Red velvet traybake cake

This retro, cocoa-flavoured favourite is perfect for a celebration.

If you’re a fan of this red velvet cake, then we also have cupcakes and a celebration cake with the same flavours to try.

Yields: 16 servings

Prep Time: 30 mins

Process Time: 45 mins

Total Time: 1 hour 15 mins

Calories per Serving: 390

Ingredients

For the sponge

• 250 g

  unsalted butter, softened, plus extra to grease

• 250 g

  caster sugar

• 4

  medium eggs

• 200 mL

  buttermilk

• 275 g

  self-raising flour

• 50 g

  cocoa powder

• 1

  -3tsp red food colouring paste, we used Sugarflair Velvet Red Spectral, see GH TIP

• 1 tbsp.

  white wine vinegar

• 1 tsp.

  bicarbonate of soda

For the icing

• 100 g

  unsalted butter, softened

• 100 g

  icing sugar, sifted

• 250 g

  full-fat cream cheese, at room temperature

Red sprinkles, optional, to decorate

Directions

1. Preheat oven to 180°C (160°C fan) mark 4 and grease and line a rough 20 x 30cm roasting tin with baking parchment. For the sponge, in a large bowl using a handheld electric whisk, beat the butter and sugar until pale and fluffy.
2. In a large jug whisk the eggs and buttermilk. Sift the flour, cocoa powder and a pinch of salt into a separate medium bowl.
3. Add 1/3 of the egg mixture to the butter bowl and beat to combine. Spoon in 1/3 of the flour mixture and beat to combine. Repeat twice more until the liquid and dry ingredients are incorporated. Beat in 1-3tsp red food colouring paste to reach desired shade.
4. In a small bowl quickly mix the vinegar and bicarbonate of soda. Pour into the cake batter and quickly beat to combine. Scrape into the lined tin and smooth to level. Bake for 45min, or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
5. For the icing, in a large bowl using a handheld electric whisk, beat the butter and icing sugar until pale and fluffy. Beat in the cream cheese just until combined.
6. Transfer the cooled cake to a board and spread the icing on top. Decorate with sprinkles, if using. Cut into 16 pieces and serve.

TO STORE

Store in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before serving.

GH TIP

A highly-concentrated food colouring paste will give this cake its traditional red-brown hue without diluting the batter too much, but you can leave it out completely, if you prefer.

Per serving (with decoration):

• Calories: 390
• Protein: 6g
• Total fat: 24g
• Saturates: 15g
• Carbs: 38g
• Total sugars: 24g
• Fibre: 1g