vanilla extract
Steps to make the delicious Red velvet cake
- Make the cake batter with a good beating using an electric blender. The fluffy texture of your cake depends on your beating and blending.
- Take a medium-sized bowl and combine the cocoa powder with flour in it.
- Add sugar and baking powder to it. Sprinkle some salt into it.
- Add the softened butter to this dry mixture and then pour some milk into it. Beat eggs into it and then pour the vinegar into it. Add the vanilla into it and then start blending.
- Start at low speed and gradually increase the speed for a smooth textured batter.
- Bring two rounded baking pans and pour the batter into them. Heat the oven and put the pans into the oven to be baked at the temperature of 375 degrees.
- His baking period is 20-25 minutes.
- Now let it cool on the cooling rack and in the meantime prepare your dressing.
- Use a hand mixer and mix the vanilla with the cream cheese and add butter to it. Also, add the powdered sugar. Beat well and when smooth pour over the cake.
FAQs?
What else we can use in place of buttermilk?
The vinegar you have used is a perfect substitute for buttermilk. You can also use white wine vinegar as a replacement. It gives a perfect flavor and texture to the cake.
Why do we use food color in the recipe?
As we are making a red velvet cake we need a pop of red in our cake. For this purpose, we use food color in our recipe for a good red-colored cake that attracts everyone towards it.
Red Velvet Cake Recipe Without Buttermilk
Ingredients
For making the sponge
- 1/2 tablespoon vanilla
- 1 tablespoon vinegar
- 2 tablespoons of red food color
- 2 medium-sized eggs
- 1 cup of sugar
- 1/4 tablespoon salt
- 1 cups pastry flour
- 2/3 cups milk
- 2 tablespoon cocoa powder
- 1 1/2 tablespoon baking powder
- 2/3 cups softened unsalted butter
For the dressing
- 4 cups Powdered sugar
- 1/2 cup butter
- 8 oz cream cheese
- 1 tablespoon vanilla extract
Instructions
- Make the cake batter with a good beating using an electric blender. The fluffy texture of your cake depends on your beating and blending.
- Take a medium-sized bowl and combine the cocoa powder with flour in it.
- Add sugar and baking powder to it. Sprinkle some salt into it.
- Add the softened butter to this dry mixture and then pour some milk into it. Beat eggs into it and then pour the vinegar into it. Add the vanilla into it and then start blending.
- Start at low speed and gradually increase the speed for a smooth textured batter.
- Bring two rounded baking pans and pour the batter into them. Heat the oven and put the pans into the oven to be baked at the temperature of 375 degrees.
- His baking period is 20-25 minutes.
- Now let it cool on the cooling rack and in the meantime prepare your dressing.
- Use a hand mixer and mix the vanilla with the cream cheese and add butter to it. Also, add the powdered sugar. Beat well and when smooth pour over the cake.
