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!!!
Eggless Red Velvet Cake
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
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.
- The Best Eggless Chocolate Cake Ever
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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 =)
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/