Red Velvet Sheet Cake With Classic Red Velvet Frosting Recipes

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RED VELVET SHEET CAKE



Red Velvet Sheet Cake image

Easy Red Velvet Sheet Cake is a party-sized crowd pleaser. Moist and tender old fashioned red velvet cake with cream cheese frosting, all made from scratch.

Provided by Sabrina Snyder

Categories     Dessert

Time 45m

Number Of Ingredients 12

2 1/2 cups cake flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter softened
2 cups sugar
4 large eggs
1 cup sour cream
1/2 cup buttermilk
1 ounce red food color
1 tablespoon vanilla extract
3 cups Cream Cheese Frosting (, recipe)

Steps:

  • Preheat oven to 350 degrees and spray a 9x13 baking pan with baking spray.
  • Sift the flour, cocoa powder and baking soda into a large bowl and add the baking soda to it.
  • In a stand mixer whisk together the butter and sugar until light and fluffy, then add in the eggs one at a time.
  • Whisk in the sour cream, milk, red food coloring and vanilla then add in the flour until just combined with no dry streaks.
  • Pour into baking pan, spread evenly and bake for 30-35 minutes or until a toothpick comes out clean
  • Let cool completely before frosting.

Nutrition Facts : Calories 392 kcal, Carbohydrate 56 g, Protein 3 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 53 mg, Sodium 267 mg, Fiber 1 g, Sugar 44 g, ServingSize 1 serving

RED VELVET SHEET CAKE



Red Velvet Sheet Cake image

Provided by Kardea Brown

Categories     dessert

Time 1h40m

Yield Serves 12

Number Of Ingredients 20

Nonstick baking spray
2 3/4 cups cake flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk, at room temperature
2 tablespoons red food coloring
1 tablespoon vanilla extract
2 teaspoons white vinegar
1 cup vegetable oil
1/2 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs, at room temperature
1/2 cup unsalted butter, softened
1/4 teaspoon kosher salt
8 ounces cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream, as needed
1/4 cup finely chopped pecans, for garnish (optional)

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with baking spray.
  • Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside. In a small bowl, stir together the buttermilk, food coloring, vanilla and vinegar and set aside. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer and a large bowl, beat the oil, butter and granulated sugar on high speed until light and fluffy, about 2 minutes. Add the eggs, one at time, beating well after each addition. Scrape the bottom of the bowl with a rubber spatula and briefly beat again to ensure everything is combined.
  • Alternate adding the flour mixture and the buttermilk mixture in three parts and beat just until everything is combined. Pour the batter into the prepared pan, spreading it evenly and into the corners using a large offset spatula or knife. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in the pan, about 35 minutes.
  • For the frosting: Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, beat the butter and salt on high speed for 1 minute. Add the cream cheese and beat until combined and fluffy, about 1 minute. With the mixer on medium speed, beat in the confectioners' sugar in 3 additions until combined. Beat in the vanilla until combined. If the frosting is too stiff, beat in the heavy cream, as needed.
  • When cake is completely cool, spread the frosting evenly over the top using a large offset spatula or knife. Sprinkle with the pecans, if you like.

RED VELVET SHEET CAKE WITH CLASSIC RED VELVET FROSTING



Red Velvet Sheet Cake with Classic Red Velvet Frosting image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 24 servings

Number Of Ingredients 18

Nonstick baking spray
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
2 whole eggs
1 1/2 teaspoons vinegar
1 1/2 teaspoons cocoa powder
1 1/2 fluid ounces red food coloring
1 cup shortening
1 3/4 cup granulated sugar
1 cup whole milk
5 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 sticks unsalted butter
1 cup granulated sugar
2 cups raspberries

Steps:

  • Preheat the oven to 350 degrees F. Thoroughly spray a large (18-by-12-inch) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.
  • Sift together the cake flour and salt. Set aside. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Add the vinegar and stir. Set aside.
  • In a separate small bowl, mix together the cocoa and red food coloring. Set aside. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour in the red mixture and beat until combined.
  • Pour the batter into the prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes.
  • Remove the pan from the oven and allow the cake to cool in the pan for 20 minutes.
  • Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow the cake to cool completely before icing.
  • Combine the milk and flour in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add the vanilla once cooled.
  • In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream.
  • Ice the cake and top with raspberries.

CLASSIC RED VELVET CAKE RECIPE BY TASTY



Classic Red Velvet Cake Recipe by Tasty image

This delectable, scarlet-hued cake is a classic for a reason. Layers of smooth cream cheese icing and rich red velvet cake will impress even the pickiest of guests.

Provided by Aleya Zenieris

Categories     Bakery Goods

Time 1h20m

Yield 8 slices

Number Of Ingredients 20

nonstick cooking spray, for greasing
2 ¾ cups cake flour
2 tablespoons cocoa powder
1 teaspoon kosher salt
2 teaspoons baking soda
1 cup buttermilk, or 1 cup whole milk mixed with 1 tablespoon lemon juice or white vinegar
½ cup vegetable oil
1 tablespoon white vinegar
2 ½ teaspoons red food coloring
1 ½ sticks unsalted butter, softened
1 ¾ cups granulated sugar
3 large eggs
1 tablespoon McCormick® vanilla extract
¼ cup freshly brewed coffee
1 stick unsalted butter, softened
12 oz cream cheese, softened
1 tablespoon heavy cream
¼ teaspoon kosher salt
2 teaspoons McCormick® vanilla extract
3 cups powdered sugar

Steps:

  • Preheat the oven to 350°F (180°C). Grease 2 8-inch cake pans with nonstick spray and line with parchment paper.
  • In a medium bowl, sift together the cake flour, cocoa powder, salt, and baking soda. Whisk to combine.
  • In a large liquid measuring cup, whisk together the buttermilk, vegetable oil, vinegar, and red food coloring.
  • In a large bowl, cream the butter and granulated sugar together with an electric hand mixer on high speed until light, fluffy, and homogenous, about 2 minutes. Add the eggs, 1 at a time, and beat on medium speed until incorporated. Add the vanilla and beat to incorporate.
  • Add ½ of the buttermilk mixture to the creamed butter and sugar. Beat on medium speed until well combined, 1-2 minutes. Add ½ of the dry ingredients and beat until well-combined, 1-2 minutes. Repeat with the remaining buttermilk and dry ingredients. With the mixer running, slowly pour in the coffee and beat until just combined.
  • Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 40-45 minutes, until a cake tester or toothpick inserted into the center of the cakes comes out clean. Let cool for 5 minutes before flipping the cakes out onto a wire rack, then let cool completely
  • While the cakes are cooling, make the cream cheese frosting: In a large bowl, beat together the butter and cream cheese with an electric hand mixer on high speed until well combined and fluffy, 3-5 minutes. Add the heavy cream, salt, and vanilla and mix to combine. Add the powdered sugar, 1 cup at a time, and beat until the frosting is fluffy and smooth.
  • Once cakes have cooled, trim off the domed tops, reserving the scraps. Cut each cake in half so you have 4 even layers.
  • Place 1 cake layer, cut-side up, on a cake stand. Spread an even layer of frosting over the cake. Place another cake layer cut-side down on top of the first layer, spreading another even layer of frosting on top. Repeat with the remaining 2 layers. Spread a thin layer of frosting all over the sides and smooth out with an offset spatula or bench scraper. Refrigerate for 20-30 minutes, until the layer of frosting has hardened.
  • Frost the outside of the cake with a thick layer of frosting. Crumble the reserved cake scraps, then press into the frosting around the bottom of the cake.
  • Slice and serve.
  • Enjoy!
  • RECIPE BY: Amanda Berrill

Nutrition Facts : Calories 728 calories, Carbohydrate 102 grams, Fat 31 grams, Fiber 1 gram, Protein 10 grams, Sugar 73 grams

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