Red Velvet Sheet Cake with Classic Red Velvet Frosting

Total Time:
1 hr
Prep:
20 min
Inactive:
20 min
Cook:
20 min

Yield:
24 servings
Level:
Easy

Ingredients
  • Sheet Cake:
  • Nonstick baking spray
  • 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
  • Classic Red Velvet Frosting:
  • 1 cup whole milk
  • 5 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 2 sticks unsalted butter
  • 1 cup granulated sugar
Directions
Watch how to make this recipe Sheet Cake:

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.

Classic Red Velvet Frosting:

Combine the milk and flour in a saucepan over medium heat and whisk constantly until thick. Remove from the heat and let cool to room temperature. Add the vanilla once cooled.

In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the cooled milk mixture and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.5 74
Amazing recipe! Great for feeding a lot of people and it tastes so good! Delicious! item not reviewed by moderator and published
I loved Ree's Red Velvet Cake recipe. However, the frosting is in actually 'icing'. My mother has been using that icing recipe for all her cakes for decades. It is not specifically a 'Red Velvet Cake' frosting. Done properly it is very smooth and light - biggest thing to keep in mind is that the milk and four need to completely mixed together and smooth before the mixture is heated until thick. Also the time is absolutely necessary during the blending with the mixer. If you double the recipe you must double all the times in the recipe. The icing can be made ahead and 'frozen' for later use. Also it will not properly whip up if the weather is hot and humid and your kitchen is not air conditioned.<br /> item not reviewed by moderator and published
<p><span>This was my first time baking a red velvet cake and it came out perfect. However I didn't have buttermilk so I made a substitute (1 tbsp of vin</span>egar and 1 cup of whole milk) and this worked well. The recipe calls for cake flour which I couldn't find so I used regular white flour.  The frosting was easy to make and tasted well.I got rave reviews for this cake. This recipe was very easy to follow.  I absolutely enjoyed making the dessert.<span><br /><br /></span><span></span></p> item not reviewed by moderator and published
I only made the frosting from this recipe as I already had my red velvet cupcakes already baked. The taste, texdture EVERYTHING is wonderful, hard to believe but it is! Like Tamara Aguilera I used skinny milk, I also used whole wheat pancake flour and powdered sugar and it work perfect! I used what I had at hand, just followed directions and it is great. item not reviewed by moderator and published
Made the frosting, although made it with: Cake flour, skinny milk, unsalted butter and powdered sugar. Worked perfectly! So much better than cream cheese. Yum! item not reviewed by moderator and published
The red velvet I've made so far but the frosting was not that good. item not reviewed by moderator and published
The cake was good, but the frosting was a waste of time. I usually love her recipes but my reason for only four stars is because the frosting never smoothed out. I had it in the mixer for about 30 mins and there was still bits of the flour that never smoothed out. Its a shame because the frosting had a good flavor , minus the flour bits. Also for those wondering if it will work in a regular pan....it will. I used a 13x9 Pyrex pan and cooked it for 30 mins. item not reviewed by moderator and published
This is excellent. All red velvet cakes are a bit complicated to make but this one is well worth the time. And the sheet cake part of it makes it super easy to share. I have already been asked to make this for a holiday gathering this season. item not reviewed by moderator and published
Does anyone know if you can make this the traditional way or even in a deeper pan and it still turn out ok Or do you adjust the cook time? This sound great..I am making my own wedding cake and would like to use this item not reviewed by moderator and published
Check your oven temperature with an oven thermometer-- most ovens bake way too hot and will ruin this cake. You need a stand mixer to beat the icing for 20 minutes. If you don't do this right, you won't like the result. item not reviewed by moderator and published
Made these last night and the batter was super easy to throw together! I actually made cupcakes instead and they turned out great. Makes exactly 24 cupcakes. I liked that the batter wasn't runny and it made it easier to scoop into cupcake liners. The cupcakes taste great and I would definitely make these again! I hope to make the frosting next time! item not reviewed by moderator and published
WONDERFUL ! item not reviewed by moderator and published
I have used a similar Frosting recipe for years. It uses 1 cup of Shortening instead of Butter. Says nice and white. So light and not too sweet. Worth the work! item not reviewed by moderator and published
I had never made red velvet cake before and I would definitely do it again! So good, everyone loved it. It is time consuming to make, but so worth it. You really have to beat the frosting for a long time to get the correct consistency. item not reviewed by moderator and published
I grew up only eating this frosting that my mom made for every cake. I don't like anything else. Yes, you have to get the cooked part thick and even chill it in the fridge. It's got to be totally cool. Beat the dickens out of the butter and sugar. I've never had this frosting granulated before and I've been eating it since the 70s. My mom always made the frosting the day before and it gets even better as it sits overnight. That is my tip :-) item not reviewed by moderator and published
FINALLY someone taking the time to make the icing intended to go with it. Recipe originated from the Waldorf Astoria, NY item not reviewed by moderator and published
Dry, dense, flavorless. I give it a generous 3 because it looked pretty. I'm not a great baker, but it said it was easy so when following the recipe exactly I expect a good result. item not reviewed by moderator and published
This cake was so easy to make and the cake baked in just minutes...the icing....well, I took the sugar and put it in my bullet and blended it till it was real fine..there was no gritty sugar in the icing which I had read from other comments and it came out fluffy and light..not a over powering taste like the store bought icing... I am taking it to our family Christmas dinner and it smells heavenly..the icing taste just like my Aunt used to make...the real icing...that you make at home...I will be making this again.... item not reviewed by moderator and published
FINALLY! I have tried for 40 years to find a recipe for the Red Velvet Cake like my mom used to make. It seems that every recipe I have found calls for cream cheese icing. I loved the icing on my Mom's cake, and it WAS NOT cream cheese! Everyone thought I was crazy, but here it is!!! THANK YOU! item not reviewed by moderator and published
I'm pretty sure that this is the Red Velvet Cake and Real Red Velvet Cake Icing, I've never made one myself....as my mother always made these for my many birthdays and for all our special family gatherings. Yall need to try this, even if you love the Crean Cheese Icings. Thanks for sparking some unbelievable memories....and it isn't even my birthday! Thanks, item not reviewed by moderator and published
I love that someone finally showed how to make the ORIGINAL red velvet cake! My great aunt has been making this recipe since the 50s- I always loved it but don't have much talent when it comes to layer cakes. The fact that this is a sheet cake makes it all the better. Way to go Ree! item not reviewed by moderator and published
My mom has been making me this cake for years. I have people who thinks I am nuts because I do not like it with cream cheese frosting. I think this is far better!! So does my family!! Way to go Ree for finally putting a red velvet cake out there that does not have cream cheese icing!! item not reviewed by moderator and published
I think the secret is to cook the milk and flour to mashed potato consistency and to beat the living devil out of the butter and sugar (both before and after adding the milk). Unless you are a glutton for punishment, don't even try this without a stand mixer! Since I had nearly half the recipe left over after having frosted a box red velvet cake, I decided to experiment with the rest and beat in some Hershey's dark cocoa (didn't measure, just kept adding tablespoons to taste) to frost a chocolate cake. If you aren't adding cocoa, you are missing the boat! I even folded in a little Cool Whip to stretch it a little further, and it was just wonderful! item not reviewed by moderator and published
I made cupcakes instead of the cake and they were delicious!!!! The cake was light and fluffy and so was the frosting. There&amp;#39;s nothing worse than a dense cake. I will be making them again as favors for my grandaughters christening. Thank you Ree for a great recipe. item not reviewed by moderator and published
This cake was o.k., but I don&amp;#39;t think it was worth the work or the expense. item not reviewed by moderator and published
I have never made a red velvet cake before. I watched her make this on the show and decided to try it because it did not have the cream cheese frosting. I did not make it into a cake, I did cupcakes.....Oh my, everyone raved that this was the best cupcake they had ever had and that the frosting was so light and refreshing because it was not to sweet. I have not personally tasted one due to a strict diet I am on. Making the frosting again right now to top mini cheesecakes I&amp;#39;m taking to work. Will use this recipe over and over again. By the way...I followed it to the exact recipe with no alterations. item not reviewed by moderator and published
THIS is how you make Red Velvet cake!! I&amp;#39;ve been making it as a sheet cake for years since it&amp;#39;s so much easier than assembling a layer cake. The frosting, though, is the thing! This is how Southern Red Velvet is frosted!! None of that nasty, cloying cream cheese frosting crap! Thanks for showing people how to do it the right way, Ree! item not reviewed by moderator and published
I&amp;#39;ve made a number of red velvet cakes and I was hoping this would be delicious, but it was not. The cake was dry and the frosting was very greasy and gritty. I mixed it for like 10 minutes and it still was lumpy. Really icky recipe...yuck!!! item not reviewed by moderator and published
I've NEVER made red velvet cake but I have been making this frosting for decades. It's much better than the regular teeth-hurting confectioners sugar frosting and even cream cheese frosting. It's light and fluffy and delicious without being painfully sweet. If you try this, you will never go back to the confectioners sugar type. item not reviewed by moderator and published
Delicious moist cake and it's perfect with the traditional frosting, not cream cheese. Thanks, Dee, LOVE the show item not reviewed by moderator and published
OMG! I think this is the best cake I've ever eaten. Everyone loved it! Thanks Ree! item not reviewed by moderator and published
Love this frosting, this was my mothers recipe for red velvet frosting, it was always the cake she would make us for special occasions as it was our families favorite. I was so confused the first time I ordered red velvet cake at a restaurant and it came with regular old cream cheese frosting, as that's not what I expected on red velvet. For me its this one that really makes the cake. item not reviewed by moderator and published
I read so much about the icing I decided to make it and see what all the fuss is about. It is super easy - but I beat the butter and sugar in my stand mixer on level 4 for about 20 minutes, scraping the sides often. The sugar crystals were significantly less, but still there. I added the milk/flour mixture and beat for another 10-15 minutes, again, scraping the sides often. The result was a fluffy and smooth icing! I then put it in the fridge for 24 hours. The next day, took it out to soften and beat it again in the stand mixer - all greasy taste and any remaining sugar crystals were totally gone. It was deliscious. Hubby said not to use any other icing ever!! Well done Ree!! item not reviewed by moderator and published
This is the same frosting recipe my mother used to call Bakers Icing. It's our go to recipe for a never fail frosting, but we do substitute 1/2 Crisco for one of the sticks of butter. You do have beat it for a long time to eliminate the sugar crystals, and using margarine instead of butter will cause it to separate. LOVE THIS FROSTING!!!! item not reviewed by moderator and published
Very nice! item not reviewed by moderator and published
This cake was not very good... and for some reason, the frosting never turned in to a "whipped cream" consistency. I wasn't sure what to think about shortening in the cake. I tried it as written and, it was kind of what I expected. That plastic mouthfeel that comes from shortening is what I got. Perhaps with butter instead of the shortening, this would have been quite good. The flavor of the "frosting" was good... but it never actually whipped into frosting. item not reviewed by moderator and published
I made this for Christmas-2012 OMG sooo good. I was spectacle from reading some of the reviews but it's was further from the truth. The cake tasty and not so sweet that you need a half a gallon of milk to ease the sweetness. AND the frosting was out of this world "light and fluffy" just right. The compliments from my guest was the best part: Thank you for making me feel like a Chef. item not reviewed by moderator and published
We've always called this "cooked frosting" It's is so much better if you use JUST butter!!! Crisco gives it a "greasy" feel that even coats your lips. It really is the BEST frosting, not over the top sweet. My family's favorite for devil foods cake! item not reviewed by moderator and published
Great recipe. I grew up with this cake and frosting. It's the only frosting my children want on their birthday cakes! I know it as "boiled frosting" and it was always used on red velvet cake...our usual birthday cake! item not reviewed by moderator and published
My Mom made this frosting way back in 1960 - I've since found similar recipes in some of the old "church" cookbooks in a lot of New England towns. We used to call it "creamy flour frosting" and I never heard of it being called the original red velvet cake frosting, so I'm not sure how that got adapted to this type of cake. You can use this frosting on all cakes and it's just delicious. Our recipe used 6 T of Crisco shortening and 6 T of butter or margarine (not just butter. If you make this in the heat of summertime, it does not hold together well and the sugar separates from the rest of the mixture. But if you can manage to get it just right, it does work. I've added a touch of maple syrup (real VT syrup, i.e., grade A amber or even better, Grade B and put this frosting on a spice cake. Or you can add a bit of cocoa and turn it into a chocolate frosting. Just make sure it's beaten well. item not reviewed by moderator and published
I loved this cake. was a breeze to make item not reviewed by moderator and published
Yum! Just made 2 9x12s of this and wow! Not too chocolatey. Good cake but the icing is going to be my new icing! item not reviewed by moderator and published
Ree is my all time favorite cook and I never miss her show. This is a first "fail" for me/her! I made it tonight to have for our Christmas eve celebration tomorrow. What in the world was I thinking? I ALWAYS make Terri Wahls (something like that, who won the Throwdown with Bobby Flay red velvet cake and it is to die for (but pain to make because you have to weigh your ingredients as they're in ounces!.... but its SO worth the trouble! Anyway, I thought this was much easier and couldn't be bad if Ree made it! Boy was I wrong. The cake: dry/spongy/flavorless. (yes, I know not to over beat the cake,etc The icing: gag. had the taste of eating a stick of butter, and my mouth has a slippery coating now!... not good... not even "ok" Will have to stick to a yummy, cream cheese frosting (like the woman who won the throwdown makes! Sorry Ree... I'm still your biggest fan and think you are PRECIOUS... but this cake needs to be removed from your site. :( item not reviewed by moderator and published
this frosting is one most of us from the south grew up with..the original Red Velvet cake was not made with cream cheese .Also, it is not a fluffy cake, but a heavier, denser cake. The first time I was presented with cream cheese icing on a red velvet cake I was quite surprised. Coconut sprinkled on top is also a tradition to many of us. So for those of you who are not used to the original fluffy white icing, and have only tasted or made it with cream cheese icing give this a chance...it really is very good.. I love cream cheese but for me it overpowers a red velvet cake. item not reviewed by moderator and published
Most of the recipes on her site turn out great -- but this one was a dud for me. Cake was dull and tasteless, and on the heavy side. The icing was good -- but I substituted cream cheese for half of the butter item not reviewed by moderator and published
I would definitely make this cake again. Loved the Frosting, haven't made anything like this before. Maybe would increase the ratio of Cream cheese to Butter next time, just to see if it's a tiny bit more cream cheese flavor. Great Recipe. item not reviewed by moderator and published
Fantastic! Cake great flavor and super moist. Frosting awesome. Light and flavorful. item not reviewed by moderator and published
The frosting definitely tasted like butter...just butter. It was strange to be eating whipped butter on my cake. The cake itself really didn't have much flavor either. The cook time was too long...recipe should say baking time 17-20 mins, depending on oven. Not worth the multiple steps. The knock-you-naked brownies are a more reliable dessert and much easier to make. item not reviewed by moderator and published
Cake has nice flavor and is very moist. I did increase the cocoa powder to two full teaspoons for a richer taste. For the frosting, I substituted two full cups of confectioners (powdered sugar instead of using granulated sugar. The result was a wonderfully smooth frosting that was less labor intense ..(not requiring as much beating and had a velvety, easy to spread consistency and was incredibly delicious. item not reviewed by moderator and published
Loved this cake AND the frosting. My mom used to make a frosting very much like this one and would fill her freshly made Long John sweet rolls with it - she used to call it her Twinkie filling : Using it on the cake was equally as tasty : Thanks Lee for another great recipie!! item not reviewed by moderator and published
WOW! Incredible taste! I was almost put off by a couple of negative reviews, but I went ahead and made it and was so pleased. I can see where there would be a problem, but you have to beat both the batter and frosting a LONG time to get the texture and flavors. I highly recommend it and will make the frosting again and again in other recipes! item not reviewed by moderator and published
I could only taste the flour and milk in the frosting. It was gross. The cake really didn't taste much like anything. Everyone I served it to thought the same. It was really pretty, just tasted like doughy flour to me - Sorry. item not reviewed by moderator and published
Absolutely the best this is my favorite cake and it came out perfect. I LOVE the pioneer woman and can't wait for new shows item not reviewed by moderator and published
Cake is delicious! Tasty and light. Frosting is AWESOME. Nice and creamy. I made cupcakes for my son's high school graduation... huge hit!! I think the key to both the batter and frosting is to really beat the sugar and butter mixture until light and fluffy. item not reviewed by moderator and published
Oh wow! I just can't say enough about this cake! The cake will only turn out dry if you overbake it, and I baked mine 17 minutes and it was done. I then stuck it in the freezer until cold. The icing is the absolute best and I will never use another recipe. (I used 2% milk in the icing and whole milk plus tsp vinegar to make "buttermilk" in the cake and no problems. I put strawberry slices and a mint leaf on each slice of cake. So good, and so pretty! Also, double the frosting!! There will not be enough to go around if you don't...plus a little extra for midnight snacking never hurt anyone : item not reviewed by moderator and published
I saw the show where The Pioneer Woman made this cake. I made it today, and it is absolutely wonderful!! I gave some to my daughter, and she loved it. I then gave some to my neighbor also! This recipe is a keeper!! I always cook and bake from scratch, and this is an excellent cake, not too sweet, and just right. I'm going to try another of her recipes soon! item not reviewed by moderator and published
I am so glad the frosting is easy to make, because it's now a family favorite! I have used it for several different flavors of cake, and it never fails. It pipes beautifully too! item not reviewed by moderator and published
I am rating this 5 stars mainly because of the frosting. The cake was Ok but I prefer my red velvet to have a little more chocolate and this had so little, it was just OK not great. I think I will use a different cake recipe next time. But the frosting....it is SO GOOD! Definitely make this frosting recipe!! To avoid the crunchiness of the sugar in the frosting, you must cream the butter and sugar VERY well until fluffy (and scrape down the bowl often and you will have smooth, silky frosting. item not reviewed by moderator and published
I haven't made the cake yet but I made the frosting, it was very easy and very delicious, I will make it again and again. I hate the butter cream frosting with cups and cups of powdered sugar they are so sweet I gag. This frosting recipe is a winner! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
The icing was good. item not reviewed by moderator and published
To die for! item not reviewed by moderator and published
best red velvet cake i ever had my favorite part was the icing so different and yummy my family loved it. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Great recipe, I love it!! item not reviewed by moderator and published
I have been making this frosting for 51 years. It is a family favorite for my Quick, Dark, Moist Chocolate Cake. I found it in a cookbook I bought from a church. It is just perfect. Not too sweet and so fluffy. I have never had a cake from anyone else that used this frosting. item not reviewed by moderator and published
Thank you, thank you, thank you! Okay, so I haven't actually made this cake or the icing yet, but my mom and I have been looking for this icing recipe for a number of years now and I'm so happy I saw your show this morning! My grandma used to make this icing for her red velvet cakes. She passed away a few years ago and my mom talks about this icing all the time! I've searched high and low online and couldn't find it. You've made my day. I can't wait to make it. My gram made her red velvet cakes before I was around so I've never had hers. After reading the icing recipe to my mom, she said she could taste it. Thank you for not using cream cheese frosting!! item not reviewed by moderator and published
Forget cream cheese frosting for Red Velvet cake!! Once you try this, you will be a believer. My sister-in-law shared this recipe with me years ago, and every time I make this frosting, people are just amazed. Ree is correct when she says to make sure milk flour mixture is fully cooled and to just keep beating it because it will just get fluffier and fluffier. You MUST give this a try! I swear I would marry it too, Ree! item not reviewed by moderator and published
I have yet to make this cake, but the icing has been a family favorite for 3 generations. People are always asking me to put cream cheese frosting on red velvet cake, but I insist on this one. It can't take the heat on a warm/hot day so keep it refrigerated or in air conditioning. It can hold up for several hours out of the fridge. Just long enough to eat up! item not reviewed by moderator and published
This is absolute comfort food. This icing recipe is the original and it is the only one I ever use for Red Velvet Cake. The cake is great this way or in layers or as cupcakes! You do need to be sure the cooked flour/milk is completely cool or it will melt the butter and the frosting will not work! item not reviewed by moderator and published
Does anyone know if you HAVE to use a sheet for this? Can it be baked in a regular rectangular pan or round, and if so would I only make adjustments to cooking time? item not reviewed by moderator and published
I've been beating the heck out of the sugar and butter/shortening mix for over 25 minutes and the sugar is still gritty. Should it be, or will it disappear when mixed with the flour/milk paste? I hope I don't have to start over. It's my hubby's 65th birthday tomorrow and I'm not ready to kill him yet! Read more at: http://www.foodnetwork.com/recipes/ree-drummond/red-velvet-sheet-cake-with-classic-red-velvet-frosting-recipe.html?oc=linkbacke a reply... item not reviewed by moderator and published
I've been beating the heck out of the sugar and butter/shortening mix for over 25 minutes and the sugar is still gritty. Should it be, or will it disappear when mixed with the flour/milk paste? I hope I don't have to start over. It's my hubby's 65th birthday tomorrow and I'm not ready to kill him yet! item not reviewed by moderator and published
You need a stand mixer to mix the frosting for 20 minutes or more. And check your oven with an oven thermometer -- I'd bet it bakes too hot! item not reviewed by moderator and published
Your oven temp is way off, and you didn't mix the frosting long enough! item not reviewed by moderator and published
Your tips look very helpful. Do I have to take the cake out of the pan? item not reviewed by moderator and published
Use only butter, not shortening, and mix the butter/sugar for as long as 15 minutes. Mix again for 15 minutes after adding the milk/flour mixture. Use a stand mixer set on #4. To make it best ever, refrigerate for 24 hours, then bring to room temp and mix again in stand mixer for 15 min. YUM! item not reviewed by moderator and published
did you have to adjust the cooking time? How much did you put into each pan? I was wanting to make 2 9x12s and put it all together as one large sheet cake item not reviewed by moderator and published
Follow Katie Dubb's suggestions for the icing and it will be super good. item not reviewed by moderator and published
Your oven is too hot - check it with an oven thermometer. And beat the cake in a stand mixer on #4 for 20 minutes, or more. item not reviewed by moderator and published
Your oven bakes too hot - check it with oven thermometer! item not reviewed by moderator and published
You didn't beat the frosting long enough -- 20 minutes in a stand mixer. The cake is great if ingredients are measured correctly and baked at proper temp. item not reviewed by moderator and published
If it's dry, it's over-baked at too-high a temp. Check your oven with an oven thermometer! item not reviewed by moderator and published
Mix the frosting in a stand mixer until it is light and fluffy and there will be no crunch. item not reviewed by moderator and published
The recipe calls for whole milk for a reason! item not reviewed by moderator and published

This recipe is featured in:

Fun Family Weekends