Name: Classic Red Velvet Sheet Cake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 18 servings
Cuisine: American
Ingredients: 2.5 cups all purpose flour; 2 tablespoons cocoa powder, unsweetened; 1 teaspoon baking soda; 1 teaspoon fine salt; 1.75 cups granulated sugar; 0.5 cup unsalted butter, softened; 0.25 cup vegetable oil; 2 egg, large; 1 tablespoon red food coloring; 2 teaspoons vanilla extract; 1 cup buttermilk, room temperature; 1 tablespoon white vinegar, distilled; 8 ounces cream cheese, softened; 0.5 cup unsalted butter, softened; 3 3.5 cups powdered sugar, sifted; 1.5 teaspoons vanilla extract; 0.125 teaspoon fine salt

Ready in: 1h

Serves: 18 servings

Ingredients: 12

This red velvet cake uses the classic structure of a tender cocoa-buttermilk cake with vinegar for a light crumb and balanced tang. It keeps the easy 9-by-13-inch format of the original recipe, but replaces the cake mix and whipped topping with a scratch batter and cream cheese frosting.

Ingredients

Cake
2 ¹⁄₂	cups all-purpose flour
2	tablespoons cocoa powder, unsweetened
1	teaspoon baking soda
1	teaspoon fine salt
1 ³⁄₄	cups granulated sugar
¹⁄₂	cup unsalted butter, softened
¹⁄₄	cup vegetable oil
2	egg, large
1	tablespoon red food coloring
2	teaspoons vanilla extract
1	cup buttermilk, room temperature
1	tablespoon white vinegar, distilled
Cream Cheese Frosting
8	ounces cream cheese, softened
¹⁄₂	cup unsalted butter, softened
3 - 3 ¹⁄₂	cups powdered sugar, sifted
1 ¹⁄₂	teaspoons vanilla extract
¹⁄₈	teaspoon fine salt

Instructions

1.	Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
2.	Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl.
3.	Beat the sugar and softened butter in a large bowl until pale and fluffy.
4.	Beat in the oil until the mixture looks smooth and evenly blended.
5.	Add the eggs one at a time, beating well after each addition.
6.	Mix in the red food coloring and vanilla extract until the color is even.
7.	Add one-third of the flour mixture and mix on low speed just until combined.
8.	Mix in half of the buttermilk, then repeat with another third of the flour mixture, the remaining buttermilk, and the remaining flour mixture.
9.	Stir in the vinegar just until the batter is smooth, scraping the bottom of the bowl.
10.	Spread the batter evenly in the prepared pan.
11.	Bake for 32 to 36 minutes, until the center springs back lightly and a toothpick inserted in the middle comes out with a few moist crumbs.
12.	Cool the cake completely in the pan before frosting.
13.	Beat the softened cream cheese and softened butter until smooth and creamy.
14.	Beat in 3 cups powdered sugar, the vanilla extract, and salt until fluffy.
15.	Add up to 1/2 cup more powdered sugar if a thicker frosting is needed.
16.	Spread the frosting over the cooled cake.
17.	Refrigerate the frosted cake for at least 30 minutes before slicing for cleaner servings.