Moist and Fluffy Red Velvet Layer Cake Recipe (It’s Egg-free!)
Red Velvet Cake finds its origins in the United States but is the most loved flavor everywhere in the world.
I like to call it the Curiosity Cake. After all, there are so many people curios as to how it’s made! Whether it is a chocolate cake colored red or is it a vanilla cake colored red. Does a red velvet cake even need buttermilk in it or can we still make it otherwise.
Obviously there are so many recipes trending over the internet that creates confusion about this.
Buttermilk in a red velvet cake gives it the tanginess that is one of the features of this marvelous cake flavor! Red Velvet Cake also known for its moist velvety texture from where it gets its name.
And, also a piece of tidbit..During earlier times, people used to make this cake without using the red food color. An antioxidant, anthocyanin, present in cocoa powder, reacts with the buttermilk and causes this red color to emerge in the cake.
And since both these ingredients are so important for bringing out the moist velvety and tangy flavor in the cake, I would not prefer to substitute them with something else. You wouldn’t want to miss out on all this yumminess!
Red Velvet is one of the most popular cake flavors for birthday cakes and is one of my favorites too!
Moist Red Velvet Layer Cake
This recipe gives you such moist layers that you do not need simple syrup with this. The crumb of the cake and moistness is just perfect for layer cakes!
All Red Velvet cakes, and especially all layer cakes, should be moist enough to melts in the mouth and this recipe stands 100% true to it’s name as it has the perfect velvety texture
Just the melt-in-the-mouth cake you need!
Ingredient Substitutions in Red Velvet Cake Recipe
Just in case you have run out of buttermilk, you can also substitute milk for it. Just mix the vinegar in the milk first and wait a minute for the milk to curdle before adding into the wet ingredients. Be careful as the milk should be at room temperature.
- 340 grams All Purpose Flour
- 2 tsp Baking Soda
- ½ tsp Salt
- 200 gm Sugar (use less if making layer cake)
- 1 tbsp Cocoa Powder
- 200 ml Oil
- 2 tsp Vanilla Extract
- 200 ml Condensed Milk
- ½ tsp Red Food Color
- 1.5 tbsp Vinegar
- 200 ml Buttermilk
- 100 ml Water
- Preheat the oven for 15 minutes at 180 degrees Celsius.
- Sieve the dry ingredients and keep aside.
- Mix together oil, condensed milk, vanilla extract and red food color.
- Add in the buttermilk, vinegar and water.
- Add the wet ingredients gradually to the dry ingredients.
- Bake at 170 degree Celsius for 40 minutes.
This recipe is perfect for making layer cakes and it is so moist that i couldn’t help myself another serving! 😉
I used this recipe for making my anniversary cake and would like to share the cake picture with you. Here it is!
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