Red velvet redux
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic red velvet layer cake with cocoa, vanilla, and buttermilk, topped with cream cheese frosting. Rich and moist with a subtle cocoa flavor and striking red color. A traditional American dessert for celebrations and special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 tablespoons unsweetened cocoa powder, plus more for dusting
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 cup canola oil
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon pure vanilla extract
- 1 cup low-fat buttermilk
- 1/2 cup hot (but not boiling) water
- 1 1/2 teaspoons baking soda
- 2 teaspoons white vinegar
- 12 ounces cream cheese, softened
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3 cups confectioner’s sugar
- 1 teaspoon vanilla extract
At a glance
PER SERVING · TIME 40M
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
- 20m
- Sodium
- 2932mg
- Total sugar
- 331g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 768mg
- Calcium
- 394mg
- Iron
- 14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2932MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.