Red Velvet Cake VI Recipe - Allrecipes.com
Red Velvet Cake VI Recipe
  • READY IN 1 hr

Red Velvet Cake VI

Recipe by  

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

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Ingredients Edit and Save

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

  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
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 1 hr
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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.

 

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Nutrition

  • Calories
  • 519 kcal
  • 26%
  • Carbohydrates
  • 65.7 g
  • 21%
  • Cholesterol
  • 38 mg
  • 13%
  • 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.

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