I've noticed that people either love red velvet, or they're not quite sure what all the fuss is about. Well I'm here to convert the unsure crowd! It's not just a red coloured cake let me tell you! Because it's made with buttermilk you get an extra moist and very light cake - what's not to like about that! Then there's a hint of chocolate and the sweet tang of the cream cheese frosting. I'm actually salivating as I write this!! If you're still unsure, then get baking this Red Velvet Traybake. It has a lovely light sponge that melts in the mouth, and it's smothered in totally droolworthy cream cheese frosting! This would be a great bake sale recipe or Valentine's Day treat for your loved ones.
How to make a Red Velvet Traybake
To make the sponge, mix butter and sugar together until fluffy. Then whisk in eggs, buttermilk and red food colouring. Finally add self raising flour and cocoa powder.
Pour the mixture into a traybake tin and bake it for 25 minutes.
To make the cream cheese frosting mix butter and icing sugar together, then mix in cream cheese and vanilla extract. You can decorate the Red Velvet Traybake with some heart shaped sprinkes, leave it plain or decorate with sprinkles of your choice.
What is the best food colouring to use?
To get a bright red shade that remains strong after the traybake is baked you need to use a professional grade gel food colouring. You can buy these easily from many online shops, including amazon. I used the brand Pro Gel for this traybake, I also regularly use the brand Sugarflair.
What if you can't get hold of buttermilk?
If you can't hold of buttermilk, you can use the same amount of milk with 1 tbsp lemon juice added, leave it for a few minutes until it goes lumpy then it's ready to use!
More tips for making the Red Velvet Traybake:
- I use a 12" x 9" traybake tin for all of my traybake recipes, I would recommend getting one if you can. If you're using a smaller tin remember that it will take longer to bake.
- You can freeze the red velvet sponge before adding the cream cheese frosting. Wrap it well to avoid freezer burn and freeze for up to 3 months.
- If you want to use plain flour instead of self raising, you will need to add 2 tsp baking powder to the recipe.
- Make sure to store the traybake in the fridge once it's been frosted.
Recommended Equipment and Ingredients*
- Traybake tin
- Mixing bowls
- Cooling rack
- Angled palette knife
- Electric hand mixer
- Red food colouring
- Heart sprinkles
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More Red Velvet recipes...
Red Velvet Traybake
For the sponge
- 225 g Butter or baking spread
- 225 g Caster sugar
- 3 Eggs large
- 125 ml Buttermilk
- 225 g Self raising flour
- 2 tbsp Cocoa powder
- Red food colouring I use Pro Gel
For the frosting
- 100 g Butter or baking spread
- 150 g Icing sugar
- 300 g Full fat cream cheese
- ½ tsp Vanilla extract
- Sprinkles optional
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin
- Make the sponge by mixing the butter and sugar in a large bowl until fluffy, ideally using an electric mixer
- Add the eggs and buttermilk, and whisk until fully incorporated
- Add the red food colouring and whisk until a strong bright red colour is achieved
- Add the self raising flour and cocoa powder and whisk in until you can't see any flour anymore
- Pour the batter into the lined traybake tin and bake for 25-30 minutes, or until a thin skewer inserted in the centre comes out clean. Leave to cool fully
- To make the cream cheese frosting use an electric hand whisk to mix together the butter and icing sugar, when they start to come together, add the cream cheese and vanilla extract and mix until smooth
- Smooth the buttercream onto the sponge using a palette knife, then add the sprinkles to decorate (if using)
- Cut into squares to serve. Store leftovers in an airtight container in the fridge and eat within 3 days