Red velvet cake is a light, chocolate-flavored cake with a vivid red hue and delicious moist texture. Traditionally frosted with cream-cheese icing and often garnished with coconut, this cake is as tasty on the tongue as it is striking in appearance. The white and red color combination makes it ideal as a Valentine's treat, but the flavor will having you baking it all year round! If you're a red velvet fan, or just looking for something new to tickle your palate, you simply must try this low-fat rendition, complete with low-fat cream cheese icing, found below.
Healthy Cake Cookbooks
Low-Fat Red Velvet Cake
- 2 ½ cups cake flour
- 2 Tbsp unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 1/4 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1 ½ cups granulated sugar
- 1 egg
- 2 egg whites
- 1 tsp vanilla extract
- 1 cup fat-free buttermilk
- 2 Tbsp red food coloring
- 1 tsp white vinegar
- 1 tsp baking soda
Preheat oven to 350 degrees Fahrenheit, spray two 9-in round cake pans with fat-free zero-calorie cooking spray, and line the bottoms with parchment paper. In medium bowl, combine flour, baking powder, salt, and cocoa powder. Separately, in large bowl or electric mixer, beat together sugar, applesauce, and oil. Add egg, egg whites, and vanilla one at a time, beating well after adding each one. In a small bowl combine fat-free buttermilk (see Low-Fat Cooking Substitutions to make your own) and food coloring. Add half the flour mixture to egg mixture, stirring well, then add buttermilk mixture, stir, and finally the rest of the flour mixture, mixing until well combined. Combine baking soda and vinegar in small bowl or measuring cup, allow to fizz, then fold into batter. Immediately divide evenly between cake pans and smooth the tops, then bake 25-30 minutes or until a skewer or toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in pans, then turn out onto wire rack and allow to cool completely. Wrap layers separately in plastic wrap and freeze at least 60 minutes before icing with low-fat cream-cheese frosting, below.
Low-Fat Cream Cheese Frosting
- 3/4 cup fat-free vanilla yogurt
- 3/4 cup fat-free small curd cottage cheese
- 16 oz Neufchatel or low-fat cream cheese
- 1 1/2 cup powdered sugar
Drain/press any excess liquid from cottage cheese. Place yogurt and cottage cheese together in food processor and process until smooth. Cube cream cheese and add to processor, processing again until smooth. Add sugar in three parts, processing to mix between additions. Cover and refrigerate until hardened enough to spread.
Icing The Cake
Once cake has hardened in the freezer and frosting is spreadable, cut each 9-inch round in half horizontally to create four layers (or, if you prefer a smaller icing-to-cake ratio, leave as is). Place the first on your serving platter, then spread with frosting. Repeat with next three layers, then frost the sides of the cake. Garnish with grated coconut if desired, and return to refrigerator to let frosting set.
frogyfish from Central United States of America on April 17, 2012:
My granddaughter has requested a Red Velvet cake for her upcoming birthday...so am looking. Yours sounds great -- I like the idea of 'hardening' the cake in freezer too. Thanks for sharing your recipe.
Kim on February 09, 2012:
Or maybe use Greek yogurt. It is thicker in consistency.
Maddie Ruud (author) from Oakland, CA on December 30, 2011:
Did you drain your cottage cheese before using it? Also, see my comment above about reducing the amount of yogurt. Yogurts can vary in texture.
Lamphong Hoopaugh on December 29, 2011:
I've made the icing this evening, and it was runny. It tasted great. I'm so in love with the taste. I wish it weren't so runny.
Maddie Ruud (author) from Oakland, CA on December 01, 2011:
Hi Penelope. Maybe the texture of your yogurt is too runny. Try reducing the amount of yogurt.
Penelope on November 25, 2011:
Love the cake but the frosting keeps turning out really runny regardless of how long I keep it in the fridge. Any suggestions?
Jess on August 30, 2011:
knowing the nutritional value and all of the other things like how much sodium would be good to know
Dani on July 26, 2011:
Looks yummy but what are the nutrition facts!??
nihao on July 16, 2011:
soo good! i made cupcakes though :P
iZeko on June 14, 2011:
I'll give this a try. It looks really good!
sanford on January 25, 2011:
none of your recipes have a nutrition guide
Lorraine Kobold on July 29, 2010:
I've been having difficulty with low cal cream cheese frostings being too runny. How is this one?
alexandra on February 07, 2010:
this cake is 7 weight watchers points if you use splenda sugar baking blend and cut the cake in 16 servings, otherwise the typical 12 serving size cake is 9 points per slice.
Go Small, Win Big!
C. Stewart on July 22, 2009:
blackbv from Canada on September 26, 2008:
That looks great, I'll definitely give it a try. Do you have the timings if you want to make cupcakes instead?
jimmurdoch on February 06, 2008:
Wow, that looks good. I'll bake one for my wife at the weekend. Thanks.
Evelyn Lim from Singapore on January 28, 2008:
It sure looks yummy!
Stacie Naczelnik from Seattle on January 24, 2008:
This sounds delicious. I haven't had cake in awhile.