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Red Velvet Sheet Cake

Ingredients 

FOR THE FROSTING:

  • 5 ounces cream cheese (room temperature)
  • ¾ cup butter (softened)
  • 1 ½ teaspoons vanilla extract
  • 3 cups powdered sugar
  • 3 tablespoons heavy cream

FOR THE CAKE:

  • 1/2 cup shortening
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 ounce red food coloring
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 2 tablespoon white vinegar
  • 2 teaspoons unsweetened cocoa powder

Instructions 

FOR THE FROSTING:

  • In a medium bowl, use a hand mixer to cream together the cream cheese and butter until smooth.
  • Add the vanilla extract and powdered sugar. Mix well.
  • Add in the cream, 1 tablespoon at a time, until you’ve reached the desired consistency.

FOR THE CAKE

  • Preheat the oven to 350 degrees.
  • Cream together the shortening and sugar.
  • Add eggs and mix well.
  • Add the vanilla extract, cocoa and red color and mix again.
  • Add the buttermilk, salt and flour. Mix well.
  • Lastly, add the vinegar and baking soda and mix until the batter is smooth.
  • Spray an 11x17x1” sheet cake pan with cooking spray.
  • Spread the batter evenly in the pan.
  • Bake the cakes for 15 minutes or until the center of the cake bounces back when you touch it.
  • Allow the cakes to cool completely and then frost.

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