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Red Velvet Sheet Cake with Cream Cheese Frosting

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Ingredients Method

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

Method
 

Cake
  1. Preheat oven to 350 degrees. Thoroughly spray a large (18 x 12) sheet cake pan with nonstick baking spray.
  2. 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.
  3. 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.
  4. 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.
  1. Sprinkle with cake crumbs.
  2. Store cake in refrigerator.