Red Velvet Sheet Cake
This classic dessert is made in one tin, making it perfect for sharing with friends and family. Its vibrant colour, moist texture and smooth cream cheese icing make this a crowd pleaser.
This recipe is prepared with:
KVL85.004SI
Ingredients
360 g plain flour
1 tsp bicarbonate of soda
2 Tbsp cocoa powder
0.5 tsp salt
4 egg whites
115 g unsalted butter, cubed, at room temperature
400 g caster sugar
240 ml vegetable oil
4 egg yolks
1 Tbsp vanilla extract
1 tsp white vinegar
240 ml buttermilk
1 tsp red gel food colouring
For the cream cheese frosting
250 g unsalted butter, cubed, at room temperature
250 g icing sugar
300 g cream cheese
Utensils
Instructions
STEP 1/4
Making the sponge
Preheat the oven to 175ºC.
Grease a traybake tin (33 cm x 23 cm) and line with parchment paper overlapping the edges.
Sift flour, bicarbonate of soda, cocoa powder and salt into a medium bowl and set aside.
STEP 2/4
Fit the Whisk Tool.
Add egg whites into the Appliance bowl.
Mix for 3 minutes on speed Max.
Transfer the whisked eggs into a large bowl.
Remove the Whisk Tool.
STEP 3/4
Fit the K-Beater.
Add butter and sugar into the Appliance bowl.
Tip: No need to clean the bowl.
Mix for 1 minute on speed 3.
Tip: Start the speed on Min and gradually increase speed.
Add oil, egg yolks, vanilla extract and vinegar.
Mix for 2 minutes on speed 3.
Add 120 ml buttermilk and half of the flour mixture.
Mix for 1 minute on speed 2.
Add the rest of the buttermilk and the flour mixture.
Mix for 1 minute on speed 2.
Add the red food colouring.
Mix for 1 minute on speed 4.
Using a spatula, gently fold in the egg whites.
Transfer the mixture into the tin.
Bake for 40-45 minutes at 175ºC, until a skewer inserted comes out clean.
Remove from the oven and let cool completely in the tin.
Tip: For decoration, trim off a small piece from the top of the cake after baking, crumble it and set the crumbs aside.
STEP 4/4
Making the cream cheese frosting
Clean the Appliance bowl and fit the K-Beater.
Add butter and icing sugar into the Appliance bowl and fit the Splashguard.
Mix for 2 minutes on speed 3, and then scrape down the sides of the bowl.
Tip: Start the speed on Min and gradually increase speed
Add cream cheese.
Mix for 2 minutes on speed 3.
Spread the frosting evenly over the top of the cake.
Sprinkle the reserved cake crumbs on top.
Serve.
Store this cake in the fridge for 2-3 days.
Red Velvet Sheet Cake
This classic dessert is made in one tin, making it perfect for sharing with friends and family. Its vibrant colour, moist texture and smooth cream cheese icing make this a crowd pleaser.
Ingredients
360 g plain flour
1 tsp bicarbonate of soda
2 Tbsp cocoa powder
0.5 tsp salt
4 egg whites
115 g unsalted butter, cubed, at room temperature
400 g caster sugar
240 ml vegetable oil
4 egg yolks
1 Tbsp vanilla extract
1 tsp white vinegar
240 ml buttermilk
1 tsp red gel food colouring
For the cream cheese frosting
250 g unsalted butter, cubed, at room temperature
250 g icing sugar
300 g cream cheese
Utensils
Instructions
STEP 1/4
Making the sponge
Preheat the oven to 175ºC.
Grease a traybake tin (33 cm x 23 cm) and line with parchment paper overlapping the edges.
Sift flour, bicarbonate of soda, cocoa powder and salt into a medium bowl and set aside.
STEP 2/4
Fit the Whisk Tool.
Add egg whites into the Appliance bowl.
Mix for 3 minutes on speed Max.
Transfer the whisked eggs into a large bowl.
Remove the Whisk Tool.
STEP 3/4
Fit the K-Beater.
Add butter and sugar into the Appliance bowl.
Tip: No need to clean the bowl.
Mix for 1 minute on speed 3.
Tip: Start the speed on Min and gradually increase speed.
Add oil, egg yolks, vanilla extract and vinegar.
Mix for 2 minutes on speed 3.
Add 120 ml buttermilk and half of the flour mixture.
Mix for 1 minute on speed 2.
Add the rest of the buttermilk and the flour mixture.
Mix for 1 minute on speed 2.
Add the red food colouring.
Mix for 1 minute on speed 4.
Using a spatula, gently fold in the egg whites.
Transfer the mixture into the tin.
Bake for 40-45 minutes at 175ºC, until a skewer inserted comes out clean.
Remove from the oven and let cool completely in the tin.
Tip: For decoration, trim off a small piece from the top of the cake after baking, crumble it and set the crumbs aside.
STEP 4/4
Making the cream cheese frosting
Clean the Appliance bowl and fit the K-Beater.
Add butter and icing sugar into the Appliance bowl and fit the Splashguard.
Mix for 2 minutes on speed 3, and then scrape down the sides of the bowl.
Tip: Start the speed on Min and gradually increase speed
Add cream cheese.
Mix for 2 minutes on speed 3.
Spread the frosting evenly over the top of the cake.
Sprinkle the reserved cake crumbs on top.
Serve.