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red velvet traybake

Red Velvet Traybake

  Rating 4.0

Prep

25 mins

Bake

20 mins

Serves

10+

Difficulty

Easy
red velvet traybake

About

Roll out the red carpet for the quintessential Red Velvet - a cocoa crimson cake that just can’t help being fancy!

made using

Golden Caster

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Instructions
Ingredients
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Red Velvet Traybake Recipe

For the Red Velvet Traybake

Step 1

Preheat the oven to 180°C and butter a 33 x 46cm half-sheet pan. Then set aside.

Step 2

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.

Step 3

Add the eggs, one at a time, followed by the buttermilk, food coloring, vanilla extract and vinegar.

Step 4

Whisk together flour, cocoa powder, baking soda, and salt, then fold into the batter.

Step 5

Spread evenly in the pan and bake for 18 to 20 minutes.

Step 6

Let cool completely in the pan before frosting with cream cheese frosting.

Step 7

Store in an airtight container in the refrigerator for up to 3 days.

For the Cream Cheese Frosting

Step 1

In a large bowl, using an electric mixer on medium-high, cream together the cream cheese and butter.

Step 2

Once light and fluffy, add in the icing sugar and vanilla, whipping until it is smooth and creamy.

Step 3

This can be stored covered in the fridge for up to 4 days.

Ingredients – 11 items

Serving

1

For the Red Velvet traybake

Butter

Butter

225 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

395 g
Eggs

Large eggs

2
Buttermilk

Buttermilk

240 ml
Food-colouring-liquid

Red food colouring

3 tbsp
Vanilla

Vanilla extract

1 tsp
Vinegar

Vinegar

1 tsp
Flour

Self raising flour

270 g
Cocoa-powder

Cocoa powder

28 g
Baking-soda

Baking soda

1 tsp
Salt-table

Salt

1 tsp

For the Cream Cheese Frosting

Fairtrade Cane Icing Sugar

Fairtrade Tate & Lyle Icing Sugar

75 g
Cream-cheese

Cream cheese

450 g

Butter, at room temperature, cut into pieces

115 g
Vanilla

Vanilla extract

1 tbsp

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