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.
- 2 1/2 cups self-rising flour
- 1 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon kosher salt
- 1 cup unsalted butter, softened (2 sticks)
- 1 ¼ cup white sugar
- 1/2 cup sour cream
- 2 teaspoon vanilla extract
- 1 1/2 cup buttermilk
- 1 teaspoon white vinegar
- 1 tablespoons red food color (see notes)
- 10 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla
- 3 cups confectioners’ sugar, more if needed
Preheat oven to 350ºF. Butter 2 8 or 9inch round cake pans and dust with cocoa powder.
Sift flour, baking soda, cocoa powder and whisk to combine in a bowl.
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.
Add the dry ingredients and mix until just combined.
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.
Let it rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.
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.
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.
Stir in vanilla, then stir in confectioners ‘sugar. Add more confectioners ‘sugar as needed until frosting is a thick spreadable consistency.
1 cup = 250 ml / 121.52 g
1 tablespoon = 15 ml
The amount of color you need to add depends on the brand of food color 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?
????When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
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