Description
Festive Christmas traybake cake decorated with colorful buttercream and sprinkles.
Ingredients
Scale
- 400 g unsalted butter
- 400 g light brown soft sugar
- 325 g self raising flour
- 75 g cocoa powder
- 7 medium eggs
- 1 tsp vanilla extract
- 200 g unsalted butter room temp
- 400 g icing sugar
- 1 tsp vanilla extract
- green food colouring
- red food colouring
- white food colouring
- sprinkles
Instructions
- Preheat your oven to 180 degrees C or 160 degrees C fan and grease and line a 9×13 inch traybake tin or 9×12 inch with parchment paper.
- In a large bowl, beat together the butter and sugar until light and fluffy.
- Add in the eggs, self raising flour and cocoa powder and vanilla extract and beat again until smooth.
- Pour into the tin and bake in the oven for 45-50 minutes, or until baked through.
- Once baked, leave to cool in the tin fully.
- Beat your unsalted butter on its own for a few minutes to loosen it and make it lovely and soft.
- Add in the icing sugar, and the vanilla extract, and beat again. Continue beating until the buttercream is lovely and fluffy and perfect.
- Split the mixture between four bowls or whatever colours or ratios you fancy and colour. I did a dark green, light green, red and white.
- Using various piping tips, randomly pipe onto the cake to create a beautiful pattern.
- Add any sprinkles on that you fancy. Enjoy.
Notes
- If you want to make this cake vanilla, replace the cocoa powder with more self raising flour.
- This cake lasts 4-5 days at room temp.
- This cake can freeze for 3 plus months.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg