epicurious4.8
Red Velvet Sheet Cake
This red velvet sheet cake boasts all the warm, rich flavors of the classic in a quick-and-easy single layer, complete with a fluffy cream cheese frosting.
👥 12 Servings⏱️ Prep & Cook: 1h👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●spatula
📝 Preparation Steps
1
Cake
2
Place a rack in middle of oven; preheat to 350°. Lightly coat bottom and sides of a 13x9" metal baking pan with nonstick vegetable oil spray. Line bottom of pan with parchment paper. Place 3 oz. unsweetened chocolate, chopped, in a medium bowl. Pour 1 cup boiling water over chocolate and whisk until melted and smooth. Add ¾ cup sour cream, 1 Tbsp. plus 1 tsp. liquid red food coloring, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 2 tsp. vanilla bean paste or vanilla extract; whisk to combine.
Nonstick vegetable oil spray(250 g) bleached all-purpose flour2 cups(110 g) powdered sugar1 cup. unsweetened chocolate, chopped3 oz. plus 1 tsp. liquid red food coloring1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. vanilla bean paste or vanilla extract2 tsp
3
Beat 2 cups (250 g) bleached all-purpose flour, 1¾ cups (packed; 350 g) light brown sugar, 1 tsp. baking powder, and 1 tsp. baking soda in the bowl of stand mixer fitted with the paddle attachment on low speed until well combined, about ⏱️ 1 minute. Increase speed to medium-low and beat in ¾ cup (1½ sticks) unsalted butter, cut into 1" pieces, room temperature until mixture resembles breadcrumbs, about ⏱️ 1 minute. Scrape in chocolate mixture and beat until batter is smooth and fluffy, about ⏱️ 2 minutes. Beat in 3 large eggs, lightly beaten to blend, in 3 additions, beating until incorporated between additions and scraping down sides of bowl with a rubber spatula as needed; batter should be smooth and creamy. Scrape batter into prepared pan and smooth surface with an offset spatula.
(250 g) bleached all-purpose flour2 cups¾ cups (packed; 350 g) light brown sugar1¾ cup (1½ sticks) unsalted butter, cut into 1" pieces, room temperature(110 g) powdered sugar1 cup. baking powder1 tsp. baking soda1 tsplarge eggs, lightly beaten to blend3
4
Bake cake until set and top springs back when lightly pressed (an instant-read thermometer inserted into the center should register 200°), 35–⏱️ 40 minutes. Transfer to a wire rack and let cake cool in pan, about ⏱️ 1 hour. If you prefer to serve the cake unmolded, invert cooled cake onto rack and carefully peel away parchment, then invert cake, right side up, onto a platter.
5
Frosting and Assembly
6
Beat 8 oz. cream cheese, room temperature, ½ cup (1 stick) unsalted butter, room temperature, 2 tsp. vanilla bean paste or vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in the clean bowl of a stand mixer fitted with the clean paddle attachment on medium-high speed, scraping down sides of bowl halfway through, until light and fluffy, about ⏱️ 4 minutes. Turn off mixer and add 1 cup (110 g) powdered sugar and ¼ cup chilled heavy cream. Starting on low speed and gradually increasing to medium, beat until frosting is smooth and creamy, about ⏱️ 2 minutes.
(250 g) bleached all-purpose flour2 cups. cream cheese, room temperature8 oz(110 g) powdered sugar1 cup. vanilla bean paste or vanilla extract2 tsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
7
Spread frosting evenly over top of cake, working all the way to the edges with an offset spatula. Using a spoon or offset spatula, create decorative divots and swirls in frosting if desired. Sprinkle with flaky sea salt and sprinkles if desired.
(250 g) bleached all-purpose flour2 cups(110 g) powdered sugar1 cupFlaky sea salt and sprinkles (for serving; optional)
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