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Cakes

Red Velvet Cake

Name: Red Velvet Cake
Prep time: 20 min
Cook time: 25 min
Yield: 16
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)

3.3

Preparation

20 mins

Bake

25 mins

Difficulty

Easy

Servings

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 can also be...

details

White Sugar

The uniform size of the...

details

approved=true&orderBy=-hs_createdate&limit=10&offset=20

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Reviews

79

What did you think of this recipe?

miiajade

I love this it actually helps me learn more about recipe and measurements and what u need, how much it serves other people

john brookbanks

I am going to bake this cake for my birthday. I am turning 8.

Emmy

AMAZING

Mel

Not a great red velvet cake. Way too much oil. Took much longer to cook and is quite tasteless. I wouldn't recommend

Jess

Delicious cake - needs at least an hour cooking time though.

Unknown

So good

Sarah

It took way too long to cook and the middle was raw. I had to foil it tight for 10 mins for the entire to turn out right and straight in the freezer for another 45mins to cool so that it was moist. Let's see how it turns out

Amber

Was a great recipe and I definitely recommend trying it out!

Fay

Cooking time way off, maybe the time in the recipe is for 2 cakes. Chelsea, maybe you need to test cakes before you publish them. First time I have tried a recipe and very reluctant to try again

Ange

My 13 yr old son made this red velvet cake. The recipe was very easy to follow & it turned out moist and delicious! The cooking time was a little longer but it was worth it! Thank you!

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 can also be...

details

White Sugar

The uniform size of the...

details

Reviews

79

What did you think of this recipe?

miiajade

I love this it actually helps me learn more about recipe and measurements and what u need, how much it serves other people

john brookbanks

I am going to bake this cake for my birthday. I am turning 8.

Emmy

AMAZING

Mel

Not a great red velvet cake. Way too much oil. Took much longer to cook and is quite tasteless. I wouldn't recommend

Jess

Delicious cake - needs at least an hour cooking time though.

Unknown

So good

Sarah

Amber

Was a great recipe and I definitely recommend trying it out!

Fay

Cooking time way off, maybe the time in the recipe is for 2 cakes. Chelsea, maybe you need to test cakes before you publish them. First time I have tried a recipe and very reluctant to try again

Ange

My 13 yr old son made this red velvet cake. The recipe was very easy to follow & it turned out moist and delicious! The cooking time was a little longer but it was worth it! Thank you!