Shugary Sweets · by Aimee Shugarman
Red Velvet Cake
NUTRITION · PER SERVING60M COOK
CAL 29%·PRO 10%
CARBS 63G43% OF CAL
2G FIBER12G OTHER49G TOTAL SUGAR
FAT 36G56% OF CAL
14G SAT23G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Two-layer red velvet cake with rich cream cheese frosting. Soft, moist, and elegant—a showstopping dessert for special occasions or holiday celebrations.
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View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 ¼ cup vegetable oil
- 1 ¼ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- ½ teaspoon red gel food coloring
- 2 ½ cups all-purpose flour
- 1 ½ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 Tablespoons unsweetened cocoa powder
- 1 cup unsalted butter (softened)
- 8 ounce cream cheese (softened)
- 4 cups powdered sugar
- ¼ cup heavy whipping cream
At a glance
PER SERVING · TIME 60M
CAL 29%·PRO 10%
CARBS 63G43% OF CAL
2G FIBER12G OTHER49G TOTAL SUGAR
FAT 36G56% OF CAL
14G SAT23G 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
- 30m
- Cook
- 32m
- Sodium
- 270mg
- Total sugar
- 49g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 144mg
- Calcium
- 53mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 270MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.