For a richer red color, consider using a high-quality gel food coloring. Ensure the cream cheese is fully at room temperature for a smooth, lump-free frosting. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. This cake freezes well. Wrap unfrosted cake layers tightly in plastic wrap and foil before freezing.
Jalon Stokes
Jun 30, 2025I had trouble with the frosting being too thin. Next time, I'll use less milk.
Serena Bartell
Jun 10, 2025I was skeptical about a low-fat red velvet cake, but this recipe is amazing! So moist and flavorful.
Dangelo Spinka
Jun 7, 2025This recipe is a lifesaver! I can finally enjoy red velvet cake without feeling guilty.
Alverta Goldner
Jun 2, 2025I love that this recipe uses whole wheat flour. It adds a nice nutty flavor and makes it a bit healthier.
Abelardo Heller
May 30, 2025I followed the recipe exactly and the cake turned out perfectly! Thank you for sharing!
Gianni Gusikowski
May 17, 2025The cake was a hit at my party! Everyone loved it and couldn't believe it was low-fat.
Hannah Doyle
Apr 27, 2025The frosting is so creamy and delicious, you'd never know it was low-fat!
Antone Cruickshank
Apr 26, 2025This is the best red velvet cake recipe I've ever tried!