Simple Pretty in Pink Velvet Tray Bake Cake

I love tray bake cakes as they are quick, convenient and uncomplicated. This pink velvet vanilla cake recipe is one of my favourite recipes. It is simply a vanilla cake coloured pink with a pink buttercream frosting. My 4-year-old daughter Olivia loves this cake as pink is her favourite colour and she loves the pink sprinkles on top.

This cake recipe is quick and easy to prepare even though it takes a little more time than an average vanilla cake as I separate and whip the egg whites before adding them to the cake batter. The cake is delicious, soft and moist which is why I find it so moreish. The buttercream is fluffy and creamy and goes perfect with the crunch from the sprinkles. This cake is perfect if you’re looking for a simple, delicious recipe.

Ingredients for Pink Velvet Tray Bake Cake

For the pink velvet cake

• 275g self-raising flour
• ¼ teaspoon salt
• ½ teaspoon bicarbonate soda
• 175g unsalted butter
• 275g caster sugar
• 50ml vegetable oil
• 2 egg yolks
• 1 teaspoon vanilla extract
• 2 – 4 drops pink food colouring
• 240ml buttermilk
• 4 egg whites

For the buttercream frosting

• 165g unsalted butter
• 1 teaspoon vanilla extract
• 2 drops pink food colour
• 360g icing sugar
• 5 tablespoon nonpareil pink sprinkles

How to Make Pink Velvet Tray Bake Cake

1. Line and prepare a 13 x 9 inch rectangular cake tin and preheat the oven to gas mark 4/350^oF/180^oC/160. In a bowl, sift and whisk the flour, salt and bicarbonate soda and set aside. In another bowl or stand mixer bowl, cream together the butter and sugar until creamy and fluffy.

2. Pour in the vegetable oil and continue to mix then begin to add the egg yolks one by one ensuring each yolk is incorporated before adding the next. Once all the yolks are well combined add the vanilla extract and pink food colouring and continue to mix until combined.

3. Add one-third of the dry ingredients and continue to mix then add half of the buttermilk and continue mixing. Add another one-third of the dry ingredients and combine, then the second half of the butter milk and continue to combine. Finally add the last one-third of the dry ingredients and combine well.

4. In another bowl, use a hand mixer and whip together the egg whites until they are fluffy. Once whipped fold them into the batter and mix until combined. When you initially add the egg whites to the batter, the batter will seem slimy but will look like normal smooth batter once the egg whites are fully combined.

5. Pour the batter into the prepared baking tin and bake for 25 minutes or until a cake tester inserted into the middle comes out clean. Place the cake tin on a cooling rack for the cake to cool completely in the tin.

For the buttercream frosting

6. In a bowl or stand mixer bowl, beat or whisk the butter until fluffy. Add the vanilla and food colouring then combine. Sift the icing sugar and add half the icing sugar to the butter. Once the icing sugar is fully incorporated add the second half of the icing sugar and combine until fluffy. Evenly spread the buttercream on top of the cake and add the pink sprinkles.

Recipe Tips

• Ensure the food colouring you use is not heat sensitive and is for baking as food colouring for icing will not work and your cake with turn out grey. I made that mistake once and the results were awful.
• You can use natural food colourings such as raspberry extract in the pink velvet cake batter if you prefer. You can even leave out the food colouring and enjoy this cake as a vanilla tray cake with buttercream frosting.
• For this recipe, I whip the egg whites as I love the airy texture it gives the cake. The egg whites can be whipped by hand using a wire whisk but can take up to around 15 minutes to form. The easiest way is to use a hand mixer or stand mixer.

Nutrition

Calories	Fat	Saturates	Carbs
448kcal	23.3g	12.5g	55.9g
Sugars	Fibre	Protein	Salt
43.5g	0.8g	4.4g	0.43g

Storage

• You can store this cake at room temperature overnight in an airtight container. Any cake leftover the following day should be stored in the fridge for up to 4 days.
• If the weather is hot or humid then store in the fridge immediately until serving.
• Ensure you bring the cake to room temperature before serving from the fridge.
• If unfrosted the cake can be wrapped and stored in the freezer for up to 2 months.

Recipes that may interest you

• Vanilla cupcakes with whipped cream frosting.
• The Most Amazing Amaretto Carrot Cake
• The Most Sensational Double Chocolate Cake with Ganache