Red Velvet Bars with Flour Frosting

Honestly? I really don’t get the hype of red velvet bars. You see them everywhere! I’m not a huge fan. I also don’t really like the cream cheese frosting. Sad, I know. But, I found this recipe with a different twist and gave it a try. They were pretty good! The best thing about them was the frosting and you will see it is very different, but very good. Unlike the super sweet frostings (which definitely have their place), this was made using flour and made for a more slightly sweet, but still thick and creamy frosting. This frosting would be great on brownies too I bet. Read on!


I like the frosting is nearly as thick as the velvet bars! Smile


Red Velvet Sheet Cake via the Pioneer Woman:

  • 1 cup Shortening
  • 1-3/4 cup Sugar
  • 2-1/2 cups Cake Flour
  • 1-1/4 teaspoon Salt
  • 2 whole Eggs
  • 1 cup Buttermilk
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • 1-1/2 teaspoon Vinegar
  • 1-1/2 ounce, fluid Red Food Coloring
  • 1-1/2 teaspoon Cocoa Powder
Preparation Instructions

Preheat oven to 350 degrees. Thoroughly spray a large a jelly roll pan with nonstick baking spray. Be sure to get in all the corners of the pan.

Sift together cake flour and salt. Set aside.

In a separate bowl, stir together buttermilk, eggs, vanilla, and baking soda. Add vinegar and stir. Set aside.

In a separate small bowl, mix together cocoa and red food coloring. Set aside.

Cream together shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour the red mixture in and beat until combined.

Pour batter into prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 minutes. Remove pan from oven and allow cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow cake to cool completely before icing.


Remember to mix things gradually. I made quite a mess!


My bars were more pink as my red food coloring was called “Christmas Red”, but just roll with it. See FeistyCat photo bombing on the right? Ha ha!


While the bars are baking, take photos of your cute dog. He is in full force shedding of his winter coat so we aren’t friends. Well, we are, but my vacuum is getting a few extra workouts.


Frost with this recipe, called That’s the Best Frosting I’ve Ever Had (pretty big title to live up to!!)

  • 5 Tablespoons Flour
  • 1 cup Milk
  • 1 teaspoon Vanilla
  • 1 cup Butter
  • 1 cup Granulated Sugar (not Powdered Sugar!)
Preparation Instructions

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream.

Grab a spoon and taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled cake.

Serve yourself a piece – after sampling the frosting, of course. Experience an odd, but wonderful taste. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You might love it so much you won’t go back.


So yeah – frosting made with flour. Who would have thought!! When you have this on the stove, you must constantly whisk this and keep your eye on it. This base comes together very quickly!! And, you use regular sugar, not powdered sugar.


The bars were a bit crumby when I cut into them. However, I didn’t follow the instructions to invert the bars and then cut them. That might have made a difference. The bars were wonderfully light and that was probably due to the cake flour and buttermilk. Yum!




About Feisty Eats

I love to eat, entertain, exercise and try new life adventures. I am in my 30's and have a great husband, dog (Winston) and cat (Brinklie). I love to try or make new recipes and drink new beers.
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