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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...
details
White Sugar

White Sugar

The uniform size of the...
details
approved=true&orderBy=-hs_createdate&limit=10&offset=60


{has_more=true, offset=70, total=90, results=[{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}, {comment_text=nice, approved=true, user_name=Secret12098, hs_createdate=1702249859712, rating_new__1_5_=4, id=11175447071}, {comment_text=Delicious and easy to make., approved=true, user_name=Donna, hs_createdate=1702249859293, rating_new__1_5_=5, id=11174084519}, {comment_text=Agree. Please adjust cooking time. At least 45 mins plus using fan bake., approved=true, user_name=Derp, hs_createdate=1702249859283, rating_new__1_5_=3, id=11174112567}, {comment_text=hi, Is it ok to use caster sugar???, approved=true, user_name=Natasha, hs_createdate=1702249859188, rating_new__1_5_=3, id=11175426729}, {comment_text=I should have read the reviews first!! Followed the recipe to the 'T', however just like everyone else its been an hour and its still not cooked! Making this for my daughters birthday cake, getting ready to make a standby different cake just in case this one fails. Good thing I'm not in a rush to be anywhere with it., approved=true, user_name=cheryl, hs_createdate=1702249858710, rating_new__1_5_=1, id=11175489834}, {comment_text=Takes a while to cook as mentioned in other reviews. It was my first time making a red velvet cake and I was pretty proud, super moist and wasn't too difficult., approved=true, user_name=Zara, hs_createdate=1702249858691, rating_new__1_5_=4, id=11175555941}, {comment_text=This is my go to, fool proof red velvet!! Always gives me an amazingly moist cake!!, approved=true, user_name=Deb, hs_createdate=1702249858185, rating_new__1_5_=5, id=11175550576}, {comment_text=Unfortunately I was very disappointed with the dryness and heaviness of this cake. I would not make again, approved=true, user_name=Rebecca, hs_createdate=1702249857624, rating_new__1_5_=2, id=11175383315}, {comment_text=It was amazing., approved=true, user_name=Sophie Sutton, hs_createdate=1702249857029, rating_new__1_5_=5, id=11175460706}]}
Reviews
90

What did you think of this recipe?

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

Icing sugar can also be...
details
White Sugar

White Sugar

The uniform size of the...
details
Reviews
90

What did you think of this recipe?

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Preparation
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bake
20 mins
Difficulty
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ingredients
  • 2 ½ cups plain flour
  • 1 ½ cups Chelsea Caster Sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 Tbsp red food colouring
  • 1 tsp of raspberry flavour
  • 1 tsp white distilled vinegar
  • 1 tsp vanilla extract

For the meringue butter cream

  • 200 g Chelsea Caster Sugar
  • 3 egg whites
  • 250 g unsalted butter, softened and chopped
  • 1 tsp vanilla extract.
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