Red Velvet Sheet Cake Food

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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.

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.

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