Red Velvet Sheet Cake
This red velvet sheet cake made in a 9X13-inch pan and smothered in light, creamy frosting is the perfect answer for a delightful Valentine’s Day treat.
Red Velvet cake just screams Valentine’s Day. It might have something to do with the color, wouldn’t you say?
This Red Velvet Cake roll is utterly divine, if you ask me, but if you want something a bit simpler to throw together for a stunning and delightful Valentine’s Day treat, this Red Velvet Cake is the perfect answer.
A bit of a lightened up recipe, the cake is still deliciously moist with the characteristic tang and texture of classic Red Velvet.
Combined with the perfect cream cheese frosting and this cake could and should be enjoyed year round, not just on a pink-and-red saturated holiday.
Nevermind that when my 7-year old saw this cake sitting on the counter before dinner, he exclaimed, “Mom! Why did you make the cornbread red like that??” Oooh boy, we definitely need to get out more.
If you are looking for other fun Valentine fare, click HERE! We traditionally do a candle light dinner with our four boys, which they think is, like, SO cool. Gorgonzola Steak Pasta is on the menu this year with a few fun side dishes and this delectable fruit pizza for dessert (or these heart-shaped cream puffs, I haven’t decided yet!). What are your Valentine’s Day plans?
Red Velvet Sheet Cake with Cream Cheese Frosting
- 2 ½ cups (355 g) all-purpose flour
- ¼ cup (21 g) unsweetened cocoa
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk
- 1 (1-oz) bottle red food coloring
- 1 teaspoon vanilla extract
- 1 cup (227 g) lowfat sour cream
- ¼ cup canola oil
- 4 tablespoons (57 g) butter, at room temperature
- 1 ½ cups (318 g) sugar
- 2 large eggs
- 2 teaspoons white vinegar
- 1 ½ teaspoons baking soda
- 4 ounces (113 g) lowfat, neufchatel cream cheese
- ¼ cup lowfat Greek yogurt
- 2 tablespoons (28 g) butter, at room temperature
- 1 teaspoon vanilla extract
- 3 cups (342 g) powdered sugar
- Preheat the oven to 350 degrees F. Lightly coat a 9X13-inch pan with cooking spray. Set aside.
- In a medium bowl, whisk together the flour, cocoa, baking powder and salt. In a liquid measure or other bowl, whisk the buttermilk, red coloring and vanilla together.
- In a large bowl, using an electric mixer on medium speed, beat sour cream, oil, butter and sugar until fluffy, about 3 minutes. Beat in eggs one at a time, scraping down sides of bowl. Add half of flour mixture and mix. Add the buttermilk/food coloring mixture and mix again, scraping down the sides of the bowl as needed. Mix in the remaining flour until just combined. In a small bowl, mix vinegar and baking soda until mixture fizzes then quickly fold into batter. Scrape the batter into the prepared pan and tap on the countertop to burst any air bubbles. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Don’t overbake or the cake will be dry. Set on a wire rack to cool completely.
- For the frosting, using an electric mixer on medium-high speed, beat together cream cheese, yogurt, butter and vanilla until well combined and smooth. Slowly mix in powdered sugar. When the cake is completely cooled, spread the frosting over the cake, cut into pieces and serve. If not serving right away, store the cake in the refrigerator until ready to eat. Alternately, you can spread the frosting on each individual piece instead of the entire cake.
Recipe Source: adapted slightly from AllYou Mag, January 2010