Red Velvet Sheet Cake: Preheat
your oven to 350 degrees F (180
degrees C) and place the oven rack in the center of the oven. Butter, or spray
with a non stick cooking spray, a 9 x 13 inch (23 x 33 cm) baking pan. Then line the bottom of the pan with parchment paper.
In a bowl,
or whisk the flour
with the salt
and cocoa powder.
In the bowl of
stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter, sugar,
and vanilla extract, on medium high speed, until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a
time, beating well after each addition. Scrape down the sides
and bottom of the bowl as needed.
In a measuring cup,
whisk the buttermilk with the red food coloring. With the mixer on low
speed, alternately add the flour mixture (in three additions), with the buttermilk
(in two additions),
beginning and ending with the flour.
In a small cup
combine the vinegar and baking soda. Allow the mixture to fizz and then
quickly mix or fold into the cake batter.
Pour the batter
into the prepared pan, smoothing the top with the back of a spoon or offset
Bake for approximately 35
minutes, or until a
toothpick inserted into the center of the cakes comes out clean (the cake will
be starting to pull away from the sides of the pan). Remove from oven and
place on a wire rack to cool for about 20 minutes. Then place a wire rack on top
of the cake pan and invert, lifting off the pan. Remove the parchment paper and
re-invert onto an oiled wire rack (this will prevent the cakes from sticking to
the wire rack). Let cool completely.
Frosting: In the bowl of your electric stand mixer, fitted with the whisk
attachment (or with a hand mixer), whip the heavy whipping cream until soft peaks form. Transfer to a
bowl. In the same bowl as you whipped the cream, using the paddle
attachment (or with a hand mixer), beat the
cream cheese, vanilla extract, and confectioners sugar until smooth and fluffy. Gradually fold, or beat the whipped cream into the cream cheese
frosting until smooth and of spreading consistency. Remove about one cup of the
frosting and place in a piping bag fitted with a star tip (I used
Wilton 1M #ad).
(This frosting will used to pipe rosettes on the top of the cake.)
the cake on your serving plate.
Spread the remaining frosting on the top and sides of the cake. With a
sharp knife cut the cake into 18 to 24 pieces. Pipe
rosettes in the center of each piece of cake. This cake is at its best the day
it is made, but it can be covered and stored for a few days in the refrigerator.
Bring to room temperature before serving. The cake can also be frozen. Defrost
in the refrigerator overnight.
about 18 to 24 people.
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