Christmas Lane Sheet Cake

Time :1

Yield :18 servings

Recipe Background

Christmas is all about sharing the joy of the season with your friends and loved ones! Christmas Lane Sheet Cake does the same, embracing the spirit of the season by making enough for everyone! The tender chocolate cake, dyed red to really get into the jolly feeling of the holidays, has just the slightest touch of tang to keep you coming back for more. On top is a luscious cream cheese frosting unlike anything you've ever tasted, a snowy touch that guarantees a white Christmas no matter the weather outside! Let your tastebuds take a stroll down the Christmas Lane Sheet Cake!

Ingredients

For the cake:

2 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter softened
1 1/2 cups sugar
1 cup sour cream
2 eggs
1 cup buttermilk
1 (12-ounce) bottle red food coloring
1 teaspoon vanilla
2 teaspoons baking soda
2 teaspoons vinegar

For the icing:

8 ounces cream cheese softened
1/2 cup butter softened
1 teaspoon vanilla
4 cups powdered sugar
3-4 tablespoons heavy cream

Directions

Preheat the oven to 350 degrees F.
Line an 11x7-inch baking sheet with parchment paper and grease the paper and the edges with nonstick cooking spray.
In a large bowl, whisk the flour, the cocoa powder, the baking powder, and the salt together.
In another bowl, beat 1/4 cup of the butter and the sugar.
Add the sour cream and the eggs to the butter mixture and beat until smooth.
In a third bowl, combine the buttermilk, the food coloring, and 1 teaspoon of the vanilla.
Add 1/2 of the flour mixture to the butter mixture and beat to combine.
Add 1/2 of the buttermilk mixture to the butter mixture and beat to combine.
Mix the remaining flour mixture into the butter mixture until combined.
Mix the remaining buttermilk mixture into the batter until combined.
In a small bowl, combine the baking soda and the vinegar and fold the mixture into the batter until just combined.
Evenly spread the batter into the prepared baking sheet.
Bake the cake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
Allow the cake to cool on a wire cooling rack until completely cooled.
While the cake cools, in a bowl, beat the cream cheese and the remaining butter together.
Add the powdered sugar, 1/2 of the heavy cream, and the remaining vanilla to the cream cheese mixture and beat to combine.
Add more of the heavy cream, 1/2 tablespoon at a time, to the icing until it has reached the desired consistency.
Spread the icing over the cake and slice.
Serve.