Best Reduced Fat And Cholesterol Red Velvet Cake Recipes

RED VELVET CAKE (REDUCED CALORIE VERSION)

Red Velvet Cake (Reduced Calorie Version) image

Yummy true southern favorite, this is my reduced calorie version. Finish this cake with my recipe for Cream Cheese Frosting. Enjoy!

Provided by TaterBug

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup Egg Beaters egg substitute
3/4 cup vegetable oil
2 3/4 cups all-purpose flour
3 tablespoons cocoa powder
1 cup Splenda Sugar Blend for Baking
1 tablespoon vanilla extract
2 tablespoons red food coloring
1 1/2 cups low-fat buttermilk (shaken)
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 teaspoons vinegar

Steps:

Beat eggs and sugar together on medium high for 2-3 minutes. Add vanilla, oil, vinegar, food coloring and buttermilk and beat for another 1-2 minutes.
Mix or sift flour, cocoa, baking soda, and salt.
Mix dry and wet ingredients together slowly and beat after each addition until just combined.
Spread into 2 prepared cake pans. Bake 25-30 minutes or until pick inserted comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans, cool for another 30 minutes before frosting.

SKINNY RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

Skinny Red Velvet Cupcakes with Cream Cheese Frosting image

Delicious red velvet cupcakes with less fat, saturated fat and cholesterol. What's not to love!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h

Yield 24

Number Of Ingredients 16

Ingredients

2 1/4 cups Gold Medal™ all-purpose flour
1 1/2 cups granulated sugar
1/4 cup unsweetened baking cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
1 1/4 cups buttermilk
2 teaspoons white vinegar
1 1/2 teaspoons vanilla
2 eggs
1 bottle (1 oz) red food color (about 2 tablespoons)
1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened
2 tablespoons butter, softened
2 teaspoons fat-free (skim) milk
1 teaspoon vanilla
4 cups powdered sugar

Steps:

Heat oven to 350°F. Line 24 regular-size muffin cups with paper baking cups. In large bowl, beat flour, granulated sugar, cocoa, baking soda and salt with whisk. Add remaining cake ingredients. Beat with electric mixer on low speed 30 seconds, scraping bowl once. Beat 2 minutes on medium speed, scraping bowl occasionally. Divide batter evenly among muffin cups (cups will be full).
Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to cooling rack. Cool completely, about 30 minutes.
In large bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until frosting is smooth and spreadable. Frost cooled cupcakes. Store loosely covered in refrigerator.

Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 240 mg, Sugar 33 g, TransFat 0 g