A soft red velvet cake with a light cocoa flavor and creamy frosting is always a good choice for a special dessert.
This eggless version is made for people who avoid eggs or cannot eat them, while still giving you a soft and tender cake.
The cake layers are simple to prepare and bake until they are light, moist, and bright red.
Once they cool, add the cream cheese frosting between the layers and over the top for a classic finish.
Why You’ll Love It
Soft and Velvety – Buttermilk, oil, and vinegar create tender, moist layers with a smooth red velvet crumb.
Rich Chocolate Flavor – Cocoa adds gentle chocolate depth without overpowering the tangy cream cheese frosting.
Tangy Cream Cheese Frosting – Cream cheese and butter make a creamy, lightly tangy frosting that balances the sweet cake.
Beautiful Celebration Cake – Bright red layers and snowy frosting create an impressive centerpiece for birthdays and special gatherings.
Ingredient List
For the Cake
- 2 cups All-Purpose Flour
- 1 1/2 cups Granulated Sugar
- 2 tbsp Unsweetened Cocoa Powder
- 1 tsp Baking Soda
- 1 1/2 cups Buttermilk
- 1/2 cup Vegetable Oil
- 1 tbsp White Vinegar
- 1 tbsp Red Food Coloring
For the Frosting
- 8 oz Cream Cheese
- 1/4 cup Softened Butter
- 3 cups Powdered Sugar
Directions
Step 1
Preheat your oven to 350F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder and baking soda.
Step 3
In a separate bowl, whisk the buttermilk, vegetable oil, white vinegar and red food coloring until the liquid turns bright red.
Make sure the liquid color is vibrant, as it will lighten slightly once mixed with the dry ingredients.
Step 4
Pour the red wet mixture into the dry ingredients and stir with a spatula just until a smooth batter forms.
Step 5
Divide the cake batter evenly between your two prepared baking pans.
Step 6
Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool completely.
Step 7
While the cakes cool, use a hand mixer to beat the cream cheese and softened butter until fluffy, then slowly mix in the powdered sugar to create the frosting.
Step 8
Spread a generous layer of the cream cheese frosting between the two cooled cake layers, then use the rest to frost the top and sides.
Tips
Measure The Flour Carefully
Spoon the flour into your measuring cup and level it off instead of scooping directly from the bag. Too much flour can make this eggless cake dense and dry.
For the most even layers, measure the batter with a kitchen scale or divide it between the pans a little at a time.
Mix The Wet Ingredients Well
Whisk the buttermilk, oil, vinegar, and red food coloring until the color is evenly blended and looks bright red. This helps the color spread evenly through both cake layers.
Add the wet mixture to the dry ingredients soon after mixing it, since the vinegar begins reacting with the baking soda as soon as they meet.
Stir Only Until Smooth
Use a spatula to fold the wet and dry ingredients together until you no longer see dry flour. A few small lumps are fine, but avoid stirring for several extra minutes.
Overmixing can make the layers less soft and fluffy, so stop as soon as the batter looks evenly combined.
Questions You Might Have
Can I use a different pan size for this eggless red velvet cake?
Yes, you can bake the batter in three 6-inch pans or one 9-inch round pan, but the baking time will change.
Start checking smaller layers after 18 to 20 minutes, and check a single larger cake around 30 minutes. The cake is ready when a toothpick inserted in the center comes out clean.
Eggless Red Velvet Layer Cake
Ingredients
Equipment
Method
- Preheat your oven to 350F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder and baking soda.
- In a separate bowl, whisk the buttermilk, vegetable oil, white vinegar and red food coloring until the liquid turns bright red. Make sure the liquid color is vibrant, as it will lighten slightly once mixed with the dry ingredients.
- Pour the red wet mixture into the dry ingredients and stir with a spatula just until a smooth batter forms.
- Divide the cake batter evenly between your two prepared baking pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool completely.
- While the cakes cool, use a hand mixer to beat the cream cheese and softened butter until fluffy, then slowly mix in the powdered sugar to create the frosting.
- Spread a generous layer of the cream cheese frosting between the two cooled cake layers, then use the rest to frost the top and sides.