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Eggless Red Velvet Cake | Mommy's Home Cooking

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.
Course Dessert
Cuisine American
Keyword cake, easy, eggfree, Eggless, redvelvet
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Calories 536kcal


  • 2 1/2 cups (350 g) all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 cup (230 g) unsalted butter, softened (2 sticks)
  • 1 ¼ cup (250 gr) 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 buttermilk
  • 1 tablespoon red food color (see notes)

To Assemble & Decorate:


  • 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. 


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.
  • 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.
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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