Easy Red Velvet Cake

  • Yield: 16 servings


1 (18.25-ounce) box yellow cake mix
2tablespoons cocoa
1/4cup canola oil
1 egg
3 egg whites
1 1-ounce) bottle red food coloring
1cup skim milk
1tablespoon vinegar
Cream Cheese Icing:
1 (8-ounce) package reduced-fat cream cheese, softened
3tablespoons butter
1 (16-ounce) box confectioners’ sugar
1teaspoon vanilla extract


  1. Preheat oven to 350F. Spray three round cake pans with nonstick spray.
  2. Combine cake mix, cocoa, oil, egg, egg whites and food coloring. In a separate bowl combine milk and vinegar. Combine ingredients and thoroughly mix.
  3. Pour batter into pans and bake 15-20 minutes. Cakes should be firm. Let cool before removing from cake pans.
  4. Beat cream cheese and butter until smooth, then add confectioners’ sugar, beat until light. Add vanilla. Alternate layers of icing, then place cake on top, repeating for all layers. Frost sides and top of cake tower.

Recipe reprinted with permission from Gulf Coast Favorites (Holly Clegg, 2008). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 272
  • Fat 9g
  • Saturated Fat 4g
  • Cholesterol 23g
  • Sodium 246mg
  • Carbohydrate 45g
  • Fiber 0g
  • Protein 3g