• ½ cup (113gm) castor sugar
  • ¼ cup (60gm) vegetable oil
  • ½ cup (113ml) buttermilk
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5ml) lemon juice
  • 2 tbsp (36gm) yogurt
  • 3-4 drops red food colour
  • ¾ cup (90gm) maida
  • 1 tbsp (7gm) cocoa powder
  • ½ tsp (3gm) baking soda
  • Buttercream to frost
  1. Preheat the oven at 180C and line an 8inch square or rectangular tray with parchment paper.
  2. In a large bowl add the sugar and vegetable oil and beat well until pale.
  3. Add the buttermilk, vanilla extract, lemon juice, yogurt and mix well.
  4. Add red food colour to this.
  5. Sift in the flour, cocoa powder and the baking soda and mix until everything is well combined.
  6. Transfer the batter into the prepared tray.
  7. Bake For 15-20 minutes or until a skewer inserted comes out clean.
  8. Once the cake has cooled down completely, using a 3 inch circular ring cut 3 layers for the cake.
  9. Frost and assemble the cake with your choice of frosting. I have linked various frosting options in the article above.
  10. Once frosted, decorate the eggless red velvet bento cake however you like. I did some cute typography using whipped cream and kept the cake minimalistic.
Recipe by Bake with Shivesh at