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.
Ingredients
For the sheet cake
- 320g (11.3 oz) cake flour
- 1 tsp salt
- 240ml (8 floz) buttermilk
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 whole eggs
- 1 1/2 tsp vinegar
- 5 1/2 tbsp cocoa powder
- 10g (0.35 oz) activated charcoal capsules
- 200g (7 oz) shortening
- 390g (13.75 oz) caster sugar
For the classic velvet frosting
- 250ml (8.5 floz) cup whole milk
- 5 tbsp all-purpose flour
- 1 tsp vanilla extract
- 225g (8 oz) unsalted butter
- 225 (8oz) caster sugar
- 150g (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 a 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.
Which fruits would you top your black velvet sheet cake with?
Print this black velvet cake recipe
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Black velvet sheet cake with classic velvet frosting
Ingredients
For the sheet cake
- 320 g (11.3 oz) cake flour
- 1 tsp salt
- 240 ml (8.1 floz) buttermilk
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 whole eggs
- 1.5 tsp vinegar
- 5.5 tbsp cocoa powder
- 10 g (0.4 oz) activated charcoal
- 200 g (7.1 oz) shortening
- 390 g (13.8 oz) caster sugar
For the classic velvet frosting
- 250 ml (8.5 floz) whole milk
- 5 tbsp all-purpose flour
- 1 tsp vanilla extract
- 225 g (7.9 oz) unsalted butter
- 225 g (7.9 oz) caster 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
This is a commissioned post for Food Network. Recipe adapted from The Pioneer Woman with permission.
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More great cake recipes
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christiana says
this looks so yummy and quite easy to make .would definitely try it out sometime.
Emily Leary says
Thank you! I hope that you do give this Black Velvet sheet cake a try – it’s really delicious :)
Barnaby says
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
Emily Leary says
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!
Cia Black says
So I have to ask, red velvet can leave a red stain sometimes, does this leave a dark blackish/blue/purple stain? Kids is why ask. This sounds amazing.
Emily Leary says
Thank you! It’s a really delicious recipe :) Activated charcoal doesn’t stain any more than chocolate on its own would. That’s why I love it as it’s a completely natural food colouring!
Pippa says
This sheet cake looks delicious! I love how you put your own twist on the recipe by using the charcoal!
Emily Leary says
Thank you! This sheet cake really is delicious. Let me know what you think if you give it a try!
Preet says
The black velvet sheet cake sounds and looks so delicious. The frosting looks just perfect. Your pictures make the recipe more easy to try, so beautiful shots. I would love to try this recipe myself.
Emily Leary says
Thank you! I’m so pleased that you like this recipe with the photos and I hope that you enjoy it as much as we do in our house if you give it a try!
Alaina monster says
I’m not usually a baker, but this cake looks like something I can handle. I loved your addition a blueberries on top.
Emily Leary says
Thank you! I hope that you do decide to give this recipe a go! It isn’t difficult to make and tastes delicious! Enjoy!
Evelyn, PathofPresence says
Emily, I am celebrating with you – I am humbled and grateful to be standing on such broad shoulders. I love your adaptation of the recipe and the use of fresh blueberries. This looks absolutely delicious and I can’t wait to give it a try Xo, Evelyn, PathofPresence.com
Emily Leary says
Let me know when you do, I’m sure you’ll love the taste :)
Emily Fata, www.EmulatingEmily.com says
This cake looks so delicious and easy to make! And the frosting — wow, I can’t wait to make (and TRY) it!
Emily Leary says
Thank you so much! Let me know how it goes. It’s a very popular cake in our house!
Ithfifi says
This cake looks absolutely amazing, I am trying to imagine how delicious it is, I bet the blueberries add a really nice fresh twist to it!
Emily Leary says
Thank you so much! I hope that you give this recipe a try to see just how delicious it is and yes, the blueberries give a lovely twist!
Elizabeth O says
Another mouth watering cake! This looks seriously delicious. Thank you for sharing the gorgeous recipe, I am going to save it.
Emily Leary says
Thank you! It really is delicious and not difficult to make – it’s hard to stop at just one slice!
Dannii @ Hungry Healthy Happy says
this is such a great twist on a red velvet cake. I know it’s a long way off, but this would be great for Halloween with some orange icing.
Obsessed with Food Network too. I have it on now :)
Emily Leary says
Thank you! Yes, orange icing on this cake would be perfect for Halloween :) Food Network is great – so many inspirational ideas!
Michelle Frank | Flipped-Out Food says
I grew into my “home cook pants” watching Food Network. As you say, they make cooking so accessible, though I do miss the days of Sara Moulton and some of the other vintage shows that were devoted to teaching rather than entertainment. This decadent black velvet sheet cake is exactly what I needed for my Easter Dinner spread. YUM!!
Emily Leary says
I love your ‘home cook pants’ expression :) Did you make the cake for Easter? I hope everyone enjoyed it if you did!