Red Velvet Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender red velvet cake with subtle chocolate and vanilla notes, layered with fluffy cream cheese frosting. Dramatic and beautiful, a showstopper dessert with balanced sweetness and tang.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2½ cups (295g) cake flour, (sifted)
- ½ teaspoon salt
- 3 tablespoons (23g) cocoa powder, (regular or Dutch-processed)
- ½ cup (113g) unsalted butter (at room temperature)
- 1½ cups (300g) granulated white sugar
- ½ cup (120g) sour cream
- ¾ cup (175ml) oil
- 3 large eggs
- ½ cup (120ml) buttermilk
- 1 tablespoon (15ml) vinegar
- 2 teaspoons (30ml) vanilla extract
- 2 tablespoons (90ml) liquid red food coloring
- 1 teaspoon (6g) baking soda
- 2 teaspoons (30ml) water
- 8 ounces (225g) cream cheese (at room temperature)
- 4 ounces (113g) unsalted butter (at room temperature)
- 1 teaspoon (15ml) vanilla extract
- 4-6 cups (480-720g) powdered sugar
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 336mg
- Total sugar
- 76g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 131mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 336MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.