Lighter Red Velvet Cake with Cream Cheese Frosting
A healthier twist on classic red velvet cake that delivers the signature cocoa-vanilla flavor and striking crimson color without the heavy calories. Made with reduced-fat ingredients including canola oil instead of butter and lightened cream cheese frosting, this tender single-layer cake offers all the indulgence of the original with a more balanced approach. The cake features a subtle chocolate base enhanced by tangy buttermilk and vinegar, creating the characteristic mild flavor that pairs perfectly with the creamy frosting. Topped with toasted pecans and coconut for added texture and visual appeal, this version maintains the elegant presentation while being more suitable for everyday celebrations or when you want to enjoy red velvet cake without the guilt.
Ingredients
- 2 cups cake flourall-purpose flour1:1 ratiogluten-free
Use 1 3/4 cups all-purpose flour plus 1/4 cup cornstarch
Full guide → - 2 tablespoons unsweetened cocoa powder, not Dutch processed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk
- ¾ cup granulated sugar
- ¼ cup canola oil
- 1 large egg
- 1 teaspoon distilled white vinegar
- 2 teaspoons vanilla extract, divided
- 1 teaspoon red food coloring
- 1 ¼ cups confectioner's sugar
- ½ cup reduced fat sour cream
- 1 8 oz package reduced-fat cream cheeseregular cream cheese1:1 ratioindulgent
Higher fat content but richer flavor
- ¼ cup chopped pecans, toasted
- ¼ cup coconut, toasted
Instructions
- 1
Preheat oven to 350 degrees F
- 2
Spray 8-inch round baking pan with nonstick spray
- 3
Whisk flour, cocoa, baking powder, baking soda and salt together in large bowl
- 4
Whisk buttermilk, granulated sugar, oil, egg, vinegar, vanilla and food coloring together in medium bowl
- 5
Add buttermilk mixture to flour mixture and stir until well blended
- 6
Spoon batter into prepared pan
- 7
Bake until toothpick inserted into center comes out clean, 35 to 40 minutes
- 8
Cool completely in pan on rack
- 9
Run knife around edge of cake to loosen from pan
- 10
Invert cake onto serving surface
- 11
Beat cream cheese with electric mixer on high speed until very smooth, 2 to 3 minutes
- 12
Beat in confectioner's sugar, sour cream and vanilla on low speed until blended, 1 to 2 minutes
- 13
Split cake layer in half with long serrated knife
- 14
Place bottom layer cut side up on serving plate
- 15
Spread 1/2 cup frosting evenly over layer, leaving 1/2-inch border
- 16
Place remaining cake layer on top, rounded side up
- 17
Spread remaining 1 cup frosting over top and side of cake
- 18
Sprinkle with toasted pecans and coconut
Tips
Use room temperature ingredients for smoother mixing and better texture in both cake and frosting.
Toast pecans and coconut in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden.
For cleaner cake splitting, use dental floss or a cake leveler instead of a knife for more even layers.
Good to Know
Cover and refrigerate for up to 3 days or freeze unfrosted cake layers for up to 3 months.
Cake layers can be baked 1 day ahead and frosted day of serving for best texture.
Serve at room temperature for best flavor and texture after removing from refrigerator.
Common Mistakes
Don't overmix batter to avoid tough cake texture.
Ensure cream cheese is fully softened to prevent lumpy frosting.
Cool cake completely before frosting to prevent melting.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Use 1 3/4 cups all-purpose flour plus 1/4 cup cornstarch
Full guide →General Alternatives
Higher fat content but richer flavor
FAQ
Can I make this as cupcakes instead?
Yes, divide batter among 12 muffin cups and bake for 18-22 minutes. Adjust frosting amount accordingly for individual portions.
What if I don't have cake flour?
Substitute with 1 3/4 cups all-purpose flour plus 1/4 cup cornstarch, sifted together twice for lighter texture.
How long will this cake keep?
Store covered in refrigerator for up to 3 days. Bring to room temperature before serving for best taste and texture.