Peggy’s made a wonderful Moist Red Velvet Sheet Cake!
This cake recipe is used often by Peggy with her cake business and it’s always popular!
This time, Peggy chose to make it as a sheet cake style, and you can also choose to use round cake pans if you wish. Whatever you decide, this certainly will have a lovely taste, is moist and simply wonderful! So let’s see how Peggy makes her Red Velvet Sheet Cake
Above photo, one of our readers, Michael, baked a Celebration Red Velvet Cake, he doubled Peggy’s recipe to make it huge as it was for a party. Sure looks good!
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 12 servings
You will need: 9 x 13 baking pan or 2 round 8 inch / 20 cm cake pans
The Cake Batter
2 1/2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter room temp
2 cups sugar
1 cup sour cream
1/2 cup milk
1 (1 ounce) bottle Red Food Color or red colour paste or cherry or Beet juice. Be careful if you choose to swap the food colouring for an alternative as the flavour of the cake may be affected. However, cherries do go well with chocolate!
The Cream Cheese Frosting
8 oz cream cheese,room temperature
1/4 cup butter
2 teaspoons vanilla extract
2 cups powdered sugar
1. Preheat oven to 350 F.
2. Mix flour, cocoa powder, baking soda and salt in medium bowl.
3. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla.
4. Gradually beat in flour mixture on low speed until just blended. Do not over beat.
5. Bake 35 minutes or until toothpick inserted into cake comes out clean. Cool on wire rack 5 minutes.Make sure completely cool.
6. Cream Cheese Frosting:
Beat cream cheese, softened, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Then once the cake has completely cooled, spread on the top.