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Red Velvet Cake
Red Velvet Cake
Cakes

Red Velvet Cake

3.4
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...
White Sugar

White Sugar

The uniform size of the...
approved=true&orderBy=-hs_createdate&limit=10&offset=50


{has_more=true, offset=60, total=96, results=[{comment_text=I found cooking time was longer (and that's with fan assisted oven) 40 mins., approved=true, user_name=kate, hs_createdate=1702249870691, rating_new__1_5_=4, id=11175589703}, {comment_text=Currently cooking 8inch cake at 180 fan bake. It's just been over an hour, still quite raw in the middle. Looks great and did rise very nicely, but obviously wasn't going to take 30 minutes, approved=true, user_name=Georgia, hs_createdate=1702249870614, rating_new__1_5_=4, id=11175374886}, {comment_text=This is a terrible recipe, the cooking time needs to be longer as there is so much wet ingredients in this recipe, you will be sure to find a nicer tasting red velvet cake recipe elsewhere, approved=true, user_name=Ariana, hs_createdate=1702249869940, rating_new__1_5_=1, id=11175420005}, {comment_text=Fluffy, light and moist. Delicious and easy to make. I made cupcakes out of this recipe as well and it made 30. Great for parties and celebrations. Great for all ages!, approved=true, user_name=1549173217, hs_createdate=1702249869846, rating_new__1_5_=5, id=11175679827}, {comment_text=Our Family loved this, and yes the time is a bit short but worth the wait :), approved=true, user_name=Helen, hs_createdate=1702249869125, rating_new__1_5_=4, id=11175567437}, {comment_text=I read reviews before making this cake, the trick is to have all your dry ingredients measured, sifted & ready to add as soon as you've mixed all the wet ingredients in, this way it won't affect the activation. The image itself is misleading, the layers do not come out that big. Mine did only take 30mins to cook not sure why others were taking 1hr. Haven't tasted yet as am freezing ready to ice for a special Occasion in 2 weeks time., approved=true, user_name=Fae, hs_createdate=1702249869086, rating_new__1_5_=4, id=11175651257}, {comment_text=Easy to make and very easy to eat. Yum yum yum., approved=true, user_name=1524553463, hs_createdate=1702249867904, rating_new__1_5_=5, id=11175651242}, {comment_text=While baking this cake we experienced the recipe being quite interesting with the measurements of butter, food colour and the cocoa powder. This is quite the recipe for disaster not red velvet., approved=true, user_name=Mila/Rosa, hs_createdate=1702249866841, rating_new__1_5_=1, id=11175430941}, {comment_text=Kids liked this but super dense, didn't rise much, required twice as much cooking time as recommended. The crumb did not look like the picture above. Seemed the proportions were wrong, too much liquid., approved=true, user_name=amanda, hs_createdate=1702249866504, rating_new__1_5_=2, id=11175501457}, {comment_text=how big is this cake ex: Diameter cm, approved=true, user_name=a, hs_createdate=1702249865265, rating_new__1_5_=3, id=11175369806}]}
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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.

Reviews
96

What did you think of this recipe?

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