This easy red velvet cake is a little denser and fudgier compared to regular cake, but is a little healthier thanks to some greek yogurt.
As a quick reminder for frozen yogurt lovers, tomorrow February 4, 2013, is National Frozen Yogurt Day. And Yogurtland is giving away free yogurt from 4-7pm! You can find out more on their website.
I hope everyone had a great weekend. Mine was busy busy busy. But full of great food. And lots of hand sweating during the last few minutes of that big game. Somewhere in my busy schedule, I managed to try out another cake mix variation recipe.
Last year I made healthier chocolate cake using cake mix and Greek-strained yogurt. So when I was playing around with red velvet cake mix, I thought I’d try making a healthier version using yogurt once again.
It’s a little more dense, a little fudgier compared to regular cake, but it’s still pretty good. And much less fattening then regular cake.
You can skip the frosting altogether to save even more calories and fat, or just add a very small dollop to keep things healthier.
Healthier Red Velvet Cake
- 1 (15.25-oz) box red velvet cake mix I used Duncan Hines
- 1 cup of nonfat plain Greek strained yogurt
- 1 cup of water
- Preheat oven to 350°F. Grease or line a 9 x 13 baking pan.
- Add all ingredient into a mixing bowl of stand mixer and mix on medium to high speed until batter is smooth. Pour into prepared baking. Bake approximately 30 minutes or until toothpick inserted comes out clean.
- Let cake cool completely before cutting and serving. Top with a dollop if cream cheese frosting if desired.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.