Sweet, inviting, and made for sharing, red velvet cake recipe | easy & moist eggless velvet cake recipe is a vegetarian international dessert made with 150gm unsalted butter, room temperature, 397gm condensed milk / milkmaid, and milk in about 120 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 60 minutes
  • Cook time: 60 minutes
  • Total time: 120 minutes
  • Yield: 0 large cake
  • Category: Dessert
  • Cuisine: international

Ingredients

for red velvet cake:

  • ½ cup 150gm unsalted butter, room temperature
  • 1 cup 397gm condensed milk / milkmaid
  • 1½ cup milk (warm)
  • 1 tsp vanilla extract
  • 4 tsp red food colour
  • 1 tsp vinegar
  • 1.5 cup 263gm maida / plain flour / all purpose flour / refined flour
  • 1 tbsp cocoa powder
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • pinch of salt

for cream cheese frosting:

  • 250 gm cream cheese (room temperature)
  • 2 tbsp unsalted butter (room temperature)
  • 1 tsp vanilla extract
  • 2 cup icing sugar / powdered sugar

for garnish:

  • 3 tbsp chocolate (grated)

Method

  1. firstly, in a large mixing bowl take butter and condensed milk.
  2. beat smooth and fluffy till the butter and condensed milk combines well.
  3. further add milk, vanilla extract, red food colour and vinegar.
  4. beat and combine well.
  5. also sieve in maida, cocoa powder, baking soda, baking powder and salt.
  6. beat the batter on low speed till everything combines well.
  7. bake the cake at 180 degree celsius or 356 degree fahrenheit for 40 minutes.
  8. cool down the cake completely.
  9. finally, layer and decorate the eggless red velvet cake with cream cheese frosting.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.