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. The perfect showstopper dessert for any occasion.
Egg Free Red Velvet Cake Recipe Highlights
You are going to LOVE this egg-free red velvet cake. It is so moist and fluffy, even with the absence of eggs! This cake may look all elegant and fancy pants, but don’t let it fool you! It really couldn’t be easier to make!
For the beautiful bright red color, I use a gel paste food color. I know many 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.
How Do You Make a Cake Without Eggs?
The best way to substitute eggs in a cake recipe is to find the right combination of leavening agents, such as baking powder and/or baking soda, and acids, such as vinegar, lemon juice, buttermilk, yogurt, sour cream, etc. When leavaners and acids are combined, they react and produce gas (bubbles), making the cake fluffy.
Cakes without eggs can be a little tricky, but not impossible! This eggless red velvet cake is just as tasty as a regular one.
Ingredients You’ll Need & Notes
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Baking powder and baking soda: Make sure they’re not expired.
- Cocoa: – I like to use unsweetened natural cocoa powder instead of Dutch processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Sugar: Regular white granulated sugar, also known as caster sugar.
- Sour cream: You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions. Learn How to Make Sour Cream at Home.
- Pure vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Buttermilk: A must for red velvet cake and to keep the cake moist without the use of eggs! You can make your own buttermilk if you don’t have any on hand.
- White vinegar: You can also use apple cider vinegar.
- Red food color: The amount of food coloring will depend on the concentration of the food coloring you are using. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less.
- Cream Cheese Frosting
How To Make Eggless Red Velvet Cake
Detailed instructions are included in the printable recipe below (scroll down).
1 — Prepare the Equipment
Preheat the oven to 350ºF (180ºC). Line and grease two 8 or 9-inch (20 or 22-cm) round cake pans.
2 – Combine Dry Ingredients
Sift flour, baking powder, baking soda, cocoa powder, and salt into a large bowl; whisk to combine.
3 — Cream the Butter
In the bowl of your stand mixer fitted with the paddle attachment, beat together butter and sugar until smooth on medium speed. Once smooth add sour cream, vanilla extract, and vinegar; mix till well combined.
4 — Combine the Ingredients
Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture. Beat in your desired amount of food coloring just until combined.
5 — Bake the Eggless Red Velvet Cake
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.
6 — Assemble the Cake
To assemble the cake, place 1 cake layer flat side down on a serving platter or cake stand. Spread evenly about 1 cup of frosting onto the cake, using a flat spatula. Place the second cake layer flat side down on top of the first layer. Use remaining frosting to cover the top and sides of the cake, if desired.
Cream Cheese Frosting
The cream cheese frosting has a tangy yet sweet flavor that isn’t overpowering. The perfect complement to this red velvet cake. To make the frosting follow the steps in this recipe.
QUICK RECIPE TIPS
Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour.
Make sure to cream the butter and sugar together for 4 – 5 minutes, until creamy and pale. To achieve this, the butter has to be at the right consistency; ideally, the butter will easily bend without breaking and will give slightly when pressed. If it looks or feels oily is too soft. It should also not look like wet sand. That means it’s not finished creaming yet.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the cake(s) as soon as the batter is ready since you don’t want the baking soda to lose its effectiveness.
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.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Frequently Asked Questions
Yes, you can. I recommend mixing 1/4 teaspoon red beet powder with 1 teaspoon cold water to substitute 1 teaspoon of food coloring.
Yes, see my Favorite Cream Cheese Frosting That Isn’t Runny!
After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature. After that, it’s best to refrigerate it.
For cupcakes, I reccomend my Easy Eggless Red Velvet Cupcakes recipe.
Adapt This Recipe to Other Food Allergies
This recipe is egg-free, but you can certainly adapt it to other food allergies.
Gluten-Free
Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brands are Cup4Cup and King Arthur.
Dairy-Free
Use your favorite plant-based, dairy-free, or vegan milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. Also, use your favorite plant-based, dairy-free, or vegan yogurt.
Storing & Freezing Instructions
This egg-free red velvet cake is always a hit, so what are the odds of leftover cake? However, if you do have leftovers or you’re planning on making this egg-free red velvet cake ahead of time for a party, here’s how to do so.
Leftovers
This eggless red velvet cake will stay fresh in an airtight container in the fridge for up to 3 days. However, it’s best not to leave it at room temperature for long periods of time due to the cream cheese frosting.
Freezer
You can freeze this eggless red velvet cake with and without frosting. To freeze, wrap the cake or slices tightly in plastic wrap and place it in a plastic double zipper quart freezer bag. Freeze the cakes for up to 3 months. Thaw at room temperature before frosting if there isn’t any and serving.
More Eggless Red Velvet Desserts You’ll Love!
- Eggless Red Velvet Bundt Cake
- Easy Eggless Red Velvet Donuts
- Eggless Red Velvet Whoopie Pies
- Eggless Red Velvet Cheesecake
- Eggless Red Velvet Cookies
- Easy Eggless Red Velvet Cupcakes
- Eggless Red Velvet Sheet Cake (The Simply Eggless Cookbook)
- Eggless BIG FAT NYC Style Red Velvet Cookies (The Simply Eggless Cookbook)
Eggless Red Velvet Cake
Equipment
Ingredients
- 2 1/2 cups (350 g) all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons (16 g) unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 1 cup (230 g) unsalted butter, softened (2 sticks)
- 1 ¼ cup (250 g) granulated sugar
- 1/2 cup (120 g) sour cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon white or apple cider vinegar
- 1 1/2 cup (360 ml) buttermilk
- 1 tablespoon red food color (see notes)
To Assemble & Decorate:
Instructions
- Preheat the oven to 350ºF (180ºC). Line two 8 or 9-inch (20 or 22-cm) round cake pans with parchment paper. Butter and dust with cocoa powder. You can also lightly grease with baking spray with flour, if you prefer.
- Sift flour, baking powder, baking soda, cocoa powder, and salt together into a large bowl; whisk to combine.
- Using an electric hand mixer or a stand mixer, beat butter and sugar until creamy and pale on medium-high speed, about 4 minutes, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Once smooth, add sour cream, vanilla extract, and vinegar; mix till well combined.
- Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture. Beat in your desired amount of food coloring; mix just until 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.
Make the Frosting:
- To make the frosting follow the steps in this recipe.
Assemble the Cake:
- Level the tops of the cakes with a cake cutter or a long, serrated knife as needed.
- Line the edges of a cake platter with four strips of parchment paper to keep the platter clean. This is optional.
- Place the first cake layer on the platter. Spread 1 cup of frosting evenly over the top. Top with the second cake layer, press lightly to adhere, then spread 1 1/2 cups buttercream evenly over the top and sides of the cake. You can smooth the cake’s top and sides with the edge of an offset spatula to smooth out any bumps.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Make sure to cream the butter and sugar together for 4 – 5 minutes until creamy and pale. To achieve this, the butter has to be at the right consistency; ideally, the butter will easily bend without breaking and will give slightly when pressed. If it looks or feels oily is too soft. It should also not look like wet sand. That means it’s not finished creaming yet.
- Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the cake(s) as soon as the batter is ready since you don’t want the baking soda to lose its effectiveness.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Nutrition
Recipe originally posted in January 2018, post content edited to add more helpful information, no change to the recipe in May 2021.
Hi can i make this using whole wheat flour plz suggest
Hello Nancy! I wouldn’t recommend using whole wheat for this recipe since the texture will be too dense. Thanks for your interest in my recipe.
This is the second time I’m trying this recipe however for some reason the cakes bake perfectly in the oven and as soon as I take them out they collapse. They become flat and dense. Any tips?
Hello Shania! There are reasons for that to happens. A cake sinking in the middle after baking can be caused by various factors. Here are some common reasons why this may happen:
Underbaking: The most common cause of a cake sinking in the middle is underbaking. If the cake is not cooked completely in the center, it can collapse as it cools. It’s important to follow the recommended baking time and test the cake’s doneness using a toothpick or cake tester inserted into the center. If it comes out clean or with a few crumbs, the cake is likely fully baked.
Oven Temperature: Incorrect oven temperature can lead to uneven baking and result in a cake sinking in the middle. Ensure that your oven is properly calibrated and preheated to the correct temperature as stated in the recipe. Sudden fluctuations in temperature during baking can also cause the cake to sink.
Overmixing: Overmixing the cake batter can lead to excessive air incorporation, creating an unstable structure. This can cause the cake to rise excessively and then collapse in the middle during cooling. Mix the batter just until the ingredients are incorporated to avoid overmixing.
Leavening Agents: Too much or too little leavening agents, such as baking powder or baking soda, can affect the rise and stability of the cake. It’s important to use the correct measurements of leavening agents specified in the recipe to achieve the desired results.
Opening the Oven Door: Opening the oven door too early or frequently during baking can cause a sudden drop in temperature, affecting the cake’s structure. Try to avoid opening the oven door until the cake is almost fully baked to prevent drastic temperature changes.
Pan Size: Using the wrong-sized pan can impact the cake’s structure. If the pan is too small, the cake batter may overflow and cause uneven baking. If the pan is too large, the cake may not have enough support to rise properly, leading to sinking in the middle.
Altitude or Humidity: High altitude or high humidity environments can affect baking outcomes. Adjustments to baking time, oven temperature, or ingredient ratios may be necessary in these conditions to prevent sinking or collapsing.
By paying attention to these factors and ensuring proper baking techniques, you can minimize the chances of a cake sinking in the middle. It’s important to follow recipes closely, properly measure ingredients, and practice good baking habits to achieve consistently successful results. Hope this helps! xo
Hello,
I love your eggless cake recipes you can’t even tell they are egg free. I have a question do you go with the cup measurements or the grams because for the AP flour the cups grams is less then what it says in grams on the website I like to go with grams to make sure it’s consistent every time but im a little confused if for yours if I should look at the cups and do grams for the 2 1/2 cups or go with your grams written in recipe?
Hello Khrysta! I always recommend using a kitchen scale to measure all the ingredients. For my eggless recipes 1 cup of flour is 140 g. Thanks so much for trying my recipes and taking the time to come back and let me know. xo
I was blown away by how LIGHT this cake was! I have had trouble in the past baking eggless and the cakes/cupcakes come out too dense. My 30yo boyfriend has never had cake for his birthday because of his egg allergy, I cannot thank you enough for allowing me to give this to him and be something that every one can enjoy! Absolutely will make again and again
Hi Jenna! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
If I add mini semi sweet chocolate chips to the batter, will it alter it too much?
Hello Pav! I have never tried adding choco chips, so you may need to do some experimenting on your own. I think it will work well if you don’t add too much; I would start adding about 1/2 cup. If you try it, I would love to know how they turn out. 🙂
Hi, I made a test cake, substituting Bob’s Red Mill 1:1 gluten free flour for regular flour; otherwise I followed all instructions. The cake rose quite a bit in the oven (to top of 2″ pan) looked wonderful when it came out, but sank soon after, and I ended up with a very flat and gooey cake. I will try a different brand of gluten-free flour: cup4cup as suggested. I’ve also read that too much leavening can cause cake to fall after baking. Your recipe calls for 3 tea. baking powder AND 1 tea. baking soda. Should I reduce this leavening amount?
Hello Karen! I believe I answer your question via email, right? To be honest, I have a limited experience with gluten-free baking, but it often requires a bit of a different approach. It sounds to me like it was underbaked. Gluten-free batters might take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture. I hope this help!
This was a great recipe! Took some time to put together but result of a great sponge! I used 8 x 1.5 pans and was skeptical that the batter might drip over so i took some batter to also make about 8 cupcakes. The only thing that didn’t come out was sugar content. Not sure why but family and I felt the need to add little more sugar. I may have accidentally added extra vanilla which gave a slight bitter taste. Do you spray your cakes with sugar water before refrigerating?
Hello Sonal! So glad you enjoyed this recipe. No, I don’t add sugar syrup to my cakes. Thanks so much for trying my recipe and taking the time to come back and let me know!
It turned out to be so fluffy, soft, and yummy! Nobody could believe it was eggless 🙂 I decorated it with a fondant so left the cake out for around 3 hours before cutting it. The knife went down the cake so smoothly! Thank you for sharing your recipe!
Hello Mayuri! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
This collapsed while still in the oven before I even opened the door. What might have caused this? Tasted very good though!
Hello Margaret! Sorry to hear that. If it collapsed in the oven, it probably was an issue with the ingredients. I would recommend checking if your baking powder and/or soda are not too old. Baking is always tricky, and baking without eggs is even more. It’s impossible to say exactly because there are so many things that can make that happen. So I recommend you to read my Beginner’s Guide to Eggless Baking and my FAQs section. There you will find some clues about what could have happened. Thanks for trying my recipe!
Hello,
Can I use this recipe to make cupcakes as well. I saw the cupcake Red Velvet recipe but to double would be a bit more than I need.
Hello Valencia! Possibly, but I never tested this recipe for cupcakes so I can’t say for sure, but you can certainly give it a try. Let me know how it turns out for you! Make sure to adjust the baking time accordingly. Thanks for your interest in my recipe.
Yes you can make cupcakes with this recipe I did and it was perfect I got 24 cupcakes with one batch of the cake recipe or 16 cupcakes and 2 x4” rounds. With the cupcake recipe one batch I got about15 cupcakes. All my cupcakes are regular size and I put 50-54 grams batter per cupcake hope this helps you.
Can I bake this in a sheet cake pan?
Hello LeAnn! Possibly, but I never tested this recipe in a sheet pan so I can’t say for sure, but you can certainly give it a try. Let me know how it turns out for you! Make sure to adjust the baking time accordingly. Thanks for your interest in my recipe.
I was searching for eggless red velvet recipe nd I found this luckily
I tried the cake and it came out super moist and spongy
Thank you soo much for sharing your recipe.
Hello Anusha! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Hey! I wanted to make this cake for my friend, but she has a gluten allergy, so can I substitute the flower for gluten free flower instead?
Hello Hershey! I haven’t tested this recipe with GF flour personally, but some readers have had great success. When I bake GF, I use Cup4Cup gluten-free flour . Let me know how it turns out for you!
Hi Oriana,
This is the first time Im making eggless cake with vinegar, sour cream and buttermilk. I’ve used carbonated soda and evaporated creamer before in other recipes. I just baked my very first red velvet cake with your recipe. It is extremely soft and fluffy. When I took both the pans out of the oven, they looked amazing. As I left it to cool, within minutes the center part had dropped a lil bit, look Abit like a crater 😅 what did I do wrong? The only different thing I did is use 7″ pan since I didn’t have 8″. I thought I’ll freeze it so I can trim it to even layers before frosting, but it’s so soft it breaks as I even try to lift it. I think the only way for me is to put the whole tray into the fridge. Pls advise what I can do
Hello Voormila! It’s impossible to say exactly because there are so many things that can make that happen. I sound to me like the cake might be underbaked. I recommend you to read my Beginner’s Guide to Eggless Baking and my FAQs section to get some tips for the future. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Looks delicious!
Thanks Tonya! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
this recipe called for unsalted butter, I have a dairy allergy.
Will using butter flavored Crisco alter the cake making it too tender to hold together?
I can use vegan yogurt for the sour cream just wasn’t sure about the butter substitute
Thank you
Ranchmama
Hello Ranchmama! To make my recipes dairy-free just substitute the butter and milk ingredients with plant-based alternatives. For baking, my fave dairy-free butter substitutes are: Om Sweet Home Non-Dairy Butter Alternative, Miyoko’s Creamery Organic Vegan Butter, Earth Balance Vegan Buttery Sticks.
Hi. What can i substitute with sour cream. ?
Hello Ema! You can use regular plain yogurt. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi I made red velvet cake in the beginning first butter and sugar until their smooth when I start adding sour vanilla extract and buttermilk, vinegar they start separating them I still continue them by adding dried ingredients didn’t come out nice.
Please let me what to do next time when I make it again.
Hello Gitaben! Next time, make sure all the ingredients are at room temperature. Baking is always tricky and baking without eggs even more. Please check my FAQs page to learn more about eggless cakes mishaps. Thanks so much for trying my recipe and taking the time to come back and let me know.
Can we buy ready made sour cream.
Hello Gitaben – Yes, you can use store-bought sour cream. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello Oriana!
I am going to try your recipe. Just want to know have you mixed dry ingredients with mixer itself or with a spatula or hand whisk?
Hello Nisha! You can mix the dry ingredients with a whisk or fork. It just a quick mix to combine. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello
Thank you for your recipe. I don’t have access to self rising flour. I saw you suggest for each cup of flour add baking powder and salt. Do you adjust the amount?
I also wanted to ask if I can use cake flour. Thank you
Hello Tee! No, you don’t need to adjust the amount of flour; just add 1 1/2 teaspoon of baking powder per cup of flour and 1/2 teaspoon salt. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi,
I just want to check that butter and sugar has to be beaten until it rise?? Or may be can you tell me for how long I should beat them please.Tq
Hello K! The butter and sugar have to beaten until pale in color and fluffy, about 4 -5 minutes. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
What is the size of cake pans you use in your recipes.
Hello Neetu! I used 2 8-inch (20 cm) round cake pans.
I don’t have sour cream handy, do you suggest a substitute?
Hello Meena! You can use regular plain yogurt. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Awesome Cake. I made this eggless version recently and was very satisfied. Texture, taste, every thing was perfect, Color was not up to mark but I suppose that depends on the brand. Will add more color next time. Thanks a ton
Hello Shweta! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi Oriana, I want to make this cake for my Niece’s wedding cake. I would like to make it before time and freeze it, will it survive freezing and defrosting without going gluggy? If I can freeze it do you know how long I should leave to defrost before decorating it?
Hello Kerry! You can freeze the cake but be aware that it will lose the fluffiness. I would recommend to make it 1-2 days in advance and store it well covered at room temperature. The time it will take to defrost will depend on how big your cake is. I hope that helps!
Hi Oriana
I just want to know that the measurements u gave are in US cups or UK. I am actually bit confused. Can u pls help me out. I am in UK. The measurements in grams and tsp or tbsp are also in US or UK. I want the UK measurements. Waiting for ur reply.
Thanku
Hello Pooja! The UK cups are 250mls and US cups are 240mls. I used US cups but I highly recommend using a kitchen scale to measure the ingredients for better results. Hope that helps!
Hi oriana
I have tried this recipe, all was good but it didn’t cooked from the middle, I keep it in the over for 40 mins but still didn’t cook.
Can you tell me what was wrong!
Hello Hetal! Every oven is different so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off and that will all affect baking time. The cake is ready when you insert a toothpick into the middle of the cake and it comes out clean. I would recommend using an oven thermometer to make sure it’s working properly. Hope that helps!
Hey Oriana! Can’t wait to try this recipe out for my mom’s birthday- she loves red velvet! Unfortunately, self raising flour isn’t available in my country. How can I substitute it with plain flour and leavening agents? ❤️
Hello Richa! You can use all-purpose flour, just make sure to add 1 1/2 teaspoon of baking powder per cup of flour + 1/4 teaspoon of salt. Hope this helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana…
I jus want to thank you for sharing such an amazing recipe..i made cupcakes using dis recipe n they were super soft n spongy…everyone in my family luved it.
Hello Meetu! So glad you enjoyed this recipe. Thanks so much for trying my recipe!
Hi can I use marscapone cheese with a little bit of cream cheese? Will it alter the flavour? Btw I’ve made your recipe before and it was absolutely delicious!!! I just don’t have a lot of cream cheese on my hand this time 🙁
Hello Vedangee! I think mascarpone cheese could work fine. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Thank you so much! I baked the cakes today and it was absolutely amazing. Will make the frosting tomorrow 🙂
Hello Vedangee! So glad you enjoyed this recipe. Thanks so much for your feedback and for trying my recipe.
Hi! Love your recipes! How do I use this recipe for a 6 inch pan x x
Hello Sunshine! It will depend on how many layers you want to make. For two 6-inch layers, half the recipe and divide the batter evenly between the cake pans. Hope that helps!
Hi! I want to make this recipe but instead of 2 6 inch pans I want to use 3 6 inch. How can I do this? Thanks!
Hello Unicorn! I would recommend to half the recipe and divide the batter evenly between 3 cake pans. The baking time will depend on your oven; keep an eye on it. The cake is done when a toothpick inserted in the center comes out clean. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
How can I make buttermilk at home? I love ur recipes…
Hello Soumya! Here is a tutorial to make buttermilk at home: Easy Homemade Buttermilk Substitute [Video]
Hi how to make Aquafaba for ladyfinger
Hello Gita! Aquafaba is just the liquid that we usually discard from a can of beans. This liquid emulates the unmistakably fluffy texture of whipped egg whites. You can learn more about aquafaba here: https://mommyshomecooking.com/how-to-make-eggless-meringue/
Hi Oriana
I am making this cake for my niece who has an egg allergy and coeliac disease. She would love it in the number 18 in 3 layers as a naked cake with fruit and flowers…was wondering should I double or triple the ingredients…numbers are about 25cm in length.
Hello Elaine! I don’t know how deep are the cake pans or if your plan to bake three-layer of each number, or cut the cake after it’s baked. I would suggest doing a test before the big day. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
THE BEST!!! each time turned out awesome…
Hi Mona! Thanks so much for your feedback and for trying my recipe.
Hi oriana..
How do u make butter milk.
Hello Meetu! I have a whole post about buttermilk https://mommyshomecooking.com/easy-homemade-buttermilk-substitute/ Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Can I use unbleached flour . I couldn’t get self rising flour
Hello Megha! You don’t have self-rising flour? NO problem!! You can use all-purpose flour, just make sure to add 1 1/2 teaspoons of baking powder + a pinch of salt per cup of flour called in the recipe. Hope that helps!
Hi, what can i replace the sour cream with?
Please let me know. Thank you.
Hello Tavisha! You can use regular plain yogurt. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi
I was very exited about this cake so I tried it today and it looked nice and healthy when I removed it from the oven it shrunk .
I don’t know why
I didn’t have the self raising flour so as I read o e of your comment I used one and half teaspoon baking powder per cup in the receipe . Which means 3 + BP as well as BSoda.
What could be the reason ?
Hello Yashodhara! Oh, that’s a shame. It’s impossible to say exactly because there are so many things that can make that happen. I’ll tell you the most likely then hopefully you can work out what went wrong and avoid it in the future. There are three main reasons for this: 1- the oven door has been opened before the cake has set, 2- the cake didn’t go in the oven as soon as the mixture was ready or 3- there’s too much raising agent. Thanks so much for trying my recipe and for taking the time to come back and let me know!
Hi Oriana
I want to make one layer cake as I don’t have enough stuff to make two layers due to lockdown. How should I alter the recipe for it? Will using exact half of all the ingredients work?
Hello Aayu! Yes, you can half the recipe. Hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Thanks for your reply. What about the measurement of baking powder? Should I keep it same or use half the amount mentioned?
Aayu, if you going to make half of the recipe, you should divide all the ingredients half, including the baking powder. Hope that helps!
My microwave oven don’t have preheat setting but I can bake in it (convection mode) , what should I do for that ?
Hello Swara! I don’t have much experience with a convection microwave but I would suggest starting the convection mode ten 10 minutes before so it will be hot when you bake the cake. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana,
I am really enjoying your recipes, tried out your banana bread recipe yesterday, delicious.
Due to lockdown in SA, I am unable to go out to the supermarket.
I want to try the red velvet recipe, what can I substitute for the sour cream
Hello Merlin! I am so glad you liked my banana bread recipe =) You can use plain regular yogurt. Thanks for your interest in my recipe. Please come back and let me know how you like it.
The batter overflowed from 8 Inch pans and filled my oven and kitchen with smoke. Will try this recipe again, but that pan size DOES NOT WORK.
Hello Kay! How many cakes pans did you use? This recipe makes 2-layer cake, meaning that you have to divide the batter into two pans.
this looks so good! I want to make this as a 6inch cake, how would i adjust the recipe/baking time?
Hello Nicole! It will depend on your oven. I would recommend baking for 18-20 minutes or until a toothpick inserted into the center comes out clean. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I will for sure! I made the cupcake version of this over the weekend and they were amazing! So light and fluffy, great flavor! My daughter has an egg allergy so its been quite a journey trying to find the right baked goods that she can enjoy. Thank you for putting together this blog, love it!
So glad you loved this recipe, Nicole! Thank YOU so much for trying my recipes and for your feedback =)
Hi Oriana, Could I use All purpose flour instead of self rising?
Hello Ayoka! Yes, you can, just add a teaspoon of baking powder and a pich of salt pero cup of flour. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello. Can I reduce the sugar content . It’s for a an elderly gentleman who like red velvet but not too sweet
Hello Nithya! Yes, you can reduce up 10% of the sugar called in the recipe. The easiest way to make this 10% reduction is to remove 5 teaspoons from each cup of sugar. Please keep in mind that the texture could be slightly different. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
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 =)
what type of sour cream do you use, regular?
thanks
Hello VJ! Yes, I use regular (full fat) sour cream. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello! What did you use for the cake topping? Crumbled cake?
Hello Lisa! Yes, it is the same cake crumbled =)
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!!
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.
Hi! Can I use this recipe for cupcakes?
Hello Chandini! This is the recipe for cupcakes: https://mommyshomecooking.com/easy-eggless-red-velvet-cupcakes/
Hi
Can you tell me the measurement in grams for the same?
Hello Twinkle! I have added measurements in grams. Please, be sure to shout out if you have any other questions.
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. ?
hi
can i use Wilton icing colors for the backing , and is it good mascarpone cheese instead of cream cheese frosting?
thank you
Hello Bhanu! Yes, you can use any food coloring you like. And yes, you can use mascarpone cheese instead of cream cheese. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Hi! I would like to make a 9X13 cake for my son’s birthday. Based off the comments you made on a sheet cakes, should I just double your recipe as it you have it posted for a 9X13?
In the comments, you mention that it makes 24 servings but it is posted as 12 servings. So just want to be sure if I double to make a 9X13 cake. I plan to cut into a minion shape…do you think this recipe will hold it’s shape?
Hello CDR! The number of servings will depend on what kind of cake you make. A 9×13 sheet cake makes about 24 servings. Yes, the cake will hold the cake.
Hello CDR! For a 9×13 cake, you don’t need to double the recipe. Hope this help. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Hi. Can this be made without cocoa pwd?
Hello Divya! The cocoa powder is kind of an important ingredient in Red Velvet desserts. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Hi dear. I need to make a huge cake for my grandma’s birthday and I wanna try this red velvet recipe of yours which looks sooooo yummy. But I need to bake a cake for 75 people. I wanna know if you can help me with that pleaseeeeee.
Hello Rebecca! Thanks for your interest in my recipe. It will depend on what kind of cake you want to make. For example, 2 tier, 12″ and an 8′ serves 80. 3 tier, 6-8-10 in rounds serves 74. If you don’t want to complicate your life you can make sheet cakes, a 9×13 pan = 24 servings and 11×15 pan = 35 servings. This recipe serves 24 so you will need triple or quadruple the recipe. Hope this help!
Hi Oriana,
Thanks for sharing this recipe. Is there a way to reduce the amount of sugar in the frosting and make it less sweet?
Ella Kay
Hello Ella! Yes, you can reduce the quantity of sugar and increase the quantity of cream cheese so you end up with a less sweet frosting. Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Ur pictures look mouth watering. Can fresh cream be used in place of sour cream? What’s the difference between the two?
Hello Amrisha! I haven’t tested this recipe without using sour cream but I think you can substitute sour cream with plain yogurt. Please come back and let me know how it turns out. ?
I made it with the yogurt. It turned out Soo good that my family was ready to promote me from amateur to Baker status, although I used whipped cream frosting coz was feeling too lazy to do the cream cheese frosting. Thank you soo much !!!
WOO HOO…So glad you enjoyed this, Amrisha! Thanks so much for trying my recipe ?
HI
https://mommyshomecooking.com/eggless-red-velvet-cake/
for this receipe is it ok if we skip the sour cream and vinegar ..
As well what the qty as in how much kg is this cake
Hello Nishita! Sorry, but I haven’t tested this recipe without sour cream and vinegar. Thanks for your interest in my recipe.
Hi Oriana, all your receipes are fantastic .. would like to know if apple cider vinegar can be used here ? Thanks
Hello Aish! Yes, you can use apple cider vinegar. Please come back and let me know how you like it. ?
Hi Oriana,
Recipe looks mouth watering… however can you come up with eggless recipes for pumpkin cake, coconut lemon cake, banana cake and strawberry cake??
Hello Gunjan! I am glad you like my recipes. I am taking note of your recipe requests. Stay tuned!
Can the Red Velvet cake be used to make cupcakes? If so, can they be frozen?
I am anxious to try this recipe!
Hello Judy,
This is the cupcakes recipe https://mommyshomecooking.com/easy-eggless-red-velvet-cupcakes/