Red Velvet Sheet Cake with Classic Red Velvet Frosting

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I have my grandmother's recipe for this cake and frosting so when I watch the Pioneer Woman make this cake on TV the other day it brought back somany memories. It was also my late son's favorite cake and was requested on his birthday. Her recipe is almost exactly li8ke my grandmother's so I tried it. I took the cake with the flour frosting to a Scrapbook Retreat of 38 women and it was a "BIG HIT".
Your baking soda needs to be fresh and you need UNSALTED butter.

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I have to agree with another use who rated this 1 star. I threw the cake away. It tasted pretty bad and I followed the directions to a T, including using cake flour. I did not like the frosting AT ALL and found it greasy and tasteless. Very disappointing.

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I tried this for the first time and wasn't very impressed with the texture of the cake. I took it to the college for students to rate and most gave it a thumbs down. They thought it was dry.....not up to the quality they are used to me bringing in. I probably will not make this cake again.

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WOW! If nothing else, MAKE THE FROSTING!!! I have a red velvet cake recipe that I'm pleased with so I didn't use this cake recipe, but I wanted a frosting that WASN'T cream cheese based (let's face it, cream cheese frosting really only pairs well with carrot cake. I did worry when my frosting didn't separate (since it was mentioned in the actual recipe, but i beat it till i was happy with the consistency. All I could think of was all the different ways I would make the frosting for other cakes...chocolate flavored, lemon flavored, endless! Additionally, I will definitely substitute powdered sugar for granulated to avoid the "crunch" as the granulated sugar didn't have a chance to dissolve. Otherwise, delicious!

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The icing was good.

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To die for!

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best red velvet cake i ever had my favorite part was the icing so different and yummy my family loved it.

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Once I saw this episode, I had to try this recipe....like, moments after the credits were running-so was I...to the market! I whipped up the batter and it baked evenly and beautifully! But I think I went South when I used low fat milk instead of whole as the recipe calls for--user error! It was difficult to ice as the icing wanted to separate, again MY fault! I got it iced finally and dressed to impress with raspberries on top! I'm calling it "Red Carpet Cake" in honor of the Oscars. Thanks Ree, wonderful recipe my husband and four kiddos will enjoy!

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I really can't rate the cake properly because I used Splenda Blend rather than sugar for the cake and the frosting. Having just discovered that my husband is a diabetic, this was my first adventure baking a cake using a sugar substitute. The cake turned out fine, but I am quite sure that the texture and taste would be different using sugar. So, that said, I am going to rate the icing only. Even though I used Splenda for the icing, it turned out great. I have never seen this flour based icing before but it is wonderful. Even if you don't make the cake you must try the icing recipe! I think it would be terrific as well on carrot cake!

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Great recipe, I love it!!