Red Velvet Cake

14 servings, ready in 60 minutes

A twist on the classic red velvet cake. A healthier option for the whole family!
Are you making this recipe? Don't forget to use the hashtag #SplendaBakeOff


  • 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.
  • 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.


  • Cake
  • --------------------
  • 4 large eggs, room temperature and separated
  • 300g Plain flour
  • 45g Corn flour
  • 2 tsp Bicarbonate of soda
  • 2 tbsp Unsweetened natural cocoa powder
  • 1/2 tsp Salt
  • 120g Unsalted butter, softened to room temperature
  • 40g SPLENDA® Granulated
  • 240ml Vegetable oil
  • 1 tsp Vanilla extract
  • 1 tsp White vinegar
  • Red food colouring (gel or paste)
  • 240ml Buttermilk, at room temperature
  • --------------------
  • Cream Cheese Frosting
  • --------------------
  • 300g Cream cheese
  • 75g Butter
  • 1 tsp Vanilla extract
  • 3½ tbsp SPLENDA® Granulated

Nutrition information

per serving
Energy 475kcal
Fat 36.00g
of which saturates 13.00g
Carbohydrate 31.0g
of which sugars 2.20g
Protein 5.90g
Salt 0.30g

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