Prep
30 minsBake
20 minsServes
10+Difficulty
Medium About
The makeover red velvet’s been crying out for…Pretty little towers of cream and fresh fruit, these perfectly piped beauties always catch the eye - with a deliciously classic taste to hold all your attention!
For the Red Velvet Cakes
Preheat the oven to 180°C and butter a 33 x 46 cm half-sheet pan. Then set aside.
In the bowl of a stand mixer or in a medium bowl with a handheld electric mixer, cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, followed by the buttermilk, food colouring, vanilla extract and vinegar.
Whisk together flour, cocoa powder, baking soda, and salt, then fold into the batter.
Spread evenly in the pan and bake for 18 to 20 minutes.
Let cool completely in the pan, then using a circular cookie cutter cut out even circles stacking the mini cakes into three layers with frosting spread between each layer.
Decorate with piped frosting and red berries.
Store in an airtight container in the refrigerator for up to 3 days.
For the Cream Cheese Frosting
In a large bowl, using an electric mixer on medium-high, cream together the cream cheese and butter.
Once light and fluffy, add in the icing sugar and vanilla, whipping until it is smooth and creamy.
This can be stored covered in the fridge for up to 4 days.
Ingredients – 11 items
1
For the Red Velvet Traybake
Butter
softened
Tate & Lyle Fairtrade Golden Caster Sugar
Large eggs
Buttermilk
Red food colouring
Vanilla extract
Vinegar
Flour
cake flour
Cocoa powder
Baking soda
Salt
For the Cream Cheese Frosting
Tate & Lyle Icing Sugar
Cream cheese
room temperature
Butter
room temperature
Vanilla extract
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