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Eggless Red Velvet Snack Cake (8-inch Sheet Cake)

By Jigna
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 one, you have come to the right place!
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Cuisine American, World
Course Dessert
Diet Eggless, Vegetarian
Servings 12

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 8x8-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

  1. Measuring: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
  2. 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.
  3. 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.
  4. 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.
  5. Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
  6. 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.
  7. Cream Cheese: Use the original cream cheese block and not the spread.
  8. 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)

Calories : 298kcalCarbohydrates : 39gProtein : 3gFat : 15gSaturated Fat : 8gPolyunsaturated Fat : 1gMonounsaturated Fat : 5gTrans Fat : 0.3gCholesterol : 35mgSodium : 142mgPotassium : 63mgFiber : 0.5gSugar : 28gVitamin A : 423IUVitamin C : 0.1mgCalcium : 42mgIron : 1mg
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