Red Velvet Sheet Cake with Blueberries
Make this delicious cake for yourself and enjoy!
Prep
8m
Cook
20m
Wait
15m
| Category: | Desserts |
| Seasons |
Ingredients
For
15
Serving(s)
Cake
| 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 |
Frosting
| 1 (8 oz) package cream cheese |
| 1/2 cup unsalted butter |
| Pinch of salt |
| 1 tsp vanilla |
| 1 (1 lb) bag powdered sugar |
| Blueberries |
Red Velvet Sheet Cake with Blueberries Directions
- Cake
- 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.
- 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.
- 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.
- Frosting
- 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.
- Spread frosting over cooled cake.
- Top with blueberries.
