Red Velvet Traybake

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

Prep Time
Cook Time
20 min
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For the Red Velvet Traybake
  • 225g butter (softened)
  • 395g Tate & Lyle Golden Caster Sugar
  • 2 large eggs (at room temperature)
  • 240 ml buttermilk (at room temperature)
  • 3 tablespoons red food colouring
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar
  • 270g cake flour
  • 28g cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
For the Cream Cheese Frosting
  • 75g Tate & Lyle Icing sugar, sifted lightly to remove any lumps
  • 450g cream cheese, at room temperature
  • 115g butter, at room temperature
  • 1 tablespoon vanilla extract
How to Make a Red Velvet Traybake

For the Red Velvet Traybake

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

  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.

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

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

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

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

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

For the Cream Cheese Frosting

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

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

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