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Red Velvet Cake with Buttercream Frosting

Red Velvet Cake with Buttercream Frosting

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.

Cooking Light MAY 2005

  • Yield: 16 servings (serving size: 1 slice)

Ingredients

  • 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

Preparation

Preheat oven to 350°.

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.

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.

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.

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).

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.

Nutritional Information

Amount per serving
  • Calories: 324
  • Calories from fat: 28%
  • Fat: 10.1g
  • Saturated fat: 4g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 3.8g
  • Carbohydrate: 54.6g
  • Fiber: 0.6g
  • Cholesterol: 16mg
  • Iron: 1.8mg
  • Sodium: 249mg
  • Calcium: 37mg
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Red Velvet Cake with Buttercream Frosting recipe

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