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Red Velvet Cake

Submitted by: JustRightMenus


This is my husband's favorite kind of cake. I made it for him for his birthday the year we met - I'd only known him about a month at that point. He's had it every year since, too.

Servings: 12

Categories: cake, dessert

From the kitchen of:

Recipe found in a magazine while I was at "Just Tires" having my tires replaced, Spring 2005.


Group A

3 c. flour

2 TB cocoa

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt


Group B

1 2/3 c. sugar

1/2 c. softened butter

4 large egg whites (save the yolks to add to omelettes in the morning)


Group C

2 c. fat-free buttermilk

1 (1 ounce) bottle red food coloring

1 tsp. vanilla



7 oz. 1/3 less fat cream cheese (Neufchatel)

1 tsp. vanilla

2 3/4 c. confectionary sugar


1/2 c. raspberry jam



Preheat oven to 350°.

Grease and flour two 9" round cake pans.


Mix Group A together; set it aside.

In another dish - a large one - beat sugar and butter 4 minutes at medium speed. Then, add the eggs. Beat 5 minutes, or until fluffy.

In yet another dish, whisk together Group C.


To ghe sugar/butter/egg mixture, add in the other mixtures alternately (A and C), beginning and ending with dry. Mix until all is moist.

Pour into 2 9" round cake pans.

Tap each pan on the counter one time, to remove air bubbles.

Bake 28 minutes, or until a toothpick inserted in the center comes out clean.


Cool 10 minutes in the pan, then remove. Cool completely before frosting.


To make the frosting: 

Mix the cream cheese and vanilla on high, or until they're fluffy.

Add the sugar in, beating on low, just until blended.

The jam goes between frosted layers.