Red Velvet Sheet Cake
Created by Football_Lover on December 19, 2011
- Servings: 24
- Prep Time: 15m
- Cook Time: 18-20m
- Recipe #3602
Ingredients
- 1 cup butter flavor Crisco shortening
- 2 cups sugar
- 2 1/2 cups cake flour
- 1 1/4 teaspoons salt
- 2 eggs (I use large)
- 1 cup buttermilk
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 2 teaspoons white vinegar
- 1 1/2 ounces red food coloring
- 2 teaspoons baking cocoa
- Cream cheese frosting (use your favorite)
How to Make
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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).
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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.
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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.
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Step 4: Pour batter into prepared sheet cake pan spreading out the batter evenly in the pan.
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Step 5: Bake for 20 minutes - watch this bakes quickly. Cool cake completely before frosting.
Nutritional Facts
- 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