Very, very good. Love the butter cream frosting, though must admit it is QUITE sweet- I'd like to figure out how to adjust to make it less so (I may try doubling flour mixture, so I can halve the powdered sugar). Excellent moist cake, with beautiful color. Tried this recipe in lieu of my standard Waldorf Astoria cake. It turned out just as beautifully- though I'm not yet sure this recipe has much less in the way of calories/fat. I should, by the way, cop to using the entire second egg, rather than just the white. Otherwise followed recipe to the T.
Red Velvet Cake
This cake has half the fat of its traditional namesake. Our Test Kitchens staff was divided on what kind of frosting is best on it. One side had memories of a Cream Cheese Frosting, while the other insisted that Cooked Buttercream Frosting makes it a true Red Velvet Cake. What follows is the buttercream version, but you can substitute the Cream Cheese Frosting (from our Carrot Cake) if you prefer.
More From Cooking Light
- Calories: 322
- Calories from fat: 24%
- Fat: 8.7g
- Saturated fat: 3.3g
- Monounsaturated fat: 1.4g
- Polyunsaturated fat: 0.3g
- Protein: 4.9g
- Carbohydrate: 57.9g
- Fiber: 0.6g
- Cholesterol: 30mg
- Iron: 1.3mg
- Sodium: 310mg
- Calcium: 44mg
- Cooking spray
- 1 tablespoon all-purpose flour
- 1 2/3 cups sugar
- 5 tablespoons vegetable shortening
- 1 large egg white
- 1 large egg
- 3 tablespoons unsweetened cocoa
- 1 (1-ounce) bottle red food coloring
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup low-fat buttermilk
- 1 1/4 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 1 teaspoon baking soda
- Cooked Buttercream Frosting
- Preheat oven to 350°.
- Coat 2 (9-inch) round cake pans with cooking spray, and dust with 1 tablespoon flour.
- Beat the sugar and shortening at medium speed of a mixer 5 minutes or until well-blended. Add egg white and egg; beat well. Combine cocoa and food coloring in a small bowl; stir well with a whisk. Add to sugar mixture; mix well.
- Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine with salt. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Add vanilla; mix well. Combine vinegar and baking soda in a small bowl; add to batter, mixing well.
- Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on wire racks.
- Place 1 cake layer on a plate; spread with 1/3 cup Cooked Buttercream Frosting, and top with another cake layer. Spread the remaining frosting over the top and sides of the cake. Store cake loosely covered in refrigerator.
Only you will be able to view, print, and edit this note.Add Note