The Humpherys Family

Red Velvet Sheet Cake

Recipe Added:  2/3/2012
2 1/2 cups flour
1/4 cup unsweetened cocoa
1 tsp baking powder
1/2 tsp salt
1 cup buttermilk
1 (1-oz.) bottle red food coloring
1 tsp vanilla
1 cup sour cream
1/4 cup canola oil
4 Tbsp butter, softened
 1 1/2 cups sugar
2 large eggs
2 tsp white vinegar
1 1/2 tsp baking soda
Frosting:
4 oz cream cheese
1/4 cup Greek yogurt
2 Tbsp butter, softened
1 tsp vanilla
3 cups powdered sugar
Preheat the oven to 350 degrees F. Lightly coat a 9x13-inch pan with cooking spray. Set aside. In a medium bowl, whisk together the flour, cocoa, baking powder and salt. In a liquid measure or other bowl, whisk the buttermilk, red coloring and vanilla together.

In a large bowl, using an electric mixer on medium speed, beat sour cream, oil, butter and sugar until fluffy, about 3 minutes. Beat in eggs one at a time. Add half of flour mixture and mix. Add the buttermilk/food coloring mixture and mix again. Mix in the remaining flour until just combined. In a small bowl, mix vinegar and baking soda until mixture fizzes then quickly fold into batter. Scrape the batter into the prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Don’t overbake. Set on a wire rack to cool completely.

For the frosting, using an electric mixer on medium-high speed, beat together cream cheese, yogurt, butter and vanilla until well combined. Slowly mix in powdered sugar. When the cake is completely cooled, spread the frosting over the cake.
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