🍰 Red velvet cake slice

Name: Red velvet cake slice
Total time: 75 min
Yield: 12
Cuisine: United States · Southern US
Ingredients: 300 g plain flour; 25 g cocoa powder; 300 g sugar; 2 eggs; 150 g butter, softened; 240 ml buttermilk and 1 tsp vinegar; 1 tsp baking soda, 1–2 tsp red food colouring; 400 g cream cheese and 100 g icing sugar for the frosting

Origin: United States · Southern US

390kcal

per serving · 100 g

390kcal

per 100 g

5 gProtein5 g / 100 g

18 gFat18 g / 100 g

53 gCarbs53 g / 100 g

A red velvet slice is a single portion of the classic American layer cake: a crimson cocoa sponge with a soft, fine crumb and a light tang from buttermilk, layered with sweet, tangy cream cheese frosting. It is a staple of bakeries and coffee shops, usually eaten as a dessert or with coffee.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: butter, egg, cream cheese, buttermilk

Contains glutenbecause of: flour

Contains dairybecause of: butter, cream cheese, buttermilk

Not keto53 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

flourcocoasugarbuttereggcream cheesebuttermilk

Recipe

12 servings75 min

Ingredients

300 g plain flour
25 g cocoa powder
300 g sugar
2 eggs
150 g butter, softened
240 ml buttermilk and 1 tsp vinegar
1 tsp baking soda, 1–2 tsp red food colouring
400 g cream cheese and 100 g icing sugar for the frosting

Method

Heat the oven to 175 °C and line two 20 cm tins.
Beat 100 g butter with the sugar, then beat in the eggs.
Mix in the flour, cocoa and baking soda alternately with the buttermilk, vinegar and food colouring.
Bake for 25–30 minutes and cool completely.
Beat the cream cheese with the remaining butter and the icing sugar, layer the cakes with it and cut into slices.

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.

Count it in one photo

Point your camera at the table — Me Nutrition recognises Red velvet cake slice and every other dish, with calories and macros for each. Ate only half? Slide it.

Download on the App Store

Similar dishes

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 →