Red Velvet Cake VI Recipe -
Red Velvet Cake VI Recipe
  • READY IN 1 hr

Red Velvet Cake VI

Recipe by  

"Delicious and moist with fewer calories than traditional recipes."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 1 - 3 layer 8 inch cake Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch pans. Sift together the flour and baking soda; set aside.
  2. In a large bowl, cream together the oil, applesauce and sugar. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in the vanilla, vinegar and red food coloring. Divide batter evenly into prepared pans.
  3. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, then frost with Low-Fat Cream Cheese Frosting and sprinkle with toasted chopped pecans.
  4. To make Low-Fat Cream Cheese Frosting: In a medium bowl, beat cream cheese until smooth. Beat in whipped topping and confectioners' sugar.
Kitchen-Friendly View

Reviews More Reviews

Jan 31, 2008

This was a great recipe. Only thing I did differently was to add 3T cocoa, so that it wasn't such a bright red. Very moist cake. Frosting was perfect! I've made a lot of red velvet cakes and this by far is the best tasting one.

Jun 10, 2010

Didn't so much care for the frosting but the cake was very moist and delicious. Too much red dye though- I agree to add some cocoa.

Oct 02, 2009

I felt sorry for this lil guy. I decided to give it my best shot. Hubby and kids liked it and I was OK with the fact that it was lower fat and calories. I did add the 3 Tbls of coco powder to it as well. I wasn't crazy bout the frosting tho. The cake was completely cooled and the frosting was kinda falling down the sides. I have made a zillion bundt cakes and have never had a whole I the middle of my cakes, I did with this one, not sure why. Thank you Rhonda.

Jun 08, 2009

I don't know whether I did something wrong, but the cake flavor was way off. It had a great texture and the distinctive red velvet color, but I never would have identified it as red velvet by the flavor alone. I do agree with Louise that the icing was lovely.

Aug 30, 2014

I made this with store-bought applesauce, it was moist and soft and all BUT it tasted like apples!!! and no, i did not put too much of it, just as much as the recipe called for! I do remember having made this recipe before with homemade applesauce and it was fine, but it is just a red apple cake this time :(


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 519 kcal
  • 26%
  • Carbohydrates
  • 65.7 g
  • 21%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 7.8 g
  • 16%
  • Sodium
  • 578 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Cool As A Cucumber Salad
Cool As A Cucumber Salad

We have over 100 cucumber salads to help you keep your cool.

Classic Meatloaf
Classic Meatloaf

Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Gluten-Free Red Velvet Cake

A wheat-free red velvet cake with soft texture and yummy chocolate flavor.

Red Velvet Cake I

See how to make a delicious and beautiful layered cake.

Red Velvet Cake

This classic cake is a stunner for the holidays, or any time.

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States