Red Velvet Cake Recipe | LaaLoosh (2024)

By Wendy Zitzman

Red Velvet Cake Recipe | LaaLoosh (1)

Red Velvet Cake and Red Velvet Cupcakes are my, hands down, absolute favorite desserts. I ADORE them. But the typical Red Velvet Cake Recipes are full of fat, calories, and of course, extra points.

So when I came across this recipe for it, I was beyond excited and couldn’t wait to try it! When I read through the recipe, I was concerned about the icing because I REALLY like a thick buttercream, cream cheesy icing on my red velvet, but it turned out to taste pretty darn good!

The icing is definitely lighter and fluffier than I’m used to, but it still tastes fantastic, and it’s a fair compromise. This is the perfect low calorie dessert recipe to take to any party or dinner and of course, it’s a great treat to make at home as well!

When I made this recipe, I made 15 Red Velvet Cupcakes from the mix, so that I had my portions already divided out. If you love Red Velvet Cake, you’ve gotta give this Red Velvet Cake Recipe a try and satisfy your sweet tooth without the guilt!

Red Velvet Cake Recipe | LaaLoosh (2)


A moist, low calorie red velvet cake that is simple and easy to make. You’ll love this guilt free dessert!

3.90 from 40 votes

Print Recipe Pin Recipe

Prep TimePrep Time 15 minutes mins

Cook TimeCook Time 30 minutes mins

Cooling time 20 minutes mins

Total TimeTotal Time 45 minutes mins

ServingsServings 15 servings

CaloriesCalories 205 kcal


  • 1 18 oz box Red Velvet Cake Mix
  • 8 oz diet Dr. Pepper soda
  • 8 oz jell-o fat free sugar-free instant cheesecake pudding mix
  • 8 oz fat-free cool whip
  • 2 cups skim milk


  • Mix cake mix and diet soda. Pour in 13?x9? pan sprayed with Pam.

  • Bake at 350 for 30 minutes or until done. Cool completely. Mix pudding and milk.

  • When thickened, spread on cake, then top with the cool whip.

  • Cut into 15 equally sized portions.


Entire recipe makes 15 servings

Serving size is 1/15th of cake


Calories: 205 kcal (10%)Carbohydrates: 34 g (11%)Protein: 2.6 g (5%)Fat: 7 g (11%)Saturated Fat: 4 g (25%)Cholesterol: 1 mgSodium: 377 mg (16%)Potassium: 53 mg (2%)Fiber: 0.7 g (3%)Sugar: 20.1 g (22%)Calcium: 50 mg (5%)Iron: 0.7 mg (4%)

Tried this recipe?Let me know how it was!

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AuthorWendy Zitzman

As your average, every day, All American woman, I look forward to sharing with you my thoughts and ideas on many different topics that interest me such as dieting, health & fitness. Trust me when I tell you that this is one site you NEED to bookmark! I have the most amazing recipes with Weight Watchers Points that you won’t believe are low calorie! As an avid Weight Watchers follower, I have learned so many helpful tips and tools over the years that I am eager to share.

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    1. Aud6 years ago

      My jello box says… 1oz… 4 1/2 cup serving so do I need 2 boxes?

    2. Peggy8 years ago

      Anyway i can get the netrience like calories carbs protein ect.?

      • Audrey6 years ago

        My jello box states. 1oz 4 1/2 cup servings so do I need one box or 2 boxes?

        • LaaLooshPost Author6 years ago

          Yes, you’ll need two boxes.

    3. Peggy8 years ago

      Is there any way to know the nutrients on this recipe as far as calories carbs protein ect

    4. Erin k10 years ago

      Made this for food prep this Sunday to go with your chicken quinoa broccoli bake. It’s sooooo delicious. I used TRUWHIP LIGHT instead of cool whip to make it a hint more “natural” but still used the other ingredients as listed ….oh well ;) YOLO. very good. Thank you!

    5. Jen11 years ago

      I made this today and it was great. This was posted in 2009 and not sure if it is really 4 points with WW 360. Any update?

      • TJ Blackburn10 years ago

        I am actually doing an update to this recipe for my technical writing class with the final deliverable going live on my blog on May 1st 2014. (

        Thinks I’ve learned:
        1) Oldest posting of this recipe is from in 2005. For my recipe I am taking a cue from laaloosh and pre-portioning it into cupcakes.
        2) Just recipe built this using my wife’s WW account (I actually inputted the nutritional info of each ingredient into the system and allowed it to calculate the points based on current program calculation) and it actually came out as 2 pts each.

        • TJ Blackburn10 years ago

          My apologies, that suppose to be 5pts not 2points When prepared as as directed and made into 15 servings on the 2014 program. FYI: I made this with half the cool whip and into 16 cup cakes with brought it down to 4 pts.

      • TJ Blackburn10 years ago

        The oldest posting I’ve found if this recipe is from from 2005 the points from that program was 4pt.

        I am updating this recipe for a technical writing course and replotted the ingredients in the recipe builder app and let it calculate the Points for me. It said 2pts per serving.

        The reworked recipe will go live on my site on May 1st 2014

      • theresa9 years ago

        please you just the cake mix and dr. pepper to make the entire cake? or do you use the cake mix and all its directions on the box with the egg, oil AND add the dr. pepper too?
        thank you.

    6. Jessica Reirdon11 years ago

      Do u mix the cake mix as directed? With egg and oil ?

      • laaloosh11 years ago

        No, just use the cake mix alone. :)

    7. Kitty12 years ago

      Hello! So, If this was the old Point system….what are the Points + for this recipe? I would like to make this for Thanksgiving!

      • laaloosh12 years ago

        Not sure.. :(. I have to re-make it and re-calculate everything!

    8. Cindy12 years ago

      it is Duncan HINES.

    9. Gabby12 years ago

      Made this tonight as cupcakes and they were good! I used a different type of icing since I seen the reviews about the icing listed. Will make again!

    10. Kacey12 years ago

      A suggestion for the frosting – mix the pudding with ONE CUP of milk, let it set up, and then fold the Cool Whip into the pudding. This way it’s a little bit more like frosting. My cake is currently in the oven – can’t wait to eat it!

    11. Anne12 years ago

      Made this cake this afternoon and we had for dessert this evening, the verdict? Terrific! My daughter and I have been on WW for nearly a year. I’m down 44 lbs and Jess has lost 61. We are always looking for new recipes. This one is a keeper. Very delicious. Even our nonWW guests loved it. Though they had no idea that it was a fatless,guiltless delight. Thank you!

    12. Susan13 years ago

      Do you know the points for the new points plus? I appreciate it.

    13. bossoyster13 years ago

      I haven't eaten yet…but trying to put the icing on was such a pain…it wasn't thick enough- I didn't want to risk the icing getting runny so i didn't add the cool whip but i did stick an extra box of the jello and that helped. ALOT.

    14. Amanda13 years ago

      I made this cake today, but I tried it with a chocolate cake mix. I wasn’t sure how it would turn out with the Dr. Pepper, but it was so yummy! I am telling everyone how to make this great lowfat “soda cake.” I think the next one Im going to try is a cake mix with a fruit flavored soda! Thanks for the tip! I love your recipes!

    15. Kitamu13 years ago

      I just used this receipe for my last class of the semester, and they were a hit! nobody notice the diet soda, but the loved the favor. didn't like the frosting as much, so i used a light whipped cream cheese frosting. Also I added one tablespoon of dark cocoa powder, add to the favor too! Thanks for the receipe!!

    16. Anna13 years ago

      I have a red velvet cake mix that is 1lb 10.66oz. Should I just use a little bit more soda? Thanks.

    17. Debbie13 years ago

      I've looked at several stores, and i haven't found a fat-free, sugar-free kello instant cheesecake pudding mix :( would you recommend using something else??

      • Bunny5 years ago

        An authentic Red Velvet Cake’s frosting is an Ermine Buttercream flavored with vanilla. You could make a mousse type of frosting with cool whip and instant vanilla pudding. What is this rage about cream cheese frosting on a red velvet cake? It doesn’t belong there.

    18. Lindsay13 years ago

      Marina – I'm in the same boat, counting calories. I actually calculated the calorie content by adding up each ingredient separately. The total calorie count is 1134, for 1/15 of the cake or 1 of 15 cupcakes it's 75 calories. Hope this helps!

    19. ashen13 years ago

      Is this current for the Points Plus program? Do you use mini cupcake pans? Thanks!

      • LaaLoosh13 years ago

        This recipe is currently listed with the old Points values. Also, I used a regular cupcake pan, not a mini. Thanks for reading!

    20. Marina13 years ago

      Hi LaaLoosh,

      Like everyone else on here, I am on a diet, and totally craving Red Velvet cake. However, unlike everyone here, I am not on weight watchers, so i'm counting calories instead of points. Would you happen to know how to convert points into calories, or just know how many calories are in each serving? Thanks in advance.


    21. jackie petros14 years ago

      how many points are the cupcakes

      i need the portion control



      • LaaLoosh14 years ago

        Each red velvet cupcake has 4 points.

    22. Wendy14 years ago

      I have this recipe cooking as i type this. I have just started WW and today is my hubby's birthday. His fave cake is red im anxious to find out how this tastes. I hope he likes it as well.

    23. Melinda14 years ago

      I've made other diet soda recipes, and used the whole can of soda. Is it correct that I will NOT use the whole can for this recipe? Thank you. I'm anxious to try the recipe…and especially with the icing.

      • LaaLoosh14 years ago

        Correct…it's jut 8 oz of the soda. However…if you like your cake extra moist go ahead and do the whole 12oz can! :)

    24. Laura14 years ago

      This recipe was absolutely delicious. I have been watching what I eat (not officially weight watchers) and have been craving red velvet cake for weeks now. This definitely hit the spot! Thank YOU!

    25. Mellie14 years ago

      I agree with Luanne. I have lost over 40 lbs in the last 5 months with weight watchers and I do not eat chemicals. I cook for myself and my daughter and cannot imagine feeding those chemicals to my little girl or eating them myself. I eat the real thing but just eat a proper portion size.

    26. Luanne14 years ago

      Now why would anyone make a cake with all of these fake ingredients? They are just chuck full of chemicals. I mean diet soda (saccharin) fat free and sugar free pudding (ick) and cool whip that has oils that clog your arteries. Why would you put this junk in your body? I believe Julia Child's philosophy. Have a small piece of the real thing. You'll be more satisfied than eating large quantities of something with low quality ingredients.

      • carey13 years ago

        have you ever heard of the saying : "
        if you don't have anything good to say, shut the hell up" lol leave us who are excited about this recipe alone!

    27. Winter14 years ago

      This cake is wonderful!!! I just started WW a few weeks ago and was craving something sweet! I may never go back to "regular" cake again!!! (And I love, love your website)!!!!!

    28. Heather14 years ago

      Thank you anyway! Ill just make him eat it! it looks too good not to make!

    29. Heather14 years ago

      This cake looks amazing. I am trying to find a lower carb version for my dad's birthday, Is there anyway you can tell me about how many carbs are in this recipe?

      • LaaLoosh14 years ago

        Wish I could be more helpful here, but I don't know the carb count on this cake recipe. :(

    30. Mary14 years ago

      Yum. Just made this cake and LOVED it. Thanks for sharing.

    31. Nicole14 years ago

      Hey LaaLoosh,

      What would the point value of the cake be without the icing??? I'm looking to skimp on the points, but still get a sweet treat at the end of the day! Thanks!! P.S. I have been making all of your recipes for the past two weeks and my whole family has no idea they are eating healthy!!!

      • LaaLoosh14 years ago

        The point value of the icing, per serving is about a 3/4 of a Point, so it really may not be worth it to cut that fabulous flavor. Maybe try cutting each serving in half — you'll cut off 2 Points that way.

    32. Regina14 years ago

      Hey LaaLoosh,

      Do I use Dr. Pepper instead of the eggs, oil etc. or in addition to the ingredients required on the box?

      • LaaLoosh14 years ago

        Hi Regina!

        You use the Dr. Pepper instead of the ingredients on the box. Just ignore everything that's on the box. :) Enjoy — it's deeeeelish!

    33. Wendi14 years ago

      How can I make this as a two layer or bundt cake?

      • LaaLoosh14 years ago

        As for how to make this into a bundt cake, I really don't know. But to make it a two layer cake without changing the weight watchers points value, just take a cake slicer, and slice the cake into two layers, or divide the batter into two pans before baking.

    34. Lise15 years ago


      I was wondering if we could make this cake into cupcakes, so the portions are equal 15 cupcakes. Just wondering.

      • LaaLoosh15 years ago

        Absolutely! I love this idea! And it's the best way to make sure those portion sizes are controlled.

    35. Sarah15 years ago

      The part I don't understand is about the cool whip. Do you need to spread it over the icing for it to taste right? I just really hate coolwhip, but I don't want to mess with the flavor that the recipe is going for.

      • LaaLoosh15 years ago

        Ahhh, yes…you are in good company…many do not like the taste of Cool Whip. What you can do instead, is mix the Cool Whip in with the pudding mixture. That way, it kinda disguises the taste of the cool whip. Just be careful not to over mix them, as that might make the icing a bit runny.

    36. Sherrie15 years ago

      I love your recipes!!!!! I have been on Weight Watchers since 1/3/09 & have lost 25 lbs, & have used a number of your recipes. It is wonderful that you do this. It definitely makes cooking, eating & losing weight so much easier when you know you are eating healthy. Thank you!!!!!

      • LaaLoosh15 years ago

        Thanks so much for your kind words! It sounds like you are really rocking the WW program, and I'm so glad all the Weight Watchers recipes have helped you. Congrats on your success!! And I hope you keep enjoying all the low calorie recipes!

    37. Heather McCurdy15 years ago

      I am so excited about making this, but I am confused by one of the ingredients. You have written 1 8oz pkg jell-o fat-free, sugar-free instant cheesecake pudding mix. This doesn't make sense–the small (4-serving size) jell-o boxes are 1oz, the larger (8-serving size) boxes range are 3.75 oz. Help! I have everything else ready to go and I'm anxious!

      • LaaLoosh15 years ago

        Hi Heather,
        You'll want to use the larger package of the jell-o mix. The 8oz refers to the amount of prepared mix. But it's confusing. I've corrected the recipe to show the correct ounces! Thanks so much for pointing that out!

    38. shelly15 years ago

      how do you figure out the numbers for the food?? Your reicpes are all new and from you, so how do you do it? I have some recipes that I have changed to make 'healthier' but do not know the new numbers. HELP!!!

      • LaaLoosh15 years ago

        It takes some time at first, but I calculate the Weight Watchers Points based on the information on the food labels of the ingredients and the amounts of what I use. If you are reworking old recipes, you'll have to add up all the nutritional stats and then divide it by the number of servings, and then use the Weight Watchers Points Calculator to determine the Points value.

    39. Kelly15 years ago

      That cake looks beautiful and so tasty. I WILL be making this one next week. I just made it with the diet soda and no frosting. but this looks so much better. Thanks for posting.

      I love your blog!

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