Eggless Red Velvet Cake

“Red velvet cake is a cake with either a dark red, bright red or red brown colour” ,  courtesy Wikipedia. 

Originating in U.S specifically the Southern states, this is an extremely popular dessert. 

It is a layered cake, traditionally iced with Cream Cheese or French style butter Roux icing. However, since ‘Roux Icing’, also known as ‘Ermine Icing’, is slightly time consuming to prepare, Cream Cheese or Butter Cream frosting are more popular variations that are used here.

Here, I have tried to replicate this immensely popular and delicious dessert incorporating a few changes for convenience and availability. For frosting, I have used cream cheese and whipped cream. 

Frankly speaking availability of cream cheese in my area is still kind of hard to get. Also it is quite heavy or purse. So I have used homemade cream cheese, which comes out really well.

This super-soft and moist cake has a rich and irresistible taste.



To add a bit of history to this classic dessert recipe, during World War II when foods were being rationed, bakers intelligently resorted to using boiled beet juices to enhance the colour of these cakes. In some of the classic Red Velvet recipes Beets are found to be part of the ingredients where they also serve as a moisture retaining ingredient. "Adams Extract, a Texas company, is credited with bringing the red velvet cake to kitchens across America during the Great Depression era, by being one of the first to sell red food coloring and other flavour extracts with the use of point-of-sale posters and tear-off recipe cards" courtesy Wikipedia

When foods were rationed during World War II, bakers used boiled beet juices to enhance the colour of their cakes. Beets are found in some red velvet cake recipes, where they also serve to retain moisture. Adams Extract, a Texas company, is credited with bringing the red velvet cake to kitchens across America during the Great Depression era, by being one of the first to sell red food colouring and other flavour extracts with the use of point-of-sale posters and tear-off recipe cards.


Eggless Red Velvet Cake Recipe

Preparation time: 20 minutes
Cook time: 35 - 40 minutes
Yield: 1 kg approx.



  • All Purpose Flour: 1 ½ cups
  • Condensed Milk: ½ cup
  • Butter: ½ cup
  • Cocoa Powder: ¾ tablespoon
  • Powdered Sugar: ½ cup
  • Baking Powder: ¾ teaspoon
  • Baking Soda: ½ teaspoon
  • Milk: ¾ cup
  • Vanilla Essence: ½ teaspoon
  • Red Food Colour: 1-2 teaspoon (depending upon the nature of colour
  • Sugar Syrup (for soaking): ½ cup water+ 2 teaspoon sugar



  • Cream Cheese: 1 ½ cups (I’ve used homemade)
  • Butter: ½ cup
  • Powdered Sugar: ½ cup
  • Whipped Cream: 2 cups
  • Vanilla Essence: ½ teaspoon




  1. Preheat the oven at 180 degree C. Grease the baking tin (I’ve used spring form tin) with butter and dust with a little flour.
  2. Sift all the dry ingredients (all-purpose flour, cocoa powder, baking powder, baking soda). Keep aside.
  3. In a mixing bowl, add butter (at room temperature) and powdered sugar. Mix with a spatula and then whip with beater till smooth and fluffy.
  4. Add condensed milk and beat till smooth and fluffy and starts leaving sides.
  5. Add vanilla essence and mix with a spatula.
  6. A half of the milk and the flour mix in batches to this. Whip the entire mix. Scrape the sides with a spatula.
  7. To the remaining half of the milk, add the red food colour. Now here the quantity of colour will depend upon the type of colour used. Adjust it as per your own requirement and preference. Add this to the batter and mix well.
  8. Pour the batter in a 7” cake tin. Give it a nice tap. Bake it in a preheated oven at 180C/350F for 30-35 minutes. After 30 minutes check with a toothpick, if not done bake further for 2 minutes at a time, checking intermittently.
  9. Once done, take it out in a cooling rack. Once it comes out to room temperature, keep in the refrigerator for 4-6 hours.



  1. In a bowl, add butter and powdered sugar. Mix well with spatula and then whip it till turns creamy and fluffy. Scrape the side in between.
  2. Whip at high speed for 5 minutes. Add cream cheese and vanilla essence. Mix with a spatula and whip for 3-4 minutes.
  3. Add whipped cream. Mix well with a spatula and whip till soft peaks are formed. Delicious creamy frosting is ready.



  1. Place the cake on a turn-table. Trim off the brown and rough edges if any. Also the uneven top can be scraped or thinly sliced off to give it a more even and smooth form. Slice the cake horizontally into three layers.
  2. Keep one layer on the turn-table. Spread some sugar syrup evenly over the cake with a spoon or brush.
  3. Put a big dollop of frosting over the cake. Spread it evenly.
  4. Put the second layer of cake and repeat the same procedure. Now take the third layer of the cake. Smear it with syrup. Take a dollop of cream and with the help of a spatula or palette knife, spread it to cover the top and the sides of the assembled cake. It should just be a thin layer since it is going to be the crumb coat. Keep it in the refrigerator for 30 minutes.
  5. After 30 minutes, take out the cake and properly cover it with frosting. Decorate it as per your desire and aesthetics. I have tried my hands at making some rosettes with the whipped cream in piping bag. Also I have put some white cholate shavings on the top and sprinkled powdered cake trimmings. Feel free to decorate the cake as you wish. Keep in the refrigerator.  Soft, creamy and delicious Red Velvet Cake is ready.