Red Velvet Cake with Cream Cheese
Quick answer
A medium portion of Red Velvet Cake with Cream Cheese (105 g) contains 404 kcal, with 52.7 g of net carbohydrates and 5.2 g of protein. Its glycemic index is 68 (Medium) for how fast it raises blood sugar, while its glycemic load per portion is 35.8 (High) for its actual effect.
- Carbs54.6 g53.3%
- Protein5.2 g5.1%
- Fat18.9 g41.5%
- Fibre1.9 g
Percentages of total energy (calories)
The famous red velvet cake, with its crimson colour and satin-smooth texture, combines a light cocoa taste with the gentle tang of buttermilk and generous layers of sweet cream cheese frosting. This combination gives it its signature tenderness and makes it a star at celebrations, but the slice size matters because it is dense in sugar and calories.
💡 Smart Nutritional Guidance
Consumption advice
Because of its high glycemic load, have half a slice as dessert on special occasions after a main meal rich in vegetables and protein.
Best preparation methods
Use natural beetroot powder for the signature red colour instead of artificial dyes, and reduce the sugar in the cream cheese frosting.
Important Nutritional Note
The glycemic load of a slice (35.8) is high, so light activity such as a walk is recommended after occasions where you eat this kind of dessert.
Nutrition facts
| Nutrient | Per 100 g | Per typical portion (105 g) |
|---|---|---|
| Calories | 385 kcal | 404.2 kcal |
| Protein | 5 g | 5.2 g |
| Carbohydrate | 52 g | 54.6 g |
| Available carbohydrate | 50.2 g | 52.7 g |
| Fat | 18 g | 18.9 g |
| Dietary fibre | 1.8 g | 1.9 g |
The typical portion is approximate, for comparison purposes.
Comparison & smarter alternatives
Among the foods in Sweets & desserts with a glycemic index (54), it ranks 44 (lowest first).
Smart alternatives from the same family:
Frequently asked questions
What is the secret of its velvety texture?
The reaction between the buttermilk and the small amount of cocoa gives the batter a unique tenderness and a smooth crumb.
Is it different from chocolate cake?
Yes: it contains very little cocoa, and its flavour relies more on vanilla and the balance of tang with the frosting.
What about food colourings?
It is always better to rely on natural plant extracts such as beetroot juice or powder to keep the ingredients clean.
Read also
- HbA1c & Insulin Resistance: Comprehensive Clinical GuideArticle
- Prediabetes: How to Stop the Train and Lower Your HbA1cGuide
References & Scientific Sources
- The glycemic index of this food is a clinically reviewed estimate by the WiBo Health medical team, not a laboratory measurement from the International GI Tables (Atkinson 2021). GI bands (low ≤ 55 · medium 56–69 · high ≥ 70) follow: ISO 26642:2010. Food products — Determination of the glycaemic index (GI) and recommendation for food classification. International Organization for Standardization; 2010. www.iso.org/standard/43633.html
- Definition of available carbohydrate and glycemic load: FAO/WHO. Carbohydrates in human nutrition: report of a joint FAO/WHO expert consultation. FAO Food and Nutrition Paper 66. Rome; 1998. www.fao.org/4/w8079e/w8079e00.htm
Reviewed by the WiBo Health medical team · Last reviewed 13 October 2026
Disclaimer: This guidance is for nutritional lifestyle orientation and does not constitute a diagnostic medical device under EU Regulation MDR 2017/745.