Tastes Better From Scratch · by Lauren Allen★ 5.0 (159)
Red Velvet Bundt Cake
NUTRITION · PER SERVING75M COOK
CAL 33%·PRO 28%
CARBS 86G52% OF CAL
3G FIBER19G OTHER63G TOTAL SUGAR
FAT 32G44% OF CAL
15G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist red velvet cake with cocoa, buttermilk, and cream cheese frosting topped with chocolate chips. A classic Southern dessert with subtle chocolate and tangy frosting.
dessertamericanbaked good🥣 mixer🥧 baking dish🔥 ovenvegetarian
View the full recipe on Tastes Better From Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups granulated sugar
- 3/4 cup unsalted butter (, room temperature)
- 1/3 cup oil (, vegetable or canola oil)
- 3 large eggs
- 2 large egg yolks
- 1 Tablespoon vanilla extract
- 1 1/2 teaspoons vinegar
- 1 ounce liquid red food coloring
- 1 1/3 cups buttermilk
- 1 1/2 cups chocolate chips (, optional)
- 12 ounces cream cheese (, room temperature)
- 1/4 cup butter (, room temperature (salted or unsalted))
- 1 1/2 teaspoons vanilla extract
- 2 1/2 - 3 cups powdered sugar (, to taste)
At a glance
PER SERVING · TIME 75M
CAL 33%·PRO 28%
CARBS 86G52% OF CAL
3G FIBER19G OTHER63G TOTAL SUGAR
FAT 32G44% OF CAL
15G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 50m
- Sodium
- 382mg
- Total sugar
- 63g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 196mg
- Calcium
- 76mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 382MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.