Indulge in the velvety goodness of a classic Red Velvet Cake, made eggless for all to enjoy. This recipe promises a moist, vibrant, and utterly delicious cake topped with a luscious cream cheese frosting. Perfect for any celebration or as a sweet treat for yourself.
Using a whisk attachment on a planetary mixer, blend cake mix and water at slow speed for 1 minute.
Scrape down the batter & mix at medium speed for 3 minutes.
Add olive oil while mixing at a slow speed for 1 minute.
Pour the batter into baking tins, and bake at 160 degrees Celsius to 180 degrees Celsius for 25 to 30 minutes for 1000 gm batter.
Use tripolite whipped cream or D’lecta cream cheese for frosting.
