RED-VELVET SHEET CAKE
With less food coloring than traditional recipes call for, this red velvet looks more like an elegant mauve velvet; the balance of cocoa powder, butter, sugar, eggs, and sour cream gives it an almost fudgy flavor. Swoops of tangy cream-cheese frosting offset the cake's richness, as well as its striking hue.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h15m
Yield Serves 10 to 12
Number Of Ingredients 14
Steps:
- 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.
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Olamilekan Olaore
olaore_o63@yahoo.comI'm not sure what went wrong, but my cake didn't turn out like the picture.
smartfoji 5
s563@gmail.comThis cake was just okay. It wasn't anything special.
Bertha Joseph
joseph.bertha@hotmail.co.ukI would not recommend this recipe. It was a waste of time and ingredients.
breez styx
styx_breez35@gmail.comThis cake was a disaster. It was dry and crumbly, and the frosting was too runny.
Meen Tamang
m50@hotmail.frI found the instructions to be a bit confusing, but the cake turned out okay.
Kenneth Byaluhanga
byaluhanga10@yahoo.comThis cake was a bit too sweet for my taste, but it was still good.
Subash Sunuwar
sunuwar.subash19@hotmail.frI'm not a baker, but this recipe was easy to follow and the cake turned out great. I'll definitely be making it again.
Joanne Armitage
aj50@yahoo.comThis is my go-to recipe for red velvet cake. It's always a crowd-pleaser.
Josh Bryans
bryans@hotmail.comI made this cake for a potluck and it was a huge success. Everyone loved it!
BLAISE FLAME
f_blaise55@gmail.comI followed the recipe exactly and the cake turned out great. It was moist and fluffy, and the frosting was creamy and smooth.
Kwah Shaka 3
3-k@yahoo.comThis cake was delicious! I made it for my husband's birthday and he loved it.
praj patel
patel_p98@yahoo.comI've made this cake several times and it always turns out perfect. It's so easy to make and the results are always impressive.
Prayog Pakhrin
p.prayog71@hotmail.comThis red velvet sheet cake was a hit at my party! It was moist and flavorful, and the cream cheese frosting was the perfect complement. I will definitely be making this again.