Eggless Birthday Cake With Cream Cheese Frosting
This Eggless Birthday Cake With Cream Cheese Frosting is a classic chocolate cake with funfetti cream cheese frosting for all the birthday vibes. 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 Eggless Chocolate Chip Cookies, Eggless Chocolate Peanut Butter Pudding, Peach Crumble Pie, Eggless Monster Cookies, or Blueberry Slab Pie Without Eggs.
A Quick Look At The Recipe
- Recipe Name: Eggless Birthday Cake With Cream Cheese Frosting
- Ready In: 1 hour 50 minutes
- Makes: 3 layer 6-inch cake
- Main Ingredients: salted butter, cane sugar, Dutch cocoa powder, cream cheese
- Flavor Profile: rich chocolate, tangy cream cheese
- Dietary Info: eggless, gluten free swap available
- Difficulty: Medium
- Why You’ll Love It: Moist and tender chocolate cake without eggs
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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.
- 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!
- Moist & Fudgy: This eggless chocolate cake is moist and fudgy, so if you love rich chocolate cake, you'll love this!
- Natural Funfetti Frosting: I use plant based sprinkles for the funfetti cream cheese frosting. These sprinkles make me feel good about enjoying this birthday cake without eggs and without artificial colors! Also, check out Eggless Sprinkle Cookies for another naturally colorful eggless dessert!
- 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!
If you are in need of an eggless cake, or if you just simply run out of eggs, this chocolate 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 homemade birthday 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 eggless 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.
Ingredients
- Applesauce: I use organic applesauce as an egg replacers. This provides moisture and fluffiness sto cakes.
- 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.
- 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.
- Powdered Sugar: 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!
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always weigh ingredients for the best results.
- Be sure your butter is soft for the cake and for the frosting.
- If you normally use cake strips, you don't need to for this eggless cake as it won't dome.
- 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. Check out How to Crumb Coat a Cake if you'd like to frost the whole cake.
- Be sure to store leftover cake in an airtight container in the fridge because of the cream cheese frosting.
- Gluten Free — Replace the cake flour with 3⁄4 cup plus 2 tablespoons (142 grams) gluten-free flour blend.
How to Make Eggless Birthday Cake with Cream Cheese Frosting
- 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. Add into the stand mixer with the butter.
- Mix until a smooth batter forms, making sure to scrape down the sides of the bowl party way through mixing to ensure you have a smooth cake batter.
- 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.
Eggless Birthday Cake with Cream Cheese Frosting FAQ's
There are many different things you can use to replace eggs in cake. The goal is to replace them with something that will provide moisture and fat for cake. In this eggless cake recipe, I'm using a mix of applesauce, sour cream, and heavy whipping cream. For more ideas, check out Easy Egg Replacers for Baking.
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 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.
More Eggless Dessert Recipes
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Eggless Birthday Cake With Cream Cheese Frosting
Equipment
- Digital Food Scale
- Stand Mixer
- 6-inch Cake Pans
- Parchment Paper Cake Rounds
- Piping Bag
- Ateco Tip #827
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. Add into the stand mixer with the butter.
- Mix until a smooth batter forms, making sure to scrape down the sides of the bowl party way through mixing to ensure you have a smooth cake batter.
- 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
- Always weigh ingredients for the best results.
- Be sure your butter is soft for the cake and for the frosting.
- If you normally use cake strips, you don't need to for this eggless cake as it won't dome.
- 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. Check out How to Crumb Coat a Cake if you'd like to frost the whole cake.
- Be sure to store leftover cake in an airtight container in the fridge because of the cream cheese frosting.
- Gluten Free — Replace the cake flour with 3⁄4 cup plus 2 tablespoons (142 grams) gluten-free flour blend.
- High Altitude — Bake at 350°F for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
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This chocolate cake is so soft and moist, even without eggs!