Eggless Birthday Cake
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This Eggless Birthday Cake is a classic chocolate cake with funfetti cream cheese 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
If you are in need of an eggless cake, or if you just simply run out of eggs, this chocolate organic cake with cream cheese frosting and plant based sprinkles is perfect for any occasion! Moist and fluffy, this chocolate cake doesn't need eggs at all! I use a mix of applesauce and sour cream to replace eggs for added moisture and structure in this organic cake. You can read more about eggless baking in my post Easy Egg Replacers for Baking. Also, be sure to check out my book Effortless Eggless Baking!
I frost this organic cake naked style as they are my favorite kind of cakes to bake and also to look at. I love their simplicity and I love seeing both cake and frosting as I love the contrast. This style of organic cake is incredibly easy to make while looking seriously impressive! If you are new to making naked cakes, you can check out my more in depth post How to Make a Naked Cake.
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, I always will prefer chocolate cake to vanilla! This organic 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 eggless cake cake is topped with a funfetti cream cheese frosting with all natural rainbow sprinkles that use plants for colors. This simple, yet elegant birthday cake is an organic cake 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!
Organic Cake: While chocolate cake with sprinkles are a dime a dozen, there's nothing like making your own birthday cake with organic ingredients. This will be so much better than anything you'd find at the store!
Ingredients
- Butter: I use Organic Valley Salted Butter, you can use your favorite. Just be sure the butter is softened for both the cake and the cream cheese frosting.
- Cane Sugar: I use organic cane sugar as it's less processed, providing a more natural sweetness.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Applesauce: I use organic applesauce as an egg replacers. This provides moisture and fluffiness sto cakes.
- Sour Cream: I also use organic sour cream for moisture and flavor in this eggless cake.
- Milk: Use whole milk for the best flavor.
- Cake Flour: I use my homemade organic cake flour, store bought also works.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate eggless cake.
- Baking Powder: Use baking powder not soda because this is a slow rise bake. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use fine sea salt.
- Vegetable Shortening: I use a mix of organic vegetable shortening and butter in this funfetti cream cheese frosting as I think this brings more of a light and sweet flavor, making it more funfetti versus all butter.
- Cream Cheese: My favorite is Organic Valley, you can use your favorite. You can use cream cheese from a tub or in the block form.
- Powdered Sugar: I use organic powdered sugar for the cream cheese frosting. Be sure its sifted so you get smooth and fluffy frosting with no lumps.
- Sprinkles: I use India Tree Nature's Colors Nonpareils, these are plant based sprinkles!
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer for ease, but you can use a hand mixer if you prefer.
- 6-inch Cake Pans: You'll need three 6-inch cake pans to bake this eggless cake.
- Parchment Paper: I always use nontoxic parchment paper whenever baking organic cake, this ensures it comes out of the pans easily. This is especially important for a naked cake as you'll see the sides of the cake and don't want any breakage.
- Piping Bag: You'll need a large piping bag to pipe the frosting.
- Decorating Tip: I use Ateco tip #827 to pipe the frosting onto this naked cake. This part is optional, if you don't have this tip you can just spread the frosting out for a rustic naked cake look as well.
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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.
Baker's Tips
- Be sure your butter is soft for the cake and for the frosting.
- If you don't have vegetable shortening, you can use all butter. But, the vegetable shortening adds a lightness that more resembles funfetti cream cheese frosting.
- I use India Tree Nature's Colors Nonpareils sprinkles, this is optional but it makes this cream cheese frosting funfetti frosting with no artificial colors!
- If you want to frost the entire cake instead of making a naked cake, you can do that as well.
- Be sure to store leftover cake in an airtight container in the fridge.
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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