Red Velvet Protein Cake Recipes

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RED VELVET PROTEIN CAKE



Red Velvet Protein Cake image

Delicious spin on classic red velvet cake for those that need more protein in their diet or are simply protein fiends who don't want to give up macros for flavor!

Provided by CheesecakeDuo

Categories     Dessert

Time 45m

Yield 4 muffin cakes, 1 serving(s)

Number Of Ingredients 12

1/4 cup vanilla whey protein powder
1/4 cup total 0% fat free Greek yogurt
1/2 cup pasteurized liquid egg-whites
1 (55 g) cooked beets
2 tablespoons coconut flour
1/4 cup buckwheat groats or 1/4 cup rolled oats
1 teaspoon FlavDrops or 1 teaspoon your liquid sweetener, of choice
1/2 teaspoon baking soda
red food coloring (*If you want to go down this route)
1/4 cup vanilla whey protein powder
1/4 cup of total 0% fat free Greek yogurt
1/4 cup ricotta cheese

Steps:

  • First, blend all the cake ingredients using a handheld blender or food processor. Then, pour into either two large muffin pans like I did or into four muffin cases.
  • Bake at 350 F (176 C) for about 35-40 minutes or until an inserted knife comes out clean.
  • Let the cakes cool completely before you slice them horizontally into 3-4 layers.
  • Make your filling by mixing all the filling ingredients, sticking the mix into a piping bag, and adding it to the inside and top of the cakes.

Nutrition Facts : Calories 238.4, Fat 8.6, SaturatedFat 5.3, Cholesterol 33.8, Sodium 819.3, Carbohydrate 25.1, Fiber 2.2, Sugar 14.3, Protein 16.3

HOMEMADE RED VELVET CAKE WITH CREAM CHEESE FROSTING



Homemade Red Velvet Cake with Cream Cheese Frosting image

I came up with this recipe after going through tons of recipes and reviews. I like nice solid cakes, and this one is a little on the dense side but it's moist and has good amounts of chocolate and vanilla so that you can taste them but they're not overpowering. It is to-die-for good with frosting that is not too sweet or heavy.

Provided by iluvfewd

Categories     Desserts     Cakes     Red Velvet Cake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 19

3 cups all-purpose flour
2 cups white sugar
3 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
½ teaspoon baking powder
1 ¼ teaspoons salt
3 eggs
1 ½ cups vegetable oil
1 ½ cups buttermilk
½ cup sour cream
2 tablespoons red food coloring
1 tablespoon vanilla extract
1 ½ teaspoons white vinegar
2 (8 ounce) packages cream cheese, at room temperature
1 cup white sugar
¼ cup all-purpose flour
½ teaspoon salt
1 cup milk
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9x2-inch cake pans.
  • Sift flour, sugar, cocoa powder, baking soda, baking powder, and salt together in a bowl and set aside.
  • Whisk eggs in a large mixing bowl until yolks are broken. Add oil, buttermilk, sour cream, red food coloring, vanilla extract, and vinegar; mix to combine. Add flour mixture in 3 batches, mixing by hand as little as possible so as not to overbeat. If mixing with an electric mixer, add flour mixture and mix until just incorporated. Divide batter evenly between the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes before removing cakes from pans to cool completely on a wire rack, 20 to 30 minutes more.
  • Meanwhile, whip cream cheese in a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape into a different bowl.
  • Sift sugar, flour, and salt together in a medium saucepan. Turn heat to medium-high and whisk in milk and vanilla extract slowly until there are no lumps. Cook until it starts to bubble and becomes thick and pudding-like, 7 to 8 minutes. Pour into a mixing bowl and refrigerate for 10 minutes.
  • Whisk chilled mixture using an electric mixer with a whisk attachment for 5 minutes. Add whipped cream cheese slowly, whisking until you have a smooth frosting, about 5 minutes more. Use to frost cooled cake.

Nutrition Facts : Calories 758.3 calories, Carbohydrate 80.7 g, Cholesterol 94.6 mg, Fat 45 g, Fiber 1.4 g, Protein 10.1 g, SaturatedFat 14 g, Sodium 691.5 mg, Sugar 52.9 g

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