Commercial Bakery Sugar Free Red Velvet Cake Recipes

RED VELVET CAKE BAKERY STYLE

Red Velvet Cake Bakery Style image

ere is the tried and true recipe for red velvet--just use blue instead of red. The chef I learned this from was professionally trained and threw around the name Nick Malgieri as her teacher. Who knows. I do know it is good and it called a high ratio cake due to liquids vs flour. Dont let that scare you off if you have never heard of it . It is an EASY cake but BIG(tall) and it will NOT be dry

Provided by Dixie from Kansas

Categories Dessert

Time 50m

Yield 1 9" cake, 12 serving(s)

Number Of Ingredients 11

Ingredients

5 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
2 teaspoons salt
2 tablespoons cocoa
2 cups buttermilk
3 cups oil
4 eggs
4 tablespoons red food coloring
2 tablespoons vanilla
2 tablespoons white vinegar

Steps:

Preheat oven to 350 and prepare 2 -9" cake pans (I use parchment paper).
In a large bowl or stand mixer whisk together: flour, sugar, soda,salt, cocoa-set aside.
combine together: oil, buttermilk,eggs, food coloring, vinegar and vanilla.
combine wet to dry until smooth.
bake 30-40 minutes until toothpick comes out clean.
Let cool 10-15 minutes and finish cooling on a rack.
frost with cream cheese icing.

Nutrition Facts : Calories 915.1, Fat 57, SaturatedFat 7.9, Cholesterol 63.6, Sodium 665.7, Carbohydrate 92.6, Fiber 1.6, Sugar 52.3, Protein 9

COMMERCIAL BAKERY SUGAR FREE RED VELVET CAKE

Commercial Bakery Sugar Free Red Velvet Cake image

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.

Provided by internetnut

Categories < 60 Mins

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup white regular vegetable shortening
2/3 cup Splenda sugar substitute, granulated
2 eggs, well beaten
2 ounces red food coloring
1 tablespoon cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk (No buttermilk? Add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand fo)
1 teaspoon vanilla
1 teaspoon white vinegar
2 1/4 cups sifted white flour
frosting (optional~ there are many other low fat or low cal recipes floating around out there)
5 tablespoons white flour
1 cup heavy whipping cream
1/3 cup Splenda sugar substitute, granulated
2 teaspoons vanilla
1 cup margarine

Steps:

Cake:
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.
Frosting:.
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.

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