"Light" Red Velvet Cake
Light and vibrant red velvet cake with creamy frosting, perfect for celebrations or special occasions, offering a moist texture and bold color with a subtle cocoa flavor.
Ingredients
- 1/2 cup butter ⓘ
- 4 oz. fat-free cream cheese, softened ⓘ
- 1 1/2 cups sugar ⓘ
- 1/2 cup fat-free egg substitute ⓘ
- 2 (1 oz.) bottles red food coloring ⓘ
- 2 1/4 cups cake flour ⓘ
- 2 tablespoons unsweetened cocoa powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/4 teaspoon salt
- 1 cup nonfat buttermilk ⓘ
- 1 teaspoon vanilla extract
- cooking spray ⓘ
- frosting ⓘ
Instructions
- Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar.
- Beat well.
- Gradually add egg substitute; beat well.
- Stir in red food coloring.
- Combine cake flour, cocoa powder, baking soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Mix just until blended after each addition.
- Stir in vanilla extract.
- Pour batter into 3 (9-inch) round cake pans coated with cooking spray.
- Bake for 18 minutes at 350°F (175°C).
- Cool in pans on wire racks for 10 minutes; remove from pans.
- Cool completely on wire racks.
- Spread frosting between layers, on top, and on sides of the cake.
Nutrition & Diet Analysis (per serving)
881
kcal
44% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).