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 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 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
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Preheat oven to 350ºF. Butter 2 8 or 9inch round cake pans and dust with cocoa powder.
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Sift flour, baking soda, cocoa powder and whisk to combine in a bowl.
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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.
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Add the dry ingredients and mix until just combined.
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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.
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Let it rest for 10 minutes in the pan then turn out onto a cooling rack and allow to cool.
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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.
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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.
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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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Absolutely love this! Did it in a tray and made a delicious roll 😍
Hello Rowena! I am so glad you loved it. Do you have pictures? I would love to see it 🙂 Thanks so much for your feedback and for trying my recipe.
Hi Oriana! i tried this recipe, and the batter turns out curdle. Do you have any idea why it’s like that?
And I’m going to try this recipe again. Can you give me suggestions for next time.
And I wanted to ask, if i want to use a 7 inch pan for this recipe, should i use this measurements or divide it into half? Thank you so much.
Hello VD! Make sure that all the ingredients are at room temperature. If you are using just 1 pan, yes! you need to halve it. For 2 pans is okay. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
hi i Oriana i have an egg allergy and a choc allergy was wondering could u use carob instead of coco powder. was going to make it for my hubby as a suprise for valentine. thank you for your awesome recipes.x
sue wardale
Hello Susan! I am sorry but I haven’t tested this recipe with carob powder, however, if you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Hiya!!
i will be trying this recipe for the first time later today, just a quick question though. Is this recipe enough for a 3-layer cake, or is it strictly for a 2-layer cake? If not, what adjustments do i need to make to the recipe??
Thanks!
Hello Warona, It depends how tall you want the layers to be. If you want tall thick layers I would recommend doubling the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Are those measurement the total for 2 of the 9 inch pans or do i have to double the recipe?
Hello Sabrina! The measurements are for 2 9-inch pans. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂
Hi can i use cake flour instead of self rising or can i use regular flour?
Hello Gigi! I haven’t tested this recipe with cake flour but you can use all-purpose flour. If you decided to use AP flour add 3 teaspoons baking powder. Thanks for your interest in my recipe. Please come back and let me know how you like it. 🙂