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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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/
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!
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
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.
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 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. 🙂
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. 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! 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 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. 🙂
Are those measurement the total for 2 of the 9 inch pans or do i have to double the 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!
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