I always wanted to bake an Eggless Red velvet cake using condensed milk and this time I was finally successful to get the perfect texture and color. The cake was moist and dense…..credits to condensed milk which made it so. Many a times the recipe failed just because I couldn’t get the perfect red velvet color of the cake. With some research I was finally able to get the right quality ingredients for this Red Velvet cake.
How to bake a perfect Eggless Red velvet cake using condensed milk.
Red velvet cake looks so rich, mainly because of its color and cream cheese frosting makes its even richer. The most important ingredients for this recipe are using good quality color and cocoa powder. So before going to the recipe we will just learn in brief about the ingredients.
Also try more of my Eggless baking recipes
About the ingredients
Maida/ refined wheat flour: The quality of flour matters a lot for baking an eggless cake. The cake will be soft and fluffy if the flour is of good quality. Always use unexpired product. many a times we forget to check the used before date. in such situation simply observe the color of the flour. If you observe the color of the flour properly you will come to know that refined flour/maida is always white in color and that is very obvious.
But many a times the flour if not used for long time develops a yellowish shade which indicates an old stock or low-quality product. Such flour is not suitable for baking. So always check the color of the flour/maida. Another important point to follow is sift the measured flour before use, especially for baking an eggless cake. The flour is often compact in the package and it has to be made light by separating the large particles. So never skip this step.
Color: Using a good quality color is very important for baking a Red velvet cake. I found that gel color gives perfect shade. The first time I used gel color was when I baked orange marmalade cake using Sprig paprika orange color and was very impressed with the quality and shade. Try for both liquid and gel color you will find the difference. Gel colours are somewhat costlier than liquid color but worth it. I used Papilon Red gel color.
Cocoa powder: One thing I learned from baking a chocolate cake that Dutch cocoa powder has a perfect chocolate color and taste. And now I cannot bake a cake without it. There are many good brands in market. The one I use is La Casa premium Dutch cocoa powder
Baking powder: Check for the expiry date. The cake will not rise properly if the Baking powder is expired or not stored properly.
Condensed milk/milkmaid: Use condensed milk at room temperature.
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Ingredients:
- Maida/Refined wheat flour – 1 ½ cup
- Condensed milk – 1 tin/400 gms
- Baking powder – 1 ½ tsp
- Vinegar – 1 tbsp
- Red gel color – 2 tsp
- Milk – 1 1/2 cups
- Cocoa powder – 1 tbsp
- Vanilla essence – 1 tsp
- Unsalted butter – 50 gm
- Refined oil – ½ cup
Method:
- Combine all the dry ingredients and sift it properly. Don’t remove the lumps, simply press it down by using spatula or hand. Keep the sifted flour aside.
- In a bowl take unsalted butter and whisk it till it becomes smooth and light in color.
- Add oil to the butter and whisk again till it combines properly. If you are using an electric whisker then it will be very easily to combine butter and oil. With hand whisker it is rather difficult or time-consuming process. But it’s ok if butter and oil separates because after adding the other ingredients all the things will get combined in a proper way.
- Now add condensed milk/ milkmaid and vanilla essence. Whisk on low speed till a smooth batter is formed.
- Add the gel color to the batter and mix properly. As the gel color is in very thick form, scrap it properly from the spoon or dip the spoon in a cup full of milk which we will be using in the recipe itself.
- To the batter now add vinegar and mix it gently.
- Add the sifted dry ingredients and combine properly.
- Add the milk to adjust the consistency of the batter. Don’t forget to used the milk mixed with remaining color.
- Line a round 7″ cake tin with parchment paper.
- Pour the batter in the cake tin.
- Bake at 180° C for 30 to 35 minutes in a pre-heated oven.
- Insert a toothpick in the cake to check if the cake is done. If the toothpick comes out clear that means the cake is done. Remove the tin from the oven and let it cool for 15 minutes. Remove the cake from the tin and let it cool down to room temperature on a wire mesh.
