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Red Velvet Sheet Cake

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Red Velvet Sheet Cake: Don’t have time for a layered cake or cupcakes? Make a sheet cake! This delicious red velvet sheet cake is light and moist, topped with a fluffy white chocolate cream cheese frosting and homemade white chocolate curls. Perfect for any celebration.

Red Velvet Sheet Cake
EASY ON THE GO CAKE: Baking your red velvet cake in a 9×13-inch pan makes transportation super easy. All you have to do is cover the cake and it’s ready to go. This old fashioned Red Velvet Cake fits perfectly on any dessert table. One bite of this melt-in-your-mouth, tangy moist cake and your guests will me smiling from ear to ear.

Red Velvet Cake

Red Velvet Sheet Cake
  • INGREDIENTS
    • BUTTER: Unsalted butter is the butter of choice when baking. Butter is a vehicle for creating air pockets in cake batter and lend to a light and airy cake.
    • GRANULATED SUGAR: Not only adds sweetness to the cake batter but works against the proteins in the flour and eggs to help create a more tender, soft crumb cake.
    • EGGS: Large eggs for this cake. The most important job for eggs in this batter is to contribute to the structure of the cake.
    • CAKE FLOUR: The perfect flour for lending an extra light and fluffy texture.
    • COCOA: Unsweetened, adds a touch of chocolate flavor to the batter.
    • SALT: Brings out the flavors.
    • BAKING SODA: Add a tenderness to the cake.
    • BUTTERMILK: Is a tenderizer
    • RED FOOD COLORING: Brings the traditional red color to the red velvet cake.
    • VANILLA: Real Vanilla Extract only….please do not use imitation.
    • VINEGAR: Vinegar is often used in cake batter and cookie dough to react with baking soda and start the chemical reaction needed to produce carbon dioxide and give the batter and dough a lift as they bake.
Red Velvet Sheet Cake
Like the Texas Sheet Cake this Red Velvet Cake is perfect for potlucks, summer barbeques, or parties. Simply frost with white chocolate cream cheese frosting and for added fun add white chocolate curls.

Buttermilk in Cake Recipes

Red Velvet Sheet Cake
Baking cake with buttermilk has several purposes.
  • Buttermilk is a tenderizer. It makes baked goods moist right from the start.
  • Buttermilk is tangy. While many times you might not notice its flavor, in this red velvet sheet cake, it keeps the cake from being too sweet and gives it a rich, buttery taste.
  • Buttermilk helps cakes rise. The acid in buttermilk reacts with the leavening agents to give the cake lift.

HOW TO STORE WHITE CHOCOLATE CREAM CHEESE FROSTING

Red Velvet Sheet Cake
STORE: Frostings that are made with shortening can be stored at room temperature in an air tight container on the counter up to 2 weeks. Frostings with butter, cream cheese and milk should be stored in the refrigerator with an air tight lid up to 2 weeks or freezer up to 3 months. REVIVE: For frostings that are frozen or refrigerated. Set them on the counter and wait for them to come to room temperature. Spoon into a large mixing bowl. Fit the mixer with a paddle attachment, beat on medium high until light and fluffy (about 3 minutes).

Why Should My Ingredients Be At Room Temperature?

Red Velvet Sheet Cake
This one is simple. The recipe calls for “softened” or “room temperature” butter and cream cheese. This simple step will make it easier for you to reach a light and fluffy frosting. No one wants chunks of butter or cream cheese in their frosting. Just lay the butter and cream cheese on the counter until when pressed with your finger it gives and makes a indention, without your finger sliding anywhere. Firm, but not cold. Lightly softened without being greasy.

White Chocolate Curls

How to Make White Chocolate Curls
How to Make White Chocolate Curls
How to Make White Chocolate Curls
How to Make White Chocolate Curls
How to Make White Chocolate Curls
How to Make White Chocolate Curls

CLICK HERE FOR THE FULL PRINTALBE RECIPE→HOW TO MAKE WHITE CHOCOLATE CURLS

Red Velvet Cake with Beets (no food coloring)

  • Scrub 10 ounces red beets really well.
  • Wrap beets in parchment paper and microwave 8-10 minutes, until tender.
  • Cool beets before peeling and chopping.
  • Add beets and 2 tablespoons fresh lemon juice to a food processor and process until smooth.
  • Prepare cake batter as usual, using only ¼ cup sour cream.
  • Gently fold in 1 cup beet puree after the flour mixture is added.
  • Bake cake according to recipe card.
  • Scrub 10 ounces red beets really well.
  • Wrap beets in parchment paper and microwave 8-10 minutes, until tender.
  • Cool beets before peeling and chopping.
  • Add beets and 2 tablespoons fresh lemon juice to a food processor and process until smooth.
  • Prepare cake batter as usual, using only ¼ cup sour cream.
  • Gently fold in 1 cup beet puree after the flour mixture is added.
  • Bake cake according to recipe card.
Red Velvet Sheet Cake

MORE SHEET CAKE RECIPES

MOCHA TRES LECHES CAKE 2. CARAMEL APPLE CAKE 3. DARK CHOCOLATE CAKE 4. GLAZED LEMON CAKE

Red Velvet Sheet Cake
Red Velvet Sheet Cake

Red Velvet Sheet Cake

Yield: 10-12 Servings

The perfect potluck cake!

Ingredients

For the Red Velvet Sheet Cake:

  • 1 cup unsalted butter, room temperature
  • 1 2/3 cups granulated sugar
  • 2 large eggs
  • 2½ cups cake flour*
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup whole buttermilk
  • 1 (1 ounce) bottle red food coloring
  • 1 teaspoon vanilla extract
  • 1½ teaspoons distilled white vinegar

For the White Chocolate Cream Cheese Frosting:

  • 1 (11 ounce) bag white chocolate chips**
  • 6 tablespoons unsalted butter, softened
  • 2 ( 8 ounce) blocks cream cheese, softened
  • 6 cup powdered sugar
  • 1 teaspoon vanilla extract

For the White Chocolate Curls:

  • 2 (4 ounce) white chocolate baking bars**
  • 2 teaspoons vegetable shortening

Instructions

For the Red Velvet Sheet Cake:

  1. Preheat oven to 350°. Spray a 9x13 inch baking dish with baking spray.
  2. In a large mixing bowl, mix butter and sugar until fluffy. Stopping to scrap sides.
  3. Add eggs, one at a time, beating after each addition.
  4. In a medium bowl, stir together the flour, cocoa, salt, and baking soda.
  5. On low add flour mixture to the butter mixture in thirds, alternately with buttermilk.
  6. Beat in food coloring, vanilla, and vinegar, just until combined.
  7. Stir with spatula to make sure the batter from the bottom is combined.
  8. Pour into prepared dish, smoothing the top with an offset spatula.
  9. Bake 25-30 minutes or until a wooden toothpick inserted into the center comes out clean.
  10. Let cool on wire rack before adding frosting.
  11. Top with White Chocolate Frosting and White Chocolate Curls.

For the White Chocolate Cream Cheese Frosting:


HOW TO MELT THE WHITE CHOCOLATE:

Pour chocolate chips into a microwave safe bowl.  Heat in 30 second increments at 50% power.  Stir between each increment.  You shouldn't need to heat any longer than 1 minute and 30 seconds.  Set aside.

FOR THE FROSTING:

Beat cream cheese and butter until creamy.  Beat in melted chocolate and vanilla.  Gradually add confectioners' sugar (1 cup at a time).  Once all the sugar is incorporated, beat on high until light and fluffy (about 3 minutes).

Store frosting in the refrigerator until ready to use.  Once used store the cake or cupcakes in the refrigerator.


For the White Chocolate Curls:

  1. Chop white chocolate (DO NOT USE WHITE CHOCOLATE MORSELS OR ALMOND BARK), I used Ghirardelli White Chocolate.
  2. Place chopped chocolate in a microwave safe bowl, add shortening and heat until melted (about 1 minute).
  3. Stir until smooth.
  4. Flip baking pans/sheets upside down, smooth with an offset spatula HALF of the melted chocolate onto the back side of a baking pan/sheet. Pour and smooth the remaining chocolate on the other baking pan/sheet.
  5. Place the pans in the refrigerator to harden (about an hour).
  6. Remove from refrigerator, let stand 2-3 minutes.
  7. Working from one edge, using the tool of choice (putting knife, spatula, or scrapper), scrape chocolate into curls.
  8. Store curls in the refrigerator until ready to use.
  9. TIP: If chocolate is too hard, let it sit at room temperature for an additional 1-2 minutes. OR....if it gets too soft, return to the refrigerator.

Notes

*I used Swans Down

** I used Ghirardelli

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

© Sheryl

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