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Red Velvet Cake
Red Velvet Cake
Cakes

Red Velvet Cake

3.5
20 mins
25 mins
Easy
16

Red velvet cakes have become quite popular! Our version is rich and moist, sandwiched together and decorated with a delicious cream cheese icing.

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  • Ingredients
  • Method

Ingredients

  • 1 ½ cups Chelsea White Sugar (338g)
  • 125g butter, softened
  • 2 large eggs
  • 1 cup Meadow Fresh Buttermilk (250ml)
  • 1 cup vegetable oil (250ml)
  • 2 Tbsp red food colouring
  • ½ Tbsp white vinegar
  • 2 tsp vanilla extract
  • 2 ½ cups Edmonds Standard Grade Flour (375g)
  • 3 Tbsp Edmonds Fielder's Cornflour
  • 2 Tbsp cocoa powder
  • 1 tsp Edmonds Baking Soda
  • ¼ tsp salt

ICING

  • 1 cup Meadow Fresh Original Cream Cheese, at room temperature (250g)
  • 125g butter, softened
  • 3 cups Chelsea Icing Sugar (450g) + extra to decorate (optional)

Additional tips

Cake will keep well for 5 days. Store in an airtight container in a cool, dry place.

Chelsea Products in Recipe

Icing Sugar

Icing Sugar

Icing sugar can also be...
details
White Sugar

White Sugar

The uniform size of the...
details
approved=true&orderBy=-hs_createdate&limit=10&offset=10


{has_more=true, offset=20, total=97, results=[{comment_text=My son asked for a red velvet cake for his 13th birthday. We were all delighted with the result. Thanks Chelsea. Another successful bake., approved=true, user_name=SarahJ, hs_createdate=1733165993776, rating_new__1_5_=5, id=20410032946}, {comment_text=amzing but we did use expired items so it did turn out a bit bad but we will try agian next weekend (with not expired items), approved=true, user_name=Donna, hs_createdate=1732433038870, rating_new__1_5_=4, id=20136851849}, {comment_text=we made it for my sisters birthday,everyone loved it!great flavor and taste.will make it again!, approved=true, user_name=lucy, hs_createdate=1730774481870, rating_new__1_5_=5, id=19356688745}, {comment_text=very yum and sweet . good forbirthday parties!, approved=true, user_name=lucy, hs_createdate=1730774114761, rating_new__1_5_=5, id=19358511952}, {comment_text=Daughter loved it, approved=true, user_name=Sharee, hs_createdate=1730091050028, rating_new__1_5_=5, id=19024628835}, {comment_text=Very nice, approved=true, user_name=Nancy, hs_createdate=1729489585957, rating_new__1_5_=5, id=17178977866}, {comment_text=Made my flatmate very happy on their birthday!!, approved=true, user_name=Sol Green, hs_createdate=1728610766989, rating_new__1_5_=5, id=16550074449}, {comment_text=why do so many recipes not say how DEEP the tin should be. 20cm x ??, approved=true, user_name=john kavanagh, hs_createdate=1727480522341, rating_new__1_5_=3, id=16163644309}, {comment_text=Great everybody loved it, approved=true, user_name=Slay, hs_createdate=1720920327408, rating_new__1_5_=5, id=14075721848}, {comment_text=A lovely cake. First time making red velvet mixture. Baked in two pans 23cm for time specified. Cakes were moist and cooked through. Cream cheese frosting delicious. Baked for a workplace birthday. A former patisserie chef gave a thumbs up to the taste and texture. Will definitely be making it again., approved=true, user_name=Trish, hs_createdate=1719307025384, rating_new__1_5_=5, id=13740435834}]}
Reviews
97

What did you think of this recipe?

Method

Preheat oven to 180°C conventional / 160°C fan bake. Grease 2 x 20cm round cake tins and line the bases with baking paper.
Using an electric beater or stand mixer, beat Chelsea White Sugar and butter together until well combined. Add eggs one at a time, beating after each addition.
Add buttermilk, oil, food colouring, vinegar and vanilla. Beat until smooth.
Sift flour, cornflour, cocoa powder, baking soda and salt over the top. Beat until just combined.
Divide mixture evenly between prepared tins. Bake for 25-30 minutes (in the middle of the oven, on the same shelf), until a skewer inserted into the centre comes out clean.
Leave cakes to cool in tins for 10 minutes before turning out onto a wire rack to cool completely.

ICING
Beat cream cheese and butter together until really smooth and pale (about 3 minutes). Add Chelsea Icing Sugar and beat until light and creamy. You want a spreadable consistency - if your icing is too runny, add a little more icing sugar; if too thick, add a little lemon juice or water.

Spread the top of one of the cooled cakes with icing. Add the second cake layer on top. Spread icing on top and all around the outside of the cake.

OPTIONAL
Beat a little more Chelsea Icing Sugar into any remaining icing, to make a stiff pipeable consistency. Pipe icing decorations on top of the cake.

Allow icing to set before slicing cake and serving.
Additional tips

Cake will keep well for 5 days. Store in an airtight container in a cool, dry place.

Chelsea Products in Recipe
Icing Sugar

Icing Sugar

Icing sugar can also be...
details
White Sugar

White Sugar

The uniform size of the...
details
Reviews
97

What did you think of this recipe?

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Difficulty
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ingredients
  • 2 ½ cups plain flour
  • 1 ½ cups Chelsea Caster Sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 Tbsp red food colouring
  • 1 tsp of raspberry flavour
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract

For the meringue butter cream

  • 200 g Chelsea Caster Sugar
  • 3 egg whites
  • 250 g unsalted butter, softened and chopped
  • 1 tsp vanilla extract.
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