Low Sugar Classic Red Velvet Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

This showstopper layer cake gets its signature crimson hue from a generous dose of cocoa powder and food coloring, folded into a tender crumb built on buttermilk and softened butter. Each layer bakes up moist and velvety, with just enough tang from the buttermilk to balance the deep chocolate undertone. Once cooled, the layers are stacked and coated in a rich, tangy cream cheese frosting that spreads into smooth, billowy swoops over every side. The crumb coat trick keeps the finish clean and bakery-worthy, so the final cake looks as striking as it tastes when sliced. It's a solid pick for anyone following an added sugar free approach who still wants a proper celebration cake on the table. Rich, red, and dramatic in the best way, this one's built to impress at any gathering.

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp fine salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 large eggs, room temperature
2 tsp vanilla extract
2 tbsp red food coloring
1 cup buttermilk, room temperature
1 tsp white vinegar

For the frosting

16 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp vanilla extract
¼ tsp fine salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with flour, tapping out any excess.
2
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.

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