Red Velvet Sheet Cake
Elevate any occasion with this supremely fluffy and delicious Red Velvet Sheet Cake.
When it comes to Red Velvet Cake, I could easily pull out my soap box and lecture about how this flavor of cake depends entirely on it’s texture, but I’ll keep my explanation short. Think about it. What flavor actually IS red velvet? It is a mild cake, with a small amount of cocoa powder, and nice signature “tang” created by a teaspoon of vinegar. But what makes Red Velvet Cake—what makes it special—is a fluffy, delectable crumb that keeps your fork going back for just. one. more. bite. With classic flavors in mind, this recipe focuses mostly on cake texture…and it’s a grand slam.
Tips and Tricks to Make Red Velvet Sheet Cake
1.) For delicious flavor and texture, I use Lifeway’s Plain Organic Whole Milk Kefir instead of buttermilk. I choose Lifeway Kefir for most of my cake recipes—it’s one of my best kept baking hacks.
2.) A hand-held or stand mixer can be used for this recipe. I often choose the hand mixer, as I find the cake is extra fluffy when I do.
3.) Line the baking tray with parchment paper for easy lifting and cutting.
4.) I recommend Americolor Gel to tint the cake red. When using this brand of food coloring, I only need one teaspoon of color to tint the entire cake.
5.) Allow the cake to fully cool before decorating with icing.
Final Tip
Because of the cream cheese icing, any leftovers should be stored in the refrigerator.
Red Velvet Sheet Cake
Ingredients
- 1 1/2 sticks salted butter
- 1 1/2 cup granulated sugar
- 2 tablespoons canola oil
- 3 large eggs, room temperature
- 2 teaspoon vanilla
- 1 heaping teaspoon red gel food coloring*
- 1/4 teaspoon kosher salt
- 1 1/2 cup cake flour
- 1 cup all purpose flour
- 1/3 cup hottest tap water
- 2 tablespoons unsweetened cocoa powder
- 1 cup Lifeway Plain Organic Whole Milk Kefir
- 1 1/2 teaspoon baking soda
- 1 teaspoon white distilled vinegar
- 1 stick salted butter, room temperature
- 8 ounce block cream cheese, room temperature
- 1/4 teaspoon vanilla
- 4 cups powdered sugar
Instructions
- Preheat oven 350 degrees F. Generously butter and flour one 9x13 cake pan. To guarantee the cake won't stick, line the bottom of the greased cake pans with parchment paper. Set aside.
- In a mixer, fitted with the paddle attachment, cream the butter and sugar on medium to medium-high speed for 4 minutes. Drizzle the oil into the bowl on medium-low speed. Once incorporated, turn the mixer back to medium speed for another 1-2 minutes.
- Add eggs one at a time, briefly mixing batter on medium speed until smooth, scraping the bowl after each egg addition. Add in the vanilla, food coloring and salt. Briefly mix until combined.
- In a separate bowl, using a fine mesh sieve, sift the flours. Spoon and level the flours for an accurate measurement.
- Add 1/3 cup hottest tap water to a glass measuring cup. Add cocoa powder to the hot water and whisk to combine. Add buttermilk and whisk until smooth.
- Alternating between the dry ingredients and the buttermilk, add 1/3 of flour into the mixing bowl on low speed. Immediately follow with 1/2 of the buttermilk, followed by another 1/3 of the flour and the second 1/2 of the buttermilk. Finish with the remaining flour mixture. The mixer should be kept on low speed, so the flour and liquid don't splash out of the bowl. Scrape the bowl, making sure any dry ingredients trapped at the bottom are brought to the top.
- In a small bowl, add together the vinegar and baking soda. Give the ingredients a quick stir and then immediately add the fizzy mixture into the cake batter. Turn the mixer on medium-low speed for about 10-15 seconds.
- Pour batter evenly into the prepared pan and bake. Start assessing the cake after 25 minutes, but it could take up to 30 minutes or longer to bake, depending on your oven's temperature. When a toothpick inserted comes out clean, the cake is done. Place the cake on a cooling rack. Set aside.
- With an electric mixer fitted with the paddle attachment, mix the cream cheese, butter and vanilla on medium speed until there are no lumps and the consistency is smooth.
- Add sifted powdered sugar to the bowl, 1 cup at a time, mixing first on low speed to prevent splashing, then turning the mixer to medium until it's incorporated. Repeat process with remaining 2 cups of powdered sugar. Add vanilla and mix until incorporated. Give the mixing bowl a good scrape and briefly mix one more time to complete the icing.
- Once the cake is fully cooled, evenly spread the icing on top of the cake, and cut into chunks before serving.
Notes
*I use a AmeriColor gel in Super Red and Crimson to tint my cake.
You May Like These…
