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?! 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 unure, 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.
Step by step…
To make the sponge, I mixed butter and sugar together until fluffy. Then I whisked in eggs, buttermilk and red food colouring. Finally I added self raising flour and cocoa powder.
I poured the mixture into a traybake tin and baked it for 25 minutes.
To make the cream cheese frosting I mixed butter and icing sugar together, then I mixed in cream cheese and vanilla extract.
I decorated the Red Velvet Traybake with some heart shaped sprinkes, you can leave it plain or decorate with sprinkles of your choice.
Tips for making the Red Velvet Traybake:
- If you can’t find any buttermilk, use milk with 1 tsp lemon juice added to it. Leave it for 10 minutes and it will go lumpy, then it’s ready to use!
- I recommend using gel food colouring as it is the best and keeps the colour strong even after baking.
- I use a 12″ x 9″ traybake tin for all of my traybake recipes, I woudl advise 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.
More Red Velvet recipes…
|Red Velvet Cheesecake (No Bake)||Halloween Red Velvet Cake||Red Velvet Cheesecake Brownies|
|Red Velvet Cupcakes||Bleeding Brain Cupcakes|
Recommended Equipment and Ingredients*
|Red food colouring||Electric hand mixer||Traybake tin|
|Heart sprinkles||Cooling rack|
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Red Velvet Traybake
Light red coloured sponge with a hint of chocolate, with cream cheese frosting
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
- 1/2 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 with a spoon until fluffy, or mix 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 a spoon or 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 a cool place and eat within 3 days
If you like this, check out more of my Traybake recipes!
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