Red Velvet Sheet Cake with Cream Cheese Mascarpone Frosting
If you're looking for the perfect dessert to satisfy your sweet tooth, you can't go wrong with a moist and decadent red velvet sheet cake with cream cheese mascarpone frosting.
Ingredients
Red Velvet Sheet Cake
- ½ cup unsalted butter, room temperature
- ½ cup vegetable oil
- 1 ⅔ cups granulated sugar
- 2 large eggs, room temperature
- 1 ½ teaspoon vanilla extract
- 1 cup buttermilk, room temperature
- 1 teaspoon white vinegar
- 2 tablespoons (or 1 oz) red food coloring
- 2 ⅓ cup all-purpose flour, spoon and leveled
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
Cream Cheese Mascarpone Frosting
- ½ cup (4 oz) mascarpone cheese, slightly cold
- ½ cup (4 oz) cream cheese, slightly cold
- 4 tablespoons unsalted butter, slightly cold
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 4 cups powdered sugar, sifted
Instructions
Red Velvet Sheet Cake
- Preheat oven to 350°F.
- Pull all wet ingredients (eggs, buttermilk & butter) out 30 minutes - 1 hour prior to baking to allow ingredients to come to room temperature.
- Spray a 9"x13" pan with regular cooking spray or baker's spray. If you have parchment paper on hand, you can line the bottom with that and then spray it with cooking spray.
- In a small bowl, mix buttermilk, vinegar, and red food coloring together. Set aside.
- Place butter, vegetable oil, and sugar in a mixer and beat on medium-high speed for 2 minutes until light and fluffy. Scrape the bowl.
- Add in eggs & vanilla. Beat for 1 minute until fully incorporate and homogenous. Scrape the bowl.
- In a medium bowl, sift flour, cocoa powder, salt & baking soda together. Give the flour mixture a whisk until all is incorporated.
- On low speed, add the dry flour ingredients to the cake mixture in three parts and buttermilk in two parts, starting with the flour and alternating with the buttermilk. ie: Flour mixture, buttermilk, flour mixture, buttermilk, flour mixture.
- Mix until fully combined and no streaks remain. Using a rubber spatula, scrape the bowl to ensure all flour and buttermilk have fully combined.
- Pour and spread the red velvet cake batter into your greased 9"x13" pan. Bake for 25-30 minutes. Your cake is done when a toothpick is inserted and comes out with a few moist crumbs.
- Cool in the pan for at least 1 hour prior to frosting.
Cream Cheese Mascarpone Frosting
- Bring cream cheese, mascarpone cheese & butter out 20-30 minutes prior to mixing.
- Add cream cheese, mascarpone cheese, butter and salt to a large bowl and beat on medium-high speed for 2 minutes until light and fluffy. Add in vanilla and mix until combined.
- Slowly add sifted powder sugar, one cup at a time, until fully combined. Beat on medium-high speed for 1-2 minutes until light and fluffy.
- If your frosting is too thick, you can add 1-2 tablespoons of milk or heavy cream to thin it out. Do not add too much milk or cream as this frosting will separate because of the already high-fat content of the cheeses.
- Spread onto the top of the cooled cake and enjoy.
Nutrition
Calories: 453kcalCarbohydrates: 45gProtein: 3gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 87mgSodium: 194mgPotassium: 78mgFiber: 0.3gSugar: 35gVitamin A: 761IUVitamin C: 0.1mgCalcium: 91mgIron: 1mg
Tried this recipe?Let us know how it was!