RED VELVET SHEET CAKE WITH MASCARPONE CREAM CHEESE FROSTING
This Red Velvet Sheet Cake is moist, fluffy, and topped with a mascarpone cream cheese frosting. Oh so delicious!
Provided by Lara
Categories Dessert
Number Of Ingredients 17
Steps:
- Preheat oven to 165°C (325F) and line a 9x13 inch sheet pan with parchment paper.
- Sift and mix cake flour, salt, baking soda, and cocoa powder in a medium sized mixing bowl and set aside.
- Place sugar and butter in a large mixing bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1-2 minutes until pale and fluffy. Use a spatula to scrape any ingredients from the side of the bowl. Add oil and mix for another 30 seconds.
- Add eggs, one by one and mix until well combined. Add vanilla extract and white vinegar and mix for another 20 seconds. Add and mix in red food coloring (liquid or gel). You'll need to add enough food coloring to achieve a deep red color (amount depends on type of coloring used).
- Add half of the dry ingredients, alternating with half of the buttermilk and mix on low speed until just combined. Add the remaining ingredients and repeat. Do not overmix.
- Pour batter into baking sheet and bake in a preheated oven for 25-35 minutes until a skewer inserted into the center comes out clean. Remove from oven, allow to cool for 5 minutes, then transfer out of baking sheet to wire rack to finish off cooling. Cake must have cooled completely before frosting.
- Recipe yields enough frosting to thinly cover a 9x13 inch sheet cake. If you want a thicker layer of frosting, double ingredient amounts.
- Place butter in a large mixing bowl of a stand mixer fitted with the whisk attachment. Whisk for around 30 seconds on medium speed until fluffy. Add cream cheese, vanilla, and mascarpone cheese and whisk for another 20-30 seconds.
- Add sifted icing sugar, ½ cup at a time, and beat on medium speed until desired frosting consistency is reached. You may not need to use all the sugar. Store frosting in refrigerator if not using immediately.
- Frost cooled cake using a palette knife or spatula and top with sprinkles or cake crumbs as desired. Slice cake into squares as desired. If not serving immediately, store frosted cake in refrigerator until serving.
Nutrition Facts : Calories 235 kcal, Carbohydrate 27 g, Protein 3 g, Fat 14 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 35 mg, Sodium 99 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
RED VELVET SHEET CAKE
Easy Red Velvet Sheet Cake is a party-sized crowd pleaser. Moist and tender old fashioned red velvet cake with cream cheese frosting, all made from scratch.
Provided by Sabrina Snyder
Categories Dessert
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees and spray a 9x13 baking pan with baking spray.
- Sift the flour, cocoa powder and baking soda into a large bowl and add the baking soda to it.
- In a stand mixer whisk together the butter and sugar until light and fluffy, then add in the eggs one at a time.
- Whisk in the sour cream, milk, red food coloring and vanilla then add in the flour until just combined with no dry streaks.
- Pour into baking pan, spread evenly and bake for 30-35 minutes or until a toothpick comes out clean
- Let cool completely before frosting.
Nutrition Facts : Calories 392 kcal, Carbohydrate 56 g, Protein 3 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 53 mg, Sodium 267 mg, Fiber 1 g, Sugar 44 g, ServingSize 1 serving
CLASSIC RED VELVET CAKE
The "red" makes sense, but what about the "velvet" in Red Velvet Cake's iconic name? Food historians say it was a common description during the Victorian era when the term described cakes that had an especially soft and "velvety" crumb. From the color to the crumb, this homemade Red Velvet Cake is a dessert classic. If you prefer cupcakes over cakes, our Classic Red Velvet Cake recipe works perfectly for that - check out our "Expert Tips" section for guidance.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
- In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
- Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.
Nutrition Facts : Calories 800, Carbohydrate 76 g, Cholesterol 100 mg, Fat 10 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 52 g, TransFat 1 g
RED VELVET SHEET CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with baking spray.
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside. In a small bowl, stir together the buttermilk, food coloring, vanilla and vinegar and set aside. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer and a large bowl, beat the oil, butter and granulated sugar on high speed until light and fluffy, about 2 minutes. Add the eggs, one at time, beating well after each addition. Scrape the bottom of the bowl with a rubber spatula and briefly beat again to ensure everything is combined.
- Alternate adding the flour mixture and the buttermilk mixture in three parts and beat just until everything is combined. Pour the batter into the prepared pan, spreading it evenly and into the corners using a large offset spatula or knife. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in the pan, about 35 minutes.
- For the frosting: Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, beat the butter and salt on high speed for 1 minute. Add the cream cheese and beat until combined and fluffy, about 1 minute. With the mixer on medium speed, beat in the confectioners' sugar in 3 additions until combined. Beat in the vanilla until combined. If the frosting is too stiff, beat in the heavy cream, as needed.
- When cake is completely cool, spread the frosting evenly over the top using a large offset spatula or knife. Sprinkle with the pecans, if you like.
RED VELVET CAKE ICING
Cream-cheese frosting has become the go-to topping for red velvet cake. Not only do the colors provide a feast of contrast for the eyes, the creamy richness of the icing perfectly complements the deep flavor of the cake.
Provided by Florence Fabricant
Categories quick, dessert
Time 15m
Yield Icing for top and sides of 3-layer cake
Number Of Ingredients 5
Steps:
- Softly whip cream by hand, in electric mixer or in food processor. Cover in bowl and refrigerate.
- Blend cream cheese and mascarpone in food processor or electric mixer until smooth. Add vanilla, pulse briefly, and add confectioners' sugar. Blend well.
- Transfer cream cheese mixture to bowl; fold in whipped cream. Refrigerate until needed.
RED VELVET SHEET CAKE AND CLASSIC FROSTING
Growing up, our Great Aunt Louise was the queen of Red Velvet Cakes and our Aunt Marie was the queen of chocolate sheet cakes. This recipe that is similar to The Pioneer Woman's Red velvet sheet cake combines both of those beloved childhood cakes into one delicious dessert.
Provided by Michelle Bates-Phipps
Categories Cakes
Time 1h
Number Of Ingredients 18
Steps:
- 1. preheat oven to 350. Grease and flour a 1/2 sheet or jelly roll pan.
- 2. sift together cake flour and salt. Set aside.
- 3. In separate bowl, stir together buttermilk, vanilla, baking soda, and eggs. Add vinegar and stir. Set aside.
- 4. Mix cocoa powder and food coloring together in a small bowl. Set aside.
- 5. In mixing bowl, cream together shortening and sugar until fluffy.
- 6. Alternate adding in flour and buttermilk mixtures until combined. Beat in the red mixture.
- 7. Pour into prepared pan and level surface.
- 8. Bake for 20 minutes until a cake tester comes out clean.
- 9. Allow cake to cool completely
- 10. Combine milk and flour in a saucepan over medium heat. Whisk constantly until thick.
- 11. Remove from heat and let cool to room temperature. Add vanilla.
- 12. In mixer bowl, cream together butter and sugar until light and fluffy. Add in cooled milk.
- 13. Beat until well combined. It should be fluffy like whipped cream.
- 14. Spread frosting on the cake
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