EGGLESS RED VELVET CAKE

I had been thinking of baking a red velvet cake for long but some how it was not happening. Though I had baked it once a couple of years ago for my own birthday but I didn't prefer it much due to the amount of red colour that goes into it to get the bright red colour.
Though people also make it with beetroot puree but i haven't tried it as yet. 

Red Velvet cake is a very dramatic looking cake with the combination of bright red cake and white frosting. It is one of the most popular cakes for Valentine's Day and Christmas.

Apart from the red colour, Red Velvet cake has a mild chocolate flavor due to the little amount of cocoa powder that goes into it. It also has a very moist and tender crumb due to the buttermilk used in the recipe and also a fluffy texture due to the reaction which takes place between alkaline buttermilk with acidic vinegar.

Traditionally cream cheese frosting is used for frosting a Red Velvet cake but because it was not available at the place where I'm currently staying I've used simple Whipped cream frosting in it. 
It tasted awesome nonetheless and was polished of that very day by my kids and my friends who had been waiting for me to bake a Red Velvet cake.

INGREDIENTS 

1 cup or 150 gms All purpose flour (maida)

1 table spoon Cocoa powder

1/2 tea spoon Baking Powder

1/2 tea spoon Baking Soda
75 ml Butter milk

200 gms Milkmaid

1/2 cup or 120 gms Butter
1 tea spoon Vanilla Essence
1/2 tea spoon Vinegar
Liquid Red Food colour as required ( I've used 2 tea spoons of liquid red colour here, it varies from brand to brand)

*Buttermilk - Take 75 ml milk and add 1 tea spoon vinegar to it. Keep it aside for 10 minutes. Your buttermilk is ready.

METHOD

1. Grease a  6-7 inch baking tin and dust it with flour. Preheat the oven at 160 degrees.
2. Sieve all purpose flour (maida), baking powder, baking soda and cocoa powder. Keep aside.
3. Cream the butter and milkmaid together.
4. Add the vanilla essence and half of the butter milk. Mix well.
5. Add half of the dry ingredients and mix till fully incorporated.
6. Add the remaining butter milk and the remaining dry ingredients.
7. Add the red colour as per requirement.
8. Add 1/2 tea spoon vinegar and mix until just combined.
9. Bake immediately for 35-40 minutes at 160 degrees.

PICTORIAL GUIDE

METHOD

1. Grease a  6-7 inch baking tin and dust it with flour. Preheat the oven at 160 degrees.

2. Sieve all purpose flour (maida), baking powder, baking soda and cocoa powder. Keep aside.

3. Cream the butter and milkmaid together.

4. Add the vanilla essence and half of the butter milk. Mix well.

5. Add half of the dry ingredients and mix till fully incorporated.

6. Add the remaining butter milk and the remaining dry ingredients.
7. Add the red colour as per requirement.

8. Add 1/2 tea spoon vinegar and mix until just combined.

9. Bake immediately for 35-40 minutes at 160 degrees.

                                                  HAPPY BAKING!! 😊