Funfetti Red Velvet Brownie Sheet Cake

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My Funfetti Red Velvet Brownie Sheet Cakes makes a delicious Valentine’s Day dessert or anytime dessert in no time at all!

2015-01-30-4301 Funfetti Red Brownie Sheet Cake

Combos of all kinds seem to be all the rage right now! The combinations being done in the food world are just so much fun! So I decided to put my own spin on some flavors that people usually love! The whole make it your own deal, you know?

With Valentine’s Day approaching soon I just had to make a few fun and slightly different combos of my own!

Did you catch my Red Velvet (Valentine’s) Brookies last week? I had so much fun with last week’s combo dessert I wanted to make another one with a really good frosting!

So, today I have made for you a Funfetti Red Velvet Brownie Sheet Cake with a blush buttercream frosting! Also, in the buttercream frosting I have a hint of cherry and almond to make the buttercream even more incredible!

I guarantee you this buttercream frosting is guaranteed to please! Or you can always use canned frosting if you prefer.

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A couple on details first. Make sure you use a 15 x 10 x 1-inch pan that is 1-inch high to prevent overflow during baking. Spray pan generously with cooking spray.

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First put together the Valentine’s Funfetti cake batter and pour it into the prepared pan. Then put together the Red Velvet brownie batter according to the instructions below. Pour that over the Funfettii batter. Swirl batters together with the tip of a knife, pulling some cake batter to the top surface.

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While that is baking, make your buttercream frosting and set it aside. Take the cake out of the oven, let it cool completely. You can either follow my instructions below or change it however you want to.

2015-01-30-4295Now all you need to do is frost the cake and add a few more sprinkles. :)

Put the cake in the fridge until you serve it. Cut the cake, serve and ENJOY!

Funfetti Red Velvet Brownie Sheet Cake

Ingredients:                                                                                       2015-01-30-4283

1 Valentine’s Funfetti Cake Mix, of any variety of Funfetti

3/4 cup water or milk

1/3 cup vegetable oil

3 large eggs

1 Red Velvet Cake Mix

1/4 cup chocolate milk or water

1/3 cup oil

2 large eggs

3 cups powdered sugar

1 cup butter (preferably unsalted)

3/4 teaspoon almond extract

1/2 – 1 teaspoon cherry extract (start with 1/2 teaspoon, adding 1/4 teaspoon more at a time)

1/4 teaspoon clear vanilla extract

2-4 tablespoons milk

Valentine’s sprinkles, if desired

Directions:

1. Heat oven to 350 degrees F. Generously spray a 15 x 10 x 1-inch baking pan with cooking spray. The sides of the pan must be 1-inch high to prevent overflow when baking!

2. Beat the Funfetti cake mix, 3/4 cup water or milk, 1/3 cup oil and 3 eggs in large bowl using a stand mixer, or with a hand held electric mixer on medium speed for 1 1/2 minutes. Spread evenly in prepared pan. Stir by hand, red velvet cake mix, 1/4 cup water, 1/3 cup oil and 2 large eggs in a medium bowl only until blended. Swirl batters with tip the tip of a knife, pulling some cake batter to top surface.

3. Bake 30 to 35 minutes or until toothpick inserted comes out clean. Cool completely on wire rack.

4. Using a stand mixer, or a hand held mixer beat the powdered sugar, flavored extracts, and milk together. Beat for about 3 minutes, or until desired consistency is achieved. Frost cake, decorate with sprinkles and refrigerate until serving.

Makes 16-24 servings

 *If you want a brighter frosting simply add red food coloring 1 drop at a time beating after each addition.

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Salted Caramel Hazelnut Sheet Cake

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This Salted Caramel Hazelnut Sheet Cake is an easy and delicious version of an all-time favorite cake!2014-10-31_3510 Salted Caramel Hazelnut Sheet Cake

This Salted Caramel Hazelnut Sheet Cake makes a wonderful dessert when you want a dessert a little on the lighter side, but you still want something really good!

After playing around with several different varieties for my family and friends, I have a new found appreciation for traditional sheet cakes! Until recently, I really didn’t know how wonderful a good classic sheet cake could be. Now I get why sheet cakes have long been a part of Southern hospitality and friendliness! :)

When making this sheet cake I decided to add a fun little spin to my cake. Today I went for the delicious flavor of Salted Caramel Hazelnut AND there’s even some COCOA in the spread! Yum!

It’s so nice to have a few lighter desserts in your recipe collection that you know will deliver on flavor, but won’t be too heavy.

Hope you enjoy!

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Here’s a full view of a piece of this cake. I just think this cake is so welcoming – hope you guys think so too!

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Here’s your secret ingredient my friends – Salted Caramel Hazelnut Spread! If you haven’t seen this stuff yet it’s on the shelf by the peanut butters, nut spreads and such.

This stuff is SO good! What a wonderful surprise!

No that’s not me. That’s one of my boys. :)

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For the garnish on this cake I like a few bigger chunks of chopped candy around the outside rim, and then a few handfuls of finely chopped candy bars for the middle. A few fun size chopped Twix bars were perfect here!

The cake will be wonderful with or without the chopped Twix bars on top. Of course they’re completely optional!

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Salted Caramel Hazelnut Sheet Cake

Ingredients:                                            2014-10-31_3510 Salted Caramel Hazelnut Sheet Cake

2 cups all-purpose flour

1 3/4 cup sugar

1/4 teaspoon salt

1 teaspoon baking soda

1 cup butter

1 cup water

1/2 cup Salted Caramel Hazelnut Spread

2 large eggs, slightly beaten

1 teaspoon vanilla

1/2 cup buttermilk

Twix bars – coarsely chop 1/2, finely chop 1/2; set aside for later (you won’t need many this is used for garnish only)

Salted Caramel Hazelnut Icing:

1/2 cup butter

1/3 cup Salted Caramel Hazelnut Spread

1/3 cup plus 1 tablespoon milk

16-ounces powdered sugar

1 teaspoon vanilla extract

Directions:

1. Spray a 15-in. x 10-in. x 1-in. baking pan with cooking spray. You will want to make sure it’s at least 1 inch deep. Heat oven to 350 degrees F.

2. In a large bowl, combine the flour, sugar, baking soda and salt; set aside. Combine butter, water and salted caramel hazelnut spread in a saucepan over medium heat; bring to a boil. Add to flour mixture and mix well; set aside.

3. Combine eggs, vanilla and buttermilk; add to salted caramel hazelnut mixture. Spread into greased pan. Bake at 350 degrees for 15 to 20 minutes, or until cake springs back when gently touched.

4. Prepare salted caramel hazelnut topping. Combine butter, salted caramel hazelnut spread and milk in a saucepan over medium heat; bring to a boil. Remove from heat; stir in powdered sugar and vanilla to desired spreading consistency.  Spread salted caramel hazelnut icing over warm cake. Garnish with chopped Twix bars, if desired.

Makes 15-20 servings

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