Old Fashioned Red Velvet Sheet Cake and Frosting

I saw this sheet cake being made by Pioneer Woman on TV one day and knew it would be good and it is!!  I don't get an opportunity  to catch her often but I always like the few episodes I have seen.  The frosting is a lot like the one I have made for years for Pansy's  Red Devils Food cake.....but I might like this a bit better as it just uses granulated sugar and 2 sticks of butter instead if powdered sugar and margarine and Crisco.  Really though the end result is much the same a not so sweet whipped cream like frosting.  The cake is as moist and velvet like as it can be.  Makes a half sheet pan size cake that is thin and can be cut into enough pieces to serve a large gathering  or larger pieces will work fine too!

Our family did think it a bit too red as they commented and next time it may be a velvet cake minus the "red".  Just yummy.  It was cast as a "do again " for sure!


2 1/2 C. sifted cake flour
1 t. salt
1 C. buttermilk
1 t. vanilla
1 t. baking soda
2 whole eggs
1 1/2 t. vinegar
1 1/2 t. cocoa powder
1 1/2 fluid ounce red food color (3 Tablespoons)
1 C. shortening
1 3/4 C. sugar

Prepare a half sheet pan by spraying it well with baking spray or butter and flour the pan well.  Preheat the oven to 350 degrees F.

Sift together the flour and salt on a piece of waxed paper and set aside.  Using another bowl stir together the buttermilk, vanilla, soda, and eggs.  Add the vinegar and stir, then set this aside too.

I used a coffee cup to stir together the cocoa and red food coloring.  Set this aside.

Using a mixing bowl, cream together the shortening and sugar until they are very light and fluffy.  Alternate adding the flour mixture and the buttermilk and egg mixture until all is combined well.  Pour in the red mixture and beat until combined.

Pour the batter into the prepared pan using an offset spatula to spread evenly.  Bake in the preheated oven for 20 minutes.

(If you choose to remove this cake from the pan make extra sure you have well buttered and floured the pan, especially the corners.  Then after removing from the oven and cooling about 10 minutes place a large cutting board on top of the cake, then invert the cake, allowing it to turn out onto the cutting board.  Allow the cake to cool completely before icing.)  I did not take it out of the pan, I just frosted and served from the half sheet pan.

Red Velvet Frosting,  the Classic.

1 C. milk
5 T. flour
1 t. vanilla
2 sticks room temperature butter (1 C. )
1 C. granulated sugar

Combine the milk and flour in a small saucepan over medium heat and cook whisking or stirring  without stopping until the mixture is very thick and paste like.  Remove from the heat and let it cool completely to room temperature.

Using a stand mixer with the paddle attachment cream the butter and sugar in the bowl until very light and fluffy.  It will become quite white also.  Add the cooled milk mixture and the vanilla and beat very well.  It may look separated which only means to keep beating until fully whipped and well combined.  This does take a bit of time but is well worth it.  The frosting will be fluffy and light and similar to whipped cream.

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