Kiss, kiss, love, love…

RED VELVET CAKE

Hello, Beautiful!

Sometimes being bad is really very good…and with this cake, on a special Valentine’s Day (with someone or alone!) it’s even better.

I’ve cut the original recipe in half to give you a single layer, but split it and stacked the gorgeousness into an impressive little number that will get you noticed and loved in return.   (The photo makes it look taller than it is!)

Same red velvet flavor as always; same beautifully white cream cheese frosting…just lower sugar.

~~~~

 

 

1 1/4 cups cake flour (such as Softasilk)

1/2 teaspoon baking powder

1/4 teaspoon salt

1 1/2 tablespoons unsweetened cocoa powder

1/3 cup butter, softened

1 cup Whey Low granular or Nature Sweet sugar sub

1 egg

1 ounce red food coloring

1/2 cup buttermilk

1 1/2 teaspoons vanilla extract

1/2 teaspoon white vinegar

1/2 teaspoon baking soda

.

Preheat oven to 350 degrees.  Coat a 9 inch round or square cake pan with vegetable cooking spray and dust with 1 tablespoon cake flour, tapping upside down to remove the excess, and set aside.

.

In a medium bowl sift the flour, baking powder, salt, and unsweetened cocoa powder.  Set aside.  In a large bowl cream the butter and WL until light and fluffy, at least 2 minutes.  Beat in egg and vanilla.  Carefully beat in red food coloring, scraping bowl frequently.

.

Beat in 1/2 of the flour mixture, followed by the buttermilk; then the remaining flour mixture.  In a small bowl combine the vinegar and baking soda and quickly stir into the batter.  Immediately pour into prepared pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out still moist, with large crumbs – or almost clean, but not wet/raw.  Do not over-bake!  Allow to cool in the pan on a wire rack for 10 minutes.  Remove cake from pan by placing the wire rack on top of the cake and invert; allow to cool completely.  (To ensure that your cake stays nice and moist, when the cake is out of the pan and on the rack, lay plastic wrap loosely over the top as it cools.)  Split cake in half with a serrated knife or a long piece of thread and frost with Whipped Cream Cheese Frosting.  (This needs to be kept in the fridge and actually gets better a day later. I put toothpicks on the top to keep the plastic wrap from ruining the frosting.)

.

Whipped Cream Cheese Frosting

1 1/2 cups heavy whipping cream

One 8-ounce pkg. reduced fat cream cheese, softened

1 1/4 cups Splenda

2 teaspoons vanilla extract

.

In a medium bowl beat the whipped cream until stiff peaks form.  Set aside.  In a large bowl beat the cream cheese until smooth and fluffy.  Beat in Splenda and vanilla.  Gently fold in whipped cream.  (This makes a lot of frosting, but it’s worth it!  You may not use it all on the cake, but it’s great on other things, too.)

. Makes 12 servings.  Per Serving: Calories 160; Protein 4 g; Fat 11 g; Carbs 12 g; Sugar 0 g; Sodium144 mg


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30 Comments Add yours

  1. Cyndy says:

    I know this JUST HAS to be YUMMMMM-EEE..!!

    In the past, Red Velvet, was always a favorite of mine…So, I can’t wait to try this out..!

    Thanks for ALL the yummy recipes…you’re AMAZING..!!

  2. amy says:

    This will be perfect for Valentine’s Day! Would this work as cupcakes? Just wondering how to adjust the bake time.

    1. Linda says:

      It would work great as cupcakes! Depending on how big they are: mini – 10-15 minutes, regular 15-20 minutes. With either, bake JUST till they are set and don’t indent when you touch them with your finger.

      1. Denise says:

        This looks delicious. I bet my entire family would love this and my grandchildren would really like cupcakes. Your recipes are all so great. When my nutritionist says its okay I can’t wait to begin cooking these.

  3. amy says:

    Wow thanks for that lightning fast response! 🙂
    I love this site.

  4. Tiffany says:

    Oh My!! Linda, this is a great recipe! I can’t wait to give it a try… 🙂

  5. Lachdanon says:

    This looks really good. I am going to have to make this one for my honey. Thank you for always coming up with such great recipes

    Lach

  6. CaSaundra says:

    Looks lovely–great recipe!

  7. amy says:

    Linda,
    I just wanted to let you know I made this as cupcakes this weekend and they are wonderful! Hubby raved and couldn’t tell them from the “regular” kind. Most definitely will be making these again for a special occasion. You rock!

    1. Linda says:

      YAY! I think it’s great when we can get our peeps to eat lower-sugar and they LOVE it!! Thanks for the great review, dolly!

  8. Debbie says:

    Hi Linda,
    Here I am in Canada – with no Whey low left.
    Getting it here is imposible, and having it shipped accross the border becomes ++ costly.
    (although well worth it – I do love the stuff)
    I have regular splenda and Agave. Which one (if either would work in a cake??)
    Thanks again for all of your great recipes.
    Quinoa burgers and falafels are always in my freezer and are my go to lunch for work.
    Deb

    1. Linda says:

      Splenda would be the best…although not ideal, it does work. The cake may not raise as much as with the Whey Low because it’s hard to account for the chemical properties of sugar using Splenda. One way to help get around this is to add 1 1/2 tablespoons of REAL sugar, if you have it in the house (remove 1 1/2 tablespoons of Splenda when measuring). This will give just a touch of the needed stuff and should help cut the Splenda aftertaste that can be in baked goods. And only add less than 2 grams of sugar per serving…well within our limits.

      I hope you love it! If nothing else the frosting is good enough to bathe in!!

    2. Linda says:

      Splenda would be the best…although not ideal, it does work. The cake may not raise as much as with the Whey Low because it’s hard to account for the chemical properties of sugar using Splenda. One way to help get around this is to add 1 1/2 tablespoons of REAL sugar, if you have it in the house (remove 1 1/2 tablespoons of Splenda when measuring). This will give just a touch of the needed stuff and should help cut the Splenda aftertaste that can be in *baked *goods. And only add less than 2 grams of sugar per serving…well within our limits.

      I hope you love it! If nothing else the frosting is good enough to bathe in!!

  9. Carolyn says:

    I made this a few weeks ago and it was a huge hit with my family! Perfect for Valentine’s Day.
    Thanks Linda!

  10. Gorgeous cake, Linda! I am going to have to try this soon. 🙂

  11. Beverly says:

    I love Red Velvet Cake! You did a great job!

  12. bethevenson says:

    Your blog is beautiful and everything looks so yummy!!

  13. Ishita S. says:

    Wow, I love red velvet cake and this looks delicious! I’ve got a family birthday coming up and I think I just found my cake recipe. Do you think if I double the given recipe, it’ll work for 3 6-inch layers?

    Thanks!

  14. suzanne says:

    I think I will try this for Easter dinner.

  15. Linda says:

    Linda, I made you red velvet cake over the weekend. Doubled the recipe and made a batch of cupcakes and a small cake. The only thing that made the cake better was the icing. Everyone loved it! I get so excited when I see you post a new recipe.
    Thank you,
    Linda

  16. Denise says:

    I’m not a big fan of cream cheese frosting. Do you have a butter cream frosting that would be a little more healthier then the regular butter cream frosting?
    This cake looks so yummy. 😉

    1. Diana C. says:

      Linda, I too am not a fan of the cream cheese frosting. Growing up in the South a buttercream icing was the norm with red velvet cake. Do you have a recipe for buttercream icing?

  17. Karen Michel says:

    Totally need to make this 🙂

  18. Samantha says:

    Hi

    I’m just wondering if Stevia would work just as well as the Whey Lo or the Nature Sweet Sugar Substitute. I can’t find these products in my grocery store. They do carry Stevia.

    1. Linda says:

      I think the baking blend (see below) would work fine. The taste might be slightly different, but still yummy!! For the other varieties of stevia – like drops, or packets, I’m not sure how much it would take and the texture would definitely be different.

      http://truvia.com/products/baking-blend

  19. Tina Dufory says:

    I am making this for my husband for Valentines day. Red velvet is his favorite cake. If I can’t find cake flour could I sub all purpose flour.

    1. Linda says:

      Absolutely…with a slight modification! Take 1 1/2 LEVEL cups regular AP flour, pour into a bowl. Remove 3 tablespoons. Add in 3 tablespoons cornstarch and stir very well. (USE ALL BUT 1/4 CUP OF THIS FOR THE RECIPE)

      1. Tina Dufort says:

        Thank you so much

      2. Tina Dufort says:

        Thank you so much. This will be my first homemade red velvet, not that box stuff. My husband has hbp and diabetes, we are both wanting to eat better. I am excited to make this.

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