SHEET CAKE DECORATING RECIPES

Name: Red Velvet Sheet Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24 servings
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

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:

For the Cake:
For the Frosting:

BIRTHDAY SHEET CAKE RECIPE | INA GARTEN | FOOD NETWORK

Birthday Sheet Cake Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories dessert

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 (12x18-inch) cake

Number Of Ingredients 16

Ingredients

18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
8 ounces (about 1 cup) sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Chocolate candies for decorating (recommended: M&M's)

Steps:

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.
For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.

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