Eggless Red Velvet Truffle Cake is a soft, rich cake layered with silky chocolate ganache and that beautiful, deep red color that makes it special. It has the classic mild cocoa flavor combined with a creamy, melt-in-your-mouth truffle filling that feels like a little celebration in every bite.
I love making this cake when someone at the table can’t have eggs but still wants to enjoy something fancy and delicious. The truffle filling is my favorite part—it’s smooth and chocolatey without being too heavy. I find that chilling the cake a bit before serving helps the layers set perfectly and makes every slice clean and neat.
This cake is great for birthdays or any occasion where you want dessert to look as good as it tastes. I like to pair a slice with a hot cup of coffee or tea, and it never fails to bring smiles all around. If you’ve been hesitant about eggless cakes before, this one might change your mind because it’s just so moist and full of flavor!
Key Ingredients & Substitutions
All-purpose flour: This is the base that gives the cake its structure. You can substitute with whole wheat flour for a healthier twist, but the texture will be denser.
Buttermilk: It softens the cake and reacts with baking soda to help it rise. If you don’t have buttermilk, add 1 tbsp lemon juice or vinegar to 1 cup milk and let sit for 5 minutes.
Red food coloring: This is what gives that classic red velvet look. You can use natural beet juice or powdered beetroot for a milder color and earthier flavor.
Cream cheese: Used both in frosting and truffles to add tanginess and creaminess. If unavailable, plain yogurt or vegan cream cheese can work in frosting, though flavor may differ.
Chocolate ganache: Smooth and rich, it adds a luxurious touch on top. Dark chocolate is best, but semi-sweet can be used to lower bitterness.
How Do You Make Moist, Eggless Red Velvet Cake Without It Being Dry or Dense?
Eggs help trap air and give structure, so replacing them requires balance. Here’s how to keep the cake moist and light:
- Use vinegar and baking soda together. They create bubbles that help the cake rise and lighten the texture.
- Include buttermilk or acidic milk. It adds moisture and reacts with baking soda for lift.
- Don’t overmix the batter. Mix just until ingredients combine to avoid tough texture.
- Check baking time carefully. Overbaking dries the cake, so test with a toothpick near the end of baking time.
- Add oil instead of butter. Oil keeps cakes moister in eggless recipes, but melted butter adds flavor if preferred.
Following these tips helps achieve that soft, tender crumb candy fans expect in red velvet cake—even without eggs!
Equipment You’ll Need
- Two 8-inch round cake pans – perfect size for nice layer stacking and even baking.
- Mixing bowls – you’ll need at least two for wet and dry ingredients to keep things neat.
- Hand mixer or stand mixer – makes blending your frosting and cake batter smooth and easy.
- Spatula – great for scraping the bowl and spreading frosting evenly on the cake.
- Cooling rack – lets the cake cool completely without sogginess before assembling.
- Small saucepan – to gently heat cream for smooth, glossy chocolate ganache.
- Spoon or piping bag – handy for drizzling ganache or piping truffle decorations.
Flavor Variations & Add-Ins
- Swap cream cheese frosting with coconut cream frosting for a dairy-free version that’s still creamy and slightly tangy.
- Add chopped walnuts or pecans inside the cake batter for crunch and nutty flavor that contrasts the softness.
- Try white chocolate ganache over the cake instead of dark chocolate for a sweeter, milder topping.
- Mix a teaspoon of espresso powder into the ganache to deepen the chocolate flavor and add a pleasant hint of coffee.
How to Make Eggless Red Velvet Truffle Cake
Ingredients You’ll Need:
For the Red Velvet Cake:
- 2 ½ cups all-purpose flour (maida)
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp white vinegar
- 1 cup buttermilk (or milk + 1 tbsp lemon juice)
- 1 cup vegetable oil or melted butter
- 2 tbsp cocoa powder (unsweetened)
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 cup water or warm milk
For the Chocolate Ganache:
- ½ cup heavy cream
- 150g dark chocolate, chopped
For the White Frosting (Cream Cheese or Buttercream Style, Eggless):
- 200g cream cheese or softened butter
- 1 ½ – 2 cups powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- 2 tbsp milk or cream (optional, to loosen)
For the Red Velvet Truffles:
- Reserved cake crumbs from trimming or leftover cake
- 100g cream cheese
- 100g melted dark chocolate or chocolate ganache
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare the batter and truffles, 30-35 minutes baking time, around 20 minutes to prepare ganache and frosting, plus 2 hours chilling time for setting and assembly. All in all, plan for about 3 hours.
Step-by-Step Instructions:
1. Prepare the Red Velvet Cake Batter:
Preheat your oven to 180°C (350°F). Grease and flour two 8-inch round cake pans. In a large bowl, sift together the flour, cocoa powder, and sugar. In another bowl, mix the oil, vanilla extract, red food coloring, warm water or milk, and buttermilk. Add the vinegar and baking soda to the dry ingredients. Pour the wet mix into the dry and mix gently until smooth and combined. The batter will be a bit runny – that’s normal!
2. Bake the Cake Layers:
Divide the batter evenly between the two pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on a wire rack. Once cool, level the cakes by trimming the tops if needed, and crumble some of the trimmed cake to use in the truffles.
3. Make the Chocolate Ganache:
Heat the heavy cream in a small saucepan over medium heat just until it starts to boil. Pour it over the chopped dark chocolate in a bowl and let it sit for 2 minutes. Stir until smooth and glossy. Allow to cool to room temperature, so it thickens but is still pourable.
4. Prepare the White Frosting:
Beat the cream cheese (or softened butter) in a bowl until smooth. Gradually add powdered sugar and vanilla extract, beating as you go. Add milk or cream if needed to reach a smooth spreading consistency.
5. Make the Red Velvet Truffles:
Mix the cake crumbs with cream cheese and melted chocolate or ganache until combined. Roll the mixture into small balls. Chill them in the refrigerator until firm. For extra texture, roll the truffles in some reserved cake crumbs.
6. Assemble the Cake:
Place one cake layer on your serving board or stand. Spread a thick, even layer of white frosting on top. Place the second cake layer over it, then cover the entire cake with a smooth layer of frosting.
7. Decorate with Ganache Drip:
Pour the chocolate ganache over the top of the cake, letting it drip naturally down the sides. Use a spoon or spatula to guide and control the drip if you like.
8. Add Truffle Decorations:
Arrange the chilled red velvet truffles evenly on top of the cake. Sprinkle some red velvet crumbs along the cake base and on the truffles for a pretty finish. You can also add a few pomegranate seeds or edible glitter to make it sparkle.
9. Chill and Serve:
Refrigerate the cake for at least 2 hours to let the frosting and ganache set properly. When ready to serve, use a clean, warm knife to slice for neat, clean pieces. Enjoy your moist, rich eggless red velvet truffle cake!
Can I Use Store-Bought Buttermilk or Make My Own?
Yes! Store-bought buttermilk works great. If you don’t have any, just add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes before using. This substitutes the acidity needed for a tender, fluffy cake.
How Should I Store Leftover Cake?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure the truffles and frosting are covered well to prevent drying out. Bring to room temperature before serving for the best taste.
Can I Make This Cake Vegan or Dairy-Free?
For a vegan version, replace buttermilk with plant-based milk plus lemon juice, use vegan cream cheese or coconut cream for frosting, and swap butter with a neutral oil or vegan butter. Use dairy-free chocolate for the ganache and truffles. The texture and taste will still be delicious!
What’s the Best Way to Achieve the Ganache Drip Effect?
Make sure the ganache is warm but not hot when pouring over the chilled cake. Use a spoon to gently guide drips and keep the ganache flowing slowly for nice thickness and clean edges. Chilling the cake beforehand helps the ganache set quickly and look neat.