Introduction
Red velvet sheet cake is a classic dessert that combines a rich, vibrant red color with a moist and fluffy texture. Topped with a luscious cream cheese frosting, it is perfect for celebrating any occasion or simply enjoying as a delightful treat. This cake is not only visually stunning but also offers a subtle cocoa flavor that pairs perfectly with the sweetness of the frosting. Whether you’re hosting a party or looking to satisfy a sweet tooth, this red velvet sheet cake is sure to impress.
Ingredients
All-purpose flour
250g
Granulated sugar
300g
Baking soda
1 tsp
Salt
1 tsp
Unsweetened cocoa powder
10g
Vegetable oil
240ml
Buttermilk
240ml
Large eggs
2
White vinegar
1 tsp
Vanilla extract
2 tsp
Red food coloring
2 tbsp
Cream cheese
225g, softened
Unsalted butter
115g, softened
Powdered sugar
400g
Vanilla extract
1 tsp
Prep Time
15 minutes
Cooking Time, Total Time, Yield
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings
With this easy-to-follow recipe, you can create a beautiful red velvet sheet cake that will not only be a feast for the eyes but also a delicious delight for the taste buds. Enjoy the process of baking, and share this beloved dessert with friends and family!
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 175°C (350°F). Grease a 9×13-inch baking pan thoroughly to prevent the cake from sticking.
Step 2: Prepare the Dry Ingredients
In a medium-sized bowl, whisk together 250g of all-purpose flour, 300g of granulated sugar, 1 tsp of baking soda, 1 tsp of salt, and 10g of unsweetened cocoa powder until evenly combined.
Step 3: Prepare the Wet Ingredients
In a large mixing bowl, combine 240ml of vegetable oil, 240ml of buttermilk, 2 large eggs, 1 tsp of white vinegar, 2 tsp of vanilla extract, and 2 tbsp of red food coloring. Mix these ingredients well until fully incorporated.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing continuously until the batter is smooth and well-blended.
Step 5: Pour into the Baking Pan
Pour the prepared batter into the greased baking pan. Use a spatula to spread it evenly across the pan.
Step 6: Bake the Cake
Place the pan in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick in the center of the cake; it should come out clean.
Step 7: Cool the Cake
Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Step 8: Prepare the Cream Cheese Frosting
In a mixing bowl, beat together 225g of softened cream cheese and 115g of softened unsalted butter until smooth. Gradually add 400g of powdered sugar and 1 tsp of vanilla extract, continuing to beat until the frosting is fluffy.
Step 9: Frost the Cake
Once the cake is completely cooled, spread the cream cheese frosting evenly over the surface using a spatula.
Step 10: Slice and Serve
Cut the cake into slices and enjoy your delicious red velvet sheet cake!
Notes
Note 1: Buttermilk Substitute
If you don’t have buttermilk, you can make a substitute by adding 1 tbsp of white vinegar to 240ml of milk and letting it sit for about 5 minutes.
Note 2: Storage
The cake can be stored in an airtight container in the refrigerator for up to a week. It is also suitable for freezing if wrapped properly.
Note 3: Food Coloring
Adjust the amount of red food coloring to achieve the desired color intensity, but remember that too much can affect the flavor.
Note 4: Optional Garnishes
Consider adding sprinkles, chocolate shavings, or fresh berries on top of the frosting for extra decoration and flavor.
Cook Techniques
Measuring Ingredients
Ensure accurate measurement of ingredients using a kitchen scale or measuring cups. This is essential for achieving the correct texture and flavor.
Mixing Methods
Combine wet and dry ingredients carefully. Mix until just combined to prevent overmixing, which can lead to a dense cake.
Baking Temperature
Preheat the oven to 175°C. A properly preheated oven ensures even baking throughout the cake.
Cooling Process
Allow the cake to cool completely in the pan before frosting. This helps the frosting adhere better and prevents it from melting.
Frosting Technique
Beat the cream cheese and butter until smooth before adding powdered sugar. This creates a fluffy texture for the frosting.
Cutting the Cake
Use a sharp knife to slice the cake, ensuring clean edges. Wipe the knife between cuts for the best presentation.
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator to maintain freshness. Bring to room temperature before serving.
FAQ
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk with a tablespoon of vinegar or lemon juice added to a cup of milk to mimic buttermilk.
What can I use instead of red food coloring?
If you prefer natural alternatives, beet juice can be used, though it might alter the flavor slightly.
How do I know when the cake is done baking?
Check the cake by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Can I make this cake in advance?
Yes, you can bake the cake a day in advance. Just make sure to store it properly and frost it just before serving.
Is it possible to freeze the cake?
Yes, the cake can be frozen. Wrap it tightly in plastic wrap and foil, and it can be stored in the freezer for up to 3 months. Frost after thawing.
Conclusion
The red velvet sheet cake is a delightful dessert that perfectly balances moistness and flavor, making it an ideal treat for any gathering or celebration. Topped with a rich cream cheese frosting, this cake not only looks stunning but also offers a deliciously sweet experience that will please cake lovers of all ages. Its easy preparation makes it accessible for bakers of all skill levels, ensuring that everyone can enjoy a slice of this classic dessert.
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