Red Velvet Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist red velvet cake with a plush crumb and subtle chocolate undertone, finished with classic cream cheese or ermine frosting. Elegant and tender, it's a crowd-pleasing dessert that feels special.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ½ cups buttermilk (See note or click link for my easy buttermilk substitute)
- 2 teaspoons red gel food coloring (I use Americolor "red red" or "super red")
- 2 ¼ cups all-purpose flour¹
- 1 ¼ cups granulated sugar
- ¾ cup light brown sugar (firmly packed)
- 3 Tablespoons natural cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup unsalted butter (melted)
- ½ cup neutral cooking oil (I use avocado oil, but canola or vegetable oil would also work)
- 2 large eggs + 1 large egg yolk (room temperature preferred²)
- 1 Tablespoon vanilla extract
- 1 teaspoon white vinegar
- 1 batch Ermine frosting ³
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 40m
- Sodium
- 500mg
- Total sugar
- 71g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 166mg
- Calcium
- 70mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 500MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.