Red Velvet Sheet Cake with Mascarpone Cream Cheese Frosting
This Red Velvet Sheet Cake is moist, fluffy, and topped with a mascarpone cream cheese frosting. Oh so delicious!
Servings: 24 servings
Calories: 235kcal
Ingredients
Red Velvet Sheet Cake
- 250 g cake flour 2 cups
- 25 g cocoa powder unsweetened, ¼ cup
- 1 tsp. baking soda
- ¼ tsp. salt
- 200 g granulated sugar 1 cup
- 113 g unsalted butter softened, ½ cup
- 120 mL vegetable oil ½ cup
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. white vinegar
- 1 tbsp. red food coloring
- 160 mL buttermilk ⅔ cup, see notes
Mascarpone Cream Cheese Frosting
- 60 g cream cheese
- 65 g mascarpone cheese
- 56 g unsalted butter softened
- 240 g icing sugar sifted, 2 cups
- 1 tsp. vanilla extract
Instructions
Red Velvet Sheet Cake
- Preheat oven to 165°C (325F) and line a 9x13 inch sheet pan with parchment paper.
- Sift and mix cake flour, salt, baking soda, and cocoa powder in a medium sized mixing bowl and set aside.
- Place sugar and butter in a large mixing bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1-2 minutes until pale and fluffy. Use a spatula to scrape any ingredients from the side of the bowl. Add oil and mix for another 30 seconds.
- Add eggs, one by one and mix until well combined. Add vanilla extract and white vinegar and mix for another 20 seconds. Add and mix in red food coloring (liquid or gel). You'll need to add enough food coloring to achieve a deep red color (amount depends on type of coloring used).
- Add half of the dry ingredients, alternating with half of the buttermilk and mix on low speed until just combined. Add the remaining ingredients and repeat. Do not overmix.
- Pour batter into baking sheet and bake in a preheated oven for 25-35 minutes until a skewer inserted into the center comes out clean. Remove from oven, allow to cool for 5 minutes, then transfer out of baking sheet to wire rack to finish off cooling. Cake must have cooled completely before frosting.
Mascarpone Cream Cheese Frosting
- Recipe yields enough frosting to thinly cover a 9x13 inch sheet cake. If you want a thicker layer of frosting, double ingredient amounts.
- Place butter in a large mixing bowl of a stand mixer fitted with the whisk attachment. Whisk for around 30 seconds on medium speed until fluffy. Add cream cheese, vanilla, and mascarpone cheese and whisk for another 20-30 seconds.
- Add sifted icing sugar, ½ cup at a time, and beat on medium speed until desired frosting consistency is reached. You may not need to use all the sugar. Store frosting in refrigerator if not using immediately.
- Frost cooled cake using a palette knife or spatula and top with sprinkles or cake crumbs as desired. Slice cake into squares as desired. If not serving immediately, store frosted cake in refrigerator until serving.
Notes
If you don't have buttermilk, just mix ⅔ cup (whole or semi-skimmed) milk with 2 tsp. of white vinegar and stir well before adding to batter.
Nutrition
Calories: 235kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 99mg | Potassium: 46mg | Fiber: 1g | Sugar: 19g | Vitamin A: 278IU | Calcium: 21mg | Iron: 1mg