Cake Central › Recipes › Red Velvet Cake VI

Red Velvet Cake VI

Delicious and moist with fewer calories than traditional recipes.

Red Velvet Cake VI


  • 3/4 cup canola oil 3/4 cup applesauce 1 1/2 cups white sugar 2 eggs 2 1/2 cups self-rising flour 1 teaspoon baking soda 1 cup lowfat buttermilk 1 teaspoon vanilla extract 1 teaspoon white vinegar 1 fluid ounce red food coloring   1 (8 ounce) package fat free cream cheese 1 (12 ounce) container frozen whipped topping, thawed 1 cup confectioners' sugar 1/2 cup toasted, chopped pecans


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.


There are no comments yet
Cake Central › Recipes › Red Velvet Cake VI