This red velvet sheet cake is incredibly moist and decadent. It’s a perfect dessert for a Galentine’s dinner with your girlfriends or a sweet date night on Valentine’s Day. The cake is topped off with an easy, one-bowl whipped cream cheese frosting that is slightly sweet and fluffy!
- Cake flour: the lower protein content in cake flour creates an incredibly soft crumb, however, you can also use all-purpose flour.
- Cocoa powder: any natural or dutch process cocoa will work.
- Baking powder + soda: leavening agents.
- Salt: use kosher or table salt.
- Granulated Sugar: to create a perfectly sweetened cake.
- Buttermilk: the acidity in buttermilk contributes to a more moist crumb. You can also substitute the buttermilk with whole milk.
- Vinegar: the distilled white vinegar reacts with the leaving agents to achieve a light and fluffy cake.
- Oil: use any neutral flavour oil like canola or grapeseed oil.
- Egg: this recipe uses one large egg.
- Vanilla extract: a splash of vanilla adds to the flavour.
- Food colouring: I love using gel food colouring for baking as you will only need to use a few drops.
How to Make Red Velvet Cake
Step 1: Preheat the oven to 350℉ (176℃). Grease an 8 x 8 square pan with baking spray or line it with parchment paper.
Step 2: Combine cake flour, cocoa powder, baking powder, baking soda and salt. Whisk to remove any lumps.
Step 3: In a separate bowl mix together sugar and oil. Then add buttermilk, vinegar, an egg, vanilla and red food colouring.
Step 4: Fold the wet and dry ingredients together, but do not over-mix.
Step 5: Pour the batter into the baking tray and bake for 15 to 18 minutes or until a toothpick comes out clean. Allow the cake to cool completely on a cooling rack.
Step 6: For the frosting, whip room-temperature cream cheese with a hand mixer until smooth. Then add icing sugar, vanilla, and heavy cream. Mix at medium to low speed until the cream cheese frosting is fluffy.
Step 7: Layer the frosting on the cake and top it with fancy sprinkles of your choice!
Red Velvet Cake With Whipped Cream Cheese Frosting
Ingredients
Red Velvet Cake
- 1 cup + 3 tablespoons cake flour (137.4 grams)
- 1/2 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (100 grams)
- 1/3 cup canola oil
- 1/2 cup buttermilk room temperature
- 1 teaspoon distilled white vinegar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 3 to 5 drops red gel food coloring
Whipped Cream Cheese Frosting
- 1/2 cup cream cheese (60 grams) softened to room temperature
- 1/2 cup icing sugar
- 1/3 cup chilled heavy cream
- 1/2 teaspoon vanilla extract
Instructions
For the Red Velvet Cake
- Preheat oven to 350℉ (176℃) and grease an 8 x 8 square pan with spray.
- Sift cake flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Set aside.1 cup + 3 tablespoons cake flour (137.4 grams), 1/2 tablespoon cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt
- In a separate bowl, whisk together granulated sugar with oil. Then add buttermilk, vinegar, an egg, vanilla extract and food colouring. Mix until combined.1/2 cup granulated sugar (100 grams), 1/3 cup canola oil, 1/2 cup buttermilk, 1 teaspoon distilled white vinegar, 1 large egg, 1 teaspoon vanilla extract, 3 to 5 drops red gel food coloring
- Add in the dry ingredients and fold together until incorporated (avoid over-mixing). Pour the batter into the baking pan and bake for 15 to 18 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes and then transfer it to a wired cooling rack.
For the Whipped Cream Cheese Frosting
- In a large bowl, mix the softened cream cheese with an electric mixer for 2 minutes. Then add powdered sugar and vanilla, and beat until combined. Pour the heavy cream and mix for approximately 3 minutes or until stiff peaks form.
- Once the cake is cool, frost and add festive sprinkles!1/2 cup cream cheese (60 grams), 1/2 cup icing sugar, 1/2 teaspoon vanilla extract, 1/3 cup chilled heavy cream
Notes
- Storage: The cake will last up to 3 days in a closed container.
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