Red Velvet Sheet Cake
What you need:
For the sheet cake:
- 1 cup shortening
- 1 3/4 cup granulated sugar
- 2 1/2 cups cake flour
- 1 tsp. salt
- 1 1/2 tsp. cocoa powder
- 1 cup buttermilk
- 1 tsp. vanilla extract
- 1 tsp. baking soda
- 2 large eggs
- 1 1/2 tsp. vinegar
- 1 1/2 fluid oz. red food coloring
For the frosting:
- 1 cup milk
- 5 Tbsp. all-purpose flour
- 1 tsp. vanilla extract
- 2 sticks unsalted butter, softened
- 1 cup granulated sugar
- Fresh or frozen raspberries
Directions:
- For the sheet cake: Spray a large sheet pan with nonstick baking spray and line with parchment paper if desired.
- In a stand mixer, cream together shortening and sugar until fluffy.
- In a separate bowl, whisk together cake flour, salt, and cocoa powder. Set aside
- Mix together buttermilk, vanilla, baking soda, and eggs - I did this in my measuring glass. Then add the vinegar and stir. Set aside.
- Alternate adding flour mixture and buttermilk mixture until combined.
- Add red food coloring and mix until just combined.
- Pour batter onto prepared sheet pan and gently spread to even out.
- Bake in a preheated 350 degree oven for 20 minutes or until a toothpick inserted comes out clean. Allow to cool before frosting.
- For the frosting: In a saucepan, combine milk and flour over medium heat. Whisk until thick - I found this happens all of a sudden and quickly, so be sure to stay close by.
- Remove from heat and let cool completely. Then add vanilla.
- In a stand mixer, cream butter and sugar until light and fluffy.
- Then add the milk mixture and beat well. Keep beating until fully combined and fluffy like whipped cream.
- Frost the cake and top with raspberries.
Recipe from The Pioneer Woman
Posted on Fantastical Sharing of Recipes