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