Best Red Velvet Cake
60 mins (prep 15, cooking 45)
16 ingredients
1 servings
Originally adapted from 02/14/2007 NY Times. If you have an aversion to artificial food coloring, you can either omit it or substitute 1/4 c. beet juice and add an extra 2 Tbsp. flour. I had no food coloring, so substituted 1 c. red sugar sprinkles for 1 c. of the sugar with great success. Frost with a cream cheese icing of your choice; mine is 1 pkg. neufchatel cheese + 1/2 c. butter +4-5 c. powdered sugar + 1 tsp. vanilla and a little milk to achieve the desired consistency.

Categories:  <-60-mins , north-american , cakes , time-to-make , dessert ,
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Serving Size (1727.86 g)
Servings 1
Amount per Serving
Calories 7373.41 Calories from Fat 4150.53
% Daily Value *
Total Fat 461.17g 709.49%
Saturated Fat 154.19g 770.94%
Trans Fat 9.18g %
Cholesterol 574.18mg 191.39%
Sodium 7910.19mg 329.59%
Total Carbohydrate 797.39g 265.8%
Dietary Fiber 44.98 g 179.94%
Sugars 494.94 g %
Protein 67.47g 134.94%
Vitamin A 6825.35IU% Vitamin C 0.0mg%
Calcium 563.32mg% Iron 15.54mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
unsweetened cocoa powder, red food coloring