Red velvet traybake
Amazing traybake for those wanting a treat from across the pond. Perfect for parties or sharing with friends.
Brought to you by: Baking Mad
{{ text }}
{{ Math.floor(minutes/60) >= 1 ? Math.floor(minutes/60) + ' hour' + (Math.floor(minutes/60) > 1 ? 's' : '') : null }} {{ Math.floor(minutes%60) }} minute{{Math.floor(minutes%60) > 1 ? 's' : null }}
Servings
16 portions
{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ group.title }}
- {{ ((item.qty / initialServings) * servings).toFixed(2).replace(/\.00$/, '') }}{{ item.unit == 'tbsp' || item.unit == 'tsp' ? ' ' : null }}{{ item.unit }} {{ item.text }}
Ingredients
Temperature converter
Volume converter
Weight converter
Method
Step {{currentStep + 1}}: {{ currentStepTitle }}
{{ currentStepText | nl2br }}
Step 1
Preheat oven to 180ºc/160ºfan/gas mark 4. Grease a 15x10-inch rectangular baking tin.
Step 2
Sift the flour into a bowl, then add the sugar, baking powder and salt. Set aside.
Step 3
In a heavy saucepan over low heat, combine butter, water, and cocoa powder. Bring to boil, stirring constantly.
Step 4
Remove from heat. In a separate bowl mix eggs, buttermilk, vanilla and food colour. Add to the cocoa mix. Stir until well-combined.
Step 5
Stir in flour mixture until combined.
Step 6
Pour the batter into the prepared pan.
Step 7
Bake for 20-30 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan to room temperature.
Step 8
To make the frosting, beat cream cheese, butter, and vanilla together until well-combined.
Step 9
Stir in powdered sugar and enough milk to make desired consistency.
Step 10
Frost the cooled cake with cream cheese frosting. We've topped ours with red crunch sprinkles, you can use whatever you like. Cut into squares and serve!
