{has_more=true, offset=20, total=90, results=[{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}, {comment_text=Beautiful cake, the colour is just gorgeous. Cooked in 28 minutes for me. I wonder if the people that say it takes over an hour to cook are using the correct sized cake tins (two are required) as stated in the recipe., approved=true, user_name=Amy, hs_createdate=1717897454217, rating_new__1_5_=5, id=13577813014}, {comment_text=Love the recipe. So easy to make. It does take a little bit longer in the oven but that’s about it, approved=true, user_name=Eloise, hs_createdate=1714698698702, rating_new__1_5_=5, id=13078697512}, {comment_text=It did not work, I did everything as the recipe said, and it didn't cook., approved=true, user_name=Kath, hs_createdate=1702249884126, rating_new__1_5_=1, id=11175375018}, {comment_text=When baking this recipe I used a 12inch pan for layers which for some reason made it to take about 40-45 minutes baking the cake layers which wasn't the best but to no fault of Chelsea sugar, so other than that it was well done and tasted amazing., approved=true, user_name=Moss, hs_createdate=1702249883621, rating_new__1_5_=4, id=11175501724}, {comment_text=It takes longer than half an hour make the recipe have a longer time., approved=true, user_name=Brenna, hs_createdate=1702249882288, rating_new__1_5_=2, id=11175662133}, {comment_text=Rather use a box instead of this recipe, approved=true, user_name=Baker, hs_createdate=1702249882277, rating_new__1_5_=2, id=11175397158}, {comment_text=The timing is waaaayyy off, approved=true, user_name=Lisa, hs_createdate=1702249881866, rating_new__1_5_=2, id=11175519316}]}
Reviews
90
What did you think of this recipe?
john kavanagh
why do so many recipes not say how DEEP the tin should be. 20cm x ??
3
Slay
Great everybody loved it
5
Trish
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.
5
Amy
Beautiful cake, the colour is just gorgeous. Cooked in 28 minutes for me. I wonder if the people that say it takes over an hour to cook are using the correct sized cake tins (two are required) as stated in the recipe.
5
Eloise
Love the recipe. So easy to make. It does take a little bit longer in the oven but that’s about it
5
Kath
It did not work, I did everything as the recipe said, and it didn't cook.
1
Moss
When baking this recipe I used a 12inch pan for layers which for some reason made it to take about 40-45 minutes baking the cake layers which wasn't the best but to no fault of Chelsea sugar, so other than that it was well done and tasted amazing.
4
Brenna
It takes longer than half an hour make the recipe have a longer time.
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.
why do so many recipes not say how DEEP the tin should be. 20cm x ??
3
Slay
Great everybody loved it
5
Trish
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.
5
Amy
Beautiful cake, the colour is just gorgeous. Cooked in 28 minutes for me. I wonder if the people that say it takes over an hour to cook are using the correct sized cake tins (two are required) as stated in the recipe.
5
Eloise
Love the recipe. So easy to make. It does take a little bit longer in the oven but that’s about it
5
Kath
It did not work, I did everything as the recipe said, and it didn't cook.
1
Moss
When baking this recipe I used a 12inch pan for layers which for some reason made it to take about 40-45 minutes baking the cake layers which wasn't the best but to no fault of Chelsea sugar, so other than that it was well done and tasted amazing.
4
Brenna
It takes longer than half an hour make the recipe have a longer time.