RED VELVET SHEET CAKE 9X13 RECIPES

RED VELVET CHEESECAKE SHEET CAKE RECIPE | ALLRECIPES

Red Velvet Cheesecake Sheet Cake Recipe | Allrecipes image

A favorite recently discovered recipe. Guests, family, friends will love it! Seems fancy, but actually easy to make starting with store-bought cake mix and using staple ingredients usually already in the house. Because of the cheesecake filling, this cake must be kept refrigerated.

Provided by CMurphy76

Categories Desserts Cakes Red Velvet Cake Recipes

Total Time 1 hours 45 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 1 9x13-inch cake

Number Of Ingredients 12

Ingredients

cooking spray
1 (18.25 ounce) box red velvet cake mix (such as Duncan Hines®)
1?¼ water
? cup vegetable oil
3 eggs
2 (8 ounce) packages cream cheese, softened, divided
? cup white sugar
1 egg white
? cup unsalted butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
Blend cake mix, water, oil, and 3 eggs in a bowl using an electric mixer until smooth. Spread half the batter evenly into the bottom of the prepared pan.
Beat 1 1/2 packages cream cheese, white sugar, and egg white together in a separate bowl using an electric mixer until smooth. Drop spoonfuls of cream cheese mixture into the cake batter in the pan. Pour the remaining batter on top, spreading evenly to cover the cream cheese mixture completely.
Bake in the preheated oven until top is firm and no longer shiny, about 40 minutes. Let cake cool completely, at least 40 minutes.
Combine remaining cream cheese and butter in a bowl. Add confectioners' sugar; mix until smooth. Stir in vanilla extract until combined. Add milk; mix until smooth. Spread icing over the cooled cake.

Nutrition Facts : Calories 370.2 calories, CarbohydrateContent 45.5 g, CholesterolContent 67.5 mg, FatContent 19.7 g, FiberContent 0.7 g, ProteinContent 4.5 g, SaturatedFatContent 9.5 g, SodiumContent 263.5 mg, SugarContent 21.2 g

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

Ingredients

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:

Preheat the oven to 350ºF. Thoroughly spray a large (18-by-12-inch) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan. Sift together the cake flour and salt. Set aside. In a separate bowl, stir together the buttermilk, vanilla, baking soda and eggs. Add the vinegar and stir. Set aside. In a separate small bowl, mix together the cocoa and red food coloring. Set aside. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour in the red mixture and beat until combined. Pour the batter into the prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove the pan from the oven and allow the cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow the cake to cool completely before icing. Combine the flour and milk in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add the vanilla once cooled. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream. Ice the cake and top with raspberries.

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