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.

Eggless red velvet cake on a cake stand with a slice cut out, served on a plate.

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.

Angled photo of a two tiered red velvet cake with cream cheese frosting, made without eggs.

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.

dry ingredients to make egg-free red velvet cake in a bowl.

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.

butter and sugar creamed together in a bowl.

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.

Red velvet batter in a mixer.

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.

Overhead view of a sliced red velvet cake with cream cheese frosting.

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.

A slice of a two tiered eggless red velvet cake with cream cheese filling.

Frequently Asked Questions

Can I use beetroot powder instead of food coloring?

Yes, you can. I recommend mixing 1/4 teaspoon red beet powder with 1 teaspoon cold water to substitute 1 teaspoon of food coloring.

Do you have any advice on how to keep the frosting from turning runny?

Yes, see my Favorite Cream Cheese Frosting That Isn’t Runny!

It is okay if I assemble and frost this cake the night before?

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.

Can I make cupcakes with this recipe?

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.

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. https://mommyshomecooking.com

More Eggless Red Velvet Desserts You’ll Love!

❤️ Love what you see? JOIN my Private Baking Club. Also, Subscribe to Mommy’s Home Cooking email list, so you’ll never miss a recipe! And FOLLOW along on Instagram, Pinterest, and Facebook for more fun! 

Eggless Red Velvet Cake | Mommy's Home Cooking

Eggless Red Velvet Cake

64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero
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.
4.18 from 167 votes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings

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:

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

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:

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. 
Oriana’s Notes
 
Food Coloring: 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 
Flour: You can substitute all-purpose flour for self-rising flour. In this case, omit the baking powder and salt called in the recipe. 
Sour cream: You can substitute sour cream for plain regular yogurt. 
Store: Store in an airtight container in the fridge for up to 3 days. Due to the cream cheese frosting, it’s best not to leave it at room temperature for long periods of time.
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. Take into consideration that the cakes will lose some of their fluffiness if refrigerated or frozen.
Quick Tips:
  • 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.
 
 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.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 536kcalCarbohydrates: 52gProtein: 6gFat: 34gSaturated Fat: 20gCholesterol: 95mgSodium: 259mgPotassium: 129mgSugar: 32gVitamin A: 1135IUVitamin C: 0.1mgCalcium: 80mgIron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Share your Creations!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
Course Dessert
Cuisine American
Calories 536
Keyword cake easy eggfree Eggless redvelvet

Recipe originally posted in January 2018, post content edited to add more helpful information, no change to the recipe in May 2021.  

Similar Posts

4.18 from 167 votes (147 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.