🍰 Red velvet cake

Name: Red velvet cake
Total time: 75 min
Yield: 12
Cuisine: United States · Southern US
Ingredients: 300 g plain flour; 25 g cocoa powder; 250 g sugar; 1 tsp baking soda, 1 tsp vinegar, a pinch of salt; 240 ml buttermilk; 150 g butter, melted, and 2 eggs; 1–2 tsp red food colouring; 400 g cream cheese frosting

Origin: United States · Southern US

295kcal

per serving · 100 g

295kcal

per 100 g

4 gProtein4 g / 100 g

14 gFat14 g / 100 g

40 gCarbs40 g / 100 g

Red velvet cake is a soft, fine-crumbed layer cake with a deep red colour, a light cocoa flavour and a gentle tang from buttermilk. The layers are sandwiched and covered with a rich cream cheese frosting, whose sweetness contrasts with the slightly acidic sponge. It is a popular celebration cake, served in slices.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: buttermilk, cream cheese frosting, butter

Contains glutenbecause of: flour

Contains dairybecause of: buttermilk, cream cheese frosting, butter

Not keto40 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

flourcocoabuttermilkcream cheese frostingred food coloringbutter

Recipe

12 servings75 min

Ingredients

300 g plain flour
25 g cocoa powder
250 g sugar
1 tsp baking soda, 1 tsp vinegar, a pinch of salt
240 ml buttermilk
150 g butter, melted, and 2 eggs
1–2 tsp red food colouring
400 g cream cheese frosting

Method

Heat the oven to 175 °C and line two 20 cm tins.
Whisk the flour, cocoa, sugar, baking soda and salt together.
Whisk the buttermilk, melted butter, eggs, vinegar and food colouring, then stir into the dry ingredients until smooth.
Divide between the tins and bake for 25–30 minutes; cool completely.
Sandwich and cover the layers with the cream cheese frosting.

How to make it lighter

Cut thinner slices — a 60 g slice instead of 100 g makes a real difference.
Spread the frosting thinly between layers and skip the frosting on the sides.
Share a slice or pair a small piece with fresh berries.

History

Red velvet cake is widely associated with the American South, though its exact origin is disputed. Cocoa "velvet" cakes appear in American cookbooks around the turn of the 20th century, and the bright red colour and cream cheese frosting became the familiar standard later in the century.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →