• 12servings
  • 60minutes
  • 373calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 tablespoons butter, softened

  2. 1-3/4 cups sugar

  3. 1 egg

  4. 2 egg whites

  5. 1/4 cup unsweetened applesauce

  6. 1 bottle (1 ounce) red food coloring

  7. 1 teaspoon white vinegar

  8. 1 teaspoon vanilla

  9. 2-1/2 cups cake flour

  10. 1 teaspoon salt

  11. 1 teaspoon baking soda

  12. 1 teaspoon baking cocoa

  13. 1-1/4 cups buttermilk


  15. 1-1/2 cups sugar

  16. 4 eggs white

  17. 1/4 cup water

  18. 1/2 teaspoon cream of tartar

  19. 1 teaspoon vanilla extract

  20. Pink gel food coloring

Instructions Jump to Ingredients ↑

  1. Sweetheart Red Cake Recipe photo by Taste of Home Coat two 9-in. round baking pans with cooking spray and flour. In a bowl, cream the butter and sugar for 2 minutes or until crumbly. Add egg and egg whites, one at a time, beating well after each addition. Beat in the applesauce, food coloring, vinegar and vanilla. Combine the flour, salt, baking soda and cocoa; add to the creamed mixture alternately with buttermilk. Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  2. For frosting, in a heavy saucepan, combine the sugar, egg whites, water and cream of tartar. With a portable mixer, beat mixture on low speed for 1 minute. Continue beating on low speed over low heat until frosting reaches 160°, about 8-10 minutes. Pour into the bowl of a heavy-duty stand mixer; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes. Remove 1/2 cup frosting; tint pink. Spread remaining frosting between layers and over top and sides of cake. Pipe pink hearts over top of cake. Yield: 12 servings.


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