This Red Velvet Sheet Cake recipe has been compensated by Collective Bias, INC. and The Coca-Cola Company, all opinions are mine alone.
A rolling pin
Flour scattered across the table
Cookie cutters piled high
A recipe book with yellowed pages
These are my childhood memories of the holidays. During break, my sister and I would spend days (if not a full week) at my grandmother’s house. She was a cook and baker extraordinaire. Most of what I learned about cooking and baking was from my grandmother. Do you remember favorite recipes that your grandmother would make? Our family had several favorites, but the overall top pick was her Red Velvet Cake. Everyone saved just enough room from dinner to be sure to have a slice.
Going to her house to be with family meant times of crafting, baking, and looking at the decorative lights. My cousin, my sister, and I would bundle up into the truck, and my grandparents would take us driving around to different light displays.
Now that I’m older, “going home” or “going to my grandmother’s” doesn’t look the same as it did back then. Now, I’m the one cooking and crafting and baking. But the important part is that she is there to share it with my kids just as she was with me when I was as child. Without her traveling to spend the holidays with us, this would not be possible.
Are you heading home for the holidays? I’ll leave you to reminisce of the holidays past with this delicious Red Velvet Cake recipe, similar to what my grandmother used to create.
Red Velvet Sheet Cake
- (1) cup milk
- (2) large eggs
- (1) tablespoon white vinegar
- (1/2) cup shortening (not butter flavor)
- (1) cup sugar
- (3) tablespoons unsweetened cocoa
- (1) small vial red food coloring
- (1) teaspoon Pink Himalayan sea salt
- (1) teaspoon vanilla
- (2 1/2) cups all purpose flour
- (1 1/2) teaspoons baking soda
- Icing of your choice (Some like homemade, some like storebought, and some like cream cheese. Choose whatever icing your family prefers)
How to Make
Preheat oven to 350 degrees and grease a 13×9 sheet pan with extra shortening.
Place the 1/2 cup of shortening and the sugar in a large bowl. Mix until fluffy. Add the two eggs to the mix and combine thoroughly. Add red food coloring and cocoa. Mix.
Combine salt, vanilla, and milk in a separate large bowl. Set aside.
Add the flour, 1/2 cup at a time, to the shortening mixture and stir.
Grab the milk mixture that you set aside earlier. Add the milk mixture to the batter and combine. Fold in the vinegar and baking soda.
Place the batter into the greased pan. Bake for approximately 30 minutes. Test to see if the cake is done with a toothpick in the center of the cake. If the cake is not done, place it back in the oven for another 5-10 minutes and check again.
Cool cake completely. Add your choice of icing.