Red velvet cake / homemade cake recipes / Red velvet cake recipe without oven

INGREDIENTS

• 300 gram maida
• 30 gram cocoa powder
• 1 tsp baking powder
• 1 tsp salt
• 125 gram unsalted butter softened to room temperature
• 300 grams granulated sugar
• 2 large eggs room temperature
• 200 ml vegetable oil
• liquid red food color as required
• 1 tsp pure vanilla extract
• 1 tsp distilled white vinegar
• 200 ml buttermilk room temperature

INSTRUCTIONS

To make the red velvet cake:

1. Preheat kadai for 10 minutes. Apply butter two 9-inch cake pans well, line the bottoms of the pans with butter paper, and set aside.

2. In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.

3. In a large mixing bowl using an electric mixer, cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed.

4. Mix in the dry ingredients in three additions alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.

5. Evenly distribute the cake batter between the two prepared cake pans and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cakes.

6. Bake at 45 minutes or until a toothpick inserted into the center of the cakes comes out clean. Carefully remove from the stove and place on a wire rack to cool in the pans for 20 minutes. Then, carefully remove the cakes from the cake pans and place on the wire rack to cool completely.

7. Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a cake stand or plate, top with a layer of frosting, and smooth it out into one even layer. Place the second layer on top, then use the remaining frosting to frost the top and sides of the cake.

8. Draw a small heart shape in center of the cake. Fill with cherry to the inside of the heart.

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