LOW SUGAR RED VELVET CAKE RECIPES

RED VELVET CAKE - BETTER HOMES & GARDENS

Red Velvet Cake - Better Homes & Gardens image

The bright hue of this cake recipe will make it a holiday hit for the Fourth of July or Christmas.

Provided by Better Homes & Gardens

Prep Time 75 minutes

Number Of Ingredients 12

Ingredients

3 eggs
¾ cup butter
3 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
¾ teaspoon salt
2 ¼ cups sugar
1 ½ teaspoons vanilla
1 ounce red food coloring (2 Tbsp.)
1 ½ cups buttermilk
1 ½ teaspoons baking soda
1 ½ teaspoons vinegar
1 recipe Buttercream Frosting

Steps:

Nutrition Facts : Calories 546 calories, CarbohydrateContent 69 g, CholesterolContent 112 mg, FatContent 28 g, FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 17 g, SodiumContent 467 mg, SugarContent 50 g

RED VELVET CAKE RECIPE - OLIVEMAGAZINE

Red Velvet Cake Recipe - olivemagazine image

Give your chocolate cake a red tinge in this classic American cake recipe, covered in silky-smooth cheese frosting for extra indulgence

Provided by Janine Ratcliffe

Categories Afternoon tea

Total Time 1 hours

Yield Serves 8

Number Of Ingredients 11

Ingredients

175g self-raising flour
3 tbsp cocoa powder
1 tsp bicarbonate of soda
150g caster sugar
2 eggs
150ml sunflower oil (or other flavourless oil)
150ml buttermilk
2 tbsp red food colouring
100g butter, softened
250g icing sugar
300g soft cheese

Steps:

Heat the oven to 180C/fan 160C/gas 4 and line two 18cm sandwich tins with baking paper. Stir the dry ingredients together in a large bowl. Beat the eggs and add to the oil and buttermilk, then stir in the food colouring. Stir the wet ingredients into the dry and then beat them together with an electric whisk until a smooth batter forms.
Divide the mixture between the tins and bake for 25-30 minutes or until risen and a skewer poked into the centres of the cakes comes out clean. Cool on a wire rack.
To make the frosting, beat the butter and icing sugar together until smooth, then beat in the soft cheese. Put a layer of frosting between the cake layers and then use the rest to frost the cake.

Nutrition Facts : Calories 684 calories, FatContent 41.2 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 69.2 grams carbohydrates, SugarContent 51.8 grams sugar, FiberContent 1.8 grams fiber, ProteinContent 8.1 grams protein, SodiumContent 1.1 milligram of sodium

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