Red velvet cake

Red velvet cake is a classic American layer cake known for its striking red or reddish-brown crumb and subtle cocoa flavor. It typically features a buttermilk and vinegar-based batter, often colored with red food dye, and is traditionally topped with a tangy cream cheese or ermine frosting. Its origins are debated, but it gained widespread popularity in the United States during the 20th century.

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🍽️ Nutrition at a glance

This dessert is high in carbohydrates and fat, primarily from sugar, flour, and butter or oil. A standard slice provides a significant amount of calories, with the cream cheese frosting contributing notably to the saturated fat content.

Nutrition breakdown

Calories	430 kcal
Protein	4.5 g
Carbs	56 g
Fat	22 g
Fiber	0.5 g
Sugar	42 g
Sodium	310 mg
Calcium	80 mg
Iron	2.1 mg
Potassium	120 mg
Vitamin A	180 IU
Vitamin B1 (Thiamin)	0.1 mg
Vitamin B2 (Riboflavin)	0.1 mg
Vitamin B12	0.1 µg
Phosphorus	90 mg

Per 1 slice (120 g) · estimated, varies by recipe

💡 What's interesting

The cake's distinctive color was originally a chemical reaction between acidic ingredients like buttermilk and vinegar with non-alkalized cocoa powder, which contains anthocyanins that turn reddish. Today, vibrant red food coloring is almost always used to achieve its signature hue.