RED VELVET SHEET CAKE RECIPES

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HOW TO MAKE RED VELVET SHEET CAKE - THE PIONEER WOMAN



How to Make Red Velvet Sheet Cake - The Pioneer Woman image

Looking for a frosted cake without the trouble of layering or decorating? Try a sheet cake! This easy red velvet sheet cake is a good place to start.

Provided by Ree Drummond

Categories     dessert    main dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 24 servings

Number Of Ingredients 20

For the Cake:
Nonstick baking spray
2 1/2 c. cake flour
1 tsp. salt
1 c. buttermilk
1 tsp. vanilla extract 
1 tsp. baking soda
2 whole eggs
1 1/2 tsp. vinegar
1 1/2 tsp. cocoa powder
1 1/2 oz. red food coloring
1 c. shortening
1 3/4 c. granulated sugar
For the Frosting:
5 tbsp. all-purpose flour
1 c. whole milk
1 tsp. vanilla extract
2 sticks unsalted butter
1 c. granulated sugar (not powdered sugar!)
2 c. raspberries

Steps:

  • For the Cake:
  • For the Frosting:

CLASSIC RED VELVET CAKE RECIPE: HOW TO MAKE IT



Classic Red Velvet Cake Recipe: How to Make It image

This ruby-red cake with it's lovely cream cheese frosting has become my "signature dessert." I can't go to any family function without it. The cake is very moist with a buttery chocolate taste. —Katie Sloan, Charlotte, North Carolina

Provided by Taste of Home

Categories     Desserts

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 12 servings.

Number Of Ingredients 17

1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 bottle (1 ounce) red food coloring
3 teaspoons white vinegar
1 teaspoon butter flavoring
1 teaspoon vanilla extract
2-1/2 cups cake flour
1/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
FROSTING:
12 ounces cream cheese, softened
3/4 cup butter, softened
5-2/3 cups confectioners' sugar
4-1/2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake.

Nutrition Facts : Calories 583 calories, FatContent 24g fat (11g saturated fat), CholesterolContent 77mg cholesterol, SodiumContent 468mg sodium, CarbohydrateContent 87g carbohydrate (61g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

More about "red velvet sheet cake recipes"

CLASSIC RED VELVET CAKE RECIPE: HOW TO MAKE IT
This ruby-red cake with it's lovely cream cheese frosting has become my "signature dessert." I can't go to any family function without it. The cake is very moist with a buttery chocolate taste. —Katie Sloan, Charlotte, North Carolina
From tasteofhome.com
Reviews 4.3
Total Time 45 minutes
Category Desserts
Calories 583 calories per serving
  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake.
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CHEESECAKE LAYERED RED VELVET CAKE RECIPE: HOW TO MAKE IT
I love both red velvet cake and cheesecake. So why not combine them into one stunning red velvet cheesecake recipe? It's best when served chilled, right out of the fridge. —Melissa Gaines, Knoxville, Tennessee
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Reviews 4.1
Total Time 01 hours 45 minutes
Category Desserts
Calories 896 calories per serving
  • Preheat oven to 325°. Line bottom of a 9-in. springform pan with parchment; grease paper., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared pan. Place on a baking sheet., Bake until center is set, 40-50 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate until ready to assemble, covering when completely cooled. , For cake, increase oven setting to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, beat sugar, oil, buttermilk, eggs, food coloring, vinegar and vanilla until well blended. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into sugar mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely. , For frosting, in a large bowl, beat cream cheese, butter and vanilla until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Place 1 cake layer on a serving plate. Spread with 1 cup frosting. Carefully place cheesecake over frosting., Spread cheesecake with another 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Refrigerate overnight before serving.
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Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting." To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake. Find more recipes for your favorite Cheesecake Factory dishes and cheesecakes here.  Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
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CHEESECAKE FACTORY RED VELVET CAKE RECIPE - TOP SECRET RECI…
Menu Description: "Moist layers of Red Velvet Cake and our Original Cheesecake covered with our special Cheesecake Factory cream cheese frosting." To make the best Cheesecake Factory red velvet cake recipe, we must start with a good red velvet cake recipe. I studied several versions and eventually created a red velvet formula that is moist, with the perfect color and size to layer into a 9-inch springform pan between no-bake cheesecake filling. When the cake sets up in a few hours, you remove it from the pan and apply the delicious cream cheese frosting. The white chocolate curls pressed into the side of the cake can be made easily by dragging a peeler over the edge of a white chocolate bar. One 4-ounce bar will give you more than enough of the curls, but that’s okay since many will fall off in the process of pressing them onto the side of the cake. Find more recipes for your favorite Cheesecake Factory dishes and cheesecakes here.  Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
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Reviews 4.5
Total Time 2 hours 0 minutes0S
Calories 1250 calories per serving
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  • Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.
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