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:

    1. For the sheet cake: Spray a large sheet pan with nonstick baking spray and line with parchment paper if desired.
    2. In a stand mixer, cream together shortening and sugar until fluffy.
    3. In a separate bowl, whisk together cake flour, salt, and cocoa powder. Set aside
    4. Mix together buttermilk, vanilla, baking soda, and eggs - I did this in my measuring glass. Then add the vinegar and stir. Set aside.
    5. Alternate adding flour mixture and buttermilk mixture until combined.
    6. Add red food coloring and mix until just combined.
    7. Pour batter onto prepared sheet pan and gently spread to even out.
    8. Bake in a preheated 350 degree oven for 20 minutes or until a toothpick inserted comes out clean. Allow to cool before frosting.
    9. 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.
    10. Remove from heat and let cool completely. Then add vanilla.
    11. In a stand mixer, cream butter and sugar until light and fluffy.
    12. Then add the milk mixture and beat well. Keep beating until fully combined and fluffy like whipped cream.
    13. Frost the cake and top with raspberries.

Recipe from The Pioneer Woman

Posted on Fantastical Sharing of Recipes