Simple Pretty in Pink Velvet Tray Bake Cake
Pink vanilla tray bake cake with pink buttercream frosting then topped with pink sprinkles.
Servings: 15 servings
Calories: 448kcal
Ingredients
For the 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 colouring
- 360g icing sugar
- 5 tablespoon sprinkles
Instructions
- Line and prepare a 13 x 9 inch rectangular cake tin and preheat the oven to gas mark 4/350oF/180oC/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.
- 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.
- 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.
- 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.
- 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. 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.