Craving a classic red velvet cake but need a recipe without eggs? This eggless red velvet cake is moist, rich, and features that signature vibrant hue. You can easily whip up this delicious cake recipe without eggs for any occasion.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a gluten-free all-purpose flour blend if needed.
- Cocoa powder: Use unsweetened natural cocoa powder.
- Buttermilk: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.
- Red food coloring: Gel food coloring gives a more intense color.
- White vinegar & baking soda: These create the lift in this eggless cake.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1-2 tablespoons red food coloring (depending on desired intensity)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes
- Servings: 12
- Tools Needed: Two 8-inch round cake pans, mixing bowls, electric mixer, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pans and Dry Ingredients
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt.
2. Combine Wet Ingredients
In a separate medium bowl, combine the buttermilk, vegetable oil, white vinegar, vanilla extract, and red food coloring. Whisk these ingredients together until well combined and the color is uniform. This is crucial for your cake recipe without eggs.
3. Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Mix with a spatula or an electric mixer on low speed until just combined. Be careful not to overmix the batter; a few lumps are okay.
4. Bake the Cakes
Divide the batter evenly between your prepared cake pans. Bake for 35-40 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
5. Cool the Cakes
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, invert them onto a wire rack to cool completely. This prevents the cakes from becoming soggy.
6. Prepare the Cream Cheese Frosting
While the cakes cool, make your frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy. Gradually add the sifted powdered sugar, a cup at a time, beating until smooth. Stir in the vanilla extract.
7. Assemble and Frost Your Cake
Once the cakes are completely cool, place one layer on your serving plate. Spread about one-third of the frosting evenly over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake. Now you have a beautiful eggless red velvet cake!
Variation Ideas:
- Cupcakes: Bake as cupcakes for 18-22 minutes.
- Chocolate Chips: Fold in ½ cup of mini chocolate chips into the batter for extra indulgence.
- Different Frosting: Try a dairy-free cream cheese frosting for a completely vegan cake.
Storage Instructions:
Store your eggless red velvet cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices for up to 3 months; thaw overnight in the refrigerator.
Frequently Asked Questions (FAQ):
- Why is my red velvet cake not very red?
You likely need more red food coloring. Gel food coloring provides a more vibrant hue than liquid.
- Can I make this cake recipe without eggs ahead of time?
Yes, you can bake the cake layers a day in advance and store them, well-wrapped, at room temperature. Frost the day you plan to serve.
- What if I don’t have buttermilk?
See the “Key Ingredients & Substitutions” section for how to make your own buttermilk substitute.
- Can I use a different oil?
You can use any neutral-flavored oil, such as canola oil or grapeseed oil.
- Why do you use vinegar in this eggless cake recipe?
The vinegar reacts with the baking soda and cocoa powder to create leavening, giving the cake its rise and tender texture without eggs.
- Can I make this a single-layer cake?
Yes, you can bake the entire batter in a single 9×13-inch pan, increasing the baking time slightly.