Black velvet sheet cake with classic velvet frosting

Despite the cold weather, I’m loving March, not least because of all the activity and buzz around Women’s History month. The UK, the US, and Australia all dedicate March to the celebration of women throughout history who have contributed to the world in a positive way, and every year I’m privileged to see so many inspiring stories new and old.

These types of initiatives celebrate progress too. When surveyed by Food Network, 72% of women reported that they believe being a woman today is better than ever, with 77% believing there’s no limit to what they can achieve.

The research also got me to think about the women who inspire me in my field. The women who have worked hard to become truly fantastic at what they do.

For me, one such woman is Ree Drummond: TV chef, mother, and an all-round unstoppable force of nature. Ree’s show, The Pioneer Woman airs on Food Network and is an amazing mix of great food cooked and presented in a way that’s super accessible. You can catch her show tomorrow, Thursday 29th March at 9.10. 9.35, 10.05, 10.30, 15.00, 15.30, 16.00 and 16.30!.

As I’m sure you already know, Food Network is a channel full of food-spiration, where anyone can learn a delicious new recipe or two and pick up some tips and tricks in the kitchen. It also has an impressive number of female chefs on its roster, which is great to see.

Ree’s show really highlights what a modern woman can achieve. She studied broadcast journalism as is a true creative talent – a successful entrepreneur who has gone from strength to strength since starting her blog using a mixture of talent, passion and sheer force of will.

Ree may make what she does look easy, but from experience I know how much effort goes into everything she does, whether she’s in front of the camera or behind a keyboard.

To celebrate Ree’s inspiring story I’ve adapted her Red Velvet Sheet Cake with Classic Red Velvet Frosting from The Pioneer Woman episode,”Potluck Sunday”, and it really is super delicious.

In keeping with Ree’s love of exploring and adapting in the kitchen, I’ve made mine a little different and instead of red food colouring, I’ve used activated charcoal. I love the effect, the crumb is a stunning black. Here’s how to make it.

Ingredients

For the sheet cake

• 320g cake flour
• 1 tsp salt
• 240ml buttermilk
• 1 tsp vanilla extract
• 1 tsp baking soda
• 2 whole eggs
• 1 1/2 tsp vinegar
• 5 1/2 tbsp cocoa powder
• 10g activated charcoal capsules
• 200g shortening
• 390g caster sugar

For the classic velvet frosting

• 250ml cup whole milk
• 5 tbsp all-purpose flour
• 1 tsp vanilla extract
• 225g unsalted butter
• 225 caster sugar
• 150g blueberries

Instructions

For the sheet cake

Preheat the oven to 180C/355F (160C/320F fan).

Sift together the cake flour 2 tbsp cocoa, salt and charcoal and set aside.

In a separate bowl, mix together the buttermilk, vanilla, baking soda and eggs.

Add the vinegar and stir. It may fizz a little – set aside.

Cream together the shortening and sugar until fluffy.

Alternate adding the flour mixture and the buttermilk/egg mixture until all combined.

Add the remaining cocoa and beat until combined.

Pour the batter into well-greased 35 x 45cm sheet cake pan. I didn’t have one, so I split the mix between two smaller trays.

Use a large offset spatula or knife to even out the surface.

Bake for 20 minutes. Remove the pan from the oven and allow the cake to cool completely before icing.

For the classic velvet frosting

Combine the milk and flour in a saucepan over medium heat.

Whisk constantly until thick. Remove from the heat and let cool to room temperature.

Cream the butter and sugar until light and fluffy.

Add the cooled milk mixture and vanilla and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream.

Ice the cake.

And top with blueberries.

Cut into slices to serve.

If you’d like to print this recipe to try later, just hit PRINT on the recipe card below.

Black velvet sheet cake with classic velvet frosting

Course: Desserts and sweet treats

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Author: Emily Leary

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Ingredients

For the sheet cake

• 320 g cake flour
• 1 tsp salt
• 240 ml buttermilk
• 1 tsp vanilla extract
• 1 tsp baking soda
• 2 whole eggs
• 1.5 tsp vinegar
• 5.5 tbsp cocoa powder
• 10 g activated charcoal
• 200 g shortening
• 390 g caster sugar

For the classic velvet frosting

• 250 ml cup whole milk
• 5 tbsp all-purpose flour
• 1 tsp vanilla extract
• 225 g unsalted butter
• 225 g caster sugar
• 150 g blueberries

Instructions

For the sheet cake

1. Preheat the oven to 180C/355F (160C/320F fan).
2. Sift together the cake flour 2 tbsp cocoa, salt and charcoal and set aside.
3. In a separate bowl, mix together the buttermilk, vanilla, baking soda and eggs.
4. Add the vinegar and stir. It may fizz a little - set aside.
5. Cream together the shortening and sugar until fluffy.
6. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined.
7. Add the remaining cocoa and beat until combined.
8. Pour the batter into well-greased 35 x 45cm sheet cake pan. I didn't have one, so I split the mix between two smaller trays.
9. Use a large offset spatula or knife to even out the surface.
10. Bake for 20 minutes. Remove the pan from the oven and allow the cake to cool completely before icing.

For the classic velvet frosting

1. Combine the milk and flour in a saucepan over medium heat.
2. Whisk constantly until thick. Remove from the heat and let cool to room temperature.
3. Cream the butter and sugar until light and fluffy.
4. Add the cooled milk mixture and vanilla and beat very well. It may look separated, which means you have to keep beating until fully combined. It should be fluffy and light, similar to whipped cream.
5. Ice the cake.
6. And top with blueberries.
7. Cut into slices to serve.

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This is a commissioned post for Food Network. Recipe adapted from The Pioneer Woman with permission.