Recipes · American · Cakes
Red Velvet Cake
One serving has 595 kcal and 7 g protein, and at least a fifth of a woman's daily need of vitamin A (36%), selenium (27%) and riboflavin (25%). Ready in 47 minutes.
- Preparation: 20 min
- Cooking: 27 min
- Makes: 1 serving (162 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten, sulphite
Ingredients
- 22 g Flour, all-purpose
- 22 g Sugar
- 3 g Cocoa powder
- 22 g Butter, unsalted
- 25 g Buttermilk
- 12 g Eggs, whole, raw
- 8 g Vegetable oil
- 2 g Vinegar, cider
- 0.5 g Baking soda
- 0.2 g Salt
- 0.4 g Vanilla extract
- 25 g Cream cheese
- 20 g Sugar, powdered
Method
- Whisk the flour, cocoa powder, baking soda and salt together.
- Cream half of the butter with the granulated sugar, then beat in the egg, oil and vanilla.
- Mix in the dry ingredients alternately with the buttermilk and vinegar; a few drops of red food coloring can be stirred in for the traditional color.
- Pour into a greased round pan and bake at 175°C (350°F) for 25-28 minutes until a skewer comes out clean; cool completely.
- Beat the cream cheese with the remaining butter and the powdered sugar until smooth and fluffy.
- Spread the cream cheese frosting over the top of the cooled cake and slice. Makes 1 slice; multiply the ingredients by 12 for a whole cake.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 595 kcal | 28% |
| Carbohydrates | 63.2 g | |
| Water | 53.2 mL | |
| Fiber | 1.7 g | 6% |
| Protein | 6.9 g | 14% |
| Tryptophan | 0.09 g | |
| Threonine | 0.25 g | |
| Isoleucine | 0.32 g | |
| Leucine | 0.58 g | |
| Lysine | 0.41 g | |
| Methionine | 0.17 g | |
| Cystine | 0.11 g | |
| Phenylalanine | 0.35 g | |
| Tyrosine | 0.28 g | |
| Valine | 0.4 g | |
| Histidine | 0.17 g | |
| Fat | 36.5 g | |
| Monounsaturated | 9.9 g | |
| Polyunsaturated | 6 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 5 g | |
| Saturated | 18.2 g | |
| Trans-Fats | 0.35 g | |
| Cholesterol | 118 mg | |
| Calcium | 73 mg | 7% |
| Copper | 0.17 mg | 19% |
| Iron | 1.7 mg | 10% |
| Magnesium | 26.8 mg | 9% |
| Manganese | 0.28 mg | 16% |
| Phosphorus | 124 mg | 18% |
| Potassium | 165 mg | 4% |
| Selenium | 14.7 µg | 27% |
| Sodium | 351 mg | |
| Zinc | 0.77 mg | 10% |
| Thiamin (vitamin B1) | 0.2 mg | 18% |
| Riboflavin (vitamin B2) | 0.28 mg | 25% |
| Niacin (vitamin B3) | 1.4 mg | 10% |
| Pantothenic acid (vitamin B5) | 0.51 mg | 10% |
| Pyridoxine (vitamin B6) | 0.06 mg | 5% |
| Folate (vitamin B9) | 51 µg | 13% |
| Cobalamin (vitamin B12) | 0.25 µg | 10% |
| Choline | 50.9 mg | 12% |
| Vitamin A | 250 µg | 36% |
| Vitamin C | 0.25 mg | 0% |
| Vitamin D (D2 + D3) | 10.1 IU | 2% |
| Vitamin E | 1.6 mg | 10% |
| Vitamin K | 17 µg | 19% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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