Red velvet cakes are traditionally an american recipe, but us Brits are enjoying this recipe so much it's fast becoming one of our everyday go-to bakes. We've transformed this lusciously red chocolate flavoured sponge into a traybake and toppped with classic cream cheese frosting. This traybake is perfect for kid's parties or for taking into the office on your birthday as it can be sliced into smaller or larger squares depending on who you're catering for. Our Red Velvet Cookies are also a tasty spin on this class favourite.
Let your creativity run wild with our Quick & Easy Rainbow Traybake - we're yet to find a celebration that this traybake cake isn't perfect for. Or
16 ingredients9 steps
Vegetarian
Ingredients
MetricImperial
For the cake
300gAllinson's plain white flour
300gSilver Spoon Caster Sugar
2 tspBaking powder
175gUnsalted butter (softened)
2 tbspCocoa powder
3Medium eggs
250gButtermilk
2 tspNielsen-Massey Vanilla Extract
1 tspRed food colouring gel
2 tspWhite wine vinegar
1 tspBicarbonate of soda
For the cream cheese frosting
200gCream cheese (full fat)
100gSoftened unsalted butter
1 tspNielsen-Massey Vanilla Extract
100gSilver Spoon Icing Sugar
handfulFreeze-dried raspberries or strawberries
Utensils
Mixing bowl
Wooden spoon
Sieve
Nutritional information per 105g serving
Energy 358cal
Fat 19g
of which Saturates 12g
Carbohydrates 41g
of which Sugars 26g
Protein 4.8g
Salt 0.51g
Method
Step 1
Preheat the oven to 180°C/160°C fan/ gas mark 4 then grease and line with parchment a 24cm square tin.
Step 2
In a bowl cream together the butter and sugar until light and fluffy. Set aside.
Step 3
Lightly whisk the eggs, buttermilk, vanilla extract and white wine vinegar in a jug.
Step 4
Sieve the flour, baking powder, bicarbonate of soda and cocoa powder in a separate bowl.
Step 5
Pour half of the egg mixture into the creamed butter and sugar along with two spoonfuls of the flour to prevent the mixture from curdling. Repeat with the remaining liquid then gently fold in the remaining flour and red food colouring and stir gently until combined.
Step 6
Pour the batter into the prepared pan.
Step 7
Meanwhile to make the frosting, beat the butter with an electric whisk until creamy then sift the icing sugar into the bowl, add the vanilla and whisk until light and creamy.
Step 8
Very gently stir in the cream cheese into the icing, then pop the frosting in the fridge until ready to use.
Step 9
When the cake has cooled, spread the frosting over the top in a thick layer and decorate with the dried raspberries or strawberry . Cut into squares and serve.
