We remember being little and learning that red velvet cake is actually just chocolate cake but with red food coloring… like, who knew?! We were so surprised! Well, get ready to have that same exact level of awe and enthusiasm when you have a slice of Red Velvet Sheet Cake on your plate! This rosy, red treat brings us a moist, chocolatey base that will drive you bananas (in the best way)! Covered in a special, rich, and creamy vanilla frosting, you’ll be claiming this is the best combo since peanut butter and jelly after each and every bite. Be prepared to be amazed! Red Velvet Sheet Cake is sure to blow your mind!
Ingredients
For the cake:
- 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 ounces red food coloring
- 1 cup shortening
- 1 3/4 cups granulated sugar
For the frosting:
- 5 tablespoons all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 2 sticks unsalted butter
- 1 cup granulated sugar
- 2 cups raspberries
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Thoroughly spray an 18×12-inch sheet cake pan with nonstick baking spray, ensuring you coat all the corners.
Step 3 –In a bowl, sift the cake flour and the salt together.
Step 4 –In another bowl, stir the buttermilk, 1 teaspoon of the vanilla, the baking soda, and the eggs together.
Step 5 –Add the vinegar to the buttermilk mixture and stir to combine.
Step 6 –In a small bowl, mix the cocoa powder and the red food coloring together.
Step 7 –In a large bowl, cream the shortening and 1 3/4 cups of the sugar together until it is fluffy.
Step 8 –Alternate adding the flour mixture and the buttermilk mixture into the shortening mixture, stirring after each addition, until it is all combined.
Step 9 –Pour the food coloring mixture into the batter and beat until it is combined.
Step 10 –Pour the batter into the prepared sheet cake pan and use a large offset spatula to even out the surface.
Step 11 –Bake the cake until a toothpick inserted in the center comes out clean, about 20 minutes.
Step 12 –Transfer the cake from the oven and allow the cake to cool in the pan for 20 minutes.
Step 13 –Place a large cutting board on top of the cake pan and invert the cake, turning it out onto the cutting board, and allow the cake to cool completely.
Step 14 –While the cake is cooling, in a saucepan over medium heat, combine the all-purpose flour and the whole milk and whisk constantly until it is thick.
Step 15 –Transfer the milk mixture from the heat and allow it to cool completely.
Step 16 –Add the remaining vanilla to the cooled milk mixture.
Step 17 –In the bowl of a stand mixer with the paddle attachment, cream the butter and the remaining sugar together until it is light and fluffy.
Step 18 –Add the cooled milk mixture to the butter mixture and beat until it is light and fluffy. If it looks separated, keep beating until it is fully combined.
Step 19 –Ice the cooled cake and top with the raspberries.
Step 20 –Slice and serve.
