Eggless Red Velvet Cake

This Eggless Red Velvet Cake is moist, rich, and amazingly tasty! Two lovely layers of tender vibrant sponge red cake with fluffy cream cheese frosting. I promise you will not miss the eggs.  This easy dessert is the perfect showstopper for any occasion.

I am so excited to share this Eggless Red Velvet Cake recipe with you!!

First, because we LOVE cakes. Especially, my little one who is allergic to eggs.

Second, it turned out so good that it exceeded my expectations. This recipe makes a really moist and over-the-top delicious cake. I promise you will not miss the eggs.

And finally, Valentine’s day is around the corner and this is the PERFECT cake for the occasion.

This cake may look all elegant and fancy pants, but don’t let it fool you! It really couldn’t be easier to make!

I did use a gel paste food color. I know a lot of people don’t like to use artificial food coloring, so you always have the option of using natural food coloring such as beets. I personally haven’t tested this recipe using natural food coloring.

LOOKING FOR MORE EGGLESS RECIPES?

• Eggless Vanilla Cake Recipe
• Eggless Vanilla Cupcakes
• The Best Eggless Chocolate Chip Cookies
• Eggless Red Velvet Brownies
• Eggless Banana Chocolate Chips Muffins

The cake recipe is simple, the frosting is simple, and the assembly is really not over-the-top ridiculous, but it’s totally yummy.

Perfect dessert for this weekend, Valentine’s day, or anytime.

Happy Cooking!!!

4 from 22 votes

Print

Eggless Red Velvet Cake

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

 

This Eggless Red Velvet Cake is moist, rich, and amazingly tasty! Two lovely layers of tender vibrant sponge red cake with fluffy cream cheese frosting. I promise you will not miss the eggs.  This easy dessert is the perfect showstopper for any occasion.

Course: Dessert

Cuisine: American

Keyword: cake, easy, eggfree, Eggless, redvelvet

Servings: 12 servings

Calories per serving: 536 kcal

Author: Oriana Romero

Ingredients

• 2 1/2 cups (350 gr) self-rising flour
• 1 teaspoon baking soda
• 2 tablespoons unsweetened cocoa powder
• ¼ teaspoon kosher salt
• 1 cup unsalted butter, softened (2 sticks - 230 gr)
• 1 ¼ cup (250 gr) white sugar
• 1/2 cup sour cream
• 2 teaspoon vanilla extract
• 1 1/2 cup buttermilk
• 1 teaspoon white vinegar
• 1 tablespoon red food color (see notes)

Cream Cheese Frosting:

• 10 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 1 teaspoon vanilla
• 3 cups confectioners’ sugar, more if needed

US Customary - Metric

Instructions

1. Preheat oven to 350ºF. Butter 2 8 or 9inch round cake pans and dust with cocoa powder.
2. Sift flour, baking soda, cocoa powder and whisk to combine in a bowl.
3. In the bowl of your stand mixer fitted with paddle attachment mix beat together butter and sugar until smooth on medium speed. Once smooth add sour cream, vanilla extract, buttermilk, vinegar and red food color; mix till well combined.
4. Add the dry ingredients and mix until just combined.
5. Divide batter between cake pans. Bake for 25 - 30 minutes on the same shelf, or until a toothpick inserted into the center comes out clean.
6. Let it rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.
7. To assemble the cake, remove 1 cake from its pan and place flat side down on a serving platter or cake stand. Spread evenly about 1 cup of icing onto cake and, using a flat spatula. Remove the second cake from its pan. Place flat side down on top of the first layer. Use remaining frosting to cover top and sides of the cake, if desired.

For the Frosting:

1. Beat in a large bowl with an electric mixer the softened cream cheese and butter on medium speed for 3 - 4 minutes, scraping bowl occasionally, until smooth and creamy.
2. Stir in vanilla, then stir in confectioners ‘sugar. Add more confectioners ‘sugar as needed until frosting is a thick spreadable consistency.

Recipe Notes

The amount of color you need to add depends on the brand of food coloring you are using, add till your batter turns a nice red in color. I used around 1/2 tablespoon. This is the one I always use 

 

 

LOOKING FOR MORE EGGLESS RECIPES?

• The Best Eggless Chocolate Cake Ever
• Eggless Sugar Cookies
• Eggless Snickerdoodle Cookies
• Eggless Vanilla Cake Recipe
• Eggless Vanilla Cupcakes
• The Best Eggless Chocolate Chip Cookies

 

 

★ Did you make this recipe? Don't forget to give it a star rating below!

 

 

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition Facts

Eggless Red Velvet Cake

Amount Per Serving

Calories 536 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 20g100%

Cholesterol 95mg32%

Sodium 259mg11%

Potassium 129mg4%

Carbohydrates 52g17%

Sugar 32g36%

Protein 6g12%

Vitamin A 1135IU23%

Vitamin C 0.1mg0%

Calcium 80mg8%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Love what you see? Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe! Follow along on Instagram, Pinterest, Google+, Twitter, and Facebook for more fun! 

When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!

* This post contains affiliate links, thank you for the support in keeping Mommy’s Home Cooking up and running!