Eggless Red Velvet Cake with Whipped Cream Cheese Frosting
This eggless red velvet cake with whipped cream cheese frosting is light, tender, and can be made dairy-free. Perfect for valentine’s day, birthdays, anniversaries, and holidays
Yield: 14 Slices
Equipment
- 8-inch Round Cake Pans (20 cm)
Ingredients
Red Velvet Cake
- 330 ml Milk room temp; see notes for options
- 1 tbsp White Vinegar or Lemon Juice
- 60 g Unsweetened Yogurt
- 85 ml Vegetable Oil (any neutral oil)
- 300 g Sugar Cane / Castor
- 1-2 tsp Red Food Color Gel or Powder adjust the qty of color as desired
- 360 g All Purpose Flour
- 22 g Cocoa Powder
- 7 g Corn Starch
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1 tsp Vanilla Extract
Whipped Cream Cheese Frosting
- 550 g Cream Cheese* cold; see notes for options
- 180 g Powdered Sugar* or icing sugar; sifted
- 480 ml Whipping Cream cold;see notes for options
- 2 tsp Vanilla Extract
Instructions
How to Make Red Velvet Cake
- Preheat your oven to 350°F (180°C). Grease two 8-inch cake pans and line the bottoms with parchment paper to prevent sticking.
- In a large bowl, whisk together milk, yogurt, and vinegar. Let it sit for a few minutes until it curdles slightly this helps the cake rise and stay tender.
- Mix sugar, vegetable oil, and vanilla extract into the curdled milk mixture until the sugar mostly dissolves. Stir in the red food coloring, adjusting the amount to get your desired shade.
- In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt. This ensures even distribution and a smooth, lump-free batter.
- Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, or the sponge may become dense.
- Pour the batter evenly into the prepared pans. Tap the pans gently on the counter to remove air bubbles. Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean and the cakes feel set to the touch.
- Let the cakes cool in the pans for 30 minutes, then carefully invert them onto a wire rack to cool completely. If you plan to assemble the cake the next day, wrap the cooled cakes tightly in plastic wrap to keep them moist.
- Trim a thin layer from the tops of the cakes to make them flat. Using a serrated knife, slice each cake horizontally to create two even layers per cake, giving you four layers in total. Reserve the trimmings for decoration if desired.
How to Make Whipped Cream Cheese Frosting
- Soften the cream cheese. Place cold cream cheese in a large mixing bowl. Using a stand mixer with the paddle attachment or a handheld electric mixer, beat it briefly until it’s just softened and smooth, making sure there are no lumps.
- Sift the powdered sugar and add it in two batches. Beat on medium speed for 4–5 minutes until the mixture is light, smooth, and lump-free.
- Add the cold whipping cream in two portions along with vanilla extract. Continue mixing until the frosting is smooth, fluffy, and holds medium peaks. Be careful not to overwhip, or it may become too stiff.
How to Assemble Eggless Red Velvet Cake
- Level all cake layers if needed so they stack evenly. Reserve any cake trimmings in an airtight container for decoration. Process the cake trimmings in a food processor to fine crumbs.
- Place a small amount of frosting in the center of a cake stand or serving plate to act as glue. Place the first cake layer on top and press gently to secure.
- Spread a generous layer of whipped cream cheese frosting evenly over the cake using an offset spatula.
- Place the second cake layer on top, align it carefully, and repeat frosting. Continue layering until all four cake layers are stacked.
- Apply a thin crumb coat over the entire cake, then frost fully, smoothing the sides with a bench scraper if desired.
- Decorate with piped frosting and reserved cake crumbs. Chill the cake until the frosting is set. For a highly decorative cake you need to make more frosting.
- Before serving, let the cake sit at room temperature for 10–15 minutes to enhance flavor and texture. Store the cake under a cake cloche or in an airtight container to keep it moist for several days.
Notes
- Milk: For dairy-free versions, use unsweetened soy milk or almond milk. Soy milk works especially well because it curdles similarly to dairy milk when combined with vinegar or lemon juice, helping create a soft, tender cake crumb.
- Yogurt: Choose a thick, unsweetened dairy-free yogurt for the sponge. Good options include Silk Soy Yogurt, Forager Plain Cashew Yogurt, or Kite Hill Plain Almond Yogurt. Avoid flavored or sweetened varieties, as they can alter the cake’s taste and texture.
- Cream Cheese: For a dairy-free frosting, use plain plant-based cream cheese. Violife Creamy Original, Kite Hill Plain, or Miyoko’s Classic Cream Cheese are reliable choices. Keep the cream cheese cold before whipping to achieve a stable, smooth, and creamy frosting.
- Whipping Cream: You can use a plant-based cold whipping cream specifically designed for whipping. Options like Country Crock Plant Cream, Silk Heavy Whipping Cream, Califia Farms Heavy Whip, or Nature’s Charm Whipping Cream whip well when thoroughly chilled, creating a light, fluffy frosting.
- Food Coloring: For the best red velvet color, use gel or powder food coloring, which won’t affect the batter’s consistency. Brands like AmeriColor and Chefmaster offer vegan-friendly options always check the label to confirm.