Red Velvet Cake with Eggless Option
  • ¾ cup milk
  • 1 teaspoon white vinegar
  • 2 cups all-purpose flour, sifted
  • 2 teaspoons  baking powder
  • 1 teaspoon baking soda
  • 1 cup butter, softened ( 200gm)
  • 1 + ½ cup castor sugar
  • 2 teaspoon vanilla extract
  • 4 eggs
  • 1 teaspoon edible gel red food color
  1. Line a 9" circular cake pan with parchment paper. Pre-heat the oven to 180C.
  2. In a cup combine milk and white vinegar. Let it sit for 10 minutes.
  3. In a bowl, whisk together the flour, baking powder, and baking soda.
  4. In a large bowl, beat the butter and sugar on high speed until the mixture is light and fluffy. This may take about 5 minutes. Add vanilla.
  5. Beat in the eggs, one at a time, and beat well after each addition.
  6. Using a spatula, fold the dry ingredients into the wet ingredients in three batches, alternating with the milk. Do not over-mix. Mix only until everything is well combined.
  7. Add the red food coloring and mix until the batter is evenly colored.
  8. Transfer the batter to the cake pan and bake at 180C for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  9. Once the cake has cooled completely, cover it with cream cheese frosting.
Recipe by Bake with Shivesh at