Eggless Red Velvet Cake

This eggless red velvet cake is probably the fluffiest, most tender cake I’ve ever made! For this egg-free red velvet cake, I use sour cream to provide moisture that normally comes from an egg, along with baking powder to provide leavening. I know that cream cheese frosting is the traditional buttercream that is used with red velvet cake, but I’m not the biggest fan of all cream cheese frosting. Instead, a mixture of butter and cream cheese where I used enough cream cheese to get the tartness, but not too much! 

I decorated the red velvet cake with some vegan homemade sprinkles! Some sprinkle companies use meringue powder or egg white powder to make the sprinkles, in my vegan sprinkles I use an aquafaba based meringue powder. I also used Diaspora Co.’s Anamalai Cacao Powder for this cake! It has a nice fruity, bright flavor that pairs super well with berries! 

This recipe makes 1 small 6-inch layer cake, perfect for a small Valentine’s Day celebration or one 9-inch cake, for sharing! If you want to make these in cupcake form, it makes 1 1/2 dozen cupcakes. 

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If you make this cake, be sure to tag me @milkandcardamom on social media!

Eggless Red Velvet Cake

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• Author: Milk and Cardamom
• Total Time: 50 minutes
• Yield: 6 1x
• Diet: Vegetarian

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Description

The fluffiest, most tender red velvet cake ever all frosted with a cream cheese frosting, plus it’s eggless! Makes one 6-inch two layer cake.

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Ingredients

Units USM Scale 1x2x3x

RED VELVET CAKE

• 3/4 cup (183 g) whole milk
• 3 1/4 tsp distilled white vinegar
• 1 1/2 cups (188 g) all-purpose flour
• 3/4 tsp salt
• 3/4 teaspoon baking soda
• 3/4 tsp baking powder
• 6 tbsp (85 g) unsalted butter, at room temperature
• 1 cup plsu 2 tbsp (225 g) granulated sugar
• 1/2 cup (115 g) sour cream (or yogurt)
• 4 tablespoons (24 g) unsweetened cocoa powder ( I like Diaspora Co.’s Anamalai Cacao Powder!)
• red food dye
• 1 teaspoon vanilla extract

CREAM CHEESE FROSTING

• 12 tbsp (170 g) unsalted butter, room temperature
• 1/4 cup (57 g) cream cheese, room temperature
• 1 tbsp vanilla extract
• 2 3/4 cup powdered sugar

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Instructions

1. Preheat oven to 325°F/163°C. Grease and line two 6-inch cake pans with parchment paper.
2. Whisk together 3/4 cup (183 g) whole milk and 3 1/4 tsp vinegar and set aside.
3. In a medium mixing bowl, whisk together 1 1/2 cups (188 g) all-purpose flour, 3/4 tsp salt, 3/4 tsp baking soda, and 3/4 tsp baking powder until well combined.
4.  In a separate mixing bowl, cream 6 tbsp (85 g) unsalted butter and 1 cup plus 2 tbsp (225 g) granulated sugar using a hand mixer or stand mixer on high speed for 3 minutes. Add 1/2 cup (115 g) sour cream (or yogurt), 4 tablespoons (24 g) unsweetened cocoa powder, red food dye, and 1 tsp vanilla extract. Mix on high for 3 minutes. Add a third of the milk and mix until just combined, then add a third of the dry ingredients and mix until well combined. Repeat, alternating the milk and the dry ingredients while mixing in between each addition until just combined two more times. Make sure not to overmix the batter.
5. Split the batter evenly into the two prepared pans (about 400 g batter in each pan).  Smooth the batter into an even layer with a spoon or offset spatula and tap the pans gently on the counter to get rid of any air bubbles.
6. Bake the cakes for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cakes in the pan for 15 minutes and then turn the cakes out on a rack to cool completely.
7. While the cakes cool, make the buttercream. Add 12 tbsp (170 g) unsalted butter, 1/4 cup (57 g) cream cheese, 1 tbsp vanilla extract, and 2 3/4 cup powdered sugar to a large mixing bowl. Using a hand mixer or stand mixer to whisk on medium-low until well combined. Then turn the speed up to high and mix for 2 minutes. Set aside.
8. Once the cakes are completely cool, use a serrated knife to level the cakes. Spread a layer of buttercream onto one cake using a spatula. Top with the second cake layer and press down gently. Pipe the buttercream to fill in any gaps between the cakes and spread a thin layer of buttercream all over the cake using a spatula. Refrigerate the cake for 10 minutes and then decorate with the leftover buttercream. Top with sprinkles, berries, or whatever your heart desires!

Notes

This recipe makes enough batter for one 8-inch square pan or one 9-inch round cake pan.

• Prep Time: 15 mins
• Cook Time: 35 mins
• Category: Dessert
• Cuisine: American

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