Red Velvet Sheet Cake with Blueberries

Make this delicious cake for yourself and enjoy!





Category: Desserts



3 Oakdell Omega-3 Brown Eggs, room temperature
1/2 cup unsalted butter, room temperature
1 cup light brown sugar, packed
3/4 cup granulated sugar
2 1/2 tbsp red velvet emulsion
2 1/4 tbsp unsweetened cocoa powder
1 tsp salt
2 1/4 cup all-purpose flour
1 1/2 cup buttermilk, room temperature
1/4 cup sour cream
1 tbps white vinegar
1 1/4 tsp baking soda


1 (8 oz) package cream cheese
1/2 cup unsalted butter
Pinch of salt
1 tsp vanilla
1 (1 lb) bag powdered sugar

Red Velvet Sheet Cake with Blueberries Directions

  1. Cake
  2. Preheat the oven to 350 F. Spray half-sheet pan with cooking spray. In a stand mixer fitted with the paddle attachment, combine the butter and sugars and beat until light and fluffy. Add 1 Oakdell egg at a time and mix until incorporated. Mix in red velvet emulsion. 
  3. Mix in cocoa powder and salt until well incorporated. Mix in 1/2 flour and 1/2 buttermilk until blended. Add remaining flour and buttermilk and combine. Mix in sour cream.
  4. In a medium bowl, mix vinegar and baking soda. Mix into cake batter. Pour cake batter into prepared pan and bake for 20 minutes or until a toothpick inserted into the center comes out clean. 
  5. Frosting
  6. To make the cream cheese frosting, beat cream cheese and butter until smooth, about 2 minutes. Mix in salt and vanilla. Add powdered sugar and mix until well incorporated. Mix in milk.
  7. Spread frosting over cooled cake.
  8. Top with blueberries.

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