Start the week on the sweet side with Kardea’s Red Velvet Sheet Cake 😍
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Red Velvet Sheet Cake
RECIPE COURTESY OF KARDEA BROWN
Total: 1 hr 40 min (includes cooling time)
Active: 30 min
Yield: Serves 12
Nonstick baking spray
2 3/4 cups cake flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk, at room temperature
2 tablespoons red food coloring
1 tablespoon vanilla extract
2 teaspoons white vinegar
1 cup vegetable oil
1/2 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs, at room temperature
1/2 cup unsalted butter, softened
1/4 teaspoon kosher salt
8 ounces cream cheese, softened
3 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream, as needed
1/4 cup finely chopped pecans, for garnish (optional)
For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with baking spray.
Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside. In a small bowl, stir together the buttermilk, food coloring, vanilla and vinegar and set aside. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer and a large bowl, beat the oil, butter and granulated sugar on high speed until light and fluffy, about 2 minutes. Add the eggs, one at time, beating well after each addition. Scrape the bottom of the bowl with a rubber spatula and briefly beat again to ensure everything is combined.
Alternate adding the flour mixture and the buttermilk mixture in three parts and beat just until everything is combined. Pour the batter into the prepared pan, spreading it evenly and into the corners using a large offset spatula or knife. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool completely in the pan, about 35 minutes.
For the frosting: Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a large bowl, beat the butter and salt on high speed for 1 minute. Add the cream cheese and beat until combined and fluffy, about 1 minute. With the mixer on medium speed, beat in the confectioners’ sugar in 3 additions until combined. Beat in the vanilla until combined. If the frosting is too stiff, beat in the heavy cream, as needed.
When cake is completely cool, spread the frosting evenly over the top using a large offset spatula or knife. Sprinkle with the pecans, if you like.
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Kardea Brown’s Red Velvet Sheet Cake | Delicious Miss Brown | Food Network