Introduction to Southern Red Velvet Sheet Cake with Cream Cheese Frosting & Toasted Pecans
There’s something magical about a Southern Red Velvet Sheet Cake with Cream Cheese Frosting & Toasted Pecans that brings people together. Whether it’s a family gathering or a casual Sunday brunch, this cake is a showstopper. I remember the first time I made it; the vibrant red color and creamy frosting had everyone swooning. It’s not just a dessert; it’s a heartfelt gesture. Plus, it’s easy to whip up, making it a perfect solution for busy days when you want to impress your loved ones without spending hours in the kitchen.
Why You’ll Love This Southern Red Velvet Sheet Cake with Cream Cheese Frosting & Toasted Pecans
This Southern Red Velvet Sheet Cake with Cream Cheese Frosting & Toasted Pecans is a delightful treat that checks all the boxes. It’s incredibly easy to make, perfect for those busy days when you need a quick dessert. The rich, velvety flavor paired with the creamy frosting and crunchy pecans creates a taste sensation that will have everyone coming back for seconds. Trust me, it’s a guaranteed crowd-pleaser!
Ingredients Southern Red Velvet Sheet Cake with Cream Cheese Frosting & Toasted Pecans
Gathering the right ingredients is the first step to creating your Southern Red Velvet Sheet Cake with Cream Cheese Frosting & Toasted Pecans. Each component plays a vital role in achieving that perfect balance of flavor and texture. Here’s what you’ll need:
- All-purpose flour: This is the backbone of your cake, providing structure and a soft crumb.
- Granulated sugar: Sweetness is key! It helps to balance the cocoa and adds moisture.
- Baking soda: This leavening agent gives the cake its lift, making it light and fluffy.
- Fine salt: A pinch enhances all the flavors, making them pop.
- Cocoa powder: Just a touch adds depth and richness to the cake without overpowering the red velvet flavor.
- Buttermilk: This ingredient adds moisture and a slight tang, which is essential for that classic Southern taste.
- Vegetable oil: It keeps the cake moist and tender, ensuring every bite is delicious.
- Large eggs: Eggs provide structure and stability, helping the cake rise beautifully.
- White vinegar: A secret ingredient that reacts with the baking soda, enhancing the cake’s fluffiness.
- Vanilla extract: This adds a warm, sweet aroma that complements the other flavors perfectly.
- Red food coloring: The star of the show! It gives the cake its signature vibrant hue. Use liquid or gel, depending on your preference.
- Cream cheese: The base of your frosting, providing that rich, tangy flavor we all love.
- Unsalted butter: Adds creaminess and helps achieve a smooth frosting texture.
- Powdered sugar: This sweetens the frosting and gives it that fluffy consistency.
- Pinch of salt: Just a hint to balance the sweetness of the frosting.
- Chopped pecans: These add a delightful crunch and nutty flavor, elevating the cake to new heights.
- Butter (for toasting): A little butter for toasting the pecans enhances their flavor, making them irresistible.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Southern Red Velvet Sheet Cake with Cream Cheese Frosting & Toasted Pecans
Now that you have all your ingredients ready, let’s dive into the fun part—making your Southern Red Velvet Sheet Cake with Cream Cheese Frosting & Toasted Pecans! Follow these simple steps, and you’ll have a delicious cake that’s sure to impress.
Step 1: Toast the Pecans
Toasting the pecans is a crucial step that enhances their flavor. Start by heating a pan over medium heat. Add the chopped pecans along with a tablespoon of butter. Stir them around for about 3 to 5 minutes until they become fragrant and slightly golden. Keep an eye on them; you don’t want them to burn! Once toasted, set them aside to cool. This little step adds a delightful crunch to your cake.
Step 2: Make the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, fine salt, and cocoa powder. In another bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, and white vinegar. Mix these wet ingredients until they’re well blended. Now, pour the wet mixture into the dry ingredients and stir until smooth. Don’t forget to add the red food coloring until you achieve that vibrant Southern red hue! Pour the batter into your prepared pan.
Step 3: Bake the Cake
Place the cake in the preheated oven and bake for 25 to 32 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, your cake is ready! Once baked, remove it from the oven and let it cool completely in the pan. Patience is key here; frosting a warm cake can lead to a melty mess!
Step 4: Make the Frosting
While the cake cools, let’s whip up that creamy frosting. In a mixing bowl, beat the softened cream cheese and unsalted butter together until smooth and fluffy. Gradually add the powdered sugar, mixing well after each addition. Finally, stir in the vanilla extract and a pinch of salt. This frosting is rich and tangy, perfectly complementing the sweetness of the cake.
Step 5: Finish the Cake
Once your cake is completely cool, it’s time to frost! Spread the cream cheese frosting generously over the top of the cake. Don’t be shy; the more, the merrier! Finally, sprinkle the toasted pecans on top for that perfect buttery crunch. For an extra touch, you can add a few cake crumbs for color. And there you have it—a stunning Southern Red Velvet Sheet Cake with Cream Cheese Frosting & Toasted Pecans that’s ready to be devoured!
Tips for Success
- Always use room temperature ingredients for a smoother batter.
- Don’t skip toasting the pecans; it enhances their flavor significantly.
- Adjust the red food coloring to your liking; go bold or keep it subtle!
- Let the cake cool completely before frosting to avoid melting.
- Store leftovers in an airtight container in the fridge for freshness.
Equipment Needed
- 9×13-inch baking pan (or a disposable sheet tray for easy cleanup)
- Mixing bowls (a large one for dry ingredients and a medium one for wet)
- Whisk (or an electric mixer for a fluffier frosting)
- Spatula (for spreading frosting smoothly)
- Toasting pan (for pecans; a skillet works too)
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make this cake gluten-free. Just ensure the blend contains xanthan gum for structure.
- Nut-Free: Omit the toasted pecans or replace them with sunflower seeds for a similar crunch without the nuts.
- Chocolate Lovers: Add chocolate chips to the batter for an extra chocolatey twist that pairs beautifully with the cream cheese frosting.
- Vegan Option: Use flax eggs instead of regular eggs, almond milk in place of buttermilk, and a vegan butter alternative for the frosting.
- Spiced Up: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor that complements the cake beautifully.
Serving Suggestions
- Pair with a scoop of vanilla ice cream for a delightful contrast.
- Serve alongside a cup of freshly brewed coffee or sweet tea for a true Southern experience.
- Garnish with fresh berries for a pop of color and freshness.
- Present on a decorative cake stand to elevate your dessert display.
FAQs about Southern Red Velvet Sheet Cake with Cream Cheese Frosting & Toasted Pecans
Can I make this Southern Red Velvet Sheet Cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, wrap it tightly in plastic wrap, and store it in the fridge. Frost it on the day you plan to serve it for the best texture.
What can I use instead of buttermilk?
If you don’t have buttermilk on hand, you can easily make a substitute. Just mix one cup of milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and you’ll have a perfect buttermilk replacement!
How do I store leftovers of the Southern Red Velvet Sheet Cake?
Store any leftover cake in an airtight container in the refrigerator. It should stay fresh for about 3 to 4 days. Just be sure to keep it covered to maintain its moisture!
Can I freeze the Southern Red Velvet Sheet Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Just thaw it in the fridge overnight before serving.
What’s the best way to serve this cake?
For a delightful presentation, serve slices of the Southern Red Velvet Sheet Cake with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or sweet tea!
Final Thoughts
Making a Southern Red Velvet Sheet Cake with Cream Cheese Frosting & Toasted Pecans is more than just baking; it’s about creating memories. Each slice is a celebration of flavor, warmth, and togetherness. I love how this cake brings smiles to faces, whether at a family gathering or a casual get-together with friends. The vibrant red color and creamy frosting are like a warm hug on a plate. So, roll up your sleeves, gather your loved ones, and dive into this delightful recipe. Trust me, it’s a sweet adventure you won’t want to miss!
Print
Southern Red Velvet Sheet Cake with Cream Cheese Frosting & Toasted Pecans is a must-try for your next gathering!
- Total Time: 50 minutes
- Yield: 12-15 servings 1x
- Diet: Vegetarian
Description
A soft, moist Southern-style red velvet cake baked in a sheet pan and covered in creamy whipped cream cheese frosting. Finished with toasted pecans for the perfect buttery crunch. Easy to make, feeds a crowd, and always a hit at holidays, Sundays, and potlucks.
Ingredients
- 2 ½ cups (310g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 1 tsp baking soda
- 1 tsp fine salt
- 2 tbsp cocoa powder (unsweetened)
- 1 cup (240ml) buttermilk, room temp
- 1 cup (240ml) vegetable oil
- 2 large eggs, room temp
- 1 tbsp white vinegar
- 2 tsp vanilla extract
- Red food coloring (liquid or gel – until rich red)
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1 ½ cups chopped pecans
- 1 tbsp butter (for toasting)
Instructions
- Toast the Pecans: Heat a pan over medium. Add pecans + 1 tbsp butter. Toast 3–5 minutes, stirring, until fragrant. Let cool.
- Make the Cake: Preheat oven to 350°F / 175°C. Grease a 9×13-inch pan (or disposable sheet tray). In a bowl, whisk flour, sugar, baking soda, salt, and cocoa powder. In another bowl, whisk buttermilk, oil, eggs, vanilla, and vinegar. Add wet → dry and stir until smooth. Add red coloring until your heart says “that’s Southern red.” Pour batter into pan and bake 25–32 minutes or until a toothpick comes out clean. Let cool completely before frosting.
- Make the Frosting: Beat cream cheese + butter until smooth and fluffy. Add powdered sugar gradually. Beat in vanilla + pinch of salt. Spread generously over cooled cake.
- Finish: Sprinkle toasted pecans on top. Add a few cake crumbs for color (optional but chef’s kiss).
Notes
- Ensure all ingredients are at room temperature for best results.
- Adjust the amount of red food coloring to achieve your desired shade.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
