This Eggless Red Velvet Bundt Cake is soft, moist, and tender, with the perfect red velvet flavor! This eggless Bundt cake recipe will become your new favorite for celebrations and holidays. The recipe includes step-by-step photos and lots of tips.
Why I Love This Egg-Free Red Velvet Bundt Cake Recipe
You know occasions are special when there’s cake, am I right? Why not make your event even more special with my Eggless Red Velvet Bundt Cake?
This bundt cake is always a hit in my home. The cake always comes out perfectly moist and flavorful. And it tastes delicious, and the texture is out of this world!
Red Velvet is such a beautiful, festive color, so it’s perfect for celebrating with your loved ones. Whether you’re attending a casual party or gathering with friends and family, Eggless Red Velvet Bundt Cake is a perfect companion.
This Eggless Red Velvet Cake recipe is easy to make with simple ingredients. When you’re craving dessert, this recipe is a must-make!
Eggless Red Velvet Bundt Cake Ingredients
Amounts are included in the printable recipe below (scroll down).
Ingredients Notes & Substitutions
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour. Make sure to measure accurately; a kitchen scale is the best way to measure your ingredients, in my opinion.
- Baking Powder & Baking Soda: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Unsweetened Cocoa Powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed because it’s more acidic and reacts with baking soda, allowing your baked goods to rise; this is especially important in egg-free baking
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. You can also use salted butter if that is what you have handy. In that case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar o caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake.
- Oil: Vegetable or canola oil – Or any light-tasting oil of your preference.
- Regular Plain Yogurt: You can substitute plain regular yogurt for sour cream. I recommend using the full-fat versions.
- Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
- Vinegar: You can use apple cider vinegar or white vinegar.
- Paste or Gel Red Color: The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll use less. This is the brand I use > Food Coloring
Step By Step Recipe Photo Tutorial
The general instructions for the cake part are fairly simple. For complete instructions, scroll down for the full recipe.
Step 1 – Sift The Dry Ingredients into A Large Bowl
Step 2 – Cream the Butter and Sugar
Step 3 – Add The Other Wet Ingredients And Beat Some More
Step 4 – Combine The Dry Ingredients with The Wet Ingredients in Three Batches, Alternating With Buttermilk
Step 5 – Add Food Coloring
Step 6 – Transfer The Cake Batter To The Prepared Pan
PRO TIP: Make sure to grease the bundt cake pan very well. I like to spray a bundt pan with non-stick spray and then dust it with flour.
Step 7 – Bake
Let the cake cool in the pan on a wire rack for 20 minutes, then remove it from the pan. Allow the cake to cool completely on a wire rack before icing or slicing.
Step 8 – Decorate
Depending on your personal taste, you can add more or less frosting or no frosting at all. As you can see, I added a lot of frosting; after all, what is a cake without frosting, right? I used my go-to recipe for cream cheese frosting! I applied the frosting with a spatula and then add some red velvet crumbs on top.
Eggless Cakes Baking Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Make sure to cream the butter and sugar together for 4 – 5 minutes until creamy and pale. To achieve this, the butter has to be at the right consistency; ideally, the butter will easily bend without breaking and will give slightly when pressed. If it looks or feels oily is too soft.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the cake(s) as soon as the batter is ready.
Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Adapt This Recipe for Other Food Allergies
This recipe is egg-free and nut-free, but you can certainly adapt it to other food allergies.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes so the flour has time to hydrate and soften before baking it.
Dairy-Free: Use your favorite dairy-free or vegan butter. Also, use dairy-free yogurt.
My favorite dairy-free butter brands for baking are:
Storing & Freezing Instructions
Store: Leftover cake can be stored (well-wrapped) at room temperature for 3-4 days. It can also be stored in the refrigerator for a smidge longer.
Freeze: This cake can be frozen for up to 1 month. To freeze the Eggless Red Velvet Bundt Cake, make sure the cake cools completely and wrap it in several plastic wrap layers to ensure it is tightly sealed. An extra layer of aluminum foil wouldn’t be a bad idea, either. It’s a small step that offers extra protection against freezer burn!
Defrost the cake at room temperature before serving and frosting. Keep in mind that the cake will lose a bit of its fluffiness if refrigerated or frozen.
Frequently Asked Questions
If you want to make egg-free red velvet cake into round cake pans, I recommend following my Eggless Red Velvet Cake recipe.
If you want to make egg-free red velvet cake cupcakes, I recommend following my Easy Eggless Red Velvet Cupcakes recipe.
Yes, you can! But keep in mind that the flavor will change since butter adds an incredible amount of flavor to cakes.
Absolutely! Check out my recipe for an Easy Homemade Buttermilk Substitute [Video].
More Egg-Free Red Velvet Recipes You’ll Love!
- Eggless Red Velvet Cake
- Easy Eggless Red Velvet Cupcakes
- Eggless Red Velvet Whoopie Pies
- Eggless Red Velvet Cheesecake
- Easy Eggless Red Velvet Donuts
- Eggless Red Velvet Brownies
- Eggless Red Velvet Cookies
- Browse more recipes…
Recipe Card 📖
Eggless Red Velvet Bundt Cake
- 3 cups (420 g) all-purpose flour
- 4 tablespoons (30 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 1/3 cup (80 ml) vegetable or canola oil
- 1/2 cup (120 g) regular plain yogurt
- 2 teaspoons (10 ml) pure vanilla extract
- 1 cup (240 ml) buttermilk
- 2 – 3 teaspoons paste or gel red food coloring
To Decorate (optional)
- Preheat the oven to 350º F (180º C). Generously Spray a 12-cup, nonstick Bundt pan with baking spray with flour.
- Sift the flour, cocoa powder, baking powder, baking soda, and salt together into a large bowl.
- Using an electric hand mixer or a stand mixer, beat butter and sugar until creamy and pale on medium-high speed, about 4 minutes, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add the oil and beat for 2 more minutes. Add yogurt and vanilla; continue beating to combine, about 1 minute.
- Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix. Beat in your desired amount of food coloring just until combined. I use 2 teaspoons of gel food coloring.
- Pour the batter into the prepared pan.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then remove from the pan. Allow the cake to cool completely on a wire rack before icing or slicing.
- Frost with cream cheese frosting
, if desired. NOTE: Besides the frosting, I also cut the bottom of the cake a little and crumbled the scraps, and sprinkled them on top.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Make sure to cream the butter and sugar together for 4 – 5 minutes until creamy and pale. To achieve this, the butter must be at the right consistency; ideally, the butter will easily bend without breaking and give slightly when pressed. If it looks or feels oily is too soft.
- Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the cake(s) as soon as the batter is ready.
- Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
This recipe was originally published on February 2021. The recipe remains the same, but more notes, tips, photos, and information have been added to the post in November 2022 to make it as helpful as possible!