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Red Velvet Cake
Red Velvet Cake
Cakes

Red Velvet Cake

3.3
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=10


{has_more=true, offset=20, total=79, results=[{comment_text=This cake turned out sooo bad, cooking time is not correct and cake is dry with no flavour., approved=true, user_name=Tracey, hs_createdate=1702249880135, rating_new__1_5_=1, id=11175576157}, {comment_text=Glad to see I'm not the only one that the recipe took a lot longer, mine was closer to 1 hr. Haven't tasted it yet so here's hoping for a great tasting cake., approved=true, user_name=Tina, hs_createdate=1702249879937, rating_new__1_5_=3, id=11175490312}, {comment_text=Sadly disappointed with this cake.Made it for my daughter's birthday and it was tasteless and felt like a brick., approved=true, user_name=Louise Edwards, hs_createdate=1702249879933, rating_new__1_5_=1, id=11175532038}, {comment_text=Great recipie but needs to be cooked for longer, 35-40 mins!, approved=true, user_name=Aimee, hs_createdate=1702249879318, rating_new__1_5_=3, id=11175546150}, {comment_text=Everyone loved the cake! Im not much of a baker but it was easy to follow and YES - it does need to stay in the oven much longer!! As an amo baker and first timer making red velvet, this recipe and method is a 10/10 for me :), approved=true, user_name=Peta M, hs_createdate=1702249878467, rating_new__1_5_=5, id=11175501675}, {comment_text=I have managed to get this recipe to work, with just a few adjustments, especially for those who couldn't get it to rise. 1.5 teaspoons baking soda1 tablespoon cocoa powder 300g melted butterWhen working with the ingredients it is best to mix the sugar and the wet ingredients SEPERATE, the buttermilk and the vinegar is what gets the baking soda to activate. Mixing it all together affects the activation. You will want to work SUPER quick but work it in bit by bit.I also cooked mine at 160 on a fan bake, it took just over 1.5 hours but it's turned out alright thus far. Hope this helps someone, approved=true, user_name=Mickey Sewell, hs_createdate=1702249877271, rating_new__1_5_=3, id=11175506227}, {comment_text=Yum!, approved=true, user_name=kaleb, hs_createdate=1702249877191, rating_new__1_5_=5, id=11175431077}, {comment_text=Very nice cake, but goes hard after a day or two and also takes long to bake !, approved=true, user_name=Joslyn Allan, hs_createdate=1702249876220, rating_new__1_5_=4, id=11175605000}, {comment_text=Used this recipe today for partners bday, I don't like red velvet....now i do. Holy crapsicle this recipe was fantastic! Thank you :), approved=true, user_name=Haze, hs_createdate=1702249876110, rating_new__1_5_=5, id=11175538764}, {comment_text=It is good. Takes ages to cook., approved=true, user_name=Chicken, hs_createdate=1702249876107, rating_new__1_5_=5, id=11175696728}]}
Reviews
79

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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
79

What did you think of this recipe?

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How to Choose SugarFor Baking?
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How to Choose SugarFor Baking?

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