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Red Velvet Sheet Cake
24
Servings
Servings
15m PT15M
Prep Time
Prep Time
18-20m PT18-20M
Cook Time
Cook Time
33m
Ready In
Ready In
Recipe: #3602
December 19, 2011
Categories: Cooking For A Crowd, Kid Pleaser, Baby Shower, Birthday, Christmas, Game/Sports Day, Mother's Day, Valentine's Day, Oven Bake more
"mmmmm so good! this is my go-to recipe for a red sheet cake"
Original recipe yields 24 servings
Ingredients
Nutritional
- Serving Size: 1 (52.4 g)
- Calories 225.1
- Total Fat - 9.8 g
- Saturated Fat - 2 g
- Cholesterol - 17.1 mg
- Sodium - 310.5 mg
- Total Carbohydrate - 30.5 g
- Dietary Fiber - 0.2 g
- Sugars - 19.3 g
- Protein - 3.4 g
- Calcium - 65.5 mg
- Iron - 1.2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 350 degrees. Generously grease an 18x12 inch sheet cake pan (or you can use a slightly smaller jelly roll pan, be sure to get in all the corners of the pan).
Step 2
Sift together cake flour and salt. Set aside. In a separate bowl, stir together buttermilk, eggs, vanilla, and baking soda. Add vinegar and stir. Set aside. In a separate small bowl, mix together cocoa and red food coloring. Set aside.
Step 3
Cream together shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour the red mixture in and beat until combined.
Step 4
Pour batter into prepared sheet cake pan spreading out the batter evenly in the pan.
Step 5
Bake for 20 minutes - watch this bakes quickly. Cool cake completely before frosting.
Tips & Variations
No special items needed.
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