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ISO: Red Velvet Cake recipe for 13 x 9 inch pan

Last post Aug 01, 2009 5:23 PM by Bikerbaker . 9 replies.


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  • ISO: Red Velvet Cake recipe for 13 x 9 inch pan
    Does anyone have a good Red Velvet Cake recipe for a 13 x 9 inch pan? All I have ever seen is one for layer cakes. So if anyone has one, would you please post it here?

    Thanks,
    Kenna Lou
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  • RE: ISO: Red Velvet Cake recipe for 13 x 9 inch pan
    Can't you cook the recipe for the layer cake in a 9x13 pan? All of the cake mixes give directions for a layer cake and a 9x13 pan.
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  • RE: ISO: Red Velvet Cake recipe for 13 x 9 inch pan
    I'm not sure. I am looking for a scratch recipe. I don't know how that would turn out. All the scratch recipes I have ever seen are for layer cakes.

    Anyone else?
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  • RE: ISO: Red Velvet Cake recipe for 13 x 9 inch pan
    Hershey's has this recipe for Red Velvet cake in a 13" X 9" pan :O)

    Hershey's Red Velvet Cake

    Ingredients:

    1/2 cup butter or margarine, softened
    1 1/2 cups granulated sugar
    2 large eggs
    1 teaspoon vanilla extract
    1 cup buttermilk or sour milk*
    2 tablespoons (one (1-ounce) bottle) red food color
    2 cups all-purpose flour
    1/3 cup HERSHEY'S Cocoa
    1 teaspoon salt
    1 1/2 teaspoons baking soda
    1 tablespoon white vinegar
    1 (16-ounce) can ready-to-spread vanilla frosting
    HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips or HERSHEY'S Milk Chocolate Chips (optional)

    Heat oven to 350°F. Grease and flour 13 x 9-inch baking pan.**
    Beat butter and sugar in large bowl; add eggs and vanilla, beating well.
    Stir together buttermilk and food color.
    Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan.
    Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
    Frost; garnish with chocolate chips, if desired.
    Makes 15 servings.

    * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

    **Cake can also be baked in two greased and floured 9-inch round baking pans. Bake at 350*F for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Frost as desired.

    Variation: For Heart Shapes: Using open-topped heart-shaped cookie cutter (at least 1 1/2-inches deep and 3-inches wide), cut cake into 12 hearts. Frost and decorate as directed.

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  • RE: ISO: Red Velvet Cake recipe for 13 x 9 inch pan
    This is really good.
    Hershey's® Red Velvet Cake
    Provided by: HersheysKitchens.com
    "This is a red-tinted chocolate sheet cake with white frosting. It can also be baked in heart-shaped pans."
    Original recipe yield: 1 - 9x13 inch pan.
    Servings:15 (change)


    INGREDIENTS:
    1/2 cup butter, softened
    1 1/2 cups white sugar
    2 eggs
    1 teaspoon vanilla extract
    1 cup buttermilk
    2 tablespoons red food coloring
    2 cups all-purpose flour
    1/3 cup HERSHEY®'S Cocoa Powder
    1 teaspoon salt
    1 1/2 teaspoons baking soda
    1 tablespoon white vinegar
    1 (16 ounce) can vanilla frosting
    2 cups HERSHEY®'S MINI CHIPS™ Semisweet Chocolate

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    DIRECTIONS:
    Heat oven to 350 F. Grease and flour 13x9-inch baking pan.
    Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan.
    Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Frost; garnish with chocolate chips, if desired. About 15 servings.
    Variation: For heart shapes: Using open-topped heart-shaped cookie cutter (at least 1-1/2 inches deep and 3-inches wide), cut cake into 12 hearts. Frost and decorate as directed.
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    In loving memory of Suzy
  • RE: ISO: Red Velvet Cake recipe for 13 x 9 inch pan
    This recipe is from Southern Living 1996 and you can make it as a 13" X 9" cake or petit fours for a party or wedding :O)

    Red Velvet Cake

    Ingredients:

    1/2 cup shortening
    1 1/2 cups sugar
    2 large eggs
    1 or 2 (1-ounce) bottles red food coloring
    1 teaspoon vanilla extract
    2 1/2 cups sifted cake flour
    1/2 teaspoon salt
    2 teaspoons cocoa
    1 cup buttermilk
    1 tablespoon white vinegar
    1 teaspoon baking soda
    Cream Cheese Frosting
    Garnish: chopped pecans

    Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
    Stir in food coloring and vanilla, blending well.

    Combine flour, salt, and cocoa; set aside.

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  • RE: ISO: Red Velvet Cake recipe for 13 x 9 inch pan
    Combine buttermilk, vinegar, and soda in a 4-cup liquid measuring cup. (Mixture will bubble.)

    Add flour mixture to shortening mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium speed 2 minutes; pour batter into 3 greased and floured 8-inch round cakepans.

    Bake at 350° for 25 minutes. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

    Spread Cream Cheese Frosting between layers and on top of cake. Garnish with chopped pecans, if desired.

    Sheet Cake: Pour batter into a greased and floured 13- x 9-inch pan. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack. Spread cream cheese frosting on top of cake. Garnish, if desired. Yield: 1 (13- x 9-inch) cake.

    Petit Fours: Pour half of batter into a greased and floured 15- x 10-inch jellyroll pan; chill remaining batter. Bake at 350° for 10 minutes or until center of cake springs back when lightly touched (do not overbake). Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack. Repeat procedure with remaining batter. Reserve 1/2 cup Cream Cheese Frosting. Place 1 cake layer on a large cutting board or baking sheet; spread with remaining 3 cups frosting. Top with remaining cake layer; cover and chill. Using round cutter or knife, cut into 1 1/2 inch circles or squares. Pipe or dollop reserved 1/2 cup frosting on tops of cakes. Garnish with pecan halves, if desired. Yield: about 3 dozen.

    Yield: 1 (3-layer) cake

    Georgana McNeil, Houston, Texas
    Southern Living, NOVEMBER 1996
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  • RE: ISO: Red Velvet Cake recipe for 13 x 9 inch pan
    Cream Cheese Frosting

    This recipe goes with Red Velvet Cake

    Ingredients:

    1 (8-ounce) package cream cheese, softened
    1/2 cup butter or margarine, softened
    1 (16-ounce) package powdered sugar, sifted
    1 teaspoon vanilla extract

    Beat cream cheese and butter until fluffy. Gradually add powdered sugar, beating at low speed until blended; add vanilla, beating until blended.

    Yield: 3 1/2 cups

    Georgana McNeil, Houston, Texas
    Southern Living, NOVEMBER 1996


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  • RE: ISO: Red Velvet Cake recipe for 13 x 9 inch pan
    Thank you all so much for your response. I will definitely be making one of these. I will post a review when I do.

    Thanks again,
    Kenna Lou
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  • Re: RE: ISO: Red Velvet Cake recipe for 13 x 9 inch pan
    I made the Hershey's Red Velvet Cake, as printed above, today. I think it came out fantastic :) I won't get to taste it until tomorrow (I work in a restaurant and it was the featured dinner dessert) but I will report the taste/texture. The recipe adapts well to being increased...by 8 times! I made it in a 30 quart mixer.
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