Red Velvet Cake Recipes

Use yogurt instead of eggs and water for the moistest, most delicious cake you've ever eaten.

Easiest festive dessert ever! Kids love helping to make these, too.

Adapted from a Weight Watchers recipe - delicious, rich and light at the same time, and gorgeous for Christmas or Valentine's Day! Like Sugar is a new, all-natural calorie-free sweetener I found, it's awesome and unlike Splenda has no aftertaste - you do have to measure by weight when replacing sugar though.

This is definitely one of the craziest recipes I have ever tried. Somehow, I got it into my head to make a cake with fresh beets in it. I researched a few recipes, I found one here on Spark Recipes but the quantities seemed wrong, so this is my version. I wanted to make a red velvet cake and the color of the batter after you mix in the beets is indescribably gorgeous. Unfortunately, upon baking the cake, the color fades to a golden color and loses most of it's red. (I add a picture of the bright red batter so you can see how it looks before it bakes). I used a bunch of red food coloring because I really wanted the look of a red velvet cake. Food coloring is optional, of course.

My husband says it is the best cake he has ever tasted. It is rich and moist and dense and you can't taste the beets at all, although they give the cake a distinctive taste. I didn't tell him until after he ate half of it that it had beets in it. He doesn't like beets, but he begs me to make this cake.

A lower fat, lower sugar, higher nutrient version of red velvet cake. Moist, yet somewhat less sweet than a traditional red velvet cake. (Passed the 4-year-old daughter test!!! She deemed it "super-delicious".)

This recipe uses erythritol and stevia to replace the sugar, and coconut and whole wheat flours to keep the carbs and insulin reaction low.... AND it's delicious!!!

this was adapted from a recipe found in Kraft Foods. It didn't turn out as pretty, but it was still yummy - though a bit rich. I had to use 1% milk instead of skim and low fat cream cheese instead of fat free. The chocolate was a bit much, so it would probably be good without it.

Mix together all the ingredients, except for 1 tsp of vanilla, confectioners sugar, milk, margarine, and cream cheese. These ingredients are mixed together for the icing. Bake @ 350 for 40 minutes. Cool and apply icing.

Makes two (8" or 9") cakes, 1 9x13" cake or 20-24 cupcakes and can be used in any applications calling for the mix itself!

recipe at:http://healthyindulgences.net/2008/12/a
-chocolate-giveaway-and-healthy-red-ve
lvet-cake/

I got this idea after seeing a chocolate diet soda cake.

Cupcakes, vegan ones, that can be RED velvet if you use artificial food coloring (use 1 to 2 teaspoons of Americolor) or Tan if you don't wish to use the nasty stuff.

Cupcakes, vegan ones, that can be RED velvet if you use artificial food coloring (use 1 to 2 teaspoons of Americolor) or Tan if you don't wish to use the nasty stuff.

A gluten free, vegan and refined sugar-free treat that tastes like soft red velvet cake, but with the protein and nutrients f healthy, secret ingedients!

Recipe from Swans Down Cake Flour box. recipe originally called for 1 box of red food coloring but the first time i made it, it turned out pink so I have always doubled the food coloring to ensure the beautiful red color we all expect. It is important to add each ingredient slowly, when specified, beating well. This cake will not rise as it bakes so the mixer (or whisk) is what adds most of the air to the cake. Once batter is mixed, bake immediately to prevent losing any of the air you've worked so hard to put in it.

Very rich desert cake.

:)

One of my mom's old "Black Box" recipes, tender and tangy from buttermilk and rich from butter and eggs, it's nothing short of homey!

A red colored cake, with a hint of cocoa, filled and frosted with white chocolate cream cheese buttercream.

It is exactly what the name is and dang good too! This cake is very moist an can be changed around like yellow cake mix and 7up.