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Red Velvet Cake With Cream Frosting

As a rule, you’ll find Red velvet cake with cream frosting a crowd pleaser especially since it can easily serve 12 people.  Actually this dessert first gained its popularity in the 1800’s when it was made with cocoa and beetroot powder.  

However, there seems to be a difference of opinion when it comes to who is responsible for bringing this delicious dessert to the United States.  In fact, the Adams Extract Company was one of the first companies to sell red food coloring.  Thus allowing the red velvet cake to be made in more kitchens so they like to take credit.  Of course, red velvet cake was on the menu at the Waldorf Astoria as a confection Waldorf Astoria cake.   So, they’d like to think they deserve the credit.  Ultimately, while it’s still debatable,  I’m grateful for its arrival because I enjoy it in a cake or muffin form.


Red Velvet Cake With Cream Frosting


Cake Ingredients
½ cup salted butter
½ cup monkfruit granular sugar substitute
2 tsp vanilla extract
4 large eggs (at room temperature for at least 2 hours)
¼ cup olive oil
3 Tbsp unsweetened cocoa powder
1 tsp apple cider vinegar
1 ½ tbsp natural liquid red food coloring or 1 Tbsp + 1 tsp beet root powder
1 ¾ cup blanched almond flour
¼ cup unsweetened almond milk
1 Tbsp baking powder
3-5 raspberries (optional for garnish)

Frosting Ingredients
16 ozs low fat cream cheese
3 Tbsp soft salted butter
⅓ cup monkfruit powdered sugar
1 tsp vanilla extract


Cake Directions:

  1. Before you begin make sure the butter and eggs are at room temperature.  This will prevent lumpy batter that can affect how well the cake rises.  See notes for troubleshooting lumpy batter.
  2. Preheat oven to 325°F (160°C)
  3. Cut out parchment paper for two 9 inch round cake pans, grease both sides of the paper and sides of the cake pans with butter or coconut oil to avoid the cake from sticking to the pan.
  4. With a large mixing bowl or kitchen aid add softened butter, monkfruit and vanilla extract.  Mix on low speed until creamy.  Then add in the eggs one at a time mixing for about 15 seconds between each egg.
  5. Set aside the egg/butter batter
  6. Using a separate bowl combine olive oil, apple cider vinegar, unsweetened cocoa powder, and red food coloring with a spatula.
  7. Stir the cocoa mixture into the egg/butter batter with a spatula
  8. Add in the almond flour, baking powder, and unsweetened almond milk and mix on low speed until all ingredients are combined forming a smooth cake batter with no lumps.


Cake Crumble Decoration

  1. Scoop out ¼ cup of the cake batter and spread thinly on a baking sheet lined with a piece of oiled parchment paper.
  2. Take the cake batter and bake for 10 minutes at 325°F (160°C)
  3. Let cool down then crumble with fingers.  Then sprinkle the crumble along the outside edges of the cake after it’s frosted for a lovely decorative element.

Cake Decorations Continue

  1.  Fill each greased cake pan with batter spreading evenly with a spatula (about 2 cups each) then tap each pan a few times to remove any air bubbles.
  2. Bake for 22-30 minutes in the center of the oven.  The cake is done when a toothpick pushed through the center comes out clean. 
  3. Remove from the oven and cool for 5 minutes before removing from the pan then continue to cool on a wire rack for one hour.


Cake Frosting Directions

  1. In a large mixing bowl beat softened cream cheese, soft butter, powered monkfruit and vanilla extract.
  2. Place the first cake layer (bottom side up)on a turning or stationary cake stand then frost evenly with a cake spatula.
  3. Put the second cake layer (bottom side up) on top of the first layer and frost evenly.  It’s a personal preference to frost the sides.
  4. Sprinkle the cake crumble along the edges and top with raspberries in the middle.



Can substitute olive oil for avocado oil.  

Don’t substitute with coconut oil because the consistency of the batter will thicken like a paste when it comes in contact with the cocoa powder and for the best results you’ll want the batter to be more liquidy.  

This is a gluten free cake so will only rise to about 1 ½ to 2 inches high

Store the cake in an airtight container and store in the refrigerator for up to 3 days.  It can also be stored in the freezer in an airtight container.  

Any leftover frosting you can scoop into an ice cube tray and freeze.  The frozen frosting cubes make a great single serve snack.

If your batter is lumpy then take a larger bowl and fill with very hot or boiling water.  Sit the batter bowl inside the the water bowl and mix.  The heat from the water will help dissolve the lumps.  This method is often referred to as bain marie.

Each country may have different requirements for how long you can keep eggs out at room temperature so check with your countries regulations if you have any concern.  Fresh eggs that have not been refrigerated typically can be left out longer.


  • Serving Size: 1 slice
  • Calories: 324
  • Sugar: 2g
  • Sodium: 147mg
  • Fat: 29.7g
  • Saturated Fat: 11.1g
  • Unsaturated Fat: 9g
  • Carbohydrates: 5.9g
  • Fiber: 2g
  • Protein: 8g
  • Cholesterol: 48.3mg