Red Velvet Sheet Cake

24
Servings
15m
Prep Time
18-20m
Cook Time
33m
Ready In


"mmmmm so good! this is my go-to recipe for a red sheet cake"

Original recipe yields 24 servings
OK

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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