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Eggless Red Velvet Bundt Cake with cream cheese frosting over a cooling rack

Eggless Red Velvet Bundt Cake

This Eggless Red Velvet Bundt Cake is soft, moist, and tender, with the perfect red velvet flavor! This eggless Bundt cake recipe will become your new favorite for celebrations and holidays.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 388kcal


  • 3 cups (420 g) all-purpose flour
  • 4 tablespoons (30 g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 1/3 cup (80 ml) vegetable or canola oil
  • 1/2 cup (120 g) regular plain yogurt
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1 cup (240 ml) buttermilk
  • 2 - 3 teaspoons paste or gel red food coloring

To Decorate (optional)


  • Preheat the oven to 350º F (180º C). Generously Spray a 12-cup, nonstick Bundt pan with baking spray with flour.
  • Sift the flour, cocoa powder, baking powder, baking soda, and salt together into a large bowl.
  • 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. Then add the oil and beat for 2 more minutes. Add yogurt and vanilla; continue beating to combine, about 1 minute.
  • Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix. Beat in your desired amount of food coloring just until combined. I use 2 teaspoons of gel food coloring.
  • Pour the batter into the prepared pan.
  • Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then remove from the pan. Allow the cake to cool completely on a wire rack before icing or slicing.
  • Frost with cream cheese frosting, if desired. NOTE: Besides the frosting, I also cut the bottom of the cake a little and crumble the scraps, and sprinkled them on top.


STORE: The cake can be stored at room temperature for up to 3 - 4 days or refrigerated for up to 5 days.
FREEZE: This cake can be frozen for up to 1 month. To freeze the Eggless Red Velvet Bundt Cake, make sure the cake cools completely and wrap it in several plastic wrap layers to ensure it is tightly sealed. An extra layer of aluminum foil wouldn't be a bad idea either. It's a small step that offers additional protection against freezer burn!
Defrost the cake at room temperature before serving and frosting. Keep in mind that the cake will lose a bit of its fluffiness if refrigerated or frozen.
Cream Cheese Frosting Recipe 
GLUTEN-FREE: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
DAIRY-FREE: Use your favorite dairy-free or vegan butter. Also, use dairy-free yogurt.
My favorite dairy-free butter brands for baking are:
  • 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 must be at the right consistency; ideally, the butter will easily bend without breaking and give slightly when pressed. If it looks or feels oily is too soft. 
  • Don't overmix the batter. Instead, mix just until you've evenly distributed the ingredients throughout the batter.
  • Bake the cake(s) as soon as the batter is ready. 
  • Don't open the oven door until the cake(s) has set. Leave the oven closed until the minimum time stated in the recipe.
  • Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
  • 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. 
If you're going to make this recipe, please read the entire post content to get many tips, tricks, and variations.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 388kcal | Carbohydrates: 60g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Sodium: 171mg | Fiber: 1g | Sugar: 35g