Red Velvet Cake VI

Red Velvet Cake VI

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"Delicious and moist with fewer calories than traditional recipes."
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1 h servings 519 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 65.7g
  • 21%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 578 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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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...

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.

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...

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 th...

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 ha...

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