Red Velvet Traybake ❤️ #redvelvet #redvelvetrecipe #redvelvetcake #traybakerecipe #redvelvettraybake Ingredients For the red velvet sponge * 125g unsalted butter, softened * 300g caster sugar * 3 medium eggs * 30g cocoa powder * 1 tsp vanilla extract * 1 tsp Sugarflair Red Extra food colouring * Small splash of whole milk * 300g plain flour * 250ml buttermilk * 1 tsp bicarbonate of soda * 2 tsp white wine vinegar For the cream cheese frosting * 150g unsalted butter, softened * 150g icing sugar * 300g full-fat cream cheese, cold * 1 tsp vanilla extract Method Preheat the oven to 150°C fan / 170°C conventional / Gas Mark 3. Cream the softened butter and caster sugar together until light and fluffy, then add the eggs and mix until combined. In a separate small bowl, mix together the cocoa powder, vanilla extract and Sugarflair Red Extra, adding a small splash of whole milk until it forms a thick, smooth paste. Add the red paste to the butter, sugar and egg mixture and mix until the colour is evenly distributed. Sift in half of the plain flour, followed by half of the buttermilk, and gently fold together. Add the white wine vinegar and bicarbonate of soda, followed by the remaining buttermilk and the remaining sifted flour. Fold everything together until just combined. (I used homemade buttermilk for mine, the recipe for that is in the video immediately before this one.) Prepare a 30 × 22cm traybake tin. I use Release-a-Cake, but you can simply grease the tin and line it with baking paper instead. Pour in the red velvet batter and spread it evenly into the tin. Bake for 30–35 minutes, until baked through. You can check the centre with a skewer, it should come out clean or with just a few moist crumbs. Leave the cake to cool completely before adding the frosting. Cream cheese frosting Whisk the softened butter on a medium speed for a few minutes until smooth and creamy. Add the icing sugar and whisk again until combined and fluffy. Add the vanilla extract and cold cream cheese, then mix until smooth and combined. Avoid overmixing once the cream cheese has been added. Spread the cream cheese frosting evenly over the completely cooled red velvet cake, creating a few swirls with a spatula if you like. Finish with a sprinkling of red velvet cake crumbs over the top. I sneak a small piece from the base of the cake for this so you can’t tell anything is missing! 😂 Cut into squares and enjoy ❤️ Homemade buttermilk: I used 235ml whole milk + 15ml (1 tbsp) lemon juice to make the 250ml needed for this recipe. - @emma_hayward