Low Sugar Red Velvet Cake with Cream Cheese Frosting

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Low Sugar Red Velvet Cake with Cream Cheese Frosting

Two plush, cocoa-kissed layers get their signature crimson hue from a generous hit of red food coloring, while a tang of buttermilk and vinegar keeps the crumb soft and delicately sour against the deep chocolate notes. The batter comes together the classic way — butter and eggs creamed until fluffy, dry ingredients folded in alternating additions until just smooth — so the texture stays tender and true to the original bakery-style loaf. Cream cheese and butter whip up into a completely smooth, billowy frosting that spreads like a dream over the cooled layers, then firms up in the fridge for clean, picture-perfect slices. Vanilla extract rounds out both the cake and the frosting with warm, familiar depth, and a pinch of salt in the frosting keeps all that richness balanced rather than cloying. It's a stunning centerpiece cake that works well for anyone tracking added sugar, letting you enjoy the full red velvet experience — color, crumb, and creamy frosting — without giving up the occasion.

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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
2 tsp vanilla extract
2 tbsp red food coloring
1 cup buttermilk
1 tsp white vinegar

For the frosting

16 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
4 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.
2 tsp vanilla extract
1 pinch 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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