Red Velvet Sheet Cake Recipe Demonstration - Joyofbaking.com

[Music] hi i'm stephanie jaworski of joybaking.com today we're going to make a red velvet sheet cake and this is what it looks like this is such a pretty cake that bright red color and then we're going to contrast that with the white frosting so it's a single layer cake it's a butter cake with a mild chocolate flavor and it has a really nice soft and tender crumb and it's moist and then it's really good with the cream cheese frosting i like that tanginess against the sweet cake so the first thing that you will need to do is to preheat your oven to 350 degrees fahrenheit which is 180 degrees celsius and then you will need a 9 by 13 inch pan which is 23 by 33 centimeters you want to either butter your pan or you could just spray it with one of those nonstick sprays when i butter what i do is just melt a little bit of butter and then i use a pastry brush and then you want to do the bottom and then i've already done the sides so you won't have to wash me i'm going to take a piece of parchment paper and just put it right in there that way to make extra sure that our cake does not stick to the bottom of the pan and then i'll just lightly butter it so that the parchment paper doesn't stick to our cake or hopefully doesn't now this is a like i said a single layer sheet pan but if you want i'll just tell you now if you want a two layer red velvet cake we have that you can go to thejoybaking.com website or our youtube channel i have the recipe and the video we also have a red velvet cupcake if you like that lots of options okay so for the batter if you have a stand mixer like i have here use your paddle attachment or you could use a hand mixer for this the first thing you will need is three quarters of a cup which is 170 grams of butter have your butter at room temperature i'm using unsalted if you use salted if that's what you're you want to do then just leave out the salt that's called for in the recipe simple enough and then i'm going to tell you it's a sweet cake what can i say it's a southern cake and we like our cake sweet that's why we're going to contrast it with a tangy cream cheese frosting so you will need two cups which is 400 grams of granulated white sugar mine looks a little um different than the like the bright white because it's organic so either one and then for flavoring i'm going to add two teaspoons eight grams of pure vanilla extract so now what i'm going to do is beat this on medium high speed i want to get everything mixed together and i want to incorporate some air and make our our cake you know a little lighter in texture so i'm going to say that i'm going to say in may it could take three to five minutes depending usually if you use a hand mixer it takes a little longer than the stand but either way [Music] okay we are done so see nice and light so and whenever you're making cake batters cookie batters whatever muffin you know scrape down your bowl periodically both the sides and the bottom because we want to make sure everything gets mixed together and now we're going to add three large eggs and have your eggs at room temperature three large eggs out of the shell is about 150 grams and i'm going to add them one at a time i'm gonna put one in beat that in you know maybe 30 seconds and add the next one and then the next one [Music] [Applause] [Music] so [Music] uh [Music] okay scrape here it's good so now for our dry ingredients in a separate bowl i have three cups plus three tablespoons which is 375 grams of cake flour cake flour is a low gluten flour lower than say an all-purpose flour and we use it especially in cakes because it gives them a really nice soft and tender crumb now just for some people are confused by cake flour cake flour is not self-rising flour it does not contain baking powder and it does not contain salt just for reference there and a lot of if you live in the states cake flower usually comes in a box and um what's kind of funny is a lot of times you don't find it with the other flowers you find it with the cake the box cake mixes i don't know why but if you are looking that's probably the best place to look so i have my cake flour in the bowl and then i'm going to add like i said it has a mild chocolate flavor so we are adding a quarter of a cup 25 grams of unsweetened cocoa powder and you know you can use either the dutch processed or the just the natural one either one whatever you like whatever you have in the house and i'm just sifting that because you know cocoa powder tends to have lumps and then i'm going to add a half a teaspoon two grams of i'm using a fine kosher salt and i'm just going to whisk that together you could sift it as well just to make sure it's all they're all mixed together and you get a little air in there i know people are going to ask because uh cake flour is not available so i'll go on about cake flour a little more um there's a couple things you could do yes you could use all-purpose flour or what you can do is kind of make your own cake flour you take for like for every cup of say cake flour you can take a cup of all-purpose flour take out a couple tablespoons of it and then replace it with a couple tablespoons of cornstarch whisk it together and you have cake flour so either one so what we're going to do is we're going to alternate our dry with our wet ingredients and for the wet in a measuring cup i have one and a half cups 360 milliliters grams of buttermilk have it at room temperature you can buy buttermilk and you can buy buttermilk powder and mix it with water tells you right on the container or you could make a good substitute by taking one and a half cups of milk 360 grams and add in one and a half tablespoons you can either use lemon juice or a vinegar and just stir it and let it sit for 10 minutes and you have a really good substitute for commercial buttermilk the reason we're using buttermilk is it it also contributes to that soft and tender crumb and it makes the cake wonderfully moist now of course we have that bright red color of our cake i'm using this is the classic recipe mccormick's liquid red food coloring comes in a little box like this and which is one fluid ounce 29 milliliters and be very careful when you use it you know dyes your hands dies a counter we're using actually the whole container which is uh a scant three tablespoons they'll say i know people are going to say can i use like the um the like the powdered red food coloring or the paste you could i've never done i've never done i've always made the classic way with the liquid red i would say between two and three tablespoons or teaspoons of the other type of food coloring you want the color of your batter you know you have enough when the color of your batter is really bright red because it does fade in the oven the color so i'll be very i'm going to just pour this in and put it right back in the box and a little whisk and bright red okay so now i'm going to put about a third of my flour mixture in there i'm going to beat that in at low speed because we don't want it coming up in our face [Applause] [Music] okay and then i'm going to add about half of this i'm always so nervous around this bright red and slowly beat it in [Music] hmm just gonna give a scrape here and then add a little more my flower [Applause] [Music] and i'm going to add the rest of my bright red buttermilk this cake is particularly i mean it's great any time of the year but it's particularly nice like you know either christmas valentine's day beat that in [Music] and lastly the rest of her flower [Applause] [Music] okay i'm gonna move that back here we have one more thing to do kind of really unusual but we're doing this red velvet the classic way so i said this is a they say a southern cake although for the canadians i will say i first came across red velvet cake at eaton's department store if you remember that and they used to sell it that's the first time i ever saw it it was back in like in the 70s and it's like wow but then when i moved to the states everyone says it's a southern cake so i don't know i'll leave that up to the historians i guess okay that's that now the last thing we're doing which is a little unusual is i have in a small bowl here one and a half teaspoon six grams of baking soda because baking soda is what's going to leaven the cake give it its rise all that but what we're going to do is we're going to activate the baking soda with vinegar one and a half teaspoon six grams of vinegar you can just use like a white distilled vinegar i've actually even used because if i didn't have any a cider vinegar and what's going to happen the reason we do this is it does if you activate it and then put it into your cake batter it does lighten the texture of your cake and i think that's especially good when you have a lot of food coloring in there so it's going to foam up so you want to work you know it's starting to activate it so you want to work you know fairly quickly so i'm going to activate it and then put it in there and mix it so whoop see bubble bubble give it a good stir mix it in and then i'm just gonna you can do this by hand i'm gonna be lazy and put it into my machine here and mix it [Applause] okay i think they're ready to go this is not a cake because we did activate the baking soda this is not a cake batter that you want to like leave sitting on the counter you want to pour it in your pan and get it into the oven just want to make sure it's all mixed in okay here we go i would move over more but my dog is right at my feet here waiting for something which she's not gonna get but she tries okay and then back of the spoon well i'll move that out of the way back of the spoon or offset spatula i'll just spread this out so um you bake this until when you touch it in the center it's set a toothpick inserted into the center will come out clean and you another way to tell your cake is done it starts to shrink away from the sides of the pan now i'm going to say 35 minutes because that's about what it is in my oven but you know as i always say everyone's oven is a little different so i would start checking that you know the first time you make the cake about 30 minutes and just you know touch it or put a toothpick in and you can get a read for how much longer you think it's going to take because you know what if your cake is dry it means it's over baked it's really that simple it's i know people say because time you can't just go by time i mean because like i said everyone's oven is different so you got to use other ways to tell okay i'll put that in there so 35 minutes i do rotate the um my cake pan front to back about halfway through for even baking okay so our red velvet cake is done so just put it on a wire rack touch the center it's firm just start to pull away from the sides of the pan and a toothpick inserted in the center came out clean so what we're going to do have your pan on a wire rack we're going to let it cool down i'd say at least 20 minutes and then we will take it out of the pan so now to take the cake out of the pan what i'm going to do is first your wire rack just either brush it with butter or you could just spray it because once we take it out of the pan and we're going to allow it to cool i don't want it to stick because it's a butter cake high sugar is content to stick a little so just buttering it or spraying your rack is a great way to prevent that and then so i have my cake i'm just going to run a knife offset spatula sure it's not sticking and then i don't have two wire racks so this is my fix i'm going to use my cutting board a piece of parchment and flip it yeah that worked there we go it did stick but peels right off and then let's take see if i can do this i'll move this over make it a little easier for myself and flip it back if you have two wire racks that would make it easier but what are we going to do okay there we have it so now what we're going to do it's still a little warm we'll let that cool down for a couple hours until it's completely cool so then we can cover it with our cream cheese frosting so now we're going to make our cream cheese frosting which really is quite simple to make it just has cream cheese obviously sugar little vanilla and what's a little unusual whipped cream which makes it taste so rich and just wonderful so to we're first going to whip our cream if you have a stand mixer you will need your whisk attachment you could use your hand mixer or you could just use a large bowl and a wire whisk your choice so you will need one and a quarter cups which is 300 milliliters 300 grams of cold heavy whipping cream and that's cream with the about a 35 to 40 percent butter fat content which means when we beat it it will hold stiff peaks so i'm going to beat it until not quite like really stiff kind of i would say softly soft peaks [Music] [Applause] whenever you whip cream especially if you're using a mixer like this be very careful because it is amazing how fast it will go from a liquid to it could go to butter so i must admit most of the time when i'm here by myself i do whip it by hand plus it gives my arm a workout but today i'm just use my machine so what i'm going to do is just do a little by hand so there's how i want it right now so i'm going to remove it into a bowl and and i'm just i'm gonna whip the uh or beat the cream cheese just right in this bowl you do not have to wash it because we are going to add the cream back in so don't worry about it okay and so we will need one pound which is 450 grams of we're using full fat regular cream cheese have it at room temperature and i'm going to add one cup 120 grams of powdered sugar also confectioners sugar icing sugar to sweeten it up and a little bit of vanilla one teaspoon four grams and i'm going to use the paddle or you can again hand mixer or you could just use a wooden smooth or a spatula and a large bowl i'm going to beat this until everything gets mixed together it's nice and creamy smooth and then i'm going to beat it like a minute or two longer to get it nice and fluffy [Music] okay we're done it's mixed together you want it nice and smooth like that and now what i'm going to do now you could just fold it in by hand with your spatula but i'm going to be lazy here i'm just going to put all my cream into my bowl and beat it until it's incorporated and it's nice and smooth [Music] okay we are done that's not too difficult so you know what i'm gonna do because of course i'm going to taste test we have to do that right just to make sure it tastes good if you want it a little sweeter i it's got a nice tang to it which i like against that you know the sweetness of the red velvet cake and i think that's about enough vanilla because if you kind of went oh i'd like a little more sugar go ahead good at it so now we've done that i'm going to clean this up i'm going to set up with the cake and we'll frost it and we'll be done okay so we are now ready to frost our cake if you notice this piece it has some cake crumbs on top you don't have to do this but i think it kind of makes it look really cool so what i do is once i bake the cake and it's cooled down to room temperature i'm going to do it this way i you notice i've done done this one already i cut off just the end just a very very thin slice and we'll make crumbs out of that like i said if you don't want the crumbs you don't like that kind of garnish you don't have to you sprinkle candy sprinkles or chocolate sprinkles and then what i do what you could do with your cake you could put it if you have a food processor you could put it in there and just process it until you have crumbs or what i've done here already with the one side i just used the box grater and see i just grated it especially when your cake is fresh the ends are kind of they're a little little hard i mean if you store your cake that really softens so that's why i use the box grater and just do that and you'll get lots of crumbs which i've already done so that's going to be our garnish so now what i'm going to do let's take my spatula i'm just going to put it transfer it right over here if you have a pretty serving platter you could do that i don't have one like this i don't have a certain pot so i'm just going to put it on some parchment paper and a cutting board and a frosting no i'm gonna you know frost the top and the sides lots of frosting i'm going to leave a little behind maybe a cup cup and a half because whoops you can see here i put little swirls on top i like to do that again if you don't want swirls and just take all your frosting and frost nice thick layer frosting okay that's about a cup left and then either you know you use a knife spoon spat offset spatulas all i'm going to do so what i do i think i'll just use the smaller i take and i push it over to the side and do the side of the cake what i can see do the sides first and then with the remaining frosting you can just smooth out the top okay and spread it out you can straighten up your edges if you want you want more sharper corners like so that looks good so if you wanted you really could have it just like that you and you could put your cake crumbs right on top but we're gonna like i said we're gonna pipe rosettes so what i'm gonna do before i pipe the rosettes i'm gonna actually cut my sheet cake into individual cake slices so you've got a large knife now depending on you know what your guess or how you know if you're just having this cake you might want larger slices than if you're having like a buffet of desserts so i'm going to like cut it in half you can actually get really precise and get your ruler out i'm going to eyeball today i know i normally use my ruler but you might want to wipe your knife in between slices so i think i'll do 18 today so cut it in half and then each half i'm going to try to get it even in two thirds or their votes if you wanted 24 slices i would do it in two quarters so yeah looks about right so oh and then what i'm going to do turn it make it a little easier and put it in two thirds or like i said you went uh 24 you do it into four right i'm getting tired i think okay it's not perfectly each one but people can fight over the bigger ones and slices okay so that's good enough so the with the remaining frosting i have put it into a piping bag and i have a star tip 1m wilton that's what i'm using so put it in take a flat edge and just push your whipped cream down to the to the bottom and then try to get the air out of there [Applause] and then get it down to where you can see the cream and then just turn your bag i'm using this hand to hold and this is my guide and on each slice i'm going to do you know a nice large rosette like so i think it you know it kind of dresses it up a sheet cake and then you would just carry it let's do a few more a sheet cake you know i consider it more a casual cake as as opposed to when we do like a red velvet layer cake it just seems more like a casual cake so if you're having a picnic or something like that or another good thing is if you were taking it you know to some kind of gathering and you wanted to have it already sliced up this is a good way of also a sheet cake is perfect for that and then if you want like i said you could put candy sprinkles on here chocolate sprinkles but you know i love the red velvet cake and that way everybody you know instantly knows that this is a red velvet cake like so and that is our red velvet sheet cake so now i will try a slice you can cover and store this cake i you know i'd say three four day of course you know cakes typically are best the day they're made but you can cover and store it for quite a few days and i do freeze this so you could do that as well what did you oh oh see that oh it's perfect i don't know what you know for a cake that you just kind of it just pops when you look at it a red velvet cake you can't beat it can you that red and the white is just wonderful i love cream cheese frosting when you taste it you kind of know you know why red velvet cake is very popular because not only does it look good it tastes really good the cake is sweet but i don't actually find it like too sweet and then when you put it with that tangy cream cheese frosting you know i some people with their cream cheese frosting put lots and lots of powdered sugar you notice we didn't it's mainly about the cream cheese and then the richness of the whipping cream and the two of those with a little vanilla little sugar it is a wonderful frosting i mean i like it on a lot of different cakes so you must try this one and until next time i'm stephanie jaworski of joybaking.com [Music] you

Channel: Joy of Baking

Views: 155,374

Keywords: dessert, baking, cooking, recipe, food, kitchen, homemade, howto, diy, joyofbaking, Joy of Baking, Stephanie Jaworski, Rick Jaworski, red velvet cake, how to make red velvet cake, red velvet cake recipe, red velvet sheet cake, how to make red velvet sheet cake, red velvet sheet cake recipe, sheet cake, red velvet

Id: rYGhpWQ2gbU

Length: 33min 31sec (2011 seconds)

Published: Thu Feb 10 2022