Red Velvet Sheet Cake with Cream Cheese Frosting

I was scrolling through my Instagram “For You” page when I stumbled across a post for these red velvet brownies that were slathered in cream cheese frosting. I couldn’t stop thinking about it, so I decided to whip up my own version. They ended up being more like a sheet cake but I was very happy with it! In my recipe I do use red food coloring to dye the cake, although I typically prefer more natural methods to changing the color. If you want to use an alternative to food coloring, you can use beet juice, which will have the same effect as the red food dye, and also won’t alter the taste of your cake! I recommend cutting this cake up and storing it in the fridge so it doesn’t get moldy, although if you live in a household with lots of people, it probably won’t last that long!

INGREDIENTS:
DRY:

1 cup gluten free flour (I use this one)

3/4 cup granulated sugar

1 teaspoon baking powder

1/8 cup cocoa powder

1/2 cup semisweet chocolate chips

WET:

1 1/2 sticks unsalted butter

3 eggs

1 teaspoon vanilla extract

1/4 cup heavy cream

1/4 cup sour cream

red food coloring (adjust to how red you want your cake)

FROSTING

1, 8 oz. package cream cheese

3/4 stick unsalted butter

1 teaspoon vanilla extract

3 cups confectioners sugar

DIRECTIONS:

1.) Preheat oven to 350ºF and grease a 9×11 baking dish.

2.) In a large bowl, cream together the butter and sugar until light and fluffy. Then, add in the eggs one at a time until fully combined.

3.) Sift in the flour, baking powder, and cocoa powder, then add the heavy cream and sour cream.

4.) Add the red food coloring until satisfied with the coloring of the batter, then gently fold in the chocolate chips. Pour into the prepared pan, and bake for 20-22 minutes, or until a toothpick inserted into the center of the cake comes out clean.

5.) While the cake is baking, prepare the frosting. Cream together the butter and cream cheese until fully combined, then add in the confectioners sugar and vanilla extract. Set aside.

6.) Allow the cake to fully cool to room temperature, then frost, slice into large squares, and enjoy!