Red Velvet Cake Recipe With Splenda
Ingredients
For this fabulous red velvet cake recipe with Splenda, you will need the following ingredients: 2 ½ cups plain all-purpose flour, 1 ½ cups Splenda granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 tablespoons cocoa powder, 1 teaspoon salt, 1 cup vegetable oil, 2 eggs, 1 teaspoon white vinegar, 1 teaspoon vanilla extract, 2 teaspoons red food coloring, and 1 cup buttermilk.
Instructions
Preheat your oven to 350 degrees Fahrenheit. Grease and lightly flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, Splenda granulated sugar, baking powder, baking soda, cocoa powder, and salt. In a separate bowl, mix the vegetable oil, eggs, white vinegar, vanilla extract, red food coloring, and buttermilk. Add the wet ingredients to the dry ingredients and mix until just combined. Do not over mix. Divide the batter between the two prepared cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before turning them out onto a cooling rack. Allow the cakes to cool completely before frosting. To make the frosting, cream together ¾ cup of softened butter with 4 cups of powdered sugar. Add ½ cup of heavy cream and 1 teaspoon of vanilla extract. Beat until light and fluffy. To assemble the cake, place one cake layer on a serving plate. Frost the top of the layer evenly. Place the second layer on top and frost the top and sides of the cake.
Nutrition
One serving of this red velvet cake with Splenda contains approximately 340 calories, 16 grams of fat, 47 grams of carbohydrates, 2 grams of fiber, and 5 grams of protein. This cake has a high sugar content, so it is important to enjoy it in moderation. It is also a good source of iron and calcium.
Additional Notes
When baking with Splenda, it is important to note that it may not behave the same as traditional sugar. Splenda is not as sweet as regular sugar, so you may need to use more than the traditional amount of sugar. Additionally, Splenda is more dense and can cause the cake to be more dense as well. To avoid this, make sure to mix the batter thoroughly to ensure that the Splenda is evenly distributed.
When using the red food coloring, be careful not to use too much. Too much can make the cake bitter, so start with adding a small amount and then add more until you reach the desired color. Additionally, it is important to use a good quality red food coloring for the best results.
This red velvet cake recipe with Splenda is a tasty treat that is sure to be a hit with family and friends. It is a great way to enjoy a classic cake with a healthier twist. Enjoy!
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