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Ultra-Rich Red Vines Dark Cocoa Sheet Cake – Licorice-Infused Chocolate Sheet Cake
Dolce Flav
Rated 5.0 stars by 1 users
Category
Red Vine Flavor
Author:
Dolce Flav
Servings
12
Prep Time
15 minutes
Cook Time
40 minutes
This Red Vines Dark Cocoa Sheet Cake delivers a luxuriously rich chocolate experience enhanced with bursts of Red Vines licorice for a playful and unique flavor twist. The moist sheet cake—deepened by black cocoa—pairs decadently with fluffy chocolate frosting, all crowned by colorful Red Vines arranged in whimsical patterns. It’s a showstopping dessert that’s simple to make and highly optimized for search terms like “Red Vines cake,” “licorice sheet cake,” and “chocolate cake with candy decoration.”
Ingredients
Cake:
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1 cup (200 g) granulated sugar
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2 eggs
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½ teaspoon salt
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1 cup (240 g) buttermilk
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¼ cup (60 g) vegetable oil
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¼ cup (55 g) melted butter
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¾ cup (68 g) black cocoa powder
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1 cup (128 g) all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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¼ cup (60 g) water
Frosting & Decorating:
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1 cup + 2 tablespoons (approx. 180 g) powdered sugar
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8 tablespoons (113 g) butter
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1 tablespoon (15 g) heavy cream
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⅛ teaspoon salt
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3 oz chocolate chips
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(Optional) black food coloring for dramatic effect
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Multiple Red Vines twists for decorative flair
Directions
Preheat & Prepare Pan: Preheat your oven to 350°F. Line a 9×9‑inch square baking pan with parchment for easy removal.
Mix Wet Ingredients: Whisk together eggs, sugar, and salt until foamy. Add buttermilk, oil, melted butter, and stir to combine.
Add Dry Ingredients: Whisk in black cocoa, followed by flour, baking powder, and baking soda. Pour in the water and mix until smooth.
Bake: Pour batter into the lined pan and bake 35–40 minutes until the cake springs back lightly and is set. Let cool in the pan for at least an hour.
Make Frosting: Beat butter with salt until creamy. Melt the chocolate chips and add them along with powdered sugar in two batches, then stir in heavy cream and food coloring (if using), whisking until fluffy.
Decorate: Spread the frosting over the cooled cake layer. Finish by artistically arranging Red Vines twists on top to create bold patterns or fun designs. Serve and store at room temperature.
Recipe Note
10 FAQs
Can I use regular cocoa instead of black cocoa?
Yes—though the cake will be lighter in color and slightly less intense in flavor.
What if I don’t have buttermilk?
Substitute with milk mixed with 1 tablespoon lemon juice or vinegar; let it sit for 5 minutes.
Can I skip the Red Vines decoration?
Absolutely—use chocolate shavings or sprinkles instead, but the Red Vines add signature flair.
How can I make it dairy-free?
Use plant-based milk and butter substitutes, and ensure dairy-free chocolate chips.
Can I bake this in a larger pan?
Yes—just reduce thickness or adjust bake time until a toothpick comes out clean.
Can I make frosting ahead?
Yes—prepare and refrigerate. Bring to room temperature and re-whip before spreading.
How long does leftover cake stay fresh?
Store covered at room temperature for up to 3 days; refrigerated, it's good for up to 5 days.
Can I add flavors to the frosting?
Certainly—vanilla, espresso powder, or even peppermint extract can enhance depth.
Can I freeze the cake?
Yes—freeze frosted cake in an airtight container for up to a month. Thaw in the fridge overnight.
How do I get clean slices with the ribbons?
Chill the cake briefly after adding Red Vines, then use a warm knife dipped in hot water for precise cuts.