Skinny Red Velvet Cake

Skinny Red Velvet Cake2
I have the perfect Valenthymes Day recipe for you!  I feel like the majority of us are trying to eat a little more healthier during this time of the year.  If you and your honeybun don’t want to indulge in chocolates or creme brulee on the day, you could make this lighter cake.  Or, you could have both.  I will not judge.  I actually had a slice of this cake last night along with two leftover Christmas stocking chocolates.
  Skinny Red Velvet Cake3
It’s so RED!  I love it.  I don’t care how bad the dye is for you. JK

This isn’t exactly health food, so you can’t go crazy and eat half a cake, as tempting as that might be.  What I did was basically reduced the sugar and fat in red velvet cake, and made a few substitutions.  I’m not sure what the calorie count would be for a slice of cake.  Probably, like, zero.

Skinny Red Velvet Cake

The secret ingredient is buttermilk!  It makes the cake low in calories, but full of flavor.  Plus, super moist.

Instead of coating the cake in heavy cream cheese frosting, I made an icing out of Greek yogurt cream cheese, a tiny pat of butter, confectioners’ sugar, skim milk and vanilla,  The Franklin Foods Greek yogurt cream cheese is one of my new favorite things!  It’s so good!  My mom was the one who told me about it.  Thank you, Mom!
Red Velvet Cake4 Skinny Red Velvet Cake
  • 1 1/2 cups buttermilk 
  • Red food coloring (I used one little bottle from a 4 pack of food coloring) 
  • 2 teaspoons vinegar 
  • 1 teaspoon vanilla extract 
  • 1/4 cup oil 
  • 2/3 cup granulated sugar 
  • 1 large egg + 1 large egg white 
  • 1 tablespoon unsweetened cocoa powder 
  • 1 tablespoon cornstarch 
  • 2 1/4 teaspoons baking powder 
  • 1/2 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 2 1/3 cups all purpose flour 
Cream Cheese Icing
  • 2 ounces light Greek yogurt cream cheese, softened 
  • 1 tablespoon unsalted butter, softened 
  • 1/4 teaspoon vanilla extract 
  • 1/3 cup confectioners' sugar 
  • 1 tablespoon skim milk 
Heat oven to 350 degrees F.  Coat a bundt pan with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together buttermilk, food coloring, vinegar, vanilla, oil, sugar, egg and egg white until well combined - about 3 minutes.  Sift in cocoa powder, cornstarch, baking powder, baking soda, salt and flour.  Beat on low speed until just combined.

Pour batter into pan.  Bake 40-45 minutes or until well risen, slightly cracked on top, and a toothpick inserted into cake comes out with moist crumbs attached.  Cool 10 minutes before removing from pan and placing on a platter.  When cake is fairly cool, drizzle with cream cheese icing.

To make the cream cheese icing, in a medium bowl, using a mixer on medium speed, beat together cream cheese, butter and vanilla until creamy,  Beat in confectioners' sugar and milk until well combined.

Makes 8 servings


  1. This looks awesome Emily! My bf and I have been trying to eat, 1 cookie instead of 10. Nothing drastic, haha :) I need to dig out my bundt pan and try this!

  2. I must find some Greek yogurt cream cheese!!!

  3. What a GORGEOUS cake! And it is light, too? Just what I need right now! :)

  4. This is so pretty and it looks delicious. YUM! : ) Perfect Valentines Day treat!

  5. So...this means I can have two slices?!



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