Red Velvet Sheet Cake With Buttercream Frosting

Cecelia Huddleston

By
@Cecelia26

I always frost a Red Velvet Cake with Cream Cheese Frosting which is one of our favorites. However, I didn't have any cream cheese so I decided to use the Buttercream Frosting. My husband & I were pleasantly surprised! He actually prefers the Buttercream.


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

15

Method:

Bake

Ingredients

1 box
red velvet cake mix
2/3 c
cooking oil
2/3 c
milk
4 large
eggs

VANILLA BUTTERCREAM FROSTING

1 stick
butter, softened
4 c
powdered sugar
1/3 c
half and half
1/2 Tbsp
imitation vanilla
1 c
sweetened flake coconut, optional

Directions Step-By-Step

1
Preheat oven to 325 degrees. Spray 13" x 18" cake pan with cooking spray with flour. In large mixing bowl, combine all ingredients. With electric mixer on low speed, beat 30 seconds. Increase to medium high speed and continue beating 1 1/2 minutes. Pour batter into prepared pan. Bake 30-32 minutes or until toothpick inserted in center comes out clean. Cool cake completely.

Note: If you prefer to use a 9" x 13" cake pan, follow the instructions on the back of the box for the amount of baking time.
2
Vanilla Buttercream Frosting:

In large mixing bowl, beat butter. Gradually, add powdered sugar; beating until smooth. Stir in half and half and vanilla. (If mixture is too thick, add more half and half, 1 teaspoon at a time. If mixture is too thin, add more powdered sugar). Sprinkle cake with coconut. Store in refrigerator.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy