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Red Velvet Cake with Buttercream Frosting

Yield 16 servings (serving size: 1 slice)
This classic cake is hard to resist. The striking color combination makes it ideal for Christmas and Valentine's Day, as well as for birthdays. A thick, cooked mixture of flour and milk extends the frosting while keeping the fat at a reasonable amount.


  • Cake:
  • Cooking spray
  • 1 1/4 cups granulated sugar
  • 1/3 cup vegetable shortening
  • 1/2 cup egg substitute
  • 1 tablespoon unsweetened cocoa
  • 1 (1-ounce) bottle red food coloring
  • 2 cups cake flour
  • 1/2 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon white vinegar
  • 1 teaspoon baking soda
  • Frosting:
  • 3/4 cup fat-free milk
  • 3/4 cup all-purpose flour
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 2 1/2 cups powdered sugar

Nutrition Information

  • calories 324
  • caloriesfromfat 28 %
  • fat 10.1 g
  • satfat 4 g
  • monofat 3.8 g
  • polyfat 1.3 g
  • protein 3.8 g
  • carbohydrate 54.6 g
  • fiber 0.6 g
  • cholesterol 16 mg
  • iron 1.8 mg
  • sodium 249 mg
  • calcium 37 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Coat wax paper with cooking spray; set pans aside.

  3. Place granulated sugar and shortening in a large bowl; beat with a mixer at medium speed 5 minutes or until well blended. Add egg substitute; beat well. Combine cocoa and food coloring in a small bowl, stirring with a whisk; add to sugar mixture, stirring well to combine.

  4. Lightly spoon the cake flour into dry measuring cups, and level with a knife. Combine cake flour and 1/2 teaspoon salt, stirring with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1 teaspoon vanilla. Combine vinegar and baking soda; add to batter, stirring well. Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Carefully peel off wax paper; cool completely on wire rack.

  5. To prepare frosting, combine milk and all-purpose flour in a small, heavy saucepan over medium heat. Cook 3 minutes or until mixture forms a very thick paste, stirring constantly with a whisk. Spoon into a bowl; cover surface with plastic wrap. Refrigerate 45 minutes or until chilled. Place butter in a medium bowl, and beat with a mixer at medium speed until creamy. Add 2 teaspoons vanilla, 1/8 teaspoon salt, and chilled flour mixture; beat until smooth. Gradually add powdered sugar, beating just until blended (do not overbeat).

  6. Place 1 cake layer on a plate; spread with 1/3 cup frosting. Top with other cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.