Eggless Red Velvet Cake
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.
Servings 12 servings
- 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
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 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.
Calories: 536kcal | Carbohydrates: 52g | Protein: 6g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 95mg | Sodium: 259mg | Potassium: 129mg | Sugar: 32g | Vitamin A: 1135IU | Vitamin C: 0.1mg | Calcium: 80mg | Iron: 0.5mg