"Light" Red Velvet Cake Recipe

Name: "Light" Red Velvet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter; 4 oz. fat-free cream cheese, softened; 1 1/2 c. sugar; 1/2 c. fat-free egg substitute; 2 (1 oz.) bottles red food coloring; 2 1/4 c. cake flour; 2 Tbsp. unsweetened cocoa powder; 1 tsp. baking soda; 1/4 tsp. salt; 1 c. nonfat buttermilk; 1 tsp. vanilla extract; cooking spray; Frosting

Servings: persons

1/2 c. butter
4 oz. fat-free cream cheese, softened
1 1/2 c. sugar
1/2 c. fat-free egg substitute
2 (1 oz.) bottles red food coloring
2 1/4 c. cake flour
2 Tbsp. unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 c. nonfat buttermilk
1 tsp. vanilla extract
cooking spray
Frosting

1
Beat butter and cream cheese at medium speed with electric mixer until creamy; gradually add sugar.
2
Beat well.
3
Gradually add egg substitute; beat well.
4
Stir in food coloring.
5
Combine cake flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
6
Mix just until blended after each addition.
7
Stir in vanilla.
8
Pour batter into 3 (9-inch) round cake pans coated with cooking spray.
9
Bake for 18 minutes at 350u00b0.
10
Cool in pans on wire racks for 10 minutes; remove from pans.
11
Cool completely on wire racks.
12
Spread frosting between layers and on top and sides of cake.

1646

kcal

Calories

Fat

199

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 c. butter, 4 oz. fat-free cream cheese, softened, 1 1/2 c. sugar, 1/2 c. fat-free egg substitute, and more.

Yes, "Light" Red Velvet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

"Light" Red Velvet Cake

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