
Prep
30 minsBake
20 minsServes
10+Difficulty
Medium
About
The makeover red velvet’s been crying out for…Pretty little towers of cream and fresh fruit, these perfectly piped beauties always catch the eye - with a deliciously classic taste to hold all your attention!

For the Red Velvet Cakes
Preheat the oven to 180°C and butter a 33 x 46 cm half-sheet pan. Then set aside.
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.
Add the eggs, one at a time, followed by the buttermilk, food colouring, vanilla extract and vinegar.
Whisk together flour, cocoa powder, baking soda, and salt, then fold into the batter.
Spread evenly in the pan and bake for 18 to 20 minutes.
Let cool completely in the pan, then using a circular cookie cutter cut out even circles stacking the mini cakes into three layers with frosting spread between each layer.
Decorate with piped frosting and red berries.
Store in an airtight container in the refrigerator for up to 3 days.
For the Cream Cheese Frosting
In a large bowl, using an electric mixer on medium-high, cream together the cream cheese and butter.
Once light and fluffy, add in the icing sugar and vanilla, whipping until it is smooth and creamy.
This can be stored covered in the fridge for up to 4 days.
Ingredients – 11 items
1
For the Red Velvet Traybake

Butter
softened

Tate & Lyle Fairtrade Golden Caster Sugar

Large eggs

Buttermilk

Red food colouring

Vanilla extract

Vinegar
Flour
cake flour

Cocoa powder

Baking soda

Salt
For the Cream Cheese Frosting

Tate & Lyle Icing Sugar

Cream cheese
room temperature

Butter
room temperature

Vanilla extract
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
Our Products
View all products