Eggless Red Velvet Sponge Cake
A soft, moist eggless red velvet sponge with a light cocoa note and bright red crumb, ready for cream cheese or whipped cream frosting.
Red velvet is a vanilla-and-cocoa sponge, not a chocolate cake with red dye. A small amount of cocoa and the tang of curd with a little vinegar give the cake its soft, velvety crumb, and the colour comes from red food gel. This eggless version uses curd, oil and milk, and it stays moist for days. It is a good choice for birthdays and anniversaries when layered with whipped cream or cream cheese frosting, and it is sturdy enough to carry decorations.
Method
- Preheat the oven to 180 C. Grease a 7-inch round tin and line the base with butter paper.
- Sift the maida, cocoa, baking powder, baking soda and salt together twice and keep aside.
- In a large bowl, whisk the curd and powdered sugar until the sugar dissolves and the mixture is smooth.
- Add the oil, milk, vanilla and red colour, and whisk until the batter is evenly red and glossy.
- Add the dry ingredients in two batches, folding gently until just combined. Do not overmix.
- Stir in the vinegar quickly, then pour the batter into the tin immediately. Tap the tin twice on the counter.
- Bake for 30-35 minutes, until a skewer in the centre comes out clean and the top springs back.
- Cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before frosting.
Chef's tips
- Use thick, fresh curd; sour or watery curd makes the cake heavy.
- Add the vinegar last and bake at once, as it reacts with the baking soda.
- Gel colour gives a deeper red with less liquid than regular colour.
- Do not open the oven door in the first 20 minutes.
Watch Purna make something similar
Red Velvet Cupcake
What to serve it with
Frost with whipped cream frosting or a cream cheese frosting, and finish with crumbled cake on top for the classic look.
Storage
Keep the unfrosted cake wrapped at room temperature for 1 day, or refrigerate for 3 days. Frosted cake should be kept in the fridge.
Variations
- Bake as 9 cupcakes for 18-20 minutes.
- Split into two layers and fill with whipped cream and a thin layer of white chocolate ganache.
- Add 1/2 cup white chocolate chips to the batter.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
Why is my red velvet cake brown instead of red?
The colour may have been too little, or the cocoa and baking soda darkened it. Use gel colour, and measure cocoa carefully. Bright red needs a generous amount of colour.
What does red velvet taste like?
It tastes mildly of cocoa with a slight tang from the curd and vinegar. It is closer to vanilla than chocolate. The tang is subtle, and the cake is usually paired with a creamy frosting to balance it.
Can I make it without vinegar?
Yes, but the vinegar helps the rise and softens the crumb. If you skip it, add 1 tbsp extra curd and expect a slightly denser cake.
Is red food colour necessary?
The colour is what makes the cake red velvet. You can skip it for a pale cocoa cake, but it will look like a plain sponge.
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