Red Velvet

Red Velvet Sheet Cake

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Red Velvet Sheet Cake
Prep time: 
Cook time: 
Total time: 
Serves: 48 servings
  • Cake
  • 2¼ cups all-purpose flour, sifted
  • 1 tsp salt
  • 2 Tbsp SACO Premium Cocoa
  • 2 oz red food coloring
  • ½ cup shortening or butter
  • 1½ cups sugar
  • 2 large eggs
  • 1 cup water
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • 1 tsp vanilla extract
  • 1 tsp Kahlua Liqueur (optional)
  • 1½ tsp white vinegar
  • 1 tsp baking soda
  • Fluffy White Frosting
  • 1 cup milk
  • ¼ cup flour
  • 2 sticks butter
  • 1 cup sugar
  • 2 tsp vanilla extract
  • ½ cup coconut (for topping)
  1. Cake
  2. Preheat oven to 350°F Prepare 11 x 17 sheet cake pan with shortening and flour or baking spray. Combine the sifted flour and salt.
  3. Set aside.
  4. In a separate bowl combine the cocoa and food coloring, stirring until smooth.
  5. Set aside.
  6. Cream together the shortening and sugar, beating for 4-5 minutes at medium speed, until fluffy. Add the eggs, one at a time, beating for at least 30 seconds after each addition.
  7. Add the cocoa/food coloring mixture.
  8. Mixing until color is somewhat uniform.
  9. Combine water, Saco Buttermilk Blend, vanilla, and Kahlua.
  10. At low speed, alternately add the flour mixture and the buttermilk mixture to the sugar mixture.
  11. Do not overbeat.
  12. In a small bowl, mix the vinegar with the baking soda.
  13. Stir briefly to mix.
  14. Add to the cake batter.
  15. Fold into the batter to blend well.
  16. Do not beat.
  17. Pour batter into prepared cake pan.
  18. Bake for 20 minutes or until cake tester comes out clean.
  19. Allow cake to cool before frosting.
  20. Fluffy White Frosting
  21. Cook the milk and flour in a heavy saucepan until very thick.
  22. Cool, covered, in refrigerator until very cold.
  23. Beat 2 sticks butter and 1 cup sugar for 8 minutes.
  24. Add the chilled milk/flour paste and beat for another 4 minutes.
  25. Add the vanilla in the last beating.
  26. Frost Red Velvet Sheet cake when cooled.
  27. Toast coconut on cookie sheet at 350°F for 5-7 minutes.
  28. Top cake with toasted coconut.
  29. Chill.
Nutrition Information
Calories: 132 Fat: 7g Saturated fat: 4g Trans fat: 0g Carbohydrates: 18g Sugar: 11g Sodium: 126mg Fiber: 1g Protein: 2g Cholesterol: 24mg


Red Velvet Pound Cake

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Red Velvet Pound Cake
Cook time: 
Total time: 
Serves: 12 servings
  • Cake
  • 1 cup butter, softened
  • ½ cup shortening
  • 3 cups sugar
  • 7 eggs
  • 1 oz red food coloring
  • 2 tsp vanilla
  • 3 cups cake flour
  • 4 Tbsp SACO Cultured Buttermilk Blend
  • ¼ tsp salt
  • 1 cup milk
  • Frosting
  • 6 oz cream cheese, softened
  • 1 tsp vanilla
  • 1 lb confectioners sugar milk, if necessary
  1. Cake
  2. Preheat oven to 325°F.
  3. Grease and flour a tube pan.
  4. Cream butter, shortening and sugar until fluffy.
  5. Add eggs one at a time, beat well after each.
  6. Stir in food coloring and vanilla.
  7. Mix flour, Saco Cultured Buttermilk Blend and salt; add to creamed mixture alternately with milk, beating well.
  8. Pour into prepared pan.
  9. Bake for 1 hour and 20 minutes.
  10. Cool in pan for 10 minutes, remove from pan and cool completely on rack before frosting.
  11. Frosting Combine cream cheese and butter, blend until smooth.
  12. Stir in vanilla, mix well.
  13. Gradually add in sugar, beat until creamy.
  14. Add milk if necessary for desired consistency.
Nutrition Information
Calories: 781 Fat: 32g Saturated fat: 16g Trans fat: 1g Carbohydrates: 117g Sugar: 90g Sodium: 260mg Fiber: 1g Protein: 8g Cholesterol: 168mg