Are you ready for today’s installation of my Sheet Cake Week here at Pink Cake Plate? I have a doozy of a cake for you today! So sometimes my layer cakes just dont turn out and I am really bummed. But this Red Velvet Sheet Cake with Cream Cheese Frosting is no disappointment! These classic southern flavors are simplified in this sheet cake version.

I have always loved a Red Velvet Cake they are the traditional southern treat. Moist layers of beautiful deep red cake layers all en robed in mouth watering cream cheese frosting and to top it all off I always put a beautiful red velvet crumb embellishment. The last time I made a Red Velvet Cake it was a huge pain in my azz. I couldn’t get the layers level so my cake was lopsided. The frosting was delicious but would not support the cake all in all it tasted amazing but was not a pretty site. It was not a total fail but I was pretty bummed about it. This led me to do a little research and some thinking. I came across this pin on Pinterest. I think I actually heard the angels sing. Why not take my grand mothers recipe and turn it into a sheet cake? So that is exactly what I did.

I cannot tell you what this did for my cake making confidence. LOL! Not only do I have a delicious and yummy cake with those classic flavors but I have a ginormous cake that will feed a crown. Because we all know sheet cakes are the best for those large family gatherings!

I love my cream cheese frosting too. It is not overpowered with the cream cheese and I have a secret ingredient that helps to combat over sweet frostings. I use lemon juice and sea salt to balance all the sweetness of the powdered sugar. To me cream cheese and lemons go hand in hand. I always add lemon juice to my cheese cakes too. So now I have shared with you not only my grandmothers red velvet cake recipe but my secret to my cream cheese frosting!

Red Velvet Sheet Cake with Cream Cheese Frosting

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Ingredients

Cake

2 1/2 cups flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon baking soda
2 whole eggs
1 1/2 teaspoons vinegar
1 1/2 teaspoons cocoa powder
1 1/2 fluid ounces red food coloring
1 cup shortening
1 3/4 cup granulated sugar

Frosting

4oz cream cheese, softened
1 stick butter, softened
4 cups powdered sugar
1 1/2 teaspoons vanilla
2 teaspoons lemon juice
3 tablespoons milk

Instructions

Cake

Preheat oven to 350 degrees. Thoroughly spray a large (18 x 12) sheet cake pan with nonstick baking spray.

Sift together the flour and salt. Set aside. In a separate bowl, stir together the buttermilk, vanilla, baking sodas and eggs. Add the vinegar and stir. Set aside.

In a separate small bowl, mix together the cocoa and red food coloring. Set aside. Cream together the shortening and sugar until fluffy. Alternately add the flour mixture and the buttermilk/egg mixture until all combined. Pour in the red mixture and beat until combined.

Pour the batter into the prepared cake pan. Use a large spatula or knife to even out the surface. Bake for 20 minutes. Remove from oven and let cool for 20 minutes.

Frosting: In large bowl, beat cream cheese and butter until well blended. Gradually, add powdered sugar. Stir in vanilla and lemon juice gradually add milk one tablespoon at a time until smooth and creamy. Spread frosting on cooled cake.

Sprinkle with cake crumbs.

Store cake in refrigerator.

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