Red Velvet Sheet Cake
Ingredients
- – 2 ½ cups cake flour 200 grams
- – 1 ⅔ cups granulated sugar 333 grams
- – 1 ½ tablespoons cocoa powder 12 grams
- – 1 teaspoon baking soda
- – 1 ½ teaspoon salt
- – 2 teaspoons vanilla extract
- – 1 cup buttermilk
- – 2 eggs
- – 1 ⅓ cup vegetable oil or neutral oil
- – 1 teaspoon white vinegar
- – 2 oz red food dye
- – ¼ cup hot water
**Cream Cheese Icing:**
- – 1 stick butter 113 g or 1/2 cup
- – 1 stick cream cheese 226 g or 1 cup
- – ¼ teaspoon salt
- – ½ teaspoon almond extract optional
- – 1 tablespoon vanilla bean paste or 1 teaspoon vanilla
- – 3-4 cups powdered sugar depending on desired stiffness
Instructions
- Preheat the oven to 350°F and line a 9×13 inch cake pan with parchment paper.
- Combine cake flour, cocoa powder, baking soda, and salt in a bowl.
- In a separate bowl, mix vanilla, buttermilk, eggs, and oil.
- Add sugar, vinegar, and food dye, then mix.
- Gradually add dry ingredients to wet ingredients, stirring until just combined.
- Pour in hot water and mix.
- Pour batter into the prepared pan and bake for about 40 minutes.
- For the icing, beat butter and cream cheese until fluffy. Add salt, almond extract, and vanilla, then gradually add powdered sugar until fluffy.
- Spread or pipe icing over the cooled cake. Enjoy!