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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=40


{has_more=true, offset=50, total=79, results=[{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}, {comment_text=1 Tsp of cocoa doesn't not give this cake any chocolate flavour Bake 25-30min I'm already on the 45min and it is still not cooked maybe recipe should say to use two cake tins., approved=true, user_name=Bridget, hs_createdate=1702249864574, rating_new__1_5_=2, id=11175581600}, {comment_text=Cakes been in the oven for an hour and is still not cooked! I'm hopping wen it's finally cooked it tastes nice!, approved=true, user_name=Karla, hs_createdate=1702249864421, rating_new__1_5_=3, id=11174112617}, {comment_text=This recipe is crap. Not only is the cooking time wrong but the amount of oil is ridiculously over the top. I used the recipe in twice and the middle remaind gooy while the top slowly burned. Waste of my time and effort won't be using it again., approved=true, user_name=Emma, hs_createdate=1702249864262, rating_new__1_5_=1, id=11175589557}, {comment_text=Hey Chelsea, how about you test this recipe or remove it.Based on the reviews which I had to hunt for (maybe move them up to under the recipe, and having made the cake myself, it's not good. I come to your website for quality tried and true recipes. I am dubious about trying other recipes on this site. What a waste of ingredients, time and money. Very disappointed., approved=true, user_name=Bridget, hs_createdate=1702249863958, rating_new__1_5_=1, id=11175611795}, {comment_text=I love it, approved=true, user_name=Jamie, hs_createdate=1702249862008, rating_new__1_5_=5, id=11175589542}, {comment_text=Needed an hour to cook, can you please change cook time from 25m to 1hour? But delicious cake!, approved=true, user_name=Amanda, hs_createdate=1702249861870, rating_new__1_5_=4, id=11175567368}, {comment_text=Easy cake to make. Instructions made very clear to follow. Nice moist and soft texture. Yummy. Used melted butter not oil., approved=true, user_name=Vicki, hs_createdate=1702249859759, rating_new__1_5_=4, id=11175392403}]}
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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