Red Velvet Traybake Cake Recipe!
A deliciously easy to bake red velvet traybake cake with a vanilla cream cheese frosting and red velvet crumble on top
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Servings: 9 slices
Ingredients
Cake
- 125 g unsalted butter/baking spread (room temp)
- 300 g caster sugar
- 3 medium eggs
- 30 g cocoa powder
- 1 heaped tsp extra strong red food colouring
- 1 tsp vanilla extract
- 250 ml buttermilk
- 300 g plain flour
- 1 tsp bicarbonate of soda
Frosting
- 150 g unsalted butter (room temperature)
- 150 g icing sugar
- 300 g full-fat soft cream cheese
- 1 tsp vanilla extract
Instructions
Cake
- Preheat the oven to 170ºc/150ºc fan and line a deep 9” square tin with parchment paper
- Beat the butter and sugar together in a large bowl until combined
- Add the eggs, and mix through
- Add the food colouring and vanilla and mix again
- Add the cocoa, flour, bicarb, vinegar and buttermilk and mix until combined
- Pour into the tin and bake for 45-50+ minutes until baked - keep an eye as all timings vary due to ovens varying
- Leave to cool fully in the tin and carefully trim the top of the cake for decoration later on
Frosting
- In a new large bowl, beat the unsalted butter with the icing sugar until smooth
- Add the full-fat soft cheese and vanilla and beat again
- Slather over the top of the cake and sprinkle with cake crumbs
- Portion into 9-12+ slices and enjoy
Notes
- This cake will last for 3 days, in the fridge (due to the cream cheese frosting)
- This cake can freeze for 3+ months
- I use this 9" square tin in this bake
- I recommend this red food colouring