Red Velvet Cake
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 442 kcal | 22% |
| Fat | 24.0 g | 34% |
| of which saturates | 5.8 g | 29% |
| Carbohydrate | 51.6 g | 20% |
| of which sugars | 27.6 g | 31% |
| Fibre | 0.50 g | — |
| Protein | 4.6 g | 9% |
| Salt | 0.31 g | 5% |
Open Food Facts, ODbL, record updated 25 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
Sugar • Wheatflour contains Gluten {nutqe (With Wheatflour, Calcium Carbonate, Iron, Niacin, Thiamin) • Rapeseed Oil • Pasteurised Free Ran e Egg • Full Fat Soft Cheese (Milk) (9990) • Butter (Milk) • Humectant: Glycerol • Dextrose • Glucose Syrup • Invert Sugar Syrup • Dried Skimmed Milk • Fat Reduced Cocoa Powder • Raising Agent: Sodium Bicarbonate, E450 • Lemon Juice • Cornflour • Emulsifier: E471 , E475, E481 • Salt Palm Oil Colour: El 20.
- E422GlycerolHumectant · Thickener
- E450DiphosphatesEmulsifier · Humectant · Sequestrant · Stabiliser · Thickener
- E471Mono- and diglycerides of fatty acidsEmulsifier · Stabiliser
- E475Polyglycerol esters of fatty acidsEmulsifier · Stabiliser
- E481Sodium stearoyl-2-lactylateEmulsifier · Stabiliser
- E500Sodium carbonatesStabiliser · Thickener
- E500iiSodium hydrogen carbonateStabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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