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Looking for something special to make for Valentine’s Day? The answer is my Light and Easy: Heart Shaped Red Velvet Cake! Simply assemble my light and easy red velvet cake batter, then pour into greased cake pans. I love to use heart-shaped pans and use this recipe for any celebration of love. The cake is topped with a fantastic cream cheese frosting that is light – but you would never know it! Celebrate love with my Light and Easy: Heart Shaped Red Velvet Cake.
Recipes Similar to Light and Easy: Heart Shaped Red Velvet Cake:
Easy Low-Calorie Mini Red Velvet Cupcakes
Light and Easy: Homemade Sugar Cookies
Light and Easy: Shortbread Cookies
What Is Red Velvet Cake?
No, there is not velvet inside red velvet cake! This cake was developed in Maryland during the 20th century, meant to be a chocolate cake with a red hue. This cake is almost always topped with a cream cheese frosting. It took off in popularity because, well, it’s delicious! I make my red velvet cake recipe a little differently, because I like to use lighter elements than what is traditional, such as light and low fat ingredients.
You can have your cake and eat it, too! Want more light cake recipes? Try my Light and Easy: Mini Pineapple Upside-Down Cakes!
Ingredients in Light and Easy: Heart Shaped Red Velvet Cake
- white flour
- wheat flour
- baking soda
- baking powder
- salt
- unsweetened cocoa powder
- sugar (or sweetener of your choice)
- unsweetened applesauce
- egg whites
- light buttermilk
- vanilla
- white distilled vinegar
- prepared plain coffee
- red gel food coloring
- powdered sugar
- reduced-fat cream cheese
- mini chocolate chips (optional)
How to Make Light and Easy: Heart Shaped Red Velvet Cake
Preheat oven to 350ºF.
Spray cake pans with non-stick cooking spray and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Use a whisk to mix dry ingredients and set aside.
In a large bowl or stand up mixing bowl, combine applesauce and sweetener.
Mix in the egg whites, light buttermilk, vanilla, and red gel food coloring to the applesauce and sweetener.
Next, add the coffee and vinegar to the wet ingredients and stir to combine.
Beat together the wet ingredients and the dry ingredients and make sure to beat on medium speed for 1-2 minutes until all ingredients are mixed well.
Pour batter evenly into cake pans.
Bake for 30-40 minutes or until a toothpick comes out clean. Do not over bake.
For frosting: Beat all ingredients together until creamy and fluffy in a stand up mixer or using a hand mixer.
Allow cakes to cool. Using dental floss or a sharp knife, slice cakes in half.
Spoon about 2 Tbsp of cream cheese icing on the bottom half and spread evenly.
Place top half back on and then cover tops with icing.
Sprinkle cakes with (optional) mini chocolate chips.
Light and Easy: Heart Shaped Red Velvet Cake
Ingredients
- 1 cup white flour
- 1 cup wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tbsp unsweetened cocoa powder
- 1 cup sugar (or sweetener of your choice)
- 1/2 cup unsweetened applesauce
- 3 egg whites
- 1 cup light buttermilk
- 2 tsp vanilla
- 1 tsp white distilled vinegar
- 1/2 cup prepared plain coffee
- red gel food coloring, 5-10 drops (varies with brand)
*Optional
- mini chocolate chips
For Cream Cheese Icing:
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 8 ounce package of reduced-fat cream cheese, softened
Instructions
- Preheat oven to 350ºF.
- Spray cake pans with non-stick cooking spray and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt. Use a whisk to mix dry ingredients and set aside.
- In a large bowl or stand up mixing bowl, combine applesauce and sweetener.
- Mix in the egg whites, light buttermilk, vanilla, and red gel food coloring to the applesauce and sweetener.
- Next, add the coffee and vinegar to the wet ingredients and stir to combine.
- Beat together the wet ingredients and the dry ingredients and make sure to beat on medium speed for 1-2 minutes until all ingredients are mixed well.
- Pour batter evenly into cake pans.
- Bake for 30-40 minutes or until a toothpick comes out clean. Do not over bake.
- For frosting: Beat all ingredients together until creamy and fluffy in a stand up mixer or using a hand mixer.
- Allow cakes to cool. Using dental floss or a sharp knife, slice cakes in half.
- Spoon about 2 Tbsp of cream cheese icing on the bottom half and spread evenly.
- Place top half back on and then cover tops with icing.
- Sprinkle cakes with (optional) mini chocolate chips.
Notes
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