Red Velvet Sheet Cake Recipe
In Kardea’s favorite cake, her secret ingredient is white vinegar, which helps maintain the red color of the food coloring. She tops off this beauty with an irresistible cream cheese frosting and chopped pecans for garnish.
For the cake:
Preheat oven to 350 F. Spray a 9×13-inch baking dish with cooking spray.
Whisk together flour, cocoa powder, baking soda and salt in a medium bowl and set aside. In a small bowl, combine the buttermilk, food coloring, vanilla and vinegar and set aside. In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and large bowl, beat the oil, butter and granulated sugar on high speed until to light and fluffy consistency, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Scrape the bottom of the bowl with a rubber spatula and beat again briefly to make sure everything is well mixed.
Alternate adding the flour mixture and the three part buttermilk mixture and beat until combined. Pour the batter into the prepared pan, spreading it evenly and into the corners using a large spatula or offset knife. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in pan, about 35 minutes.
For the icing:
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and large bowl, beat butter and salt on high speed for 1 minute. Add the cream cheese and beat the powdered sugar in 3 batches until well blended. Stir in vanilla until combined. If the frosting is too stiff, stir in the heavy cream, if necessary.
When the cake is completely cooled, spread the frosting evenly over the top using a large spatula or an offset knife. Sprinkle with pecans, if desired.