Icing Sugar
Icing sugar can also be...
Details page sections
Cakes
Red Velvet Cake
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
White Sugar
The uniform size of the...
Reviews
79
What did you think of this recipe?
james
centre never cooked
1
First Timer
Think I'll use Butter instead of Oil next time I used the amount required but maybe it was too much I could taste it in the in the cake not nice.
4
charlotte
i tried with i table spoon it and it was Delicious you should try that
5
Nicky and clara
This recipe was weird; took ages to cook, did not taste good. Was oily-not good at all.
1
la la loony
delicious yummy scrumptious perfection in cake form
4
Helen Pearson
It took over an hour to cook, did everything by the book.
1
Clare M
Nice cake and topping, next time though I am going to substitute some of the flour with more cocoa, as our family prefer a slightly more chocolaty taste.
4
Gillian B
This is my go to cake. If you read the recipe, you will see that the cooking time is for two cakes, not one, so of course the timing will be different.
5
Chloe
I found that this recipe had the wrong cook time as it took 45ish mins maybe slightly longer to cook with a fan assisted oven and I think that it should have less food colouring maybe tsp instead of tbsp and 1 tbsp of cocoa instead of 1 tsp of cocoa powder.
2
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...
White Sugar
The uniform size of the...
Reviews
79
What did you think of this recipe?
james
centre never cooked
1
First Timer
Think I'll use Butter instead of Oil next time I used the amount required but maybe it was too much I could taste it in the in the cake not nice.
4
charlotte
i tried with i table spoon it and it was Delicious you should try that
5
Nicky and clara
This recipe was weird; took ages to cook, did not taste good. Was oily-not good at all.
1
la la loony
delicious yummy scrumptious perfection in cake form
4
Helen Pearson
It took over an hour to cook, did everything by the book.
1
Clare M
Nice cake and topping, next time though I am going to substitute some of the flour with more cocoa, as our family prefer a slightly more chocolaty taste.
4
Gillian B
This is my go to cake. If you read the recipe, you will see that the cooking time is for two cakes, not one, so of course the timing will be different.
5
Chloe
I found that this recipe had the wrong cook time as it took 45ish mins maybe slightly longer to cook with a fan assisted oven and I think that it should have less food colouring maybe tsp instead of tbsp and 1 tbsp of cocoa instead of 1 tsp of cocoa powder.
2
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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