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    Eggless Red Velvet Cake - Mommy's Home Cooking

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    Karen Medina
    This recipe is for an eggless red velvet cake with two layers of moist red cake filled and frosted with cream cheese frosting. It contains 2 1/2 cups of self-rising flour, 1 1/4 cups of sugar, 1 cup of butter, 1 1/2 cups of buttermilk, and 1 tablespoon of red food coloring. The layers are filled and frosted with a cream cheese frosting made from 10 oz of cream cheese, 1/2 cup of butter, and 3 cups of confectioners' sugar. The cake is baked for 25-30 minutes until a toothpick inserted comes out clean.

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    Eggless Red Velvet Cake - Mommy's Home Cooking

    Uploaded by

    Karen Medina
    67 views2 pages
    This recipe is for an eggless red velvet cake with two layers of moist red cake filled and frosted with cream cheese frosting. It contains 2 1/2 cups of self-rising flour, 1 1/4 cups of sugar, 1 cup of butter, 1 1/2 cups of buttermilk, and 1 tablespoon of red food coloring. The layers are filled and frosted with a cream cheese frosting made from 10 oz of cream cheese, 1/2 cup of butter, and 3 cups of confectioners' sugar. The cake is baked for 25-30 minutes until a toothpick inserted comes out clean.

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    This recipe is for an eggless red velvet cake with two layers of moist red cake filled and frosted with cream cheese frosting. It contains 2 1/2 cups of self-rising flour, 1 1/4 cups of sugar, 1 cup of butter, 1 1/2 cups of buttermilk, and 1 tablespoon of red food coloring. The layers are filled and frosted with a cream cheese frosting made from 10 oz of cream cheese, 1/2 cup of butter, and 3 cups of confectioners' sugar. The cake is baked for 25-30 minutes until a toothpick inserted comes out clean.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    67 views2 pages

    Eggless Red Velvet Cake - Mommy's Home Cooking

    Uploaded by

    Karen Medina
    This recipe is for an eggless red velvet cake with two layers of moist red cake filled and frosted with cream cheese frosting. It contains 2 1/2 cups of self-rising flour, 1 1/4 cups of sugar, 1 cup of butter, 1 1/2 cups of buttermilk, and 1 tablespoon of red food coloring. The layers are filled and frosted with a cream cheese frosting made from 10 oz of cream cheese, 1/2 cup of butter, and 3 cups of confectioners' sugar. The cake is baked for 25-30 minutes until a toothpick inserted comes out clean.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    Eggless Red Velvet Cake

    This Eggless Red Velvet Cake is moist, rich, and amazingly tasty! Two lovely layers of
    tender vibrant sponge red cake with fluffy cream cheese frosting. I promise you will
    not miss the eggs.  This easy dessert is the perfect showstopper for any occasion.

    Course Dessert
    Cuisine American
    Keyword cake, easy, eggfree, Eggless, redvelvet

    Prep Time 20 minutes


    Cook Time 30 minutes
    Total Time 50 minutes

    Servings 12 servings
    Calories 536kcal
    Author Oriana Romero

    Ingredients
    2 1/2 cups (350 gr) self-rising flour
    1 teaspoon baking soda
    2 tablespoons unsweetened cocoa powder
    ¼ teaspoon kosher salt
    1 cup unsalted butter, softened (2 sticks - 230 gr)
    1 ¼ cup (250 gr) white sugar
    1/2 cup sour cream
    2 teaspoon vanilla extract
    1 1/2 cup buttermilk
    1 teaspoon white vinegar
    1 tablespoon red food color (see notes)

    Cream Cheese Frosting:


    10 oz cream cheese, softened
    ½ cup unsalted butter, softened
    1 teaspoon vanilla
    3 cups confectioners’ sugar, more if needed

    Instructions
    1. Preheat oven to 350ºF. Butter 2 8 or 9inch round cake pans and dust with cocoa powder.
    2. Sift flour, baking soda, cocoa powder and whisk to combine in a bowl.
    3. In the bowl of your stand mixer fitted with paddle attachment mix beat together butter and sugar until
    smooth on medium speed. Once smooth add sour cream, vanilla extract, buttermilk, vinegar and red food
    color; mix till well combined.
    4. Add the dry ingredients and mix until just combined.
    5. Divide batter between cake pans. Bake for 25 - 30 minutes on the same shelf, or until a toothpick inserted
    into the center comes out clean.
    6. Let it rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.
    7. To assemble the cake, remove 1 cake from its pan and place flat side down on a serving platter or cake
    stand. Spread evenly about 1 cup of icing onto cake and, using a flat spatula. Remove the second cake
    from its pan. Place flat side down on top of the first layer. Use remaining frosting to cover top and sides
    of the cake, if desired.

    For the Frosting:


    1. Beat in a large bowl with an electric mixer the softened cream cheese and butter on medium speed for 3 -
    4 minutes, scraping bowl occasionally, until smooth and creamy.
    2. Stir in vanilla, then stir in confectioners ‘sugar. Add more confectioners ‘sugar as needed until frosting is a
    thick spreadable consistency.

    Notes
    The amount of color you need to add depends on the brand of food coloring you are using, add till your batter
    turns a nice red in color. I used around 1/2 tablespoon. This is the one I always use 

    LOOKING FOR MORE EGGLESS RECIPES?

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    Eggless Sugar Cookies
    Eggless Snickerdoodle Cookies
    Eggless Vanilla Cake Recipe
    Eggless Vanilla Cupcakes
    The Best Eggless Chocolate Chip Cookies
     

    ★ Did you make this recipe? Don't forget to give it a star rating below!

    Please note that nutritional information is a rough estimate and it can vary depending on the products used.

    Nutrition
    Calories: 536kcal | Carbohydrates: 52g | Protein: 6g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 95mg | Sodium:
    259mg | Potassium: 129mg | Sugar: 32g | Vitamin A: 1135IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 0.5mg

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