Makeover Red Velvet Cake Recipe

Makeover Red Velvet Cake Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

I’ve had this recipe for over 45 years and it has become our family’s favorite cake, but I would love to see it get a light makeover. —Betty Selchow, White Bear Lake, Minnesota

This recipe is:

Healthy

Subscriber Exclusive

[X]

Rate Makeover Red Velvet Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Makeover Red Velvet Cake Recipe

Prep: 20 min. Bake: 15 min. + cooling

Yield: 16 Servings

20 15 35

Ingredients

1/4 cup butter, softened
1 cup sugar
2 eggs
1/4 cup unsweetened applesauce
1 bottle (1 ounce) red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
2-1/4 cups cake flour
2 teaspoons baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
FROSTING:
4-1/2 teaspoons all-purpose flour
1/2 cup fat-free milk
1/2 cup butter, softened
1/2 cup sugar
1/2 teaspoon vanilla extract

Directions

Line two 9-in. round baking pans with parchment paper; coat paper with cooking spray and sprinkle with flour. Set aside. In a large bowl, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in the applesauce, food coloring, vinegar and vanilla.
Combine the flour, cocoa, baking soda and salt. Add to butter mixture alternately with buttermilk. Pour into prepared pans. Bake at 350° for 14-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Cool to room temperature. In a small bowl, cream butter and sugar until light and fluffy. Beat in flour mixture and vanilla. Spread between layers and over top of cake. Yield: 16 servings.

Nutritional Facts 1 slice equals 241 calories, 9 g fat (6 g saturated fat), 50 mg cholesterol, 315 mg sodium, 36 g carbohydrate, trace fiber, 3 g protein.

Originally published as Makeover Red Velvet Cake in Healthy Cooking December/January 2013, p23