Moist, light and delicious red velvet cake with cream cheese frosting is an evergreen classic, that’s the right fit for any special occasion! Here’s a step-by-step recipe for the best eggless red velvet cake from scratch!
It was my DH’s birthday couple of weeks ago and I had made this eggless red velvet cake with tangy cream cheese frosting. We absolutely love that combination for cake and frosting, they just compliment each other so well, don’t you guys agree too?
Even though we eat eggs, I’m loving my recent egg free bakes. I would love to share these with you guys so you can enjoy these fail-proof eggless bakes with your loved ones 🙂 I’ve adapted this recipe from the crazy chocolate cake I had shared a few months earlier and it worked like a charm for this eggless red velvet cake recipe.
The only difference-
- Reduced cocoa powder to 2 Tbsp
- Replaced water with homemade buttermilk, by curdling milk with vinegar.
Table of Contents
WHAT IS RED VELVET CAKE | IS RED VELVET CAKE CHOCOLATE OR VANILLA?
Now, a red velvet cake is basically a mild chocolate cake dyed with red food color, frosted with a traditional French-style butter roux icing. But it isn’t a chocolat-y kind of cake. Theories suggest that the acidic agents used in making this cake reveal the red anthocyanin in cocoa powder, which in turn may also be the source of its name- “Red Velvet“.
Most cocoa powder available today is Dutch processed, which prevents the natural color change of the anthocyanins. During World War II, bakers used boiled beet juice to dye the cakes. So beets serve a dual purpose here, they enhance the color of the cake and also add moistness. You can read more about the origin of the red velvet cake on Wiki.
EGGLESS RED VELVET CAKE INGREDIENTS | WHAT’S IN A RED VELVET CAKE?
To make this eggless red velvet cake you will need cake flour, baking soda, cocoa powder, and salt for the dry ingredients. Buttermilk (made by curdling milk with vinegar or lemon juice), oil, sugar, and vanilla extract for the wet ingredients. You will also need quite a lot of red food coloring since that is what makes red velvet cake red.
The cream cheese frosting consists of cream cheese, butter, powdered sugar, and vanilla extract.
I was oblivious of the fact that beets have been used in this cake since World War II. I thought it was a pretty recent attempt to make a healthier, red velvet cake. That is something I’d definitely like to try the next time I make this cake- a red velvet cake with beets. This is not something I bake frequently since so much food color is used. But an occasion calls for a celebration, which is incomplete without a cake.
HOW TO MAKE EGGLESS RED VELVET CAKE?
Once you gather your wet and dry ingredients, just mix both until combined, transfer to your prepared baking tin and bake. I love this ‘muffin method’ of preparing the cake batter. There is no need to use your stand mixer or hand beaters. You just need 2 bowls, a whisk, and a spatula. You have to remember to avoid over mixing the batter in such cases. Sure, there will be lumps, but as far as they are not big and you see no more flour pockets, the cake will turn out just fine, nice and light. Over mixing always results in a dense cake, due to the activation of gluten in the flour, so never over mix a cake or cookie batter.
This homemade eggless red velvet cake was all wiped off within a day! Yes, we do have a big sweet tooth! You would be in the same boat if you baked this ridiculously easy, delicious and moist, eggless red velvet cake with that cream cheese frosting! The cake is all over, and as I’m writing this post, I can’t help but crave for some more of that cake!
This recipe yields a decent 8 inch round cake, which can be halved in 2 layers, layered with generous icing. If you want a taller cake, bake two, 8 inch round cakes, so you have a 4 layered cake. You will also need to double the amount of icing.
You can also make red velvet cupcakes with this recipe, the baking time will be around 18-20 minutes. Keep an eye as each oven is different.
The best icing for red velvet cake is cream cheese frosting if you ask me. But you could use any icing of your choice.
If you are looking for an eggless red velvet cake recipe, look no further. I’m sure you will enjoy this simple red velvet cake recipe 🙂 So go ahead and give it a go!
YOU MAY ALSO LIKE THESE EGGLESS BAKES
- Eggless orange cupcakes
- Eggless mango loaf cake
- Eggless chocolate cupcakes
- Eggless marble cake
- Egg-free mango semolina cupcakes
- Date & Walnut cake (eggless)
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS RED VELVET CAKE
FOR THE EGGLESS RED VELVET CAKE BASE
1.Prepare an 88-inchcake pan. Grease the entire pan with oil and dust with flour. I placed a parchment paper at the bottom, for easy release of the cake from the pan. Also, preheat the oven to 350 F/ 180 C.
2.Preparation of buttermilk– Measure out 1 cup of milk in your liquid measuring cup. Add 1 tablespoon of distilled white vinegar/lemon juice. Mix and leave it aside for 5-10 minutes. The milk will curdle, It is ready to be used in further steps.
3.Meanwhile, while you wait for the milk to curdle, prepare the dry ingredients. Sift all the dry ingredients from a height, in a mixing bowl. Whisk well and set aside. Sift 2-3 times for a lighter and airy cake.
4.Add the prepared buttermilk, oil, sugar, vanilla extract and red food color in another mixing bowl. Whisk well until everything is well combined and you have a homogeneous mixture.
5.Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake.
6.Transfer the batter to a the prepared cake tin, tap to remove air bubbles, bake at 350 F for about 35 minutes or until a toothpick inserted in comes out clean. Transfer to a wire rack, let it cool completely before frosting it.
FOR THE RED VELVET CAKE ICING (CREAM CHEESE FROSTING)
1.In the bowl of your stand mixer fitted with paddle attachment, beat softened butter and cream cheese on medium speed, until light and fluffy, scraping the sides of the bowl occasionally, about 3-4 minutes. You may use an electric hand mixer too.
2.Add vanilla extract and lemon juice.
3.Also sift in 1 cup of powdered sugar, beat on low speed initially, so that the sugar is well incorporated, then increase the speed to medium-high and beat for another 1-2 minutes, scraping the sides of the bowl occasionally.
4.Sift in another cup of powdered sugar, and continue beating on medium-high speed until light and fluffy, another 2-3 minutes. Add more powdered sugar as required, for a thick, creamy and spreadable consistency. I used a total of 2.5 cups of powdered sugar, and it was the right consistency for layering and frosting the cake.
ASSEMBLING THE CAKE
1.You should get a flat-topped cake with this recipe. I sliced a very thin layer since I needed some crumbs for the decor. You can totally skip that and divide the cake into 2 layers with the help of a long serrated knife.
2.Transfer one layer to a turntable or a plate. Brush with sugar syrup.
3.Pipe out the cream cheese frosting using a plain, large piping tip, starting from the outer circumference towards the center. Smooth out the frosting with an offset spatula.
4.Place the second layer of cake, brush with sugar syrup and apply a very thin layer of the frosting on top and the sides of the cake, using an offset spatula. This is the crumb coat which seals stray crumbs before the application of the second and the final layer of frosting. Chill the cake for about 30 minutes or until the crumb coat is firm. Pipe out the cream cheese frosting using the same plain, large piping tip, starting from the outer circumference towards the center. Also, frost the sides. Smooth out the frosting with an offset spatula. Decorate with cake crumbs and grated white chocolate. Refrigerate for about 10-15 minutes, so that the frosting sets well, and you have neat slices.
NOTES
1.The use of cake flour results in light and soft baked goods, due to the low protein content in the flour. It has just 2 ingredients- all-purpose flour and cornstarch. If you can’t find it, you can make your own cake flour. Here is how-
Measure out 1 & 1/2 cups of all purpose flour (maida) -spooned and leveled.
Then remove 3 tbsp of flour and replace it with 3 tbsp cornstarch. Whisk well. Then sift it along with other dry ingredients.
2.Make sure all the ingredients for the cake and frosting are at room temperature.
3.Here is a tip I follow for flat-topped cakes, it works great all the time. Put a handful of ice cubes in a small baking tin, or make a small box out of aluminum foil. Place it in the lowest rack, just before you begin baking the cake. It works beautifully. This works for any other cake as well. What happens on doing this? The moisture from the melting ice, helps the cake bake evenly, resulting in a flat top.
4.Some more tips… Never open the oven door during baking (as tempted as you may be), for at least the first 30 minutes. Opening the oven door, lets some of the heat out, lowering the temperature inside, which may cause the cake to collapse.
5.To measure the flour, never scoop the flour out directly, you will end up with more flour than called for as it ends up being tightly packed. Always spoon the flour into the cup until it overflows, then level it off with a knife.
6.Do not over mix wet and dry ingredients.
HOW TO MAKE THE BEST EGGLESS RED VELVET CAKE?
Eggless Red Velvet Cake With Cream Cheese Frosting
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Dry ingredients
- 1.5 cups cake flour, spooned and leveled (Refer notes)
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
Wet ingredients
- 1 cup milk
- 1 tbsp white vinegar/lemon juice
- 1 cup granulated sugar
- 1/3 cup vegetable oil, flavorless (I used canola oil)
- 1 tsp vanilla extract
- 1 tbsp red food color
For the sugar syrup
- 2 to 3 tbsp sugar dissolved in the same amount of water
For the cream cheese frosting
- 1/2 cup / 113 grams unsalted butter, softened
- 1 cup / 226 grams cream cheese, softened
- 2.5 cups confectioner's/icing sugar, spooned and leveled (adjust as required)
- 1.5 tsp vanilla extract
- 1/2 tsp lemon juice, optional
Other ingredients
- Grated white chocolate, as required for garnish (optional)
Instructions
For the eggless red velvet cake base
- Prepare an 8-inch cake pan. Grease the entire pan with oil and dust with flour. I placed a parchment paper at the bottom, for easy release of the cake from the pan. Also, preheat the oven to 350 F/ 180 C.
- Preparation of buttermilk- Measure out 1 cup of milk in your liquid measuring cup. Add 1 tablespoon of distilled white vinegar/lemon juice. Mix and leave it aside for 5-10 minutes. The milk will curdle, It is ready to be used in further steps.
- Meanwhile, while you wait for the milk to curdle, prepare the dry ingredients. Sift all the dry ingredients from a height, in a mixing bowl. Whisk well and set aside. Sift 2-3 times for a lighter and airy cake.
- Add the prepared buttermilk, oil, sugar, vanilla extract and red food color in another mixing bowl. Whisk well until everything is well combined and you have a homogeneous mixture.
- Make a well in the bowl of the dry ingredients, add the wet ingredients to the dry. Mix just until combined and no more flour pockets are visible. Do not over mix, or you will end up with a pretty dense cake.
- Transfer the batter to the prepared cake tin, tap to remove air bubbles, bake at 350 F for about 35-40 minutes or until a toothpick inserted in comes out clean. Transfer to a wire rack, let it cool completely before frosting it.
For the red velvet cake icing (cream cheese frosting)
- In the bowl of your stand mixer fitted with paddle attachment, beat softened butter and cream cheese on medium speed, until light and fluffy, scraping the sides of the bowl occasionally, about 3-4 minutes. You may use an electric hand mixer too.
- Add vanilla extract and lemon juice.
- Also, sift in 1 cup of powdered sugar, beat on low speed initially, so that the sugar is well incorporated, then increase the speed to medium-high and beat for another 1-2 minutes, scraping the sides of the bowl occasionally.
- Sift in another cup of powdered sugar, and continue beating on medium-high speed until light and fluffy, another 2-3 minutes. Add more powdered sugar as required, for a thick, creamy and spreadable consistency. I used a total of 2.5 cups of powdered sugar, and it was the right consistency for layering and frosting the cake.
Assembling the cake
- You should get a flat-topped cake with this recipe. I sliced a very thin layer since I needed some crumbs for the decor. You can totally skip that and divide the cake into 2 layers with the help of a long serrated knife.
- Transfer one layer to a turntable or a plate. Brush with sugar syrup.
- Pipe out the cream cheese frosting using a plain, large piping tip, starting from the outer circumference towards the center. Smooth out the frosting with an offset spatula.
- Place the second layer of cake, brush with sugar syrup and apply a very thin layer of the frosting on top and the sides of the cake, using an offset spatula. This is the crumb coat which seals stray crumbs before the application of the second and the final layer of frosting. Chill the cake for about 30 minutes or until the crumb coat is firm. Pipe out the cream cheese frosting using the same plain, large piping tip, starting from the outer circumference towards the center. Also, frost the sides. Smooth out the frosting with an offset spatula. Decorate with cake crumbs and grated white chocolate. Refrigerate for about 10-15 minutes, so that the frosting sets well, and you have neat slices.
Notes
Measure out 1 & 1/2 cups of all purpose flour (maida), spooned and leveled.
Then remove 3 tbsp of flour and replace it with 3 tbsp cornstarch. Whisk well. Then sift it along with other dry ingredients. 2. Make sure all the ingredients for the cake and frosting are at room temperature. 3. Here is a tip I follow for flat-topped cakes, it works great all the time. Put a handful of ice cubes in a small baking tin, or make a small box out of aluminum foil. Place it in the lowest rack, just before you begin baking the cake. It works beautifully. This works for any other cake as well. What happens on doing this? The moisture from the melting ice, helps the cake bake evenly, resulting in a flat top. 4. Some more tips... Never open the oven door during baking (as tempted as you may be), for at least the first 30 minutes. Opening the oven door, lets some of the heat out, lowering the temperature inside, which may cause the cake to collapse. 5. To measure the flour, never scoop the flour out directly, you will end up with more flour than called for as it ends up being tightly packed. Always spoon the flour into the cup until it overflows, then level it off with a knife. 6. Do not over mix wet and dry ingredients.
PIN IT FOR LATER
I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at [email protected]
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Regards,
Freda
Lahari says
Hi mam, no need of using baking powder for this? I am gonna try this in fry pan for making monogram cake. I will let u know once I finish. Planning to make it for valentines day
Freda Dias says
Yes, that’s right. You only need baking soda in this recipe 👍
Bhavya Jain says
Hi, I have been crazy searching recipes of eggless red velvet cake without food coloring as its not available
and I want the color red so any recommendations???
Freda Dias says
Hi Bhavna! Unfortunately I’ve not tried any other alternative. Try beetroot juice may be, but again that might change the liquid ratios, so I can’t give you an exact amount without trying.
Sarika Goyal says
Hi Freda thankx for such a instant reply…here u have not used icing sugar..so does that mean that for holding peaks in the frosting I need to use Icing sugar pls help need to bake the cake tomorrow
Freda Dias says
Hi Sarika! I’m so sorry! I’ve used confectioner’s sugar, the same thing as icing sugar. I’m so glad you asked, I will update the recipe card. I’ve mentioned this in the pictorial steps but forgot to do so in the card.
Yes. you will need to add at least 4 cups of icing sugar, as this one is more of a spreadable consistency.
Meena says
Hi
Good recipe will be trying soon. Can u advise the otg settings is it baked with both rods on.
Freda Dias says
The same settings as mentioned. Turn both the rods on, Meena.
Sarika Goyal says
Hi Freda awesome colour and awesome cake as always
How many cupcakes will this receipe yield
Can u design with this frosting..that is if I wish to frost the cup cake
What colour can I use in India..here I have magic gel colour ready
Freda Dias says
Hi Sarika! You can most certainly make cupcakes, you should end up with about 12-14 standard sized cupcakes. You can use this icing to frost the cupcakes too, add more icing sugar if needed to help hold its shape.
Honestly, I’ve not tried baking this cake in India. It’s best to ask these stores that sell baking accessories, as I’ve seen a packet named red velvet, it’s like a powdered red stuff. I’ve yet to try, and when I do I’ll definitely update this post.
Sumitha Teju says
How many kgs will this cake be or how big is the cake tin that you used?
Freda Dias says
Hi Sunitha! Use a 7 or 8 inch square or round cake pan.
Devika says
Hello Mam,
To make one 6 inch cake, is it ok to measure half of all ingredients from the receipe of red velvet cake?
Freda Dias says
Hi Devika! Yes, that should work fine.
Jennifer says
Hi
If I want to bake this cake in 2 6inches round tins to make a half kg cake, then what would be the change in the quantity of ingredients?
Freda Dias says
Hi Jennifer! You can follow the same qtys and divide the batter between two 6 inch tins. You will not need to change anything. The baking time may reduce, check from 22 minutes onwards.
Vinitha says
Hi
Can I use blue or green gel color in this recipe to achieve a blue velvet or green velvet cake?
Freda Dias says
Hi Vinitha! Yes, you certainly can 🙂
Dr. Pavithra Amrath says
Perfect eggless red velvet cake recipe
Freda Dias says
I’m glad you loved it! Thanks for sharing your feedback, Dr. Pavithra 🙂
Amrutha says
Hey Dear.! I am back 😁 can you tell me the dry and wet ingrediants in gms please.! I don’t have a measuring cup 😟
Freda Dias says
Hi Amrutha! I’m sorry! I don’t have cake flour with me right now, so I can’t tell you the accurate weight. You can use 214 grams of maida instead of cake flour, remove 3 tablespoons of that maida and replace with 3 tablespoons of cornstarch. This is not absolutely necessary, you can stick to only maida. Sugar is 210 grams, milk is 250 ml, vinegar is 15 ml, cocoa powder is about 15 grams, oil is 66 grams. Hope this helps. I’m not sure what measuring spoons you have, but if you use a regular teaspoon, take only 1/2 teaspoon of that for baking soda (a fat pinch). As proper measuring spoons and regular use spoons are quite different.
Amrutha says
Dear Thanks a lot, will be trying it tomorrow for sure😁
Freda Dias says
Awesome! 🙂
Amrutha says
And thanks a lot for ur immediate reply! 🤩 You are Soo sweetttt like your cakes 😘
Freda Dias says
Aww thank you, Amrutha <3
Stancy says
Hi freda..
Which brand of red food color did you use.
I am not getting the bright red as how you have shown.
Freda Dias says
Hi Stancy! I used McCormick red food color. You can probably using try red velvet cake emulsion.
Kunjan says
The cake turned out to be very delicious and moist. I followed exactly what the receipe called for. But the only thing I couldn’t achieve is the red color. I tried this receipe twice using red gel color as well as liquid color but didn’t get the bright red color.
Freda Dias says
Hi Kunjan, glad to know that the cake turned out great! Which brand of food color did you use ?
Kizhi says
Hi Freda…..isn’t 1 table spoon of colour too much ? I was getting a little skeptical about it.
Freda Dias says
Hi Kizhi! It is the right amount, the color won’t be as bright otherwise.
Shweta says
Hey Freda – this one is my favorite cake and your pics are so inviting that I plan to pick this recipe up. I am still a novice at baking, can you suggest me which cream cheese brand should be used?(m based out of India). TIA
Freda Dias says
Philadelphia is good, that’s what I used 🙂
Darlene Bourne says
HI Freda I want to know if I can use Bought buttermilk from store . I know some red velvet reciepe asked for vinegar and buttermilk seperate thankyou YOUR cake looks delish So I am going to give it a try . RED VELVET cakes is one of the reciepe you have to follow the ingreds
Freda Dias says
Thanks, Darlene. Honestly, I haven’t given the store bought buttermilk a shot. So I can’t really tell. But I think it will work the same. Will definitely update the recipe with a note if I try it with store bought buttermilk.
Isha says
Hi Freda, can we replace maida with whole wheat flour?
Freda Dias says
Hi Isha! I haven’t tried, but I guess it should work since cornstarch lightens the texture of the cake.
Shubha says
Super awesome bake Freda…in love with the pictures…u r too good
Swati says
Hey Freda 🙂 Taste was awesome. I rescued it by trimming of the edges. I am going to try again. Not losing hope!!
Freda Dias says
That’s great Swati! Glad to know you managed to rescue it 🙂
Swati says
I did halve the recipe & tried today. Unfortunately the cake burned. I was keeping an eye on it. I could smell it burning even before 30 minutes. Lost my confidence to try again. But I am sure with the original measures it should be ok.
Freda Dias says
Yes Swati, that’s why I said, some recipes don’t work if you halve or double them, especially in baking. Like someone tried doubling the recipe for Karachi biscuits, and it was a gooey mess, the dough wouldn’t comes together. Don’t lose hope, Do try it with the exact measures, I guarantee you won’t be disappointed.
Swati says
ok, I found the cup measurement. it is 250 ml 🙂
Freda Dias says
👍🏻
Swati says
Thanks Freda 🙂 Just one more question: actually two. Can I halve the recipe? What is your cup measurement. 240, 250 or 255? Thanks again 🙂
Freda Dias says
I’m not sure how it would turn out Swati, some recipes don’t do well when you double or halve them, so I really can’t tell you for sure as I’ve not tried it.
Swati says
Hi Freda, Thank you for the recipe. Can i use a 7″ cake pan? will that compromise the cake texture? Thanks 🙂
Freda Dias says
Using a smaller pan will cause the cake to crack , also it will take longer to bake, say 10 minutes more, if you are ok with it you can definitely use a 7 inch cake pan, you can slice off the top layer and make it even and use the crumbs for decor 👍🏻
Taskeen Memon says
Delicious…u have carrot cake recipe plz reply
Freda Dias says
Thanks Taskeen, I don’t have one on the blog yet, but I’ve been meaning to share it at the soonest.
Bhakti says
Well instructed.Cake Look So Delicious.Thank you for sharing this tip.
Freda Dias says
Thanks! glad you liked it 🙂
Dhwani Mehta says
Cake looks so moist and delectable. I never tried flat top cake. Thanks for the tip. I ll give this a try.
Freda Dias says
Thanks sweetie, glad you found it useful 🙂
Jagruti says
Beautifully baked and cake looks so beautiful.
Freda Dias says
Thanks Jagruti 🙂
Ellanor Aquitaine says
Wow! Looks beautiful and what a treat 🙂
Freda Dias says
Thanks a lot 🙂
Ellanor Aquitaine says
Welcome Freda, I love the decoration around the cake too.
Freda Dias says
Thanks again 🙂
Jayashree says
Love this one. It looks awesome and nice clicks
Freda Dias says
Thanks Jayashree 🙂
shreyatiwari13 says
Gorgeous bake sweetheart !! loved it ! yes, even I bake egg free cakes and they taste just as good as the their counterpart 🙂
Freda Dias says
I agree with you 🙂 Thanks sweetie <3
The Belly Rules The Mind says
Wow, you took so many pictures for the step by step instructions. Keep up the hard work. The cake looks good. I don’t bake that often but it’s always fun to see everybody else’s creativity and ideas.
Freda Dias says
Thanks Anvita 🙂
aanchalgupta3 says
Such a pretty cake! Beautiful pictures and a great recipe.
Freda Dias says
Thanks Aanchal 🙂
Smiling Notes says
Tempting photos. Thanks for sharing this lovely recipe, Freda. Belated Happy Birthday to your DH 🙂
Freda Dias says
Thanks a lot Shamira 🙂
Suneetha gr says
Hi Freda, looks so perfect!! If you don’t mind, Can I lessen the quantity of colour, as I don’t like artificial colour! Or is there an alternate for that!!👍👌💐
Freda Dias says
Hi Suneetha! You can totally skip the color. It’s just for visual appeal. Reducing the qty of color will not give the desired color to the cake, might as well skip it, you can use beet purée, but I haven’t tried so can’t tell you an amount.
Antonia says
Great recipe and gorgeous pictures!
Freda Dias says
Thanks Antonia 🙂
Gloria says
Looks gorgeous..inviting clicks as always.
Freda Dias says
Thanks dear 🙂
Rowena says
Hi. Can this receipe be used to make cupcakes too.
Freda Dias says
Yes, you can make cupcakes, baking time will reduce to 18-20 minutes, keep an eye after 18 minutes.
Swagota Basu says
Excellent… Which brand of cream cheese did you use? recently i have used Dlecta cream cheese but the final result is runny frosting 🙁
Freda Dias says
Thanks! I use Philadelphia cream cheese, make sure your cream cheese is softened, but not super soft. Keep it out of the refrigerator for 1-2 hours before using. Add more powdered sugar to make the frosting pipeable.
Alison says
Looks delicious. Will try this.Can i replace oil with butter??
Freda Dias says
Thanks ! Yes , you can use upto 1/2 cup melted butter.
Annalyn says
Is there any healthier replacement for the red colour?
Freda Dias says
Beet purée is the only natural choice. Hope to try that next.
Archana says
You need to open a bakery! Can this cake get any prettier?? GORGEOUS photos and recipe. Thank you for sharing this recipe that will make everything look cheerful and festive!
Freda Dias says
Aww, I really wish I could! Thanks a lot, Archana 🙂
Loretta says
Oh my!! Look at those vibrant colors! Beautifully done Freda 🙂
Freda Dias says
Thanks Loretta 🙂
MyCulinarySaga says
Beautiful Freda… as always your pics are so inviting 🙂
Freda Dias says
Thanks a lot Trupti 🙂
Isha says
Hi, your cake looks lovely… Is this recipe for two layered cake? What is the size of the cake pan that you used? How do you divide the cake into two? I am a novice baker but whenever I have tried I somehow don’t manage to get it right..
Freda Dias says
Hi Isha! I’m not sure if you are asking for the butterscotch or red velvet cake recipe. For either of the recipes, you can use a 7-inch or 8-inch round or square cake pan. Yes, 2 layers means a single cake divided into 2 layers. After the cake has baked and cooled completely, you will divide it into 2 layers using a serrated knife. You can look up some YouTube tutorials for the same. I will be updating these recipes with videos in the near future. For now you can refer to any tutorial online and that should help. Hope this clears your confusion.