Red Velvet Texas Sheet Cake2015-02-09
- Yield : 2 1/4" sheet pans
- Servings : 15 per pan
- Prep Time : 30m
- Cook Time : 20m
- Ready In : 60m
Texas sheet cakes have a mixing method similar to brownies. In fact, even though the crumb texture is cake-like, the moistness, and intense flavor is like a brownie. I tested and rewrote this recipe several times to maximize the chocolate-y flavor, yet achieve a rich red color.
- 3 TB unsweetened cocoa
- 3/4 cup (1-1/2 sticks) unsalted butter
- 3/4 cup water
- 1-1/2 cups granulated sugar
- 1-1/2 cups all purpose flour
- 2 large eggs
- 1/3 cup buttermilk
- 3/4 tsp baking soda
- 3/4 tsp vanilla extract
- 1-1/2 - 2 tsp red 'no taste' gel paste
- 1/3 cup (6 TB) unsalted butter
- 1 8 oz pkg cream cheese
- 1/4 cup whole milk
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup toasted chopped pecan pieces, optional
Preheat oven to 400 degrees. Spray 2 1/4 sheet pans with non stick baking spray. Set aside.
Add cocoa powder, butter, and water to a medium saucepan set over medium high heat. When butter has melted, remove from heat.
In a medium bowl, stir together sugar, and flour. Add warm cocoa mixture. Stir until all dry ingredients are moistened. In another bowl, blend together eggs, buttermilk, baking soda, vanilla, and red gel paste. Stir well to distribute the gel paste. Stir the wet mixture into the chocolate mixture.
Divide the batter between the prepared pans. Bake for 20 minutes. Remove from oven. Immediately divide warm frosting over tops of cakes. Smooth frosting to edges. Cool to room temperature before cutting. Store covered in refrigerator.
Frosting: Combine butter, cream cheese, and milk in a medium saucepan set over medium heat. Stir and break up cream cheese. Once mixture is smooth, takes about 10 minutes, then stir in powdered sugar. Stir in vanilla, and nuts. Once cakes come out of oven, divide between them.
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