Red Velvet cake is a family classic, but to make it low fat has been a challenge. I do not know which was more challenging: low fat cream cheese icing; or a light fluffy cake without butter. However, many trials, failures and sunken cakes later, this one has now made the blog!
Ingredients for the Cake
2 and 2/3 cups cake flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low fat stick margarine (the one that is lowest in fat that works for this cake is Blue Bonnet)
1 and 3/4 cups fine granulated sugar
2 large eggs at room temperature
1/2 cup canola oil
1 ounce red food color
2 teaspoons pure vanilla extract (I use my homemade pure vanilla bean extract)
1 teaspoon distilled white vinegar
1 and 1/3 cup non fat half and half to make buttermilk (add 1 and 1/2 teaspoon white vinegar to the half and half, and let sit 5-10 minutes. Add a bit more if it is not sour enough to taste)
Ingredients for the Icing
1 package no fat cream cheese, softened
1/2 cup low fat stick margarine (I like Blue Bonnet margarine for baking)
3 cups powdered sugar
1 and 1/2 teaspoon pure vanilla extract (I make my own from whole vanilla beans)
1/2 to 1 teaspoon cream cheese extract flavor
Special Equipment
I make this cake as a one layer in a Charlotte Pan. The pan creates a beautiful Faux Charlotte Cake side and beautiful patterned top. It makes the cake easy to cut a correct Low saturated fat slice for serving.
Directions:
Preheat oven to 350 degrees and spray the inside of the cake pan with nonstick cooking spray. I would recommend canola oil spray so the cake does not get the flavor of olive oil.
In a mixing bowl mix the cake flour, cocoa powder, baking soda and salt. Sift all this to make sure there are no lumps in the dry ingredients.
In a stand mixer bowl with the paddle attachment (or use a hand mixer), cream the butter and sugar on medium speed. You will need to do this for 4-5 minutes. Add the eggs and mix until combined, then add the oil, red food color, vanilla extract and vinegar. During the mixing, be sure to stop and scrape down the sides to get everything mixed well.
To this mixture, add the dry ingredients and buttermilk in altering additions. Start with the dry ingredients and end with the dry ingredients. Only mix until thoroughly incorporated.
Pour the batter into the prepared cake pan.
Bake 350 degrees for 28-35 minutes. At 25 minutes, check the cake with a toothpick or cake pick. If it pulls out clean remove the cake to cool, if it has any cake batter on it, continue cooking until it comes out clean. Do not over bake as it will make for a very dry cake.
When the cake is removed from the oven, let it set in the pan on a wire rack and cool for 15-20 minutes. Then turn it out onto a serving plate. While it continues to cool, make the icing.
To make the icing:
In the stand mixer with the paddle, add the cream cheese and blend until smooth.
Add the softened margarine and mix until smooth.
Mix in the powdered sugar and vanilla extract and the cream cheese extract.
If the icing is too thin, add more powdered sugar. If the icing is too thick, add in a teaspoon of non fat half and half.
Remove 1/4 cup of the icing and add red food coloring to it to be used to create the red swirl on top of the cape.
When the cake has cooled, pour the icing on top of the cake.
Drop in the red icing on the center top. Take a knife or small pick and swirl the red into the white to create a design.
Let cool until the icing is set.
Enjoy?
Comments