Skip to content

Details page sections

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.

Keep my screen awake
  • 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=60


{has_more=true, offset=70, total=79, results=[{comment_text=Awesome recipe worked well. May have been my oven but it took about an hour to cook instead of the time suggested. End result was a moist tasty and delicious cake., approved=true, user_name=Shelby, hs_createdate=1702249856108, rating_new__1_5_=4, id=11175611695}, {comment_text=I love red velvet and this is my favorite recipe. This is how I fell in love with red velvet, approved=true, user_name=Chloe, hs_createdate=1702249855638, rating_new__1_5_=5, id=11175426694}, {comment_text=Total disaster! Cooking time wrong, probably be ok time if put in two tins and temp lowered as way to hot. Hard on out side. Not impressed at all., approved=true, user_name=rachael maxwell, hs_createdate=1702249855462, rating_new__1_5_=1, id=11175365298}, {comment_text=Loved it, approved=true, user_name=BÛTHÃ-D, hs_createdate=1702249855103, rating_new__1_5_=4, id=11175374677}, {comment_text=Followed the recipe and did everything right, and yet when I took the cake out to cool the middle was completely liquid. 338 grams of melted butter is in hindsight too much butter to be cooked for only 30 minutes., approved=true, user_name=anon, hs_createdate=1702249855100, rating_new__1_5_=1, id=11175604510}, {comment_text=Awesome cake. I cooked it in a ring tin, didn't have any yogurt so just used plain milk and oil instead of butter as recipe says either, cooked in about 40 minutes I will make this cake again in fact it will be a birthday cake for all my grand children., approved=true, user_name=Vena, hs_createdate=1702249854410, rating_new__1_5_=5, id=11175383209}, {comment_text=Loved it., approved=true, user_name=Shiloh, hs_createdate=1702249854378, rating_new__1_5_=5, id=11175531521}, {comment_text=just loved it best cake ever, approved=true, user_name=sasha, hs_createdate=1702249854375, rating_new__1_5_=4, id=11175342719}, {comment_text=YOOO I SO RECOMMEND THIS, approved=true, user_name=Tehau, hs_createdate=1702249851639, rating_new__1_5_=5, id=11174113465}, {comment_text=NOTES FOR CAKE - takes an hour to cook- use butter not oil- for buttermilk I used 1 cup of milk and 1TBSP of lemon juice just made this for my boyfriends birthday cake. great cake only problem is the time takes an hour other than that I really enjoyed it. very moist and a good cake 8 July 2021 I made it so yeah, hope you enjoy x, approved=true, user_name=Stevie, hs_createdate=1702249851631, rating_new__1_5_=4, id=11175410756}]}
Reviews
79

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.

Reviews
79

What did you think of this recipe?

You May Like These

5 mins prep, 15 mins cook
4.5 (585)
15 mins prep, 40 mins cook
4.6 (382)
15 mins prep, 30 mins cook
4.2 (1065)
20 mins prep, 10 mins cook
4.5 (1278)
How to Choose SugarFor Baking?
learn about baking

How to Choose SugarFor Baking?

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt

Subscribe to Our Newsletter