Red Velvet Texas Sheet Cake
This Red Velvet Texas Sheet Cake is an old fashioned, light chocolate cake topped with a pourable vanilla icing. The cake is super moist and simple to make, it will be requested for every gathering!
Servings: 12 slices
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ tsp kosher salt
- 1 cup salted butter I prefer salted but you can use unsalted for the cake and/or icing!
- 4 tbsp cocoa powder
- 1 cup water
- ½ cup buttermilk You can also use ½ cup of milk and 1 tsp white vinegar if you don't have buttermilk on hand!
- 2 eggs room temperature
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tbsp white vinegar
- 2-3 tsp red food dye
For the icing:
- ½ cup salted butter
- ⅓ cup whole milk
- 1 tsp vanilla extract
- 3 ½ - 4 cups powdered sugar
- ½ tsp kosher salt
Instructions
For the cake:
- Preheat oven to 375°. Grease a 9×13 inch pan. Sift together in a large bowl flour, sugar and salt.
- In a medium sauce pan, melt the butter. Add in cocoa and water and bring to a boil, stirring frequently. Once boiling, pour over flour mixture, beating well until combined.
- Add milk, eggs, baking soda, vanilla, vinegar and red food dye. Mix well and add additional dye to reach desired color.
- Bake about 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan. When the cake is done, pull from the oven and then you will make the icing!
For the icing:
- In a large saucepan, combine the butter and milk and stir constantly. Remove from heat once simmering.
- Beat in enough powdered sugar and salt to make a spreading consistency. Beat in vanilla and stir until smooth and creamy, not runny. Pour over the sheet cake and top with sprinkles. Enjoy!