Best Red Velvet Sheet Cake With Buttercream Frosting Recipes

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RED VELVET SHEET CAKE



Red Velvet Sheet Cake image

Easy Red Velvet Sheet Cake is a party-sized crowd pleaser. Moist and tender old fashioned red velvet cake with cream cheese frosting, all made from scratch.

Provided by Sabrina Snyder

Categories     Dessert

Time 45m

Number Of Ingredients 12

2 1/2 cups cake flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter softened
2 cups sugar
4 large eggs
1 cup sour cream
1/2 cup buttermilk
1 ounce red food color
1 tablespoon vanilla extract
3 cups Cream Cheese Frosting (, recipe)

Steps:

  • Preheat oven to 350 degrees and spray a 9x13 baking pan with baking spray.
  • Sift the flour, cocoa powder and baking soda into a large bowl and add the baking soda to it.
  • In a stand mixer whisk together the butter and sugar until light and fluffy, then add in the eggs one at a time.
  • Whisk in the sour cream, milk, red food coloring and vanilla then add in the flour until just combined with no dry streaks.
  • Pour into baking pan, spread evenly and bake for 30-35 minutes or until a toothpick comes out clean
  • Let cool completely before frosting.

Nutrition Facts : Calories 392 kcal, Carbohydrate 56 g, Protein 3 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 53 mg, Sodium 267 mg, Fiber 1 g, Sugar 44 g, ServingSize 1 serving

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

Time 1h

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.

RED VELVET CAKE WITH BUTTERCREAM FROSTING



Red Velvet Cake with Buttercream Frosting image

Very moist red velvet cake -- with excellent buttercream frosting. A family tradition, as well as a favorite. Great for holidays!

Provided by rlroth

Categories     Desserts     Frostings and Icings     Chocolate

Time 2h5m

Yield 12

Number Of Ingredients 17

2 cups cake flour
1 (3.9 ounce) package instant chocolate pudding mix
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup buttermilk
1 teaspoon vanilla extract
2 ounces red food coloring
1 teaspoon baking soda
1 tablespoon distilled white vinegar
¼ cup all purpose flour
1 cup milk
1 cup white sugar
1 cup butter, softened
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift together the cake flour, chocolate pudding mix, cocoa powder, and salt.
  • In a large bowl, beat 1/2 cup of butter with 1 1/2 cup of sugar with an electric mixer until creamy; beat the eggs in, one at a time, and beat until the mixture is fluffy, about 1 minute. Beat in the flour mixture, alternating with buttermilk, in several additions. Mix in 1 teaspoon of vanilla extract and the red food color until the batter is uniformly colored. In a bowl, stir the baking soda with vinegar, and gently fold the foamy mixture gently into the batter. Pour the batter into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean or with moist crumbs, about 30 minutes. Allow to cool completely before frosting.
  • For frosting, place all-purpose flour in a saucepan, and gradually whisk milk into the flour, about 2 tablespoons at a time, until smoothly combined. Bring the mixture to a simmer over medium-low heat, whisking constantly until thickened and smooth; allow to cool completely. Beat 1 cup of sugar and 1 cup of butter in a bowl with an electric mixer until fluffy, about 1 minute, and gradually beat in the cooled milk mixture; add 1 teaspoon of vanilla extract. Beat the frosting until fluffy and spreadable, 1 to 2 more minutes.

Nutrition Facts : Calories 529.4 calories, Carbohydrate 72.9 g, Cholesterol 94.4 mg, Fat 25 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 15.4 g, Sodium 634.5 mg, Sugar 50 g

RED VELVET SHEET CAKE WITH BUTTERCREAM FROSTING



Red Velvet Sheet Cake With Buttercream Frosting image

I always frost a Red Velvet Cake with Cream Cheese Frosting which is one of our favorites. However, I didn't have any cream cheese so I decided to use the Buttercream Frosting. My husband & I were pleasantly surprised! He actually prefers the Buttercream.

Provided by Cecelia Huddleston

Categories     Cakes

Number Of Ingredients 10

1 box red velvet cake mix
2/3 c cooking oil
2/3 c milk
4 large eggs
VANILLA BUTTERCREAM FROSTING
1 stick butter, softened
4 c powdered sugar
1/3 c half and half
1/2 Tbsp imitation vanilla
1 c sweetened flake coconut, optional

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.

RED VELVET SHEET CAKE



Red Velvet Sheet Cake image

Provided by Kardea Brown

Categories     dessert

Time 1h40m

Yield Serves 12

Number Of Ingredients 20

Nonstick baking spray
2 3/4 cups cake flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk, at room temperature
2 tablespoons red food coloring
1 tablespoon vanilla extract
2 teaspoons white vinegar
1 cup vegetable oil
1/2 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs, at room temperature
1/2 cup unsalted butter, softened
1/4 teaspoon kosher salt
8 ounces cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream, as needed
1/4 cup finely chopped pecans, for garnish (optional)

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with baking spray.
  • Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside. In a small bowl, stir together the buttermilk, food coloring, vanilla and vinegar and set aside. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer and a large bowl, beat the oil, butter and granulated sugar on high speed until light and fluffy, about 2 minutes. Add the eggs, one at time, beating well after each addition. Scrape the bottom of the bowl with a rubber spatula and briefly beat again to ensure everything is combined.
  • Alternate adding the flour mixture and the buttermilk mixture in three parts and beat just until everything is combined. Pour the batter into the prepared pan, spreading it evenly and into the corners using a large offset spatula or knife. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in the pan, about 35 minutes.
  • For the frosting: Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, beat the butter and salt on high speed for 1 minute. Add the cream cheese and beat until combined and fluffy, about 1 minute. With the mixer on medium speed, beat in the confectioners' sugar in 3 additions until combined. Beat in the vanilla until combined. If the frosting is too stiff, beat in the heavy cream, as needed.
  • When cake is completely cool, spread the frosting evenly over the top using a large offset spatula or knife. Sprinkle with the pecans, if you like.

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