High Altitude Red Velvet Sheet Cake
The best red velvet sheet cake that's soft and moist, layered with tangy cream cheese buttercream, then decorated with powdered sugar snowflakes for Christmas.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Paddle Attachment
- 13x18 Rimmed Baking Sheet
Ingredients
Cake
- 3 cups cake flour, spooned and leveled
- 1 ¾ cups granulated sugar
- ¼ cup Dutch processed cocoa powder (Rodelle)
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp baking soda
- 4 large eggs
- 1 cup vegetable oil
- 1 ⅔ cups whole buttermilk
- 1 tbsp white distilled vinegar
- 2 tsp vanilla extract
- red gel food coloring
Buttercream
- ½ cup (4 oz) unsalted butter, softened to room temperature
- 4 oz (1/2 block) cream cheese, softened to room temperature
- ¼ cup vegetable shortening
- 3 - 3 ¼ cups powdered sugar
- 1 tbsp meringue powder, optional
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp vanilla bean paste
- 1 tbsp milk or cream, only if needed
Other
- non-melting powdered sugar, for snowflake stencils
Instructions
Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a 13x18 inch rimmed baking sheet with parchment paper, and lightly spray the paper with non-stick baking spray.
- In a bowl, sift together the flour, sugar, cocoa powder, salt and baking soda.
- In a separate large bowl, whisk together the eggs, oil, buttermilk, vinegar, vanilla and a few drops of red gel food coloring.
- Add the wet ingredients to the dry, and whisk briefly, just until combined and smooth; don’t over-mix.
- Pour the batter into the prepared pan, and use an offset spatula to spread it evenly into the pan. Bake for about 22-25 minutes, until a cake tester inserted into the center of the cakes comes out clean and the tops springs back when gently touched.
- Set the pan on a cooling rack, and cool completely.
Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, whip the butter, cream cheese and shortening for several minutes until smooth.
- Add the powdered sugar and meringue powder by spoonfuls, mixing on low to combine. Add the salt, vanilla and milk (if needed to slightly thin the buttercream), and whip on medium speed for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.
Assembly
- Trim the edges of the cooled cake, if needed. Then cut the cake in half (cutting through the paper, too), so that you have two 9x13 inch rectangles.
- Turn one of the cakes over onto a serving platter or baking sheet, and peel off the paper. Frost with an even layer of the buttercream.
- Carefully place the other cake layer on top, and peel off the paper. Use snowflake stencils and non-melting powdered sugar to decorate the top of the cake.
Notes
The cake should be served at room temperature, but leftovers should be stored in the refrigerator, in an airtight container for up to 3 days.
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