Red Velvet Cake Recipe Without Buttermilk

Red Velvet Cake!

So this cake is a special one and, I know I say this often but what can I do. I love baking and, every recipe ends up being special. So let me tell you why this one is special. Every time I upload a recipe, my lovely cousins and friends ask me to prepare the dish that I have posted for them. And then I have this one cousin who has bugged me forever to bake something for him and, the icing on the cake literally, the icing on the cake is that his sister, also my cousin is getting married. So I decided to bake this lovely red velvet cake to congratulate her. SO Congratulations!!

Now let's talk about the cake,

If someone ever asks me about the Red Velvet Cake and what it is? I think it is pretty difficult to explain. As it is a cake with cocoa powder and yet it is not a chocolate cake. It has vanilla in it but, as it has cocoa powder we can't tag it as a vanilla cake. So what is it?

Well, it is a cake that has the perfect balance of acidity and sweetness giving it a divine texture. The milk which reacts with the lemon brings in the soft crumbly, velvety texture for which the cake is famous. Traditionally food color was not a part of the red velvet cake. It is just the buttermilk and vinegar that reacted with the cocoa powder giving it a slight red tint and a great texture.

Lemon and milk,

Traditionally, buttermilk is added to the cake but, in this recipe, I have replaced the buttermilk with milk and lemon. The reaction that I am looking for is curdling, where the acid from the lemon turns the milk sour, and the molecules attract to each other forming the curdle. And these milk curdles, add that velvety texture to the cake.

Red Velvet Cake without Buttermilk

Prep Time 20 mins

Cook Time 30 mins

Decorating time 2 hrs

Course: Dessert

Cuisine: American

Keyword: Red Velvet Cake with Chocolate Ganache, Red Velvet Cake without Buttermilk

Servings: 6 people

Author: Eram

Ingredients

For The Cake

1 cup Milk
3 tsp Lemon Juice
1 cup Sugar
½ cup Oil
¼ cup Yogurt
4 tsp Red Food Color
2 tsp Vanilla
1 tsp Baking Soda
2 tbsp Cocoa Powder
1½ cup Flour

For the Frosting

¼ cup Milk Chocolate
¼ cup Dark Chocolate
¼ cup Non Dairy Whipping Cream

For the Simple Syrup

3 tbsp Sugar
6 tbsp Water

Instructions

Preheat the oven to 160℃.
Add the lemon juice to the milk and keep it aside.
In a blow, add the sugar and oil and whip it together for 5 minutes until a paste is formed.
Then add the yogurt to the sugar oil mixture and mix it.
Next, add the food color and vanilla essence to the mixture.
And add the baking soda and combine.
Now add the cocoa powder and fold it in.
Add 1/3 of the milk and lemon mixture to the cake batter.
Now add one-half of the flour.
Add another third of the milk and lemon mixture to the cake batter.
Now add another half of the flour.
Finally, add the last third of the milk and lemon mixture to the cake batter and fold it together. Pour the batter into two 5-inch cake tins. And bake the cake for 25 to 30 minutes or until a toothpick inserted from the center comes out clean.

For the Simple Syrup

Mix the sugar and water until the sugar is dissolved.

For the Frosting

Demould the cooled cake and slice the top off for a clean flat surface.
To the cake board, add a small spoon full of whipped cream and place one slice of the cake onto the cake board.
Soak the slice of the cake with simple syrup.
Add a ring of whipped vanilla cream to the outer edges of the cake.
Now add the chocolate ganache filling smooth the top.
Place the second slice of the cake and soak it with simple syrup as well.
Now crumb coat the entire cake with the whipped vanilla cream. Here, you need to cover the entire cake with a thin layer of whipped vanilla cream to catch all the crumbs.
Cool the cake in the fridge for at least one hour.
Now add the whipped vanilla cream and frost the cake and add a splash of red whipped vanilla cream to decorate.