Red Velvet Sheet Cake

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[{"selector":"#anim-f9d12816-de08-43f1-8368-cad8f97e9ec4 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0, -8.859279787760363%, 0)","translate3d(0, 0%, 0)"]},"delay":0,"duration":1000,"fill":"both"}] [{"selector":"#anim-7bc608e2-fd60-4f84-b4d2-8a74ada82f20","keyframes":{"transform":["translate3d(-138.30645%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-a8b583bf-32ae-47ab-95a2-1d6cfe775315","keyframes":{"transform":["translate3d(142.60091%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Whisk together 1 c flour, 1 c sugar, 2 TB cocoa powder, and 1/8 t salt. Melt 8 TB butter. Stir in 3/4 c buttermilk, 1 egg, 1/2 t baking soda, 1/2 t vanilla, and 1/2 t red food dye. CLICK FOR RECIPE!

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[{"selector":"#anim-66f806c8-873d-4682-a085-ba72dd032a90 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(0, 8.859280287040955%, 0)","translate3d(0, 0%, 0)"]},"delay":0,"duration":1000,"fill":"both"}] [{"selector":"#anim-77c7a73a-eb1e-4c9f-8436-7fdf320bc245","keyframes":{"transform":["translate3d(-110.61946%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ec302a9b-9389-444a-aa72-b1a4532adea1","keyframes":{"transform":["translate3d(142.15248%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] TO MAKE FROSTING: Beat together 3 TBSP butter and 3 oz of cream cheese until fluffy. Add 1/4 cup buttermilk, 2 cups powdered sugar and 1/2 tsp vanilla, and beat until creamy. CLICK FOR FULL RECIPE!

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