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!!!
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.
- 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)
- 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.
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.
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- Electric Mixer
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- Glass Mixing Bowl Set
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- Cake Pan
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- Parchment Paper Liners
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Hi Oriana, I loved this recipe. The only issue I had was it crumbled. It was so soft that it was breaking.
It tasted amazing. Not too sweet. I loved it. I took exact measurement in grams however I did not know how much 1 cup equals to. Mine is 250 ml. I was following items in grams then there was sour cream in cup measurement. I will be 125 ml for sourcream. Do you think the measurements for cup could have gone wrong for me and hence it became soft and crumble
Hello Abha! Baking without eggs is really tricky, a slight change can affect the outcome easily. Some tips: make sure to measure ingredients properly, careful mix to evenly distribute the ingredients throughout the cake batter to give it a uniform consistency, and finally, check your oven temperature with an oven thermometer. If the oven temperature is too high, your cake could be dry. I always check my cakes for doneness at the lower end of the baking range. 1/2 cup sour cream = 120 gr. Hope this help!
Hi Oriana! I love your recipes! I wanted to make this wonderful looking red velvet cake tomorrow, and I just wanted to ask if the measurements would stay the same if I used a square cake pan. It’s a 9 X 9 square pan, and I want to bake a 3 layer cake. Also, would it be okay if I used a different food coloring (not red)? Thank you so much!!! This looks delicious, and I can’t wait to try it!!!
Hello Shreya! If you going to make 3 layer cake you will need 1 1/2 recipe. You can use any color you want but it wouldn’t be red velvet though. Thanks for your interest in my recipe. Please come back and let me know how you like it =)