Ingredients for Commercial Bakery Sugar Free Red Velvet Cake
- Vegetable Shortening
- Splenda Sugar Substitute
- 4 large eggs
- 2-4 tablespoons red food coloring
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda + 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups buttermilk
- 1 teaspoon vanilla extract
- White Vinegar
- White Flour
- Frosting
- 1 cup heavy whipping cream
- 1 cup margarine
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How to Make Commercial Bakery Sugar Free Red Velvet Cake
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or a 9x13 inch baking pan.
- Cake:
- In a large bowl, cream together 1 cup (2 sticks) shortening, 2 cups Splenda granulated sweetener, and 4 large eggs until light and fluffy.
- In a separate bowl, whisk together 1/2 cup unsweetened cocoa powder and 2-4 tablespoons red food coloring until a smooth paste forms.
- Add the cocoa mixture to the wet ingredients and mix until combined.
- In a separate bowl, whisk together 1 1/2 cups buttermilk and 1 teaspoon salt.
- Gradually add the dry ingredients (3 cups all-purpose flour and 2 teaspoons baking soda) to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Add 1 teaspoon vanilla extract, 1 teaspoon baking soda, and 1 tablespoon white vinegar. Mix gently.
- Divide batter evenly between prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Frosting:
- In a small, non-stick saucepan, whisk together 1/4 cup all-purpose flour and 1 cup heavy whipping cream over low heat, stirring constantly until thickened, like a roux (about 5-7 minutes).
- Remove from heat and let cool completely.
- In a stand mixer bowl, beat together 1 cup Splenda granulated sweetener, 1 teaspoon vanilla extract, and 1 cup margarine until fluffy (about 5 minutes).
- Add the cooled flour and cream mixture to the stand mixer and beat on low speed until combined.
- Increase the speed to medium and beat for 18 minutes, or until the frosting is light and fluffy (almost white). Do not rush this step.
- Once the cakes are completely cool, frost generously.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
30g
Fat
67g
Carbs
13g
