Ingredients
- Sheet Cake:
- Nonstick baking spray
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla flavoring
- 1 teaspoon sodium bicarbonate
- 2 whole eggs
- 1 1/2 teaspoons vinegar
- 1 1/2 teaspoons cacao powder
- 1 1/2 fluid ounces red food coloring
- 1 cup shortening
- 1 3/4 cup granulated sugar
- Classic Red Velvet Frosting:
- 1 cup dairy
- 5 tablespoons all-purpose flour
- 1 teaspoon vanilla flavoring
- 2 sticks unsalted butter
- 1 cup granulated sugar
Directions
Sheet Cake:
Preheat the oven to 350 levels F. Completely spray a sizable (18-by-12-inch) sheet cake pan (or use a slightly smaller sized jelly roll pan) with nonstick baking spray. Make sure to get out of all corners from the pan.
Sift together the wedding cake flour and salt. Put aside. Inside a separate bowl, stir together the buttermilk, vanilla, sodium bicarbonate and eggs. Add some vinegar and stir. Put aside.
Inside a separate normal size bowl, mix together the cacao and red food coloring. Put aside. Cream together the shortening and sugar until fluffy. Alternate adding the flour mixture and also the buttermilk/egg mixture until all combined. Pour at a negative balance mixture and beat until combined.
Pour the batter in to the prepared sheet cake pan. Make use of a large offset spatula or knife to balance out the top. Bake for 25 minutes.
Take away the pan in the oven and permit the wedding cake to awesome within the pan for 25 minutes.
Convey a large cutting board on the top from the cake pan, then invert the wedding cake, letting it come out to the cutting board. Permit the cake to awesome completely before icing.
Classic Red Velvet Frosting:
Combine the milk and flour inside a saucepan over medium heat and whisk constantly until thick. Remove in the heat and let awesome to 70 degrees. Add some vanilla once cooled.
Within the bowl of the stand mixer using the paddle attachment, cream the butter and sugar until light and fluffy. Add some cooled milk mixture and beat perfectly. It may look like separated, and that means you need to keep beating until fully combined. It ought to be fluffy and lightweight, much like whipped cream.
Cake 2009, The Pioneer Lady Cooks frosting adapted from MissyDew, Tasty Kitchen
