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Red Velvet Heart Cake
Rocco Fuhrman

Red Velvet Heart Cake

A delightful Red Velvet Heart Cake that balances indulgence with well-being, featuring a moist crumb and reduced-sugar cream cheese frosting, perfect for busy parents seeking a healthy yet elegant dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups whole wheat pastry flour
  • ¾ cup erythritol-stevia blend
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 large eggs
  • 1 cup reduced-fat buttermilk
  • ½ cup avocado oil
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1-2 tablespoons beetroot powder or ½ teaspoon natural red food coloring
  • 8 ounces light cream cheese, softened
  • ¼ cup unsalted butter, softened
  • ½ cup powdered erythritol-stevia blend
  • 1 teaspoon pure vanilla extract
  • 1-2 tablespoons unsweetened almond milk or heavy cream (optional)

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare cake pans by greasing and lining them with parchment paper.
  2. In a large bowl, whisk together the dry ingredients: flour, sweetener, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk the wet ingredients together: eggs, buttermilk, avocado oil, vanilla extract, and vinegar.
  4. Add color by stirring in beetroot powder or red food coloring to the wet mixture.
  5. Combine the wet and dry ingredients gently, being careful not to overmix.
  6. Pour the batter into the prepared pans and bake for 25-30 minutes.
  7. Cool the cakes in the pans for 10-15 minutes, then transfer to a wire rack to cool completely.
  8. While cooling, prepare the frosting by beating softened cream cheese and butter until fluffy, then gradually add the powdered sweetener and vanilla extract.
  9. Once the cake is cool, frost the top and sides with cream cheese frosting, slice, and serve.

Notes

Ensure room temperature ingredients for better emulsification. Use parchment paper to prevent sticking and chill the cake before frosting.