Description
An exquisite Red Velvet Sheet Cake that’s perfect for any occasion, featuring a rich cream cheese frosting and a hint of cocoa flavor.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch sheet pan.
- Mix Dry Ingredients: In a large bowl, combine flour, sugar, baking soda, salt, and cocoa powder. Set aside.
- Mix Wet Ingredients: In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until smooth and no lumps remain.
- Bake: Pour the batter into the prepared sheet pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- Prepare Frosting: In a medium bowl, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until smooth and creamy.
- Frost the Cake: Once the cake is completely cooled, spread the frosting evenly over the top.
- Add Pecans: Sprinkle chopped pecans over the frosting.
Notes
- Room Temperature Ingredients: Ensure eggs, buttermilk, and cream cheese are at room temperature for smoother mixing.
- Food Coloring: Adjust the amount of red food coloring to achieve your desired shade.
- Nuts Alternative: If you prefer, walnuts can be used instead of pecans.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 40g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg