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
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.
