Dessertsbiggerbolderbaking4.6
Red Velvet Sheet Cake Recipe
My Red Velvet Sheet Cake Recipe is the best way to have enough of that delicious moist red cake ready for lots of hungry people!
👥 20 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 25 min🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and butter and flour a 13 x 18-inch (33 x 46-cm) half-sheet pan. Set aside.
2
In the bowl of a stand mixer or in a medium bowl with a handheld electric mixer, cream the butter and sugar together for a few minutes until light and fluffy.
3
Add the eggs, one at a time, followed by the buttermilk, food coloring, vanilla extract and vinegar.
(8 oz/225 g) butter (softened)1 cuplarge eggs (at room temperature)2(8 fl oz/240 ml) buttermilk (at room temperature)1 cupvanilla extract1 teaspoonvinegar1 teaspoon
4
In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt, then fold into the batter.
(8 oz/225 g) butter (softened)1 cup(8 fl oz/240 ml) buttermilk (at room temperature)1 cupbaking soda1 teaspoonsalt1 teaspoon
5
Spread evenly in the prepared pan and bake for 18 to ⏱️ 20 minutes, until a toothpick inserted in the center comes out clean.
6
Let cool completely in the pan before frosting with Cream Cheese Frosting.
7
Store in an airtight container in the refrigerator for up to 3 days.
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