This red velvet sheet cake boasts all the warm, rich flavors of the classic in a quick-and-easy single layer, complete with a fluffy cream cheese frosting.
By now many people know the purported origin story of red velvet cake—a nerdy tale involving a chemical reaction between natural cocoa powder and baking soda. While that may have been the case in ancient times, the red velvet of this century is defined by its startling color, a fire engine red so bright it stains your tongue for hours. Somewhere along the way the flavor began to matter less than the hue. Red velvet was no longer just a cake—it was a lifestyle.
Most importantly, it tastes perceptibly of chocolate. Nothing like the bitter intensity of fancy dark chocolate, more like the warming milkiness of hot cocoa in a cup. Unsweetened chocolate proves to be a winner: The cocoa butter in the chocolate makes the cake extra fudgy and rich, with just the right amount of squishiness. We like Guittard, Ghirardelli, or Lindt. Bleached all-purpose flour is an absolute imperative.
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