Recipes Traybake Recipes Cake Traybakes Red Velvet Traybake with Cream Cheese Frosting Back to Cake Traybakes Red Velvet Traybake with Cream Cheese Frosting Total Time 20m Serves 16 Skill Level Easy Dietary Needs Veg Vegetarian 8 Reviews 2 star rating Share New 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. Method Preheat oven to 180ºc/160ºfan/gas mark 4. Grease a 15x10-inch rectangular baking tin. Sift the flour into a bowl, then add the sugar, baking powder, and salt. Set aside. In a heavy saucepan over low heat, combine butter, water, and cocoa powder. Bring to boil, stirring constantly. Remove from heat, and stir in eggs, buttermilk, vanilla, and food colour. Stir until well-combined. Stir in flour mixture until combined. Pour the batter into the prepared pan. Bake for 20-30 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan to room temperature. To make the frosting, beat cream cheese, butter, and vanilla together until well-combined. Stir in powdered sugar and enough milk to make desired consistency. Frost the cooled cake with cream cheese frosting. We've topped ours with red crunch sprinkles, you can use whatever you like. Cut into squares and serve! If you love the idea of a traybake, why not try our ultimate party traybake? Let's Bake The easiest way to follow a recipe Afternoon Tea Baby Shower Birthday Comfort Food Kids Birthday Mother's Day Party Recipes Quick and Easy Speedy Bakes Valentine's Day Vegetarian Reviews 17 August 2020 1 star rating Why would you ever add water to a cake?? 08 July 2020 1 star rating Cake is too watery after adding all the water as suggested in recipe. All the reviews are saying this recipe is a disaster o it suggests something is wrong somewhere. It has potential to be a lovely cake but something is wrong. 11 June 2020 1 star rating It was a disaster. After I mixed all the ingredients i was very liquid , it didn't cook very well, it was very stodgy. Before taking out of the oven I used a toothpick to check and it came out clear.. I liked the colour though and the topping. 11 June 2020 1 star rating It was a disaster. After I mixed all the ingredients i was very liquid , it didn't cook very well, it was very stodgy. Before taking out of the oven I used a toothpick to check and it came out clear.. I liked the colour though and the topping. 19 May 2020 1 star rating Was a complete disaster, really don’t know what went wrong. Oven was hot, and it was definitely cooked for long enough as it shrank away from edges, very stodgy and brownie like, had to throw away 31 March 2020 1 star rating This cake looked lovely, however after I added 250ml of water it became more like a liquid and came out thin and stodgy. Very disappointed. Would like to try again but add less water? 13 January 2020 5 star rating love red velvet 13 July 2019 1 star rating Not sure how this went wrong but it was a disaster in appearance as completely stodgy and not like it should of been. My children loved it though as tasted quite brownie like so they got to eat it all as there was no way I could take it to my work as I planned.---------------------------------------Hi Gemma,We're sorry to hear your bake didn't go to plan. It sounds like your oven may not have been quite hot enough for it to bake through evenly or it may have needed a bit longer in there. Next time, use a tooth pick and once it's baked, insert to the middle of the cake. If it comes out completely clean, your cake is ready. If it isn't return to the oven for increments of 5 minutes until the toothpick comes out clean. Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For the Cake 250g Allinson Plain White Flour 350g Silver Spoon Caster Sugar Silver Spoon Caster Sugar has finer granules which incorporates more air into your bakes which means it is perfect for adding volume to a mixture when baking and produces extra light cakes. This sugar is also homegrown using sugar beet. 1 tsp Baking Powder 225g Unsalted Butter 250ml Water 25g Cocoa Powder 2 Large Eggs 120g Buttermilk 2 tsp Nielsen Massey Vanilla Extract Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream.We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are hand picked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds. 1 tsp Red Food Colouring Gel 1 tsp Salt For the Cream Cheese Frosting 225g Cream Cheese (Full Fat) Use full fat cream cheese as any lighter and you@ll end up with a runny consistency as soon as you try and mix it 2 tbsp Softened Unsalted Butter 1 tsp Nielsen Massey Vanilla Extract 375g Silver Spoon Icing Sugar This is refined white sugar ground to a fine powder with the addition of an anti-caking agent. It dissolves on contact with liquid and is therefore used to sweeten foods that require a smooth texture. It can be used to cover cupcakes and sponges, is easy to colour and flavour and is perfect for butter cream. 1 tbsp Buttermilk Utensils Mixing Bowl Wooden Spoon Sieve