This Eggless Red Velvet Snack Cake is amazingly moist, super soft, fluffy, tender, and topped with delicious cream cheese frosting. If you want to make a quick red velvet treat without eggs for you and your loved ones, you have come to the right place!
It is an 8-inch Red Velvet Sheet Cake with perfect red color, soft crumb, a hint of cocoa, and delicious vanilla flavor! The recipe is easy and quick, and without any hassle of frosting the layers, you will get a delicious cake.
About Eggless Red Velvet Snack Cake
We can not put the finger on a particular flavor for the red velvet cake. It is a cake with a combination of sweet vanilla and mild cocoa flavor with the tanginess of buttermilk.
The texture of the cake is soft and moist with delicate and velvety crumbs. As the name suggests, this cake is tinted red and tastes best with cream cheese frosting! The frosting adds a silky touch to the cake, making it one of the best cakes.
Because the cake is red and has a velvety texture, the Red Velvet Snack Cake is a stunning cake and a perfect way to show your affection to your loved ones.
I have already published a layered red velvet cake, Eggless Red Velvet Cake. But I wanted to share this easy and quick recipe for snack cake for a small family or to serve a small crowd.
It is easy to frost the cake and cut it into your desired size pieces. The cake has a delicious buttery flavor, but I have added some oil to make the cake more moist.
Why You Will Love This Cake
- Making this Red Velvet Snack Cake is easy and quick.
- It is decadent with fluffy yet soft and delicate crumbs.
- This Red Velvet Sheet Cake is moist and buttery with a velvety texture.
- The cake is topped with smooth and delicious cream cheese frosting.
- The recipe is eggless without using any egg replacers.
- It is a perfect cake to make as a Valentine’s Day treat for your loved ones.
Ingredients
- Cake Flour: I highly recommend using cake flour, but all-purpose flour will also work. Measure the flour correctly, and use a kitchen scale for the best results.
- Cocoa Powder: The cake has only a hint of cocoa flavor. So, I have added only a tablespoon of cocoa powder. If you prefer, you can add two tablespoon of cocoa powder, but it may affect the final color of the cake.
- Baking Soda and Baking Powder: Both are leavening agents and are essential for this recipe.
- Salt: It provides a pleasant contrast to the sweetness of the cake.
- Butter: It provides a delicious buttery flavor to the cake. Use unsalted butter softened to room temperature.
- Oil: It makes the cake moist and keeps the crumbs soft. So I like to use some oil with butter to make this cake. I have used sunflower oil, but other options are canola and vegetable oil.
- Sugar: It provides structure and sweetness to the cake.
- Buttermilk: I have used a DIY version of buttermilk by mixing white vinegar with milk. It is an easy homemade substitute if you can not find store-bought buttermilk. Use whole milk to make this DIY buttermilk, or if you have store-bought buttermilk, use it.
- Vanilla: Use pure vanilla for the best flavors.
- Sour Cream: Use full-fat sour cream for the creamy and rich texture. Instead of sour cream, you can use whole milk yogurt as well.
- White Vinegar: I used white vinegar twice for the recipe. First, I used it to make DIY buttermilk, but if you have store-bought buttermilk, use it. Then, I added it to the butter mixture. Adding it to the butter mixture makes the cake fluffy and will also help to brighten its color.
- Red Food Coloring Gel: I have used red gel for the color, and I will recommend the same. Using gel color means we do not need to use a lot. However, if you don’t mind the color of the cake, you can even use minimal food color.
Step-by-Step Directions
Making The Red Velvet Snack Cake
- Preheat the oven to 350°F (180°C).
- Generously grease an 8×8-inch cake pan with oil spray or butter and line it with parchment paper. Set it aside.
- Add 1 teaspoon of white vinegar to the milk, mix well, and let it stand for 5 minutes.
- It is the DIY version of buttermilk. But if you have store-bought buttermilk, use 150ml of it.
- Sift flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
- Whisk well and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or a hand-held electric mixer, beat butter and sugar together until light and fluffy.
- Add oil, sour cream, and vanilla, and beat until everything is well combined.
- Now add ½ teaspoon white vinegar and red food coloring and beat until well incorporated.
- With the mixer running on low, gradually add dry ingredients alternating with buttermilk, and mix until just combined.
- Occasionally scrap the sides and bottom of the bowl as needed.
- Pour the batter into the prepared pan and bake the cake for 26-32 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and place on a wire rack.
- Allow the cake to cool completely before removing from the pan.
Making The Cream Cheese Frosting
- Using a hand-held or stand mixer fitted with the paddle attachment in a large bowl, beat cream cheese and butter on medium speed for about two minutes or until smooth.
- Add confectioners’ sugar, vanilla, and a pinch of salt.
- Mix on low speed for a few seconds or until sugar is mixed in.
- Then increase the speed to high and continue beating for 3-5 minutes or until everything is well combined and the frosting is creamy and smooth.
- If your frosting is too thin, add more sugar. But if it is too thick, add one or two tablespoon of milk.
- If it is too sweet, you can add an extra pinch of salt. The icing should be creamy and smooth but not too thin and runny.
Icing The Cake
- Once the cake is completely cooled down, top it with cream cheese frosting.
- Decorate the cake as you desire and serve.
Storing and Freezing Suggestions
- The cake without frosting can be stored, tightly covered, at room temperature for 3 days.
- Store the leftover cake, tightly covered, in the refrigerator for up to a week.
- The cake can be frozen without frosting, tightly covered, for up to three months. When ready to use, thaw the cake in the fridge overnight and bring it to room temperature before frosting or serving.
Helpful Tips
- Measuring: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
- Cake Flour: Cake flour makes the cake delicate with soft crumbs. But if you don’t have cake flour, you can also use all-purpose flour. Or check the FAQ to learn how to make a substitute for cake flour at home.
- Milk: To make DIY buttermilk, use full-fat or whole milk. However, you can use low-fat milk but do not use fat-free dairy.
- White Vinegar: We need buttermilk to make this red velvet snack cake. But I have made a homemade substitute of buttermilk by mixing vinegar into milk. So, the recipe requires the use of vinegar twice. I used it to make the buttermilk and then later used it to mix into a butter mixture. Adding vinegar to the batter will help to enhance the red color of the cake.
- Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
- Baking: Every oven is different, so keep an eye on the cake after 25 minutes of baking. Overbaking will make the cake dry and dense.
- Cream Cheese: Use the original cream cheese block and not the spread.
- Frosting: This frosting is perfectly sweet for my family. But, if you want thicker and sweeter frosting, add more sugar, one or two tablespoon at a time, until you get the desired consistency and sweetness.
Frequently Asked Questions
How To Substitute Cake Flour?
To make a cake flour substitute at home, you will need all-purpose flour and cornstarch. So, for one cup of cake flour, you measure one cup of all-purpose flour, 120g (16 tbsp). Then remove two tablespoon flour (15g) from this, and there will now be 14 tablespoon of flour (105g). Next, add 2 tablespoon (15g) cornstarch to 14 tablespoon of all-purpose flour. Sift the mixture of all-purpose flour and cornstarch twice. And your cake flour is ready. Again, sifting is critical to incorporate the air to make the flour light and fluffy.
Why Use Both Buttermilk and Sour Cream?
Buttermilk makes the cake moist and creamy. It also reacts with baking soda and helps in raising the cake. But the main reason to use buttermilk in the red velvet cake is to add some tang. Because this cake has no distinct flavor but a mix of vanilla and mild cocoa flavors, we need something to enhance these flavors. And buttermilk does that work, so it is an essential element for the red velvet cake.
However, with my experiments, I realized that buttermilk is not enough to make the cake moist. So, I added one of my favorite ingredients, sour cream. And my recipe got perfect with the addition of sour cream. But if you don’t have it on hand, replace it with yogurt.
Will I Taste Vinegar In The Cake?
Absolutely not! We need to use a total of 1½ tps of vinegar. A teaspoon of white vinegar is used to make the buttermilk substitute. However, you can use store-bought buttermilk if it is available to you. Then, ½ teaspoon of vinegar is used to mix in the butter and oil mixture. That will make the cake fluffy and will also help to brighten its color. You can substitute vinegar with lime or lemon juice to make buttermilk. But while adding in the butter mixture, use only white vinegar. So worry not; you will not taste even a bit of vinegar in this Eggless Red Velvet Snack Cake.
More Red Velvet Desserts
You May Like More Eggless Treats
- Chocolate Snack Cake (Eggless) / 8-inch Chocolate Sheet Cake
- Cardamom Cake with Condensed Milk (Eggless)
- Marble Loaf Cake (Eggless)
- Blueberry Almond Cake (Eggless)
- Eggless Coffee Cake
Recipe Card
Eggless Red Velvet Snack Cake (8-inch Sheet Cake)
Ingredients
For The Red Velvet Snack Cake
- 1¼ cups (150g) all-purpose flour
- 1 tablespoon (5g) cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (57g) unsalted butter softened to room temperature
- 2 tablespoon (30ml) oil
- ¾ cup (150g) granulated sugar
- ½ cup + 2 tablespoon (150ml) milk
- 1 teaspoon vinegar (to make buttermilk)
- 1 teaspoon vanilla
- 6 tablespoon (90g) sour cream
- ½ teaspoon white vinegar
- 2 teaspoon red gel food coloring (or as required)
For The Cream Cheese Frosting
- 113 g cream cheese softened to room temperature
- 57 g unsalted butter softened to room temperature
- 180 g icing sugar
- ½ teaspoon vanilla
- A pinch of salt
Instructions
Making The Red Velvet Snack Cake
- Preheat the oven to 350°F (180°C).
- Generously grease an 8×8-inch cake pan with oil spray or butter and line it with parchment paper. Set it aside.
- Add 1 teaspoon of white vinegar to the milk, mix well, and let it stand for 5 minutes. It is the DIY version of buttermilk. But if you have store-bought buttermilk, use 150ml of it.
- Sift flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Whisk well and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or a hand-held electric mixer, beat butter and sugar together until light and fluffy.
- Add oil, sour cream, and vanilla and beat until everything is well combined. Then, add ½ teaspoon white vinegar, and red food coloring and beat until well incorporated.
- With the mixer running on low, gradually add dry ingredients alternating with buttermilk, and mix until just combined. Occasionally scrap the sides and bottom of the bowl as needed.
- Pour the batter into the prepared pan and bake the cake for 26-32 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and place on a wire rack. Allow the cake to cool completely before removing from the pan.
Making The Cream Cheese Frosting
- Using a hand-held or stand mixer fitted with the paddle attachment in a large bowl, beat cream cheese and butter on medium speed for about two minutes or until smooth.
- Add confectioners’ sugar, vanilla, and a pinch of salt. Mix on low speed for a few seconds or until sugar is mixed in.
- Then increase the speed to high and continue beating for 3-5 minutes or until everything is well combined and the frosting is creamy and smooth.
- If your frosting is too thin, add more sugar. But if it is too thick, add one or two tablespoon of milk. If it is too sweet, you can add an extra pinch of salt.
- The icing should be creamy and smooth but not too thin and runny. Use it immediately to frost and decorate the cake.
- Storing and Freezing Suggestions
- The cake without frosting can be stored, tightly covered, at room temperature for three days.
- Store the leftover cake, tightly covered, in the refrigerator for up to a week.
- The cake can be frozen without frosting, tightly covered, for up to three months. When ready to use, thaw the cake in the fridge overnight and bring it to room temperature before frosting and serving.
Notes
- Measuring: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
- Cake Flour: Cake flour makes the cake delicate with soft crumbs. But if you don’t have cake flour, you can also use all-purpose flour. Or check the post above to learn how to make a substitute for cake flour at home.
- Milk: To make DIY buttermilk, use full-fat or whole milk. However, you can use low-fat milk but do not use fat-free dairy.
- White Vinegar: We need buttermilk to make this red velvet snack cake. But I have made a homemade buttermilk substitute by mixing vinegar into milk. So, the recipe requires the use of vinegar twice. I used it to make the buttermilk and added white vinegar to the butter mixture. Adding vinegar to the batter will help to enhance the red color of the cake.
- Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
- Baking: Every oven is different, so keep an eye on the cake after 25 minutes of baking. Overbaking will make the cake dry and dense.
- Cream Cheese: Use the original cream cheese block and not the spread.
- Frosting: This frosting is perfectly sweet for my family. But, if you want thicker and sweeter frosting, add more sugar, one or two tablespoon at a time, until you get the desired consistency and sweetness. Add one or two tablespoon of milk or cream if your frosting is too thick.
Nutrition (Approximate Values)
Rajashri Sriram says
What can I substitute for sour cream?
Jigna says
Hi Rajashri, you can use plain yogurt (do not use whey) instead of sour cream. Or, simply increase the amount of milk; use a total of 210ml milk instead of 150ml. And skip the sour cream!