Eggless Red Velvet Cake Recipe

Ingredients

• 1 cup maida (plain flour)
• 2 tsp cocoa powder
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 cup soft butter
• 3/4 cup condensed milk
• 1/2 cup milk (whole Buffalo, 6.5% fat)
• 1/2 cup cream cheese
• 1 1/2 cups beaten whipped cream
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup chopped white chocolate
• 1/4 cup fresh cream
• 1/4 cup powdered sugar
• 1/4 cup water

Steps

1. In a deep bowl, combine butter and condensed milk. Whisk well until light.
2. Add red velvet emulsion and milk. Whisk well.
3. Sieve in the plain flour, coco powder, baking powder and baking soda.
4. Whisk well to form a lump free batter.
5. Transfer the batter into a lined cake tin and bake in a pre-heated oven on 180° c (360° f) for 35-40 minutes.
6. Remove and allow it to cool completely.
7. Demould the cake and cut the cake horizontally into 3 equal layers using a sharp serrated knife. Keep aside.
8. In a deep bowl, add cream cheese, vanilla extract and powdered sugar.
9. Beat for a minute using an electric beater until light and creamy.
10. Add the beaten whipped cream and fold in the cream cheese mixture.
11. In a non-stick pan, heat the fresh cream on medium flame.
12. Add the chopped white chocolate. Mix well with fresh cream until smooth.
13. Remove in a bowl and keep aside.
14. In a small bowl, add powdered sugar and ¼ cup water, mix well and keep aside.
15. On a turn table place the cake board and apply little icing in the center.
16. Place the middle layer of the sponge and apply sugar syrup evenly over it.
17. Put ½ cup cream cheese frosting and spread it evenly using a palette knife.
18. Put 2 tbsp of white chocolate ganache and spread it evenly.
19. Place the top layer upside down over the icing and repeat steps to make one more icing layer.
20. Place the last sponge layer and press it gently.
21. Apply the sugar syrup evenly over the sponge and apply whipped cream on the top and on the sides of the cake.
22. Cover the cake with the icing from all the sides using a palette knife or scrapper.
23. Do the final finishing of the cake using hot palate knife. Using a cake comb make a design on the sides.
24. Drizzle the white chocolate ganache on the top.
25. Decorate the cake using fresh and cleaned red roses.
26. Refrigerate for ½ hour, cut into wedges and serve the eggless red velvet cake.