Red Velvet Cake Recipe: Bite into Guilt-Free Cake Bliss

Calling all baking enthusiasts and dessert connoisseurs! Get ready to satisfy your sweet tooth and indulge your taste buds with a classic confection that never fails to captivate - the irresistible red velvet cake recipe. With its velvety texture, vibrant crimson hue, and rich, chocolaty flavour, this mouthwatering treat has become a staple at countless celebrations and a favourite among cake lovers worldwide. 

Whether you're a seasoned baker looking to add a new recipe to your repertoire or a budding novice eager to embark on a delicious culinary adventure, this blog post is your ticket to mastering the art of creating the perfect Red Velvet Cake. So grab your aprons, preheat those ovens, and let's dive into the delightful world of all things red and velvety!

Simple Red Velvet Cake Recipe: Deliciously Decadent, Guilt-Free Edition

The red velvet is a divine concoction that marries the richness of cocoa with subtle undertones of vanilla, resulting in a moist, opulent cake adorned with a striking scarlet hue. The addition of buttermilk makes it soft, while the lavish cream cheese frosting adds the perfect finishing touch to this decadent masterpiece. Its luxurious texture and captivating taste make it a standout choice for any occasion, from elegant afternoon teas to joyous celebrations.

How to make red velvet cake?


For the Cake:

  • 1 1/2 cups all-purpose flour
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar substitute (like Sukrin or Canderel)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 tablespoon red food colouring (or beet juice for a natural alternative)
  • 1 tablespoon white vinegar

For the Skinny Mixes Sugar-Free White Chocolate Frosting:


The Cake:

  • Preheat your oven to 180°C (fan 160°C, gas mark 4). Grease and flour two 8-inch round cake pans.
  • In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
  • In a large bowl, cream together sugar substitute and oil until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
  • Add the dry ingredients to the wet ingredients in three batches, alternating with buttermilk. Mix until just combined, then stir in food colouring and vinegar.
  • Divide batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
  • Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

The Skinny Mixes Sugar-Free White Chocolate Frosting:

  • In a large bowl, cream together softened butter and powdered sugar substitute until light and fluffy.
  • Stir in Skinny Mixes Sugar-Free White Chocolate Syrup, whole milk, and vanilla extract until smooth and spreadable.
  • Once the cakes are cool, frost one layer with the Skinny Mixes White Chocolate Frosting, then top with the second layer. Frost the entire cake, letting your inner artist shine!

FAQs about the Red Velvet Recipe:

Q: Can I use a different type of milk in the cake batter?

Yes, you can substitute buttermilk with plain yoghurt thinned with a little milk or water. You can also use plant-based alternatives like almond milk or soy milk.

Q: My cake batter is too thick! What do I do?

If your cake batter seems too thick, add a tablespoon of milk or water at a time until it reaches a smooth, pourable consistency.

Q: How long will this cake stay fresh?

Store your red velvet cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Q: Can I make this recipe gluten-free?

Yes, you can! Use a gluten-free flour blend instead of all-purpose flour and ensure all other ingredients are gluten-free.

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