Commercial Bakery Sugar Free Red Velvet Cake

Made This Recipe? Add Your Photo

Total Time
40mins
Prep
15 mins
Cook
25 mins

This is the sugar free version I have perfected by request. Cakes baked with Splenda stay fresher longer if unused portions are kept refrigerated. The buttermilk adds a small trace amount of sugar per serving. This base recipe is used everyday by a pastry chef to make sugar free wedding cakes, sheet cakes, petit fours, etc… I found this recipe on Obesity Help. The recipe was posted by RosieHawk. I have not tried this recipe, but I'm posting it for safe keeping.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Cake:
  2. Mix shortening, Splenda Granulated, and eggs together in a large bowl. In a separate bowl make a liquid paste of the red food coloring and cocoa. Stir in with above mix. Add buttermilk and salt alternately with the flour, and beat slowly. Add vanilla, baking soda, and vinegar separately. Pour into two 8” well greased & floured cake pans, or a well-greased & floured 9” X 13” glass pan. Preheat oven to 350°. Bake 25 - 30 minutes.
  3. Frosting:.
  4. Cook flour and heavy whipping cream on low heat stirring constantly in small non-stick pot until it becomes thick, similar to gravy roux. Set aside and cool well! Beat on low speed in stand mixer bowl, the Splenda Granulated, vanilla, and margarine until fluffy. Blend in well cooled flour and heavy whipping cream mixture. Beat with stand mixer on medium speed until the frosting turns almost white. This will take 18 minutes. Do not rush this step. Frost the cake(s) when they are completely cooled.