Bobby’s Lighter Red Velvet Cake

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Bobby’s Lighter Red Velvet Cake Bobby’s Lighter Red Velvet Cake Recipe Courtesy of

256 Fewer Calories
16g Less Fat

Servings: 16
Prep Time: 15 min
Cook Time: 35 min
Difficulty: Easy

Ingredients Add to grocery list

2 cups cake flour
2 tablespoons unsweetened cocoa powder (not Dutch processed)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
3/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1 teaspoon distilled white vinegar
1 teaspoon vanilla extract
1 teaspoon red food coloring

1 (8-ounce) package reduced-fat cream cheese (Neufchatel) 
1 1/4 cups confectioners’ sugar
1/2 cup reduced-fat sour cream
1 teaspoon vanilla extract
1/4 cup toasted chopped pecans
1/4 cup toasted coconut





Preheat the oven to 350°F. Spray an 8-inch round baking pan with nonstick spray.

Whisk the flour, cocoa, baking powder, baking soda, and salt together in a large bowl. Whisk the buttermilk, granulated sugar, oil, egg, vinegar, vanilla, and food coloring together in a medium bowl. Add the buttermilk mixture to the flour mixture; stir until well blended.

Spoon the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 35 – 40 minutes. Let cool completely in the pan on a rack. Run a knife around the edge of the cake to loosen it from the pan. Invert.

To make the frosting, with an electric mixer on high speed, beat the cream cheese in a medium bowl until very smooth 2 – 3 minutes. On low speed, beat in the confectioners’ sugar, sour cream, and vanilla until blended, 1 – 2 minutes.

Split the cake layer in half with a long serrated knife. Place the bottom layer, cut side up, on a serving plate. Spread 1/2 cup of the frosting evenly over the layer, leaving a 1/2-inch border. Place the remaining cake layer on top, rounded side up. Spread the remaining 1 cup frosting over the top and side of the cake. Sprinkle with the pecans and coconut.

Original recipe courtesy Paula Deen: Grandmother Paul’s Red Velvet Cake

Nutritional Information: Per Serving: 216 Cal (32% from Fat, 6% from Protein, 62% from Carb); 3 g Protein; 8 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 34 g Carb; 1 g Fiber; 19 g Sugar; 31 mg Calcium; 2 mg Iron; 79 mg Sodium; 22 mg Cholesterol

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Reader Comments:


Hi, First of all I love your show and recipes I have had great results and they come out great. However, I have a dilemma, I have to bake a Red Velvet cake for my Grandsons wedding by Friday 6/7/2013 so I baked a red velvet cake as a trail and it came out dry and flat. In other cakes I have added applesauce to make it moist, could I use applesauce on Red Velvet cakes, if so how much? I read that the recipe indicates to wisk and stir. I used my mixer could that have been the reason it was dry? I know over mixing cakes can have disastrous effect on cakes. Please help, what can I do to get it to come out moist? Thank you. Juanita

By Juanita Cortez on June 10, 2013


I made this cake and it came out very dry; however I love what Bobby's done and bought his new cookbook; to my surprise, the recipe above omitted the "applesauce!". I plan to make the cake again this weekend using the recipe in the book!

By Kathy on February 21, 2013


Hi Joey Payton, Thanks for stopping by at our web site. The recipe you are looking for can be found at this web address: You can also try a Bobby's Lighter version if you're interested:

By Anonymous on December 18, 2012


I would like to try your ooey gooey butter cake but I can not find it on your web site could you possiblely send it to me thank you hope to meet you one day been cooking a long time and lovin it I am looking forward to hearing from you. And from my family to yours we hope you and yours have a merry christmas and a happy new year Love the Paytons smile

By joey Payton on December 17, 2012


Last Thanksgiving my daughter made this cake. She has never made a cake,pie or anything for dessert that was this good. It is by far the best Red Velvet cake I have ever eaten.My great-grandaughter who was two, just sat and stared at the cake until we gave her some.She ate almost a third of the cake and cried when it was gone. It didn't have the heavy sweetness that most cakes with icing has. We loved it and I will be making one for Labor Day dinner, and celebrating my forty-ninth wedding anniversary. Love all your recipes especilly the butter you add.

By Wanda Bird on August 31, 2011


I actually have a question I tried the original recipe by Paula Deen but tried usung slenda instead of sugar since my fiance is a diabetic and this is his favorite cake and both times it turned out flat and dry.I asked this question a couple of weeks ago and didn't get a response.Hopefully i will this time.

By janet Lasswell on April 02, 2011


For Printing w/o ads: Click the print button, then select w/o pictures, you can select color or black and white. You can either print or save w/o the ads. ;o)

By Linda on March 20, 2011


I bought some of your flour that's all purpose.I have made 2 red velvet cakes and they taste good. My prroblem is"they do not rise". I hope you can email me and tell me what i am doing wrong. Thanks' Dolores.

By Dolores on December 13, 2010


By Anonymous on December 08, 2010


By Anonymous on August 21, 2010


By Anonymous on July 11, 2010


I have been winning first place at baptist church cake bake for men. This year, made red velvet, did not place. This might win for 2011 How do you get a print out, with getting every thing on page? Thank you.

By Anonymous on July 03, 2010

hope bobby’s lighter recipes will be in a cookbook soon!

By trisha black on July 08, 2010

Thank you SO much for making some of these wonderful recipes a bit lighter. I love the originals, and can’t wait to try this one!

By Nicky Hurt on July 05, 2010

I always copy and paste to a word document. That way I can avoid printing out the stuff I don’t want.

By jean on July 04, 2010

I am going to try this. An easy way to print the recipe without all the color and ads is to highlight the recipe copy it then paste it into a Word document. Turns out great! Thanks for lightening up the recipes!

By Karen Cheney on July 02, 2010

Hi Bobby..I’m a diabetic and wanted to know if you and your family could do some recipes that I could eat.  I have been using Splenda in a few things and it’s been working fine but I’ve noticed if I use it in combination with flour it makes my batter so very thick.  Please help me!!!!

By Marilyn Singleton on July 02, 2010

Love Pauls’s recipes…If you want to copy without all the ads..Just right click, highlight the recipe only and paste in a word document on your computer and Print. Its simple.

By April on July 02, 2010

Love Red Velvet a in the midwest. Folks here get a good laugh and enjoyment out of Red Velvet Cake. I’m going to bake this for the 4th.

I agree, it would be nice to print direct from the page with just the receipe.

However, if you open your Word program, you can highlight just the receipe, hit control C (for copy), go over to the Word Doc, hit control V (for save all). and you’ll have the receipe to save on your computer and can print as you’d like.

Happy Baking!

By Nancy H Pierce on July 02, 2010

Here in the South, we are very proud of Paula Deen and her family.  As far as representing cooks from the great state of Georgia, she is my #1 choice.  So, y’all visit Lady and Sons in Savannah and taste a big bite of heaven.

By Fay Manning on July 02, 2010

It would be nice to be able to print just the recipie & not the ads. (takes to much ink)

Have not tried this recipie but will soon.

Ate at your restruant recently, very good

A Fan

By Sandra Bloomer on July 02, 2010

Love everything the Deen family does!

By Fay Manning on July 02, 2010

i tried to copy this and nothing came through.

By martha w. on July 02, 2010

good heavens, not only is he cute, but he can seriously cook! can’t wait to try this recipe!

By Nancy P. Cole on July 02, 2010

Wish I could print this recipe without all the advertising!

By fran w on July 02, 2010

Have you tried applesauce instead of the oil in this cake…I like to use that in place of oil when cutting out fat…I may try it…

By Sherry on July 02, 2010

I enjoy the lighter version of paula’s cooking especially the desserts. I met Bobby Deen at the store next to Lady and sons New Years weekend. He is charming and very personable like his mama. I am a fan of the Deens’s since she first started on Food Network…They remind me of our family and all the love and respect we have for each other.

By melissa placer on June 30, 2010

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