Rating: 3.13 stars
8 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

Delicious and moist with fewer calories than traditional recipes.

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Recipe Summary test

prep:
20 mins
cook:
35 mins
additional:
5 mins
total:
1 hr
Servings:
12
Yield:
1 - 3 layer 8 inch cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • To make Low-Fat Cream Cheese Frosting: In a medium bowl, beat cream cheese until smooth. Beat in whipped topping and confectioners' sugar.

Nutrition Facts

519 calories; protein 7.8g; carbohydrates 65.7g; fat 25.9g; cholesterol 33.3mg; sodium 578mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 4 stars
01/31/2008
This was a great recipe. Only thing I did differently was to add 3T cocoa so that it wasn't such a bright red. Very moist cake. Frosting was perfect! I've made a lot of red velvet cakes and this by far is the best tasting one. Read More
(25)

Most helpful critical review

Rating: 3 stars
06/10/2010
Didn't so much care for the frosting but the cake was very moist and delicious. Too much red dye though- I agree to add some cocoa. Read More
(8)
8 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
01/31/2008
This was a great recipe. Only thing I did differently was to add 3T cocoa so that it wasn't such a bright red. Very moist cake. Frosting was perfect! I've made a lot of red velvet cakes and this by far is the best tasting one. Read More
(25)
Rating: 4 stars
10/02/2009
I felt sorry for this lil guy. I decided to give it my best shot. Hubby and kids liked it and I was OK with the fact that it was lower fat and calories. I did add the 3 Tbls of coco powder to it as well. I wasn't crazy bout the frosting tho. The cake was completely cooled and the frosting was kinda falling down the sides. I have made a zillion bundt cakes and have never had a whole I the middle of my cakes I did with this one not sure why. Thank you Rhonda. Read More
(8)
Rating: 3 stars
06/10/2010
Didn't so much care for the frosting but the cake was very moist and delicious. Too much red dye though- I agree to add some cocoa. Read More
(8)
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Rating: 2 stars
06/08/2009
I don't know whether I did something wrong but the cake flavor was way off. It had a great texture and the distinctive red velvet color but I never would have identified it as red velvet by the flavor alone. I do agree with Louise that the icing was lovely. Read More
(3)
Rating: 3 stars
08/30/2014
I made this with store-bought applesauce it was moist and soft and all BUT it tasted like apples!!! and no i did not put too much of it just as much as the recipe called for! I do remember having made this recipe before with homemade applesauce and it was fine but it is just a red apple cake this time:( Read More