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    Black velvet sheet cake with classic velvet frosting

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    Black velvet sheet cake with a classic velvet frosting

    Despite the cold weather, I loved 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.

    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.

    Close up of the black velvet sheet cake being served

    Ingredients

    For the sheet cake

    • 320 g (11.3 oz) sponge flour (cake flour)
    • 1 tsp salt
    • 240 ml (8.1 floz) buttermilk
    • 1 tsp vanilla extract
    • 1 tsp bicarbonate of soda (baking soda)
    • 2 medium free range eggs
    • 1.5 tsp vinegar
    • 5.5 tbsp cocoa powder (dutch processed)
    • 10 g (0.4 oz) activated charcoal
    • 200 g (7.1 oz) shortening
    • 390 g (13.8 oz) white caster sugar (superfine sugar)

    For the classic velvet frosting

    • 250 ml (8.5 floz) whole milk
    • 5 tbsp plain white flour (all purpose flour)
    • 1 tsp vanilla extract
    • 225 g (7.9 oz) unsalted butter
    • 225 g (7.9 oz) white caster sugar (superfine sugar)
    • 150 g (5.3 oz) blueberries

    Equipment

    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.

    The dry ingredients are mixed together, including cocoa
    Activated charcoal features in this black velvet sheet cake recipe, giving the cake its distinctive colouring
    The dry ingredients for the black velvet sheet cake, featuring cocoa and activated charcoal
    The dry ingredients are mixed together to form a grey mix

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

    Buttermilk, vanilla, baking soda and eggs are mixed together
    The mixed wet ingredients, shown surrounded by blueberries and cocoa

    Add the vinegar and stir. It may fizz a little! Set aside.

    Vinegar is added to the mixture

    Cream together the shortening and sugar until fluffy.

    Shortening and sugar are creamed together until fluffy
    The black velvet sheet cake mixture, shown in a glass bowl

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

    The two mixtures are added together to create the black velvet sheet cake
    The black velvet sheet cake batter, turning grey
    The two black velvet sheet cake mixtures are added alternately
    The black velvet sheet cake mix is nearly ready
    The final black velvet sheet cake mixture

    Add the remaining cocoa and beat until combined.

    Cocoa is added to the black velvet sheet cake mixture
    The final black velvet sheet cake mix, ready for baking

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

    Two cake pans are shown empty, ready for the black velvet sheet cake mix
    The sheet cake mix is divided between the two baking trays

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

    The cake mix is spread around the tins and leveled out, ready for baking

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

    Freshly baked black velvet sheet cake

    For the classic velvet frosting

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

    Milk and flour are combined in a saucepan - the first step in creating the classic velvet frosting

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

    The classic velvet frosting is whisked until thick

    Cream the butter and sugar until light and fluffy.

    Butter and sugar, shown in a glass bowl
    The butter and sugar are creamed together, forming part of the classic velvet frosting

    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.

    The two classic velvet frosting mixes are creamed together
    The classic velvet frosting, shown in a glass bowl

    Ice the cake.

    Ice your black velvet sheet cake with your classic velvet frosting

    And top with blueberries.

    Black velvet sheet cake, topped with blueberries

    Cut into slices to serve.

    Sliced, freshly baked black velvet sheet cake - ready to serve!
    A slice of black velvet sheet cake with classic velvet frosting, topped with blueberries

    Which fruits would you top your black velvet sheet cake with?

    Print this black velvet cake recipe

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    5 from 7 votes

    Black Velvet Sheet Cake with Classic Velvet Frosting Recipe

    This black velvet cake recipe is amazing. The cake topped with a classic velvet frosting, and really makes an impression.
    Prep Time20 minutes mins
    Cook Time20 minutes mins
    Total Time40 minutes mins
    Course: Desserts and sweet treats
    Cuisine: American
    Diet: Vegetarian
    Servings: 16 slices
    Author: Emily Leary

    Ingredients

    For the sheet cake

    • 320 g (11.3 oz) sponge flour (cake flour)
    • 1 tsp salt
    • 240 ml (8.1 floz) buttermilk
    • 1 tsp vanilla extract
    • 1 tsp bicarbonate of soda (baking soda)
    • 2 medium free range eggs
    • 1.5 tsp vinegar
    • 5.5 tbsp cocoa powder (dutch processed)
    • 10 g (0.4 oz) activated charcoal
    • 200 g (7.1 oz) shortening
    • 390 g (13.8 oz) white caster sugar (superfine sugar)

    For the classic velvet frosting

    • 250 ml (8.5 floz) whole milk
    • 5 tbsp plain white flour (all purpose flour)
    • 1 tsp vanilla extract
    • 225 g (7.9 oz) unsalted butter
    • 225 g (7.9 oz) white caster sugar (superfine sugar)
    • 150 g (5.3 oz) 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.
    • Top with blueberries.
    • Cut into 16 slices to serve.

    Video

    Nutrition

    Calories: 479kcal | Carbohydrates: 59g | Protein: 5g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 258mg | Potassium: 110mg | Fiber: 1g | Sugar: 41g | Vitamin A: 436IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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

    Pin this recipe for later

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    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

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      5 from 7 votes

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    1. christiana says

      April 26, 2018 at 8:02 pm

      this looks so yummy and quite easy to make .would definitely try it out sometime.

      Reply
      • Emily Leary says

        April 30, 2018 at 9:54 am

        Thank you! I hope that you do give this Black Velvet sheet cake a try - it's really delicious :)

        Reply
    2. Barnaby says

      April 25, 2018 at 8:15 pm

      wow they look sensational cant wait to make them. They would go so well with this west African tea, you have to try it. Here is a link

      Reply
      • Emily Leary says

        April 26, 2018 at 9:14 am

        Thank you! I hope that you enjoy this delicious sheet cake as much as we do in my house! I'd love to try African tea but there's no link!

        Reply
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    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

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