Wednesday, December 26, 2012

Week 50: Red Velvet Sheet Cake

I have been reading Pioneer Woman's blog for years.  Her posts always made me smile and brightened my day.  I was so happy for her when Food Network added her to their Saturday morning line-up.  She cooks delicious food!  Mid-December she made a Red Velvet Sheet Cake for a church pot luck and I knew I would bake that cake for week 50.  I've made several sheet cakes on 52 Weeks of Cakes and they have all been delicious; but I believe this one takes the prize!  Ree (Pioneer Woman) used a Classic Red Velvet Icing, but I used Cream Cheese Icing since it is a favorite with my gang.

Red Velvet Cheesecake
Source:  Ree Drummond... The Pioneer Woman

2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
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


Preheat the oven to 350 degrees F. Thoroughly spray a large (18-by-12-inch) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.
Sift together the cake flour and salt. Set aside. In a separate bowl, stir together the buttermilk, vanilla, baking soda 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. Alternate adding 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 sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes.
Remove the pan from the oven and allow the cake to cool in the pan for 20 minutes.
Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow the cake to cool completely before icing.

Cream Cheese Icing

1/2 cup butter, room temperature
1   8 ounce block of cream cheese, softened
1 pound box of powdered sugar
1 teaspoon pure vanilla extract

 Combine butter, cream cheese and vanilla in mixing bowl, blending until smooth.  Add sugar gradually until icing comes together.  Spread over cooled cake.

Happy Baking!

No comments:

Post a Comment