Birthday cakes come in all shapes and sizes, all flavors and colors. Yet, there is no quintessential cake like chocolate cake with vanilla frosting and sprinkles. At least that was always my preference, I always will prefer chocolate cake to vanilla, and to get the best of both worlds, then the other flavor is deemed the frosting flavor.
And 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 caked is topped with a vanilla buttercream and all natural rainbow sprinkles that use plants for colors. This simple, yet elegant cake recipe is just what you need for your next birthday celebration.
I only do two cake layers in this Eggless Birthday Cake recipe, and that allows for that middle layer of frosting to be extra thick. And I think that makes it look fancy (for some reason? I don’t know why!). But, it also provides a thicker layer of frosting for those who love frosting, so keep this recipe in mind for frosting lovers!
This delicious Eggless Birthday Cake uses simple ingredients that you probably already have in your pantry, so no need to worry about getting weird or random ingredients to make this eggless birthday cake. Grab the recipe below for my Eggless Birthday Cake!
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why ou should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Eggless Birthday Cake
Makes 2 layer 6-inch cake
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
1/2 cup organic milk, room temperature
1/2 cup (113 grams) organic sour cream, room temperature
1/4 cup (57 grams) organic applesauce, room temperature
1/4 cup organic heavy whipping cream, room temperature
142 grams (1 cup) cake flour
57 grams (2/3 cup) organic Dutch cocoa powder, sifted
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
1 cup (226 grams) salted butter, softened
2 teaspoons organic milk
all natural rainbow sprinkles
Preheat the oven to 350°F. Line two 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 14 ounces (397 g) each.
Bake for 30 to 34 minutes, until a toothpick inserted in the center comes out clean. Allow to cool completely in the cake pans.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, butter, and milk. Mix on low until combined, then speed up the mixer to high for 1 minute, or until light and fluffy.
On a cake stand or spinner, add the first cake layer. Add a very generous amount of frosting and spread evenly. Top with the second cake layer.
Crumb coat the cake by spreading a thin layer of frosting around the entire cake to seal in the crumbs. Place the cake in the freezer for 10 minutes to harden. Remove, and frost the cake with the remaining frosting.
Add rainbow sprinkles to the sides and top, or get creative!
Store in an airtight container for up to 3 days.
Gluten Free — Replace the cake flour with 3⁄4 cup plus 2 tablespoons (142 g) gluten-free flour blend.
High Altitude — Bake at 350°F for 25 to 28 minutes, until a toothpick inserted in the center comes out clean.