Red Velvet Sheet Cake
User Reviews
5
Red Velvet Sheet Cake
Description
Red Velvet Sheet Cake combines traditional baking ingredients including flour, sugar, baking soda, and a bit of cocoa powder alongside buttermilk and red food coloring to achieve its distinctive look and flavor. The cocoa mix is heated with butter and water before combining with wet and dry ingredients, producing a smooth batter that bakes evenly in a large rectangular pan. The finished cake has a moist, tender crumb with a gentle chocolate note and vibrant red color.
The cream cheese frosting blends softened cream cheese, butter, vanilla, and powdered sugar into a creamy topping with a slight tang that complements the cake's flavor. This cake is easy to portion and serve, suitable for gatherings or casual desserts.
Adjustments in butter saltiness and cocoa powder type can affect the flavor, and buttermilk substitutes can be used if needed. The frosting consistency can be altered by adding buttermilk to reach the desired spreadability. Leftover frosted cake bars store well chilled.
Ingredients
Red Velvet Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter
- 1 cup water
- 1/4 cup cocoa powder unsweetened
- 2 egg large
- 1/2 cup buttermilk
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring 1 ounce
Cream Cheese Frosting
- 8 ounces cream cheese softened
- 2 tablespoons butter softened
- 1 teaspoon vanilla
- 2 ½-3 cups powdered sugar
- 1-3 tablespoons buttermilk
Instructions
- Preheat oven to 350F. Grease a 15x10-inch rimmed baking pan. Set aside.
- Stir flour, sugar, baking soda, and salt together in a medium bowl. Set aside.
- In a heavy saucepan over low heat, combine butter, water, and cocoa powder. Bring to boil, stirring constantly.
- Remove from heat, and stir in eggs, buttermilk, vanilla, and food color.Stir until well-combined.
- Stir in flour mixture until combined.
- Pour batter into prepared pan.
- Bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan to room temperature.
- To make the frosting, beat cream cheese, butter, and vanilla together until well-combined.
- Stir in powdered sugar and enough milk to make desired consistency.
- Frost cooled bars with cream cheese frosting.
- Chill any leftovers.
Notes
- Use salted butter or increase cake salt to 1/2 teaspoon when using unsalted butter.
- The recipe calls for regular unsweetened cocoa powder; Dutch-processed cocoa is untested here.
- If you lack buttermilk, use a homemade substitute to achieve the intended tang and moisture.
- Whipped buttercream or vanilla buttercream frostings can substitute the cream cheese frosting if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 289kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 50mg | 17% |
| Sodium | 243mg | 10% |
| Potassium | 75mg | 2% |
| Sugar | 30g | 60% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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