{has_more=true, offset=80, total=90, results=[{comment_text=The cake was ok, like everyone else's comments it took twice as long to cook so I think that's a misprint. I always thought velvet cake was just a coloured chocolate cake but a tsp of cocoa wasn't enough. I haven't tried it yet and just hope it's not dry as some comments have mentioned. It's for the husbands birthday and a crowd of 35 people., approved=true, user_name=Maureen, hs_createdate=1702249856870, rating_new__1_5_=3, id=11175469861}, {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}]}
Reviews
90
What did you think of this recipe?
Maureen
The cake was ok, like everyone else's comments it took twice as long to cook so I think that's a misprint. I always thought velvet cake was just a coloured chocolate cake but a tsp of cocoa wasn't enough. I haven't tried it yet and just hope it's not dry as some comments have mentioned. It's for the husbands birthday and a crowd of 35 people.
3
Shelby
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.
4
Chloe
I love red velvet and this is my favorite recipe. This is how I fell in love with red velvet
5
rachael maxwell
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.
1
BÛTHÃ-D
Loved it
4
anon
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.
1
Vena
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.
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.
The cake was ok, like everyone else's comments it took twice as long to cook so I think that's a misprint. I always thought velvet cake was just a coloured chocolate cake but a tsp of cocoa wasn't enough. I haven't tried it yet and just hope it's not dry as some comments have mentioned. It's for the husbands birthday and a crowd of 35 people.
3
Shelby
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.
4
Chloe
I love red velvet and this is my favorite recipe. This is how I fell in love with red velvet
5
rachael maxwell
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.
1
BÛTHÃ-D
Loved it
4
anon
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.
1
Vena
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.