Red Velvet Sheet Cake with Cream Cheese Frosting
User Reviews
4.6
Red Velvet Sheet Cake with Cream Cheese Frosting
Description
This Red Velvet Sheet Cake recipe combines all-purpose flour, unsweetened cocoa powder, baking powder, and salt with wet ingredients such as buttermilk, red food coloring, vanilla extract, sour cream, canola oil, butter, and eggs. The batter is leavened through a combination of baking powder and the reaction of baking soda with vinegar, creating a light and tender crumb with a subtle cocoa flavor complemented by the tang from buttermilk and sour cream.
The cake is baked in a 9x13-inch pan at 350°F until a toothpick inserted in the center comes out clean, typically 30 to 35 minutes. Care is taken not to overbake to avoid dryness. Cooling on a wire rack prepares it for frosting.
The cream cheese frosting blends lowfat neufchatel cream cheese, Greek yogurt, butter, vanilla extract, and powdered sugar, providing a smooth, tangy, and creamy topping that contrasts nicely with the cake’s texture and adds sweetness. This frosting is spread evenly over the cooled cake for a rich finish.
Ingredients
Cake:
- 2 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 (1-oz) (1-oz) bottle red food coloring
- 1 teaspoon vanilla extract
- 1 cup sour cream lowfat
- ¼ cup canola oil
- 4 tablespoons butter at room temperature
- 1 ½ cups sugar
- 2 large egg
- 2 teaspoons white vinegar
- 1 ½ teaspoons baking soda
Frosting:
- 4 ounces lowfat neufchatel cream cheese
- ¼ cup Greek yogurt lowfat
- 2 tablespoons butter at room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Lightly coat a 9X13-inch pan with cooking spray. Set aside.
- In a medium bowl, whisk together the flour, cocoa, baking powder and salt. In a liquid measure or other bowl, whisk the buttermilk, red coloring and vanilla together.
- In a large bowl, using an electric mixer on medium speed, beat sour cream, oil, butter and sugar until fluffy, about 3 minutes. Beat in eggs one at a time, scraping down sides of bowl. Add half of flour mixture and mix. Add the buttermilk/food coloring mixture and mix again, scraping down the sides of the bowl as needed. Mix in the remaining flour until just combined. In a small bowl, mix vinegar and baking soda until mixture fizzes then quickly fold into batter. Scrape the batter into the prepared pan and tap on the countertop to burst any air bubbles. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Don't overbake or the cake will be dry. Set on a wire rack to cool completely.
- For the frosting, using an electric mixer on medium-high speed, beat together cream cheese, yogurt, butter and vanilla until well combined and smooth. Slowly mix in powdered sugar. When the cake is completely cooled, spread the frosting over the cake, cut into pieces and serve. If not serving right away, store the cake in the refrigerator until ready to eat. Alternately, you can spread the frosting on each individual piece instead of the entire cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 479kcal | 24% |
| Carbohydrates | 79g | 26% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 60mg | 20% |
| Sodium | 414mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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