Red Velvet Cake Nutrition Facts

Calories, fat, protein, and carbohydrate values for Red Velvet Cake.


There are 368 calories in Red Velvet Cake.


Nutrition Facts
Red Velvet Cake
Serving Size:


piece (109 grams)

Amount Per Serving
Calories from Fat 210
Calories 368

% Daily Value*

Total Fat 23 grams

Saturated Fat 14 grams

Trans Fat 0.3 grams
Polyunsaturated Fat 1 grams
Monounsaturated Fat 6.3 grams

Cholesterol 93 milligrams

Sodium 318 milligrams

Potassium 92 milligrams

Total Carbohydrates 36 grams

Dietary Fiber 0.3 grams

Sugars 25 grams
Protein 4.2 grams

Vitamin A


Vitamin C





Percent Daily Values are based on a 2000 calorie diet.

Food / Beverages > Bakery / Deli > Bread & Bakery Products > Cakes (Perishable)

How long would it take to burn off 370 KCal?
Walking (3mph) 99 minutes
Running (6mph) 35 minutes
Bicycling (10mph) 51 minutes
Values estimated based on person weighing 140 lbs.

Is a red velvet cake just a chocolate cake?

Many people wonder, is red velvet cake really just a chocolate cake? While it certainly has a chocolate flavor and cocoa powder as a main ingredient, a red velvet cake is not a chocolate cake. It has far less cocoa powder in it than a traditional chocolate cake recipe.

What is the difference between red velvet cake and regular cake?

Both red velvet cake and chocolate cake contains cocoa. But red velvet cake contains additional ingredients like buttermilk, vinegar, and cream cheese, which gives it a more complex flavour and texture. Therefore, red velvet cakes are richer and finer than simple chocolate cakes.

What is so special about red velvet cake?

The INSIDER Summary: There’s more to red velvet cake than just the added food coloring. Red velvet is made with cocoa powder, vinegar and buttermilk. The chemical reaction between these ingredients help give the cake a deep maroon color that is often enhanced by extra food coloring.

What is the actual flavor of red velvet cake?

What Flavor Is Red Velvet Cake? Red velvet cake tastes like very mild cocoa with a slightly tart edge. The cream cheese frosting is the most forward flavor. Perhaps even more important than the taste is the texture: smooth, soft, tender and light with creamy icing.

Why is it called red velvet?

All used red food coloring. The reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light, and fluffy. This natural tinting may have been the source for the name “red velvet”, as well as “Devil’s food” and similar names for chocolate cakes.

Why is red velvet cake expensive?

Why is red velvet cake expensive? To tell the truth, red velvet cakes aren’t much more costly to make than any regular cake. The only ingredients that might make the cake more expensive are the red food coloring and the cream cheese used to make cream cheese frosting.

Does red velvet have a taste?

Its flavor isn’t deep and dark enough to be considered chocolate, but it’s not light enough to be considered vanilla. After you’ve tasted it, you won’t think chocolate or vanilla anymore, but red velvet.

Is red velvet cake made with blood?

Three layers of moist Red Velvet Cake with a cream cheese frosting and blood red ganache make this the ultimate gory Halloween Cake.

Is red velvet cake just chocolate cake with red food coloring?

You may have heard it said that red velvet cake is just chocolate cake with the addition of red food coloring, but that is actually not the case. The cake’s classic red hue actually came as a by-product of the combination of ingredients used to create its signature “velvety” texture.

Is red velvet made out of bugs?

Red velvet cake, strawberry ice cream, fruit juices, and pretty much anything else that is dyed red and makes your mouth water all share one common factor: they contain bugs. That’s right — the secret ingredient that turns red-colored foods red is the crushed bodies of the cochineal insect.