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Makeover Red Velvet Cake Recipe

Makeover Red Velvet Cake 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
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling YIELD:16 servings


  • 1/4 cup butter, softened
  • 1 cup sugar
  • 2 large 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
  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.