Name: Eggless Red Velvet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
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)); 10 oz cream cheese, (softened); ½ cup unsalted butter, (softened); 1 teaspoon vanilla; 3 cups confectioners’ sugar, (more if needed)

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?

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!!!

3.59 from 12 votes

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

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.

For the Frosting:

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.

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

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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*

Total Fat 34g 52%

Saturated Fat 20g 100%

Cholesterol 95mg 32%

Sodium 259mg 11%

Potassium 129mg 4%

Total Carbohydrates 52g 17%

Sugars 32g

Protein 6g 12%

Vitamin A 22.7%

Vitamin C 0.1%

Calcium 8%

Iron 2.6%

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

: Electric Mixer

: Glass Mixing Bowl Set

: Cake Pan

: Parchment Paper Liners

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Comments

Lisa says
June 10, 2019 at 8:14 pm
Hello! What did you use for the cake topping? Crumbled cake?
- Oriana Romero says
  June 13, 2019 at 5:27 am
  Hello Lisa! Yes, it is the same cake crumbled =)
Melissa says
May 28, 2019 at 6:45 pm
I recently made this recipe since I have become allergic to eggs. However, I had an issue with it crumbling when I was trying to get it from the pan to the plate. The only thing I did differently was use a hand mixer instead of a stand mixer. Any idea why this would happen? It was amazing even though it crumbled!!
- Oriana Romero says
  May 29, 2019 at 9:40 am
  Hello Melissa! I don’t what could happen but it sounds like it didn’t have enough structure. The problem might be the way you measure the flour. The best way is to use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup. Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour. Also, don’t forget to grease the pan. Thanks for your interest in my recipe. Hope this help.
Chandini says
May 9, 2019 at 2:20 pm
Hi! Can I use this recipe for cupcakes?
- Oriana Romero says
  May 10, 2019 at 12:56 pm
  Hello Chandini! This is the recipe for cupcakes: https://mommyshomecooking.com/easy-eggless-red-velvet-cupcakes/
Twinkle says
April 28, 2019 at 7:08 am
Hi
Can you tell me the measurement in grams for the same?
- Oriana Romero says
  April 30, 2019 at 5:19 am
  Hello Twinkle! I have added measurements in grams. Please, be sure to shout out if you have any other questions.
Rowena says
March 17, 2019 at 12:14 pm

Absolutely love this! Did it in a tray and made a delicious roll 😍
- Oriana says
  March 19, 2019 at 5:36 am
  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.
VD says
March 13, 2019 at 6:10 am

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.
- Oriana says
  March 13, 2019 at 9:06 am
  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. 🙂
susan wardale says
February 10, 2019 at 3:03 am

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
- Oriana says
  February 18, 2019 at 9:00 am
  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.🙂
Warona says
February 7, 2019 at 8:57 pm
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!
- Oriana says
  February 18, 2019 at 9:09 am
  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. 🙂
Sabrina says
February 5, 2019 at 3:43 pm
Are those measurement the total for 2 of the 9 inch pans or do i have to double the recipe?
- Oriana says
  February 18, 2019 at 9:11 am
  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. 🙂
  - Gigi Mells says
    March 17, 2019 at 1:30 pm
    
    Hi can i use cake flour instead of self rising or can i use regular flour?
    - Oriana says
      March 19, 2019 at 5:34 am
      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. 🙂