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Red Velvet Cake

Red Velvet Cake

  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 35-40 Minutes
  • Total Time: 40 Minutes*
  • Yield: 1 13 x 9 pan
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Red Velvet cake, the untraditional way. Tender and moist and look at that color!


Ingredients

Frosting


Instructions

Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.

Whisk together flour, cocoa, baking powder, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter, food coloring, and vanilla; beat to combine. Add sour cream; beat until smooth.

Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).

Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift out of pan; let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)

Frosting: Beat together cream cheese, butter, and confectioners’ sugar on medium-high speed until smooth and fluffy, about 5 minutes. Beat in vanilla. Spread frosting over cake. Frosted cake is best the day it’s assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.


Notes

As usual Martha Stewart saves Valentine’s Day!

Keywords: red velvet cake, red velvet sheet cake, sheet cake recipe, red velvet cake from scratch, red velvet flavor,