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Velvet cake Calories
Red velvet cake, soft texture, often served with cream cheese frosting.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 slice (medium) of Velvet cake (80 g) has 296 calories. That works out to 370 calories per 100 g. It contains 40.8 g of carbs, 3.4 g of protein, 13.2 g of fat and 1 g of fiber. Its 73.6 mg of Phosphorus covers 11% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Velvet cake Nutrition Facts
Selected: 1 slice (medium) · 80 g
296
KCAL / 80G
Carbs
40.8g
· 15% DV
Protein
3.4g
· 7% DV
Fat
13.2g
· 17% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 55% · Protein 5% · Fat 40%
Velvet cake nutrition facts table · 1 slice (medium) (80 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 296 kcal | |
| Total fat | 13.2 g | 17% |
| Saturated fat | 5.76 g | 29% |
| Trans fat | 0.12 g | |
| Sodium | 256 mg | 11% |
| Total carbohydrate | 40.8 g | 15% |
| Fiber | 1 g | 4% |
| Protein | 3.4 g | 7% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Slice of Velvet cake?
| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 80 g | 296 kcal |
| 1 slice (thin) | 50 g | 185 kcal |
| 1 piece (small) | 60 g | 222 kcal |
| 1 cup (chopped) | 90 g | 333 kcal |
| 100 g | 100 g | 370 kcal |
| 1 serving (medium) | 100 g | 370 kcal |
| 1 slice (thick) | 120 g | 444 kcal |
| 1 piece (large) | 150 g | 555 kcal |
| 1 serving (large) | 200 g | 740 kcal |
| 1 piece (jumbo) | 250 g | 925 kcal |
Calculated from 370 calories per 100 g.
Frequently Asked Questions About Velvet cake
What is velvet cake made of?
Velvet cake is usually made with flour, sugar, eggs, fat, cocoa, and a liquid such as buttermilk. Red velvet versions add red coloring and are commonly layered with cream cheese frosting, though recipes vary.
What makes red velvet cake red?
The vivid red color in modern red velvet cake usually comes from food coloring. Cocoa and acidic ingredients can create a subtle reddish-brown shade, but they generally do not produce the bright color seen in many bakery versions.
Is velvet cake the same as chocolate cake?
No. Velvet cake typically uses much less cocoa than a standard chocolate cake, and buttermilk or another acidic ingredient helps give it a tender crumb. Its mild cocoa flavor and cream cheese frosting also set it apart.
Why does velvet cake use buttermilk?
Buttermilk adds acidity and moisture to velvet cake, helping create its soft, tender texture. It also reacts with baking soda in recipes that use it. If you substitute another liquid, the cake’s flavor and crumb may change.
Why is cream cheese frosting paired with velvet cake?
Cream cheese frosting balances velvet cake’s sweetness with a tangy, creamy flavor. It is a classic choice for red velvet layer cakes, but buttercream or other frostings can be used when you prefer a sweeter or less tangy finish.
How do you keep velvet cake from turning dry?
Avoid overbaking velvet cake and stop mixing once the ingredients are combined. Too much baking dries the crumb, while overmixing can make it tough. Measure flour accurately and check the cake near the end of its baking time.
Can you make velvet cake without red food coloring?
Yes. You can leave the coloring out of velvet cake; it will still have its soft texture and mild cocoa flavor, but it will not be bright red. Beet-based coloring is another option, though it may affect the shade and taste.
How long does velvet cake last in the fridge?
Store velvet cake with cream cheese frosting covered in the refrigerator to keep the frosting safe and the cake from drying out. Let a slice sit briefly before serving so the frosting and crumb soften; keep plain cake layers tightly wrapped.
Can you freeze red velvet cake?
Yes. Freeze cooled, unfrosted velvet cake layers tightly wrapped, then thaw them before assembling and frosting. You can freeze a frosted cake too, but the cream cheese frosting may soften or change texture slightly after thawing.
Why did my velvet cake turn out dense?
Velvet cake can turn dense if the batter is overmixed, the leavening agents are old, or the ingredient proportions are off. Mix gently after adding flour, and make sure the baking soda or baking powder is fresh.
Velvet cake Vitamins & Minerals
Vitamins
Vitamin A
64µg · 7% DV
B2
0.09mg · 7% DV
Biotin
1.68µg · 6% DV
B5
0.26mg · 5% DV
Minerals
Sodium
256mg · 11% DV
Phosphorus
74mg · 11% DV
Selenium
4.96µg · 9% DV
Copper
0.06mg · 7% DV
Potassium ⭐
96mg · 3% DV
Velvet cake Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Velvet cake
To burn the 296 calories in 1 slice (medium) (80 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Velvet cake?
Velvet cake usually refers to red velvet cake, a soft, lightly cocoa-flavoured layer cake associated with the United States. Its red colour and tender crumb traditionally come from a mix of cocoa, buttermilk and acidic ingredients; it is often layered or topped with cream cheese frosting, though recipes vary.
It is served as a celebration cake, cut into slices for birthdays and other gatherings, and is also popular in cafés. The crumb is moist and delicate, while the frosting adds a rich, gently tangy contrast. Velvet cake is energy-dense and mainly supplies carbohydrates and fat, so a smaller slice works well when you want a lighter dessert; coffee or unsweetened tea balances its sweetness.
How Nutritious Is Velvet cake?
Nutrient density
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Velvet cake Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Velvet cake Contain Allergens?
Contains these allergens:
Which Diets Is Velvet cake Good For?
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Velvet cake Fat Profile
SATURATED
5.76g
MONOUNSATURATED
4.08g
POLYUNSATURATED
1.6g
Omega 6:3 ratio 45.3:1
Above the ideal 4:1 (45.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.