Name: Red Velvet Cake
Total time: 1 h
Ingredients: 4 large eggs, room temperature and separated; 300 g plain flour; 45 g corn flour; 2 teaspoons bicarbonate of soda; 2 tablespoons unsweetened natural cocoa powder; ½ teaspoon salt; 120 g unsalted butter, softened to room temperature; 240 ml vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon white vinegar; Red food colouring (gel or paste); 240 ml buttermilk, at room temperature; 40 g SPLENDA® Granulated; 300 g cream cheese; 75 g butter; 1 teaspoon vanilla extract; 3½ tablespoons SPLENDA® Granulated

Red Velvet Cake

Makes14 servings
Total Time1 hr
Calories475
Made withSplenda Granulated Sweetener

Ingredients

Cake

4 large eggs, room temperature and separated
300 g plain flour
45 g corn flour
2 teaspoons bicarbonate of soda
2 tablespoons unsweetened natural cocoa powder
½ teaspoon salt
120 g unsalted butter, softened to room temperature
240 ml vegetable oil
1 teaspoon vanilla extract
1 teaspoon white vinegar
Red food colouring (gel or paste)
240 ml buttermilk, at room temperature
40 g SPLENDA® Granulated

Cream Cheese Frosting

300 g cream cheese
75 g butter
1 teaspoon vanilla extract
3½ tablespoons SPLENDA® Granulated

Nutrition Info Per Serving
% Daily Value*
Energy475 kcal608.97%
Total Fat36.00 g46.15%
of which saturates13.00 g4.73%
Total Carbohydrate31.00 g11.27%
of which sugars2.20 g0.8%
Protein5.90 g11.8%
Salt0.30 g0.11%

Instructions

Cake

Preheat the oven to 180°C. Grease two 20cm cake pans and line the bottom of each tin with parchment paper.

Mix the flour, corn flour, bicarbonate of soda, cocoa powder, and salt together in a large bowl. Set aside.

In another bowl, beat the 4 egg whites until fluffy peaks form (about 3 minutes). Set aside.

Using a handheld or stand mixer, beat the butter and Splenda together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed and mix again. Mix the food colouring with the vinegar in a little bowl until combined and then add this mixture and the oil, egg yolks and the vanilla extract to the butter and Splenda mix and beat on high for 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed and mix again.

With the mixer on a low speed, add the dry ingredients in 2-3 additions, alternating with the buttermilk. Then gently fold the egg whites into the cake batter. The batter will be silky and slightly thick.

Pour the cake batter into the two pans, dividing the mixture evenly. Bake for 25-30 minutes or until the tops of the cakes spring back when gently touched and a cocktail stick inserted in the centre comes out clean. If the cakes need a little longer (as determined by wet crumbs on the cocktail stick), bake for 2-3 minutes longer and test again. Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Frosting

In a large bowl using a handheld or stand mixer, beat all ingredients together on medium-high speed until smooth, about 2 minutes. Frosting should be soft, but not runny.

Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with the second layer and sprinkle some Splenda over the top.

Made with