Best Red Velvet Sheet Cake Recipes

RED VELVET SHEET CAKE WITH CLASSIC RED VELVET FROSTING

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.

RED VELVET CHEESECAKE SHEET CAKE

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.

RED-VELVET SHEET CAKE

Steps:

• Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
• Whisk together flour, cocoa, baking powder, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter, food coloring, and vanilla; beat to combine. Add sour cream; beat until smooth.
• Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
• Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift out of pan; let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
• Frosting: Beat together cream cheese, butter, and confectioners' sugar on medium-high speed until smooth and fluffy, about 5 minutes. Beat in vanilla. Spread frosting over cake. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.

RED VELVET SHEET CAKE AND CLASSIC FROSTING

Steps:

• 1. preheat oven to 350. Grease and flour a 1/2 sheet or jelly roll pan.
• 2. sift together cake flour and salt. Set aside.
• 3. In separate bowl, stir together buttermilk, vanilla, baking soda, and eggs. Add vinegar and stir. Set aside.
• 4. Mix cocoa powder and food coloring together in a small bowl. Set aside.
• 5. In mixing bowl, cream together shortening and sugar until fluffy.
• 6. Alternate adding in flour and buttermilk mixtures until combined. Beat in the red mixture.
• 7. Pour into prepared pan and level surface.
• 8. Bake for 20 minutes until a cake tester comes out clean.
• 9. Allow cake to cool completely
• 10. Combine milk and flour in a saucepan over medium heat. Whisk constantly until thick.
• 11. Remove from heat and let cool to room temperature. Add vanilla.
• 12. In mixer bowl, cream together butter and sugar until light and fluffy. Add in cooled milk.
• 13. Beat until well combined. It should be fluffy like whipped cream.
• 14. Spread frosting on the cake

RED VELVET SHEET CAKE WITH BUTTERCREAM FROSTING

Steps:

• 1. Preheat oven to 325 degrees. Spray 13" x 18" cake pan with cooking spray with flour. In large mixing bowl, combine all ingredients. With electric mixer on low speed, beat 30 seconds. Increase to medium high speed and continue beating 1 1/2 minutes. Pour batter into prepared pan. Bake 30-32 minutes or until toothpick inserted in center comes out clean. Cool cake completely. Note: If you prefer to use a 9" x 13" cake pan, follow the instructions on the back of the box for the amount of baking time.
• 2. Vanilla Buttercream Frosting: In large mixing bowl, beat butter. Gradually, add powdered sugar; beating until smooth. Stir in half and half and vanilla. (If mixture is too thick, add more half and half, 1 teaspoon at a time. If mixture is too thin, add more powdered sugar). Sprinkle cake with coconut. Store in refrigerator.