Eggless Birthday Cake
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This Eggless Birthday Cake is a classic chocolate cake with cream cheese funfetti frosting. No need for random ingredients you'll only use once, this Eggless Birthday Cake uses simple ingredients that you probably already have in your pantry and fridge!
If you want more eggless desserts, be sure to check out my Eggless Chocolate Chip Cookies, Eggless Chocolate Peanut Butter Pudding, or my Blueberry Almond Galette.
Table of Contents
Why You'll Love This Recipe
Classic: Birthday cakes come in all shapes and sizes, all flavors and colors. Yet, there is no quintessential cake like chocolate cake with cream cheese frosting and sprinkles. At least that was always my preference growing up, and I always will prefer chocolate cake to vanilla! This cake is sure to be a crowd pleaser!
Eggless Birthday Cake: If you can't eat eggs, then finding a good birthday cake recipe may be difficult! But, in this post I got you covered with the best Eggless Birthday Cake recipe that you'll want to make even if you can eat eggs! This moist and fudgy chocolate cake is topped with a cream cheese funfetti buttercream with all natural rainbow sprinkles that use plants for colors. This simple, yet elegant cake is a birthday cake without eggs that you can bake for any other occasion.
Natural Funfetti Frosting: I use plant based sprinkles for the funfetti cream cheese frosting. These sprinkles are made using plant based dyes, which makes me feel good about enjoying this birthday cake without eggs and without artificial colors!
Ingredients
Simply Organic Vanilla Extract
Organic Applesauce
Organic Valley Heavy Whipping Cream
NuNaturals Organic Dutch Cocoa Powder
Spectrum Organic Vegetable Shortening
Florida Crystals Organic Powdered Sugar
Tools Needed
6-inch Cake Pan (use code MIMIBAKES for 10% off Kana, my favorite sustainable cake pans!)
Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
Step 2
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the milk, sour cream, applesauce, and whipping cream and mix to combine.
In a separate bowl, add the cake flour, cocoa, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour mixture and mix until a smooth batter forms.
Divide the batter evenly into each cake pan, about 9.3 ounces each.
Step 3
Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, shortening, cream cheese, powdered sugar, and milk. Mix on low until combined, then speed up the mixer to high for 1 minute, or until light and fluffy. Add in the sprinkles and mix on low until combined. Scrape the sides of the bowl and mix again to ensure sprinkles throughout. Transfer the batter to a piping bag with Ateco tip #827.
Step 5
Place the first cake layer on your cake stand or plate. Starting on the outer edge of the cake, spiral the frosting around the boarder and then into the middle. Top with the second cake layer, repeat the process, top with the third layer, and repeat again.
FAQ's
Yes, I provide a simple adjustment for gluten free in the Notes at the bottom of the recipe. I even link the gluten free flour I used to test it.
Yes, I provide a simple adjustment for high altitude baking instructions in the Notes at the bottom of the recipe!
Yes, if you want to use traditional sprinkles in place of the nonpareils, you can do that!
Yes, if you want to frost the whole cake you can do that! Check out my post How to Crumb Coat a Cake and follow the steps there to frost the entire cake.
Craving More?
Eggless Birthday Cake
Equipment
Ingredients
Batter
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 1 teaspoon vanilla extract
- ½ cup milk (room temperature)
- 113 grams sour cream (room temperature)
- 57 grams applesauce (room temperature)
- ¼ cup heavy whipping cream (room temperature)
- 142 grams cake flour
- 57 grams Dutch cocoa powder (sifted)
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
Frosting
- 680 grams powdered sugar (sifted)
- 113 grams salted butter (softened)
- 113 grams vegetable shortening
- 113 grams cream cheese
- 2 tablespoons milk
- 85 grams Natural Nonpareil Sprinkles
Instructions
- Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter. Add the milk, sour cream, applesauce, and whipping cream and mix to combine.
- In a separate bowl, add the cake flour, cocoa, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the cake flour mixture and mix until a smooth batter forms.
- Divide the batter evenly into each cake pan, about 9.3 ounces each.
- Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pans. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, shortening, cream cheese, powdered sugar, and milk. Mix on low until combined, then speed up the mixer to high for 1 minute, or until light and fluffy. Add in the sprinkles and mix on low until combined. Scrape the sides of the bowl and mix again to ensure sprinkles throughout. Transfer the batter to a piping bag with Ateco tip #827.
- Place the first cake layer on your cake stand or plate. Starting on the outer edge of the cake, spiral the frosting around the boarder and then into the middle. Top with the second cake layer, repeat the process, top with the third layer, and repeat again.
Notes
Nutrition
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