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This moist natural red velvet cake recipe features two pint-sized cake layers and an easy cream cheese frosting without powdered sugar! Get the recipe for this refined sugar free cake at naturallysweetkitchen.com. #refinedsugarfree #naturallysweetkitchen #baking #redvelvet #redvelvetcake #Valentinesdessert #dessert #foodphotography #cakerecipe #cake

Natural Red Velvet Cake for Two

Vibrant pint-sized layers of naturally-dyed red velvet cake smothered in a light and airy cream cheese frosting.

Category Cake
Keyword Natural Red Velvet Cake
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Author Amanda | Naturally Sweet Kitchen


Red Velvet Cake

  • 100 g unbleached cake flour
  • ½ tbsp raw cacao powder
  • ½ tsp baking powder
  • tsp fine sea salt
  • 1 tbsp beetroot powder
  • 28 g unsalted butter room temperature
  • 100 g raw caster cane sugar divided
  • 1 egg yolk room temperature
  • 50 ml cold-pressed rapeseed oil
  • 1 tsp pure vanilla extract
  • ½ tbsp apple cider vinegar
  • 60 ml buttermilk room temperature
  • 2 egg whites room temperature
  • 1 tsp beetroot powder

Cream Cheese Frosting

  • 140 ml double cream
  • 60 ml unpasteurised honey or agave nectar
  • tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 225 g cold cream cheese cubed


Red Velvet Cake

  1. Preheat the oven to 180°C (350°F) and grease, line, and lightly flour one 6 inch cake tin.
  2. Sift the flour, cacao powder, baking powder, sea salt, and tablespoon of beetroot powder into a medium bowl. Whisk thoroughly to combine and set aside.
  3. In another medium bowl, cream together the butter and 50 grams of the sugar using an electric hand mixer for about 5 minutes. They should be light and fluffy.

  4. Beat in the egg yolk, oil, vanilla extract, and vinegar until combined.
  5. Fold the dry ingredients and buttermilk into the wet ingredients in five alternating steps, beginning with one-third of the dry ingredients.

  6. Wash and dry the beaters thoroughly, making sure absolutely no trace of grease or water remains.
  7. Using the hand mixer, whip the egg whites until they form soft peaks. Gradually add the remaining 50 grams of sugar while beating on high speed.

  8. Stop the mixer just before it reaches stiff peaks and dust over the teaspoon of beetroot powder. Beat the powder into the meringue until it reaches stiff peaks.

  9. Gently fold the meringue into the batter, being very careful not to knock out any of the air. You may have a few streaks of pink meringue throughout the cake – don’t worry, these will darken as the cake bakes.
  10. Pour the cake batter into the prepared tin and bake for 30-32 minutes or until a toothpick comes out with only a few crumbs. Remove the cake from the oven and allow it to cool in the pan for 5-7 minutes and then turn out onto a wire rack to finish cooling. Allow the cake to cool completely before cutting or decorating.

Cream Cheese Frosting

  1. In the bowl of a stand mixer fitted with the whisk attachment, combine the double cream, honey, salt, and vanilla. Beat on medium-high speed until the cream forms medium peaks. The mixture should resemble Greek yogurt.

  2. Turn the mixer onto a medium-low speed and add in the cubes of cream cheese one at a time.
  3. Once all of the cream cheese has been added, whip the frosting on high speed until smooth. It may curdle a little, but just keep whipping and it will smooth out.


  1. Once your cake layer has cooled, shave off any domed peaks and reserve the shavings for the decoration.
  2. Slice your cake into two even layers. Place one layer onto a cake board or stand and top with approximately 1/4 of the frosting. Repeat with the remaining layer and crumb coat the cake. Chill for 15-20 minutes.
  3. Frost the cake with the remainder of the frosting (you may not need all of the frosting) and crumble the reserved shavings on top in a circular pattern.
  4. Serve immediately.


This cake is best eaten the day it is served. It will keep in the refrigerator, but note that the beetroot may dye the frosting pink if left over 8 hours.