Introduction
Red velvet cake is a classic dessert known for its striking color and rich flavor. Traditionally baked in an oven, this no-oven version allows everyone to enjoy this delicious treat, regardless of their baking appliances. Whether it’s for a special occasion or a sweet everyday treat, this no-oven red velvet cake is sure to impress with its luscious taste and beautiful appearance.
Detailed Ingredients with measures
All-purpose flour – 1 ½ cups
Sugar – 1 cup
Cocoa powder – 1 tablespoon
Baking powder – 1 teaspoon
Baking soda – ½ teaspoon
Salt – ½ teaspoon
Vegetable oil – ½ cup
Buttermilk – 1 cup
Red food coloring – 2 tablespoons
Vanilla extract – 1 teaspoon
Vinegar – 1 teaspoon
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time – 40 minutes
Total Time – 1 hour 10 minutes
Yield – Serves 8
Detailed Directions and Instructions
Prepare the Base
In a mixing bowl, combine 1 cup of all-purpose flour, 2 tablespoons of cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of baking soda. Mix these dry ingredients thoroughly to ensure even distribution.
Mix the Wet Ingredients
In a separate bowl, beat together 1/2 cup of vegetable oil and 1 cup of powdered sugar until well combined. Add in 1 cup of buttermilk, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until smooth.
Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring gently until just incorporated. Avoid overmixing to keep the cake light and fluffy.
Add Color and Flavor
Mix in 1 tablespoon of red food coloring until you achieve the desired shade of red. Be sure to check for an even color throughout the batter.
Prepare the Cooking Vessel
Grease a round steel or aluminium bowl with butter and dust with flour to prevent sticking.
Pour and Level the Batter
Pour the prepared batter into the greased bowl, smoothing the top with a spatula for an even surface.
Cook on the Stovetop
Place the bowl in a large pot with a lid. Add enough water to the pot to create steam, ensuring that it does not touch the bottom of the bowl. Cover and cook on low heat for about 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake
Once cooked, remove the bowl from the pot and let it cool for about 10 minutes. Then transfer the cake to a wire rack to cool completely.
Prepare the Frosting
In a mixing bowl, beat together 1/2 cup of cream cheese and 1/2 cup of unsalted butter until smooth. Gradually add 2 cups of powdered sugar and mix until creamy. Finally, add 1 teaspoon of vanilla extract and mix well.
Frost the Cake
Once the cake has cooled completely, spread the cream cheese frosting evenly over the top and sides of the cake using a spatula.
Serve and Enjoy
Slice the cake and serve to your guests or enjoy it yourself!
Notes
Substitution Tips
If you do not have buttermilk, you can create a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
Storage Recommendations
Store any leftover cake in an airtight container in the refrigerator for up to 5 days for the best freshness.
Serving Suggestion
This cake pairs well with fresh berries or a sprinkle of cocoa powder for decoration before serving.
Customization Options
Feel free to add chocolate chips to the batter or use a different type of frosting for a unique twist on the classic recipe.
