RED VELVET SHEET CAKE RECIPE RECIPES

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RED VELVET SHEET CAKE WITH CLASSIC RED VELVET FROSTING ...



Red Velvet Sheet Cake with Classic Red Velvet Frosting ... image

Provided by Ree Drummond : Food Network

Categories     dessert

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 24 servings

Number Of Ingredients 18

Nonstick baking spray
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 fluid ounces red food coloring
1 cup shortening
1 3/4 cup granulated sugar
1 cup whole milk
5 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 sticks unsalted butter
1 cup granulated sugar
2 cups raspberries

Steps:

  • Preheat the oven to 350 degrees F. 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 milk and flour 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.

SOUTHERN RED VELVET CAKE RECIPE | ALLRECIPES



Southern Red Velvet Cake Recipe | Allrecipes image

This is a delicious red velvet cake recipe that was taught to me by my grandmother. Made with a light and buttery frosting instead of the usual cream cheese. It's a little time consuming but totally worth the effort!

Provided by FTWRTHDAVIS

Categories     Holiday Cakes

Total Time 2 hours 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 1 - 9 inch cake

Number Of Ingredients 20

½ cup shortening
1 ½ cups white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon butter flavored extract
3 tablespoons cocoa powder
½ ounce red food coloring
2 ½ cups all-purpose flour
1 cup buttermilk
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon distilled white vinegar
3 tablespoons all-purpose flour
½ teaspoon salt
1 cup milk
½ cup butter
1 cup white sugar
½ cup shortening
2 teaspoons vanilla extract
2 teaspoons butter flavored extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and flour three 10 inch round pans.
  • Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavored extract in a large bowl. Make a paste of cocoa and food coloring in a small bowl and add to shortening mixture. Pour in 2 1/2 cups flour alternately with the buttermilk, mixing until just incorporated. Mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • To make frosting: Cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet over low heat, stirring constantly, until thick. Let cool completely. Cream butter, 1 cup sugar, and 1/2 cup shortening in a separate bowl. Stir in 2 teaspoons each of vanilla extract and butter flavored extract. Then add flour mixture to bowl and cream together. Frost cooled cake.

Nutrition Facts : Calories 390.3 calories, CarbohydrateContent 49.4 g, CholesterolContent 40.3 mg, FatContent 19.9 g, FiberContent 0.8 g, ProteinContent 4.2 g, SaturatedFatContent 7.3 g, SodiumContent 369.1 mg, SugarContent 32.9 g

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