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Red velvet traybake with cream cheese icing and red sprinkles
55Total Time
15Prep Time
40Bake Time
16Serves
A little effort

Red Velvet Traybake with Cream Cheese Icing

Quick and easy

8 Reviews

  • Vegetarian

About the bake

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 

55Total Time
15Prep Time
40Bake Time
16Serves
A little effort

Method

  1. Step 1:

    Preheat the oven to 180°C/160°C fan/ gas mark 4 then grease and line with parchment a 24cm square tin.

  2. Step 2:

    Sift the flour into a bowl, then add the sugar, baking powder, and salt. Set aside.

  3. Step 3:

    Lightly whisk the eggs, buttermilk vanilla extract and white wine vinegar in a jug.

  4. Step 4:

    Sieve the flour, baking powder, bicarbonate of soda and cocoa powder in a separate bowl.

  5. 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.

  6. Step 6:

    Pour the batter into the prepared pan.

  7. 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.

  8. Step 8:

    Very gently stir in the cream cheese into the icing, then pop the frosting in the fridge until ready to use.

  9. 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.

Ingredients

  • For the cake

    • 300g Allinson's plain white flour
    • 300g Silver Spoon Caster Sugar
    • 2 tsp Baking powder
    • 175g Unsalted butter (softened)
    • 2 tbsp Cocoa powder
    • 3 Medium eggs
    • 250g Buttermilk
    • 2 tsp Nielsen-Massey Vanilla Extract
    • 1 tsp Red food colouring gel
    • 2 tsp White wine vinegar
    • 1 tsp Bicarbonate of soda
  • For the cream cheese frosting

    • 200g Cream cheese (full fat)
    • 100g Softened unsalted butter
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 100g Silver Spoon Icing Sugar
    • handful Freeze-dried raspberries or strawberries

Utensils

  • Mixing bowl
  • Wooden spoon
  • Sieve

Nutritional Information

per 105g
  • 358cal Energy
  • 19g Fat
  • 12g of which Saturates
  • 41g Carbohydrates
  • 26g of which Sugars
  • 4.8g Protein
  • 0.51g Salt

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